KING ARTHUR BUTTER KEEPER RECIPES

Steps:

• COOKIES:.
• Beat together sugar, butter, egg youlk, salt and flavor.
• Stir in flour to make a chohesive dough, adding a couple teaspoons of water if necessary.
• Divide dough in half, shape each in a flattened disk and wrap in plastic.
• Refrigerate for 2 hours or overnight.
• Let dough soften for about 20 to 30 minutes before rolling.
• Roll dough 1/8 inch to 3/16 inch thick.
• Cut shapes with a cutter.
• Place cookies on ungreased or parchment lined baking sheets and bake in preheated 350 oven for 12 to 14 minutes, until set and barely browned around edges.
• Remove from oven, cool on the pan.
• Repeat with remaining pice of dough.
• ICING:.
• Combine sugar, corn syrup and milk to make a soft spreadable icing.
• Tint icing with food color as desired.
• Spread icing on cookies.
• Sprinkle with colored sugar or other decorations.
• Allow icing to harden before storing cookies.

Steps:

• "Instructions Whisk together the flour, salt, and buttermilk powder (if you're using it). Dice the butter into small cubes, or cut it into pats. Work it into the flour until it's well-distributed, but not fully incorporated. Larger, pea-sized pieces of butter will be scattered throughout the mixture. Tossing with a fork or your fingers, drizzle in the ice water. Stop adding water when the dough starts to come together, and grab it in your hands. If it holds together easily, without crumbling, it's ready. If it has dry spots, or pieces break off easily, add a bit more water until it's totally cohesive. Gather the dough into a ball, and divide it in half. Gently pat/shape each half into a rough disk. Roll immediately, if desired. For better texture, chill the dough for at least 30 minutes before rolling. If dough has been refrigerated longer than 30 minutes, allow it to warm at room temperature for 10 to 15 minutes, until it rolls easily. Yield: pastry for 1 double crust pie or 2 single crust pies."