Villa Sentieri

Aunt Margie’s Colored Cookies

Use a very good quality vanilla extract, not artificial vanilla flavoring, as that is the predominant flavor. The best way to mix these is using your hand. If you don’t start there, you’ll end up there so just use your hand from the beginning. Although Aunt Margie’s original instructions were to ice the cookies while still warm, that is very difficult to accomplish without assistance. You can ice them after you have baked all of them with no noticeable difference. It is best to use medium-weight shiny aluminum cookie sheets. Dark metal makes the bottoms too dark before the cookies have completely cooked. You can divide the dough into five parts and color the last one yellow. If you do so, you will need to use slightly less of each dough to make a cookie.

CourseDesserts and Sweets
CuisineItalian

Servings	Prep Time
8dozen	1hour

Cook Time

2hours

Servings	Prep Time
8dozen	1hour

Cook Time

2hours

Ingredients

1pound unsalted butter
1 2/3cup sugar
1large pinch salt
10teaspoons baking powder(3 tablespoons plus one teaspoon)
1 1/3cups milk
4teaspoons vanilla extract
4large eggs
8 2/3cups flour

Icing

2cups powdered sugar
1teaspoon vanilla extract
3tablespoons milkplus additional if needed

Instructions

Measure all the ingredients.
Combine butter and sugar.
Mix well using your hands.
Add eggs one at a time mixing after each.
Mix in salt and baking powder then add milk and vanilla.
Combine well.
Add flour and mix until a dough forms.
Divide dough into four parts.
Leave one part of dough white.
Color the others pink, blue, and green.
Take approximately 1 teaspoon of each dough and roll into a ball the “size of a walnut” according to Aunt Margie’s recipe. You will need to apply a bit of pressure, without smashing the colors together, to be sure that the different colored doughs have joined into one cookie. If not, the cookies will split during baking.
Bake 350°F for 17-20 minutes until very light brown on the bottom and the top does not depress when touched lightly.
Remove cookies from cookie sheet and put on a cooling rack.
Using your finger, ice with powdered sugar icing while still warm.

Icing

Combine powdered sugar, vanilla and milk. Stir to combine.
Stir to combine.
Thin with a small amount of milk if needed. The icing should be of a spreading consistency.

Recipe Notes