Mitten Cookies

I’m of the variety who finds baking incredibly peaceful. It’s an activity that reminds me of my grandmother, my baking-loving former roommate, and my mother, and it’s one that I’ve always held near and dear to my heart. This rings particularly true during the month of December, where there’s always a chance you’ll find me with flour in my hair, whipping up sugary treats for clients, family, and friends. I recently baked these (freaking) adorable mitten sugar cookies, and truly couldn’t be more thrilled with the results. Although they look elaborate, I promise you they’re easy (albeit slightly time consuming). From the sweater texture to the sparkly “fur” trim, I’m looking forward to handing these guys out all month long. 

Mitten Sugar Cookies

2015-12-04 08:47:40

Serves 60

Adorable winter cookies

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Prep Time

4 min

Prep Time

4 min

118 calories

17 g

25 g

5 g

2 g

3 g

29 g

45 g

9 g

0 g

1 g

Nutrition Facts

Serving Size

29g

Servings

60

Amount Per Serving

Calories 118

Calories from Fat 44

% Daily Value *

Total Fat 5g

8%

Saturated Fat 3g

15%

Trans Fat 0g

Polyunsaturated Fat 0g

Monounsaturated Fat 1g

Cholesterol 25mg

8%

Sodium 45mg

2%

Total Carbohydrates 17g

6%

Dietary Fiber 0g

1%

Sugars 9g

Protein 2g

Vitamin A

3%

Vitamin C

0%

Calcium

1%

Iron

1%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

1. FOR THE COOKIES
2. 1.5 cups butter, softened
3. 2 cups white sugar
4. 4 eggs
5. 4 tsp. real vanilla extract
6. 5 cups all purpose flour
7. 2 tsp. baking powder
8. 1 tsp. salt
9. FOR THE ICING
10. 1 cup confectioners sugar
11. 3 tsp. milk
12. 1/2 tsp. almond extract
13. FOR THE ASSEMBLY
14. Mitten cookie cutter (I bought mine at Michael's)
15. Fondant (I bought mine at Michael's)
16. Burlap/linen rolling pin (I bought mine at Michael's)
17. White sanding sugar/sprinkles

Instructions

1. In your stand mixer, fitted with the paddle attachment, cream the butter and sugar together until smooth. Beat in eggs and vanilla. Stir in flour, baking powder and salt. Cover and chill for 3 hours (or, even better, overnight!)
2. Once chilled, preheat your oven to 400 degrees. Roll out your dough on a lightly floured surface until it's 1/4 thick. Use the mitten cookie cutter to cut out shapes, re-rolling dough scraps as necessary. Place on parchment lined baking sheets, 1" apart, and bake for 6-8 minutes until cooked through (note: remove them from the oven before they brown). Let cool completely on a wire rack.
3. In the meantime, roll out your fondant until it's 1/8" thick. Using the mitten cookie cutter you used to make your cookies, make little mitten shaped fondantbits. Then, roll the burlap/linen rolling pin gently over top. Let sit for 15 minutes, to harden slightly.
4. While your fondant mittens are drying out, mix together the icing sugar, milk, and almond extract until desired consistency is reached (you should see tiny icing peaks when you lift it with your spoon). If too stiff, add milk a splash at a time. If it's too runny, add more icing sugar. Place in a piping bag (or a ziplock bag with one tiny corner cut out).
5. Once your cookies are completely cooled, "glue" the fondant mittens onto your cookie base using a the icing. Next, pipe the bottom portion of the mitten with icing, let dry for 30 seconds, and sprinkle with sanding sugar. Enjoy!

By Lark & Linen

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calories

118

fat

5g

protein

2g

carbs

17g

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Lark & Linen Interior Design and Lifestyle Blog https://jacquelynclark.com/