Seaside Cookies Recipe | Cookie And Dough

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Jun

2009

Seaside Cookies Recipe

Written By Recipe Coordinator

Seaside Cookies Recipe

This outstanding cookie recipe is perfect for the beach home vacation. These cookies can be made anywhere as long as you bring your seaside cookie cutters. Enjoy making and eating a batch with your kids. These cookies will be long remembered. Be sure to take many pictures!

2 sticks (1 cup) unsalted butter, softened

1 cup sugar

1/2 teaspoon salt

2 large eggs

2 Tablespoon light corn syrup

4 teaspoon vanilla

4 1/2 cups all-purpose flour

Decorating Icing (recipe follows)

5- to 6-in. lobster and crab cookie cutters

3- to 4-in. starfish cookie cutter

blue, red and black food colors

coarse sugar

white nonpareils

1. Beat butter, sugar and salt in a bowl with mixer on medium-high until light and fluffy, 3 minutes. Reduce speed to medium; add eggs and beat until combined.

2. Beat in corn syrup and vanilla. Reduce speed to low; gradually add flour until blended. Shape dough into 4 disks, cover and refrigerate 1 hour.

3. Heat oven to 350*F. Roll out dough to 1⁄4 in. thick. Cut out shapes using cookie cutters. Bake for 12 to 14 minutes until cookies are golden. Cool on rack.

4. Divide icing into bowls. Tint some red, some blue and a tiny bit black (leave some white).

5. Spread red icing on lobster, blue on crab and white on starfish. Sprinkle starfish with nonpareils and coarse sugar. Let cookies dry 1 hour.

6. Add some white icing to a small zip top bag or pastry bag fitted with a #4 tip.

7. Pipe outlines on lobster and crab cookies. Using black icing, pipe small dots for eyes. Let stand about 1 hour or until dry.

Decorating Icing:

1. Beat 1 lb confectioners’ sugar (31⁄4 cups) and 1⁄4 cup Just Whites (powdered egg whites) in bowl with mixer on low speed.

2. Beat in 1⁄3 cup water. Increase speed to high; beat 5 minutes or until very thick.

If icing is too thick to spread, add a few drops of water.

Makes 18 cookies.

Recipe and photo courtesy of Woman’s Day Magazine.