1 cup H-E-B BetterSweet
4 tablespoons butter
4 tablespoons vegetable oil or canola oil
2 large eggs
4 tablespoons milk
2 teaspoons each, vanilla and butter extract
2 teaspoons lemon zest
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 cups confectioners sugar
1/4 cup light corn syrup
1 teaspoon lemon or vanilla extract
2 to 2 1/2 tablespoons water
Cookies: Preheat oven to 350F.
In a large bowl, stir together BetterSweet, butter, and oil; beat with mixer until well c
ombined. Add eggs, milk, extracts, and zest and beat until mixture is creamy.
Combine flour, baking powder, and salt and sift mixture into batter. Beat on low speed un
til well mixed.
Roll dough into ball, flatten, and wrap in plastic. Freeze for 10 minutes.
Dust flat surface and rolling pin with flour; roll out dough and cut out shapes.
Bake in upper third of oven for 6 to 8 minutes or until slightly golden on edges.
Cool on baking sheet for 10 minutes, then transfer to wire rack.
To make the icing: Combine sugar, corn syrup, extract, and water and whisk until smooth.
Tint with liquid food coloring, if desired. Use a small spatula or knife to spread.
To decorate with the icing, fill plastic Ziploc bag with icing and twist top to press out
air; cut small hole in bottom corner of bag.
After icing, set cookies aside to harden for 1 to 2 hours