Makes 2 dozen cookies
|3/4||cup unsalted butter, softened|
|1-1/2||cups cake flour|
|1||cup all-purpose flour|
|3/4||teaspoon baking powder|
|White, pink and blue icings|
- Beat butter, sugar, egg and vanilla in large bowl at medium speed of electric mixer until creamy. Stir in flours and baking powder until well blended. Form dough into ball; wrap in plastic wrap and flatten. Refrigerate about 2 hours or until firm.
- Preheat oven to 350°F. Lightly grease cookie sheets. Roll dough to 1/4-inch thickness on floured surface. Cut out dough with 3-1/2-inch baby bottle-shaped cookie cutter. Place cutouts 2 inches apart on ungreased baking sheets. Repeat with remaining dough and scraps.
- Bake cutouts 8 to 10 minutes or until edges are golden. Cool on cookie sheets 1 to 2 minutes. Remove to wire racks to cool completely.
- Decorate cookies with white, pink and blue icings as shown in photo or as desired. Let stand until icing is set.
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