Looking for a good cookie frosting recipe

[_Jersey Girl]

As soon as the weather starts to cool in fall, I automatically feel like baking. I want to make fall leaf shaped cookies. I've come across a good recipe for a rolled sugar cookie dough that uses vanilla and maple extract from Vermont! Looks pretty good but has no frosting to go with.

Do you have a good frosting recipe that's kind of creamy? If so, please post it here.

Here's the cookie recipe for anyone who wants it...untried.

From the Red Clover Inn Mendon, Vermont

1 1/4 c all purpose flour
1/3 tsp cream of tartar
1/8 tsp salt
1/4 pound soft butter
1/2 tsp vanilla extract
1/2 tsp maple extract
1/2 c sugar
1 egg

In bowl, sift together flour, cream of tartar, and salt. Using mixer, cream butter in another bowl, and then add vanilla and maple extracts. Beat until light and fluffy. Gradually add sugar, beat until well mixed. Add 1 egg; mix well. Slowy add dry ingredients. Form into a ball. Wrap and chill 1 hour. Before rolling out, dust dough and surface with flour. Roll out to 1/4 inch thickness. Cut out with maple leaf cookie cutter (or any shape). Can reroll scraps. Bake on a non-stick pan at 350* for 5-7 minutes. Enjoy!

[_KimberlyAnn]

Hi, Jersey Girl.

This is my favorite sugar cookie frosting recipe:

1 cup confectioners' sugar
2 teaspoons milk
2 teaspoons light corn syrup
1/4 teaspoon almond extract
assorted food coloring

In a small bowl, stir together confectioners' sugar and milk until smooth. Beat in corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup.

The frosting is a bit thin and spreads easily. Takes a while to dry completely, but when it does, it's nice and shiny.

I like almond extract best, but I've used lemon before, and it was nice, as well. I'm unsure how either of those would work with the maple syrup flavor of your cookies, but perhaps you could alter the recipe by replacing the corn syrup with maple syrup and the almond extract with vanilla in the frosting? Might be nice!

Good luck.

Kimberly

[_Jersey Girl]

Thanks, KA!

What if I just trade the almond extract for the maple extract?

What do you think about that?

[_KimberlyAnn]

Thanks, KA!

What if I just trade the almond extract for the maple extract?

What do you think about that?

That would work wonderfully well, I'd think!

The only negative is buying both maple syrup and maple extract, but that's a good excuse to look for more maple flavored goodies to bake. :)

KA

[_Jersey Girl]

Thanks, KA!

What if I just trade the almond extract for the maple extract?

What do you think about that?

That would work wonderfully well, I'd think!

The only negative is buying both maple syrup and maple extract, but that's a good excuse to look for more maple flavored goodies to bake. :)

KA

Nooooo. I mean trading only the extracts in your frosting recipe...not trading the syrups, too.

Whatcha think?

[_Jersey Girl]

Way cute!

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[_Blixa]

Mine's not that different from KA's but I have no measurements. If you know how to cook, though, its easy to figure out:

Melt a chunk of butter in a saucepan. Add about a quarter to a half teaspoon of real vanilla extract (from Mexico if possible). Add a couple cups of powdered sugar. Pour in canned milk while beating until right consistency. Add whatever other flavors or colours you desire (if chocolate use unsweetened powdered chocolate).

[_KimberlyAnn]

I'm sure tweaking the recipe however you like will be fine, Jersey Girl. Do let us know how the cookies turn out!

And Blixa, a friend brought me vanilla from Mexico, and I cannot believe how amazing it is--very different from the standard vanilla I've used in the past.

Additionally, Jersey Girl and Blixa, I have found the best cookie sheets in the world. I love mine and wouldn't use anything else! I bake cookies at least three times a week and swear by these products:

Doughmakers

Kimberly