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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Sugar Cookie Mittens

Makes: 36 servings
Prep 25 mins Chill 1 hr Bake 375°F 8 mins  per batch
Sugar Cookie Mittens
  • 1  cup  butter, softened
  • 1  cup  sugar
  • 1  teaspoon  baking powder
  • 1/4  teaspoon  salt
  • 1  egg
  • 1  teaspoon  vanilla
  • 2 1/4  cups  all-purpose flour
  •  Powdered Sugar Icing (optional)

1. Beat butter in a large bowl with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, and salt. Beat until combined, scraping side of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much flour as you can with the mixer. Stir in any remaining flour. Divide dough in half. Cover and chill dough in the refrigerator for 1 to 3 hours or until easy to handle.

2. Preheat oven to 375F. Roll each half of the dough to 1/8-inch thickness, on a lightly floured surface. Cut dough with a floured 3-1/2-inch mitten-shaped cookie cutter. Place cutouts 2 inches apart on ungreased cookie sheets.

3. Bake in preheated oven about 8 minutes or until edges are set. Transfer cookies to wire racks and let cool. If desired, spread with Powdered Sugar Icing. Let stand until slightly set; pipe icing in decorative designs over iced cookies. Let stand until icing is set. Makes 36 cookies.

From the Test KitchenTo store:
  • Place uniced cookies in layers separated by pieces of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Thaw cookies, if frozen. If desired, spread and/or pipe icing on cookies.
Powdered Sugar Icing

Yield: 2/3 cup
  • 3  cups  powdered sugar
  • 2 - 3  tablespoons  milk
  • 1  teaspoon  vanilla
Directions Powdered Sugar Icing::

1. Stir together powdered sugar, milk, and vanilla in a medium bowl to make of piping or spreading consistency. Divide icing and tint portions with desired food coloring.

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