Capture the heart of an English Christmas in this sherry infused sugar cookie recipe.
Sherry and English Christmas traditions run long and deep in our home, and no Christmas is complete without a serving of these festive and tipsy cookies.
Thought the cookies are really anything but booze filled, the infused Sherry icing creates a subtle red hue and adds a nice bite to your icing that will leave your guests guessing what the secret ingredient is, while they reach for a second helping, of course.
2 cups of powdered sugar
7 tablespoons of whole milk
2 tablespoon of English Sherry
Handful of white decorative sugar beads
Bake a batch of your favorite sugar cookies. I like to roll my dough and then cut out the cookies into snowflake shapes. You can also scoop tablespoon sized balls onto the tray and that will give you 2-inch round cookies.
Remove your sugar cookies from the oven and allow them to cool on a baking tray. While they are cooling, add the sugar to a mixing bowl and gradually add the milk and English Sherry.
Stir the ingredients together until you have the desired thickness—ideally runny and rose, rather than pasty and pink. Add more sugar to create a thicker paste, or more milk to create a thinner icing.
Once you have your desired thickness, brush the icing on top of your cool sugar cookies to create a thick layer of translucent rose tinted icing.
While the icing is still damp, sprinkle on your decorative white sugar beads to adorn your cookies, and then allow them to set for 2-3 hours before serving.
8 - 10 Minutes
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