When it comes to pulling out all the stops, Mardi Gras is the ultimate celebration for Eileen and Ace Thurman.
One special touch is Eileen's tradition of helping the children decorate cookies. Pastry bags filled with bright Mardi Gras colors are double secured with twist ties so the kids can squeeze to their hearts' content.
Eileen's Traditional Cookie Cutter Cookies
Yield: Two dozen cookies
1 cup butter, softened in microwave but NOT melted
1 cup sugar
1 egg
1 tablespoon vanilla
1 tablespoon almond extract
1 tablespoon butter flavoring
1/8 teaspoon salt
2 1/2 cups (or more) flour
1. Preheat oven to 375 degrees. Spray cookie sheets with non-stick coating.
2. Cream butter and sugar. Beat in egg, vanilla, almond extract, butter flavoring and salt. (For colored dough, add the food coloring at this point.) Mix in flour.
3. Roll out dough on lightly floured surface and cut out shapes. Place on prepared cookie sheets and bake 12-15 minutes.
Cookie Icings
Glaze
Yield: Makes 1/2 cup (double or quadruple as needed)
1 cup powdered sugar
4 teaspoons milk
1/4 teaspoon vanilla
1/4 teaspoon almond extract
Food coloring as needed
1. Place powdered sugar, milk, vanilla and almond extract in food processor and mix till smooth. Divide into bowls and add food coloring. Glaze cookies and place on parchment paper or foil to allow icing to harden.
Tube Frosting
Yield: enough to frost several dozen cookies
2 pounds powdered sugar
3/4 cup Crisco
1/2 cup water
2 teaspoons butter flavoring
2 teaspoons almond flavoring
2 teaspoons vanilla
Place powdered sugar, Crisco, water, butter flavoring, almond flavoring and vanilla in mixer bowl and beat until smooth. Place in separate bowls and add paste food coloring as desired.
