4tablespoonsvegetable oil or canola oil,
2teaspoonseach, vanilla and butter extract,
1/4cuplight corn syrup,
1teaspoonlemon or vanilla extract,
2 to 2 1/2 tablespoonswater,
1Cookies: Preheat oven to 350F.
2In a large bowl, stir together BetterSweet, butter, and oil; beat with mixer until well combined. Add eggs, milk, extracts, and zest and beat until mixture is creamy.
3Combine flour, baking powder, and salt and sift mixture into batter. Beat on low speed until well mixed.
4Roll dough into ball, flatten, and wrap in plastic. Freeze for 10 minutes.
5Dust flat surface and rolling pin with flour; roll out dough and cut out shapes.
6Bake in upper third of oven for 6 to 8 minutes or until slightly golden on edges.
7Cool on baking sheet for 10 minutes, then transfer to wire rack.
8To 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.
9To 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.
10After icing, set cookies aside to harden for 1 to 2 hours
No Nutritional Information Available