Calling Bird Cookies
Submitted by JsCookin
Buttery almond cutout cookies shaped like birds with sliced almond feather wings and a sparkly sugar glaze. A whimsical holiday baking project the whole family will love.
YIELD
48 servingsPREP
30 minCOOK
10 minREADY
3 hrsInspired by the “Four Calling Birds” of Christmas carol fame, these charming cutout cookies bring a little magic to your holiday cookie tin.
The dough is rich with butter and almond extract, brightened by a splash of orange juice that keeps things interesting.
Sliced almonds pressed into the dough before baking create the prettiest little feathered wings and tails.
A quick brush of corn syrup glaze and a shower of granulated sugar give each bird a sparkly, crackly finish that looks straight out of a bakery window.
Pro Tips
- Chill the dough thoroughly. A full two hours in the fridge keeps the cookies from spreading and losing their bird shape.
- Roll thin for crisp cookies. Aim for ⅛ inch thickness if you want a snappy bite, or ¼ inch for something softer.
- Brush the glaze while warm. The corn syrup sticks best when cookies are still a little hot, and the sugar crystals will cling like frost.
Ingredients
Directions
In a large mixing bowl, cream butter with sugar; add egg and almond extract.
With mixer at low speed, add flour, baking powder and orange juice.
Blend well.
Divide dough into thirds.
Wrap in plastic wrap and chill until firm about 2 hours.
Preheat oven to 400℉ (200℃).
On a lightly floured surface, roll out dough, ⅓ at a time, to ⅛ to ¼ inch thickness.
Cut with 3 to 4-inch bird-shaped cookie cutters.
Place cookies 1 inch apart on lightly greased baking sheet.
In a small bowl, stir together corn syrup and water; lightly brush mixture over cookies.
Arrange sliced almonds to resemble wing and tail feathers.
Bake for 6 to 9 minutes, or until edges are lightly browned.
Cool 1 minute; transfer to cooling rack.
While still warm, brush with corn syrup mixture.
Sprinkle with sugar.
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