Sugar Cookie Stockings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Mary's Sugar Cookies -- (see recipe - Skip 2 pages forward) Food colors, if desired Thin Cookie Glaze -- (recipe follows) OR 2/3 cup Decorator's Frosting -- (see recipe - Skip forward 1 page) THIN COOKIE GLAZE 2 cups powdered sugar 2 tablespoons milk 1/4 teaspoon almond extract 4 drops red or green food color (4 to 5 drops) 1/3 cup (about) powdered sugar Prepare and refrigerate dough for Mary's Sugar Cookies as directed, tinting dough with desired food colors. Heat oven to 375º. Roll one third of dough at a time 3/16 inch thick on lightly floured cloth-covered surface. Cut into 6- to 8-inch stockings. Place stockings on ungreased cookie sheet. Cut accent dough (toes, heels, cuffs) to place on stockings if desired. Bake about 9 minutes or until light brown. Cool 1 to 2 minutes; remove from cookie sheet to wire rack. Cool completely. Spread with Thin Cookie Glaze. THIN COOKIE GLAZE: Mix 2 cups powdered sugar, the milk, and almond extract. Tint half of the mixture with food color. Add additional milk, a few drops at a time, if necessary, or until desired spreading consistency. Place baked cookies on wire rack. Pour small amount of tinted glaze over each cookie; spread to edge with spatula. Add enough powdered sugar to remaining glaze to make frosting that can be used in a decorating bag and will hold its shape. Place in decorating bag with #2 writing tip. Decorate cookies as desired. Makes enough to glaze and decorate 8 to 10 stockings.
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