Makes 24 cookies
These window cookies just shout out, SPRING IS HERE, when using your favorite spring-themed cookie cutters to let the filling shine through.
1 package (16.5 ounces) NESTLE TOLL HOUSE Refrigerated Sugar Cookie Bar Dough
6 tablespoons all-purpose flour
4 cups powdered sugar
6 tablespoons pasteurized egg whites or water
NESTLE TOLL HOUSE morsels of your choice, melted (optional)
Assorted food colorings
YOU’LL ALSO NEED
Round cookie cutters (2 1/2-inch or 3 1/2-inch)
Shaped cookie cutters (smaller than the round cookie cutters) in various shapes
1.Preheat oven to 325 degrees. Line baking sheets with parchment.
2.Combine cookie dough with flour until thoroughly combined. Roll dough to 1/8-inch thick between sheets of parchment, or on a floured work surface. Use round cookie cutters (2 1/2-inch or 3 1/2-inch) to cut rounds of dough. Be sure to make a top and bottom cookie round for each. Transfer the rounds to prepared baking sheets. Use shaped cookie cutters to cut out centers of top cookie rounds. Shaped centers from the top rounds can be discarded or baked for additional cookie needs.
3.Freeze cut cookies for 5 to 10 minutes.
4.Bake cookies 10 to12 minutes, until just golden on edges. Transfer to cooling racks until room temperature.
5.Combine powdered sugar and pasteurized egg whites (or water), with a whisk until thoroughly combined. Tint with food coloring, until you achieve desired color and shading. (Optional: fill pastry bags with icing.) As an alternative to making icing, melt chocolate morsels of your choice according to package instructions.
6.Match tops to bottoms of cookies. Spread icing, or melted chocolate, on the bottom side of a cookie top. Place cookie top on cookie bottom and press to seal. Repeat with remaining cookie tops and bottoms
7.Decorate using sprinkles, colored icing, melted chocolate, and other decorating materials, as desired. Let cookies set for at least 1 hour before serving.
Find this recipe and more holiday treats at verybestbaking.com