Our neighbor made these for me when I was little, and now I make them for my kids, my grandkids and the children at school. Serve them with milk for the kids and tea for the grown-ups. —Nancy Lynch, Somerset, Pennsylvania
Wilton-Meringue Powder
Ingredients
- 1 cup butter, softened
- 2 cups packed dark brown sugar
- 3 large eggs, room temperature
- 6 tablespoons cold water
- 3 tablespoons canola oil
- 1 teaspoon vanilla extract
- 6 cups all-purpose flour
- 1 teaspoon cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- icing:
- 1 cup butter, softened
- 4 teaspoons meringue powder
- 3 teaspoons cream of tartar
- 1/2 teaspoon salt
- 4 cups confectioners' sugar
- 4 to 6 tablespoons water
- Assorted sprinkles, optional
Directions
- In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in eggs, water, oil and vanilla. In another bowl, whisk flour, cream of tartar, baking soda and salt; gradually beat into creamed mixture.
- Divide dough into 4 portions. Shape each into a disk; wrap and refrigerate 2 hours or until firm enough to roll.
- Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with a floured 2-1/4-in. fluted square cookie cutter. Place 1 in. apart on greased baking sheets.
- Bake 7-9 minutes or until bottoms are light brown. Remove from pans to wire racks to cool completely.
- For icing, in a small bowl, beat butter, meringue powder, cream of tartar and salt until blended. Beat in confectioners' sugar alternately with enough water to reach a spreading consistency. Spread over cookies. If desired, top with sprinkles. Let stand until set.
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