Photo: Johnny Miller
Rather than frost after baking, Ree Drummond, host of the Food Network show, The Pioneer Woman, brushes on a colored egg wash before the cookies go in the oven, which creates a stained-glass effect.
Makes 2 to 3 dozen cookies
DirectionsActive time: 1½ hours
Total time: 3½ hours
In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, beat shortening and granulated sugar with an electric mixer on medium speed until well combined, about 1 minute. Add 1½ Tbsp. milk, zest, vanilla, and whole egg and beat until combined. Add flour mixture and beat on slow speed just until combined. Shape dough into 2 disks, cover each with plastic wrap, and refrigerate until cold, about 2 hours.
Preheat oven to 375°. Line 2 large baking sheets with parchment paper. Working on a floured surface, roll out 1 disk until about 1/8-inch thick and use cookie cutters to cut into desired shapes. (Reroll scraps as needed.) Using a spatula, carefully transfer cookies to 1 of the prepared baking sheets.
For each glaze color: In a small bowl, whisk together 1 egg yolk, 1 tsp. water, and 2 or 3 drops food coloring; repeat for more colors. Using your fingertips or a soft brush, paint tops of cookies with glaze and bake until set but not brown around the edges, about 8 minutes. Set aside to let cool, and meanwhile repeat with remaining disk of dough.
To make icing, whisk together confectioners' sugar and 4 Tbsp. milk, adding the remaining 1 Tbsp. milk, if needed, to make a thick but pipable icing. Transfer to a resealable plastic bag and snip off a bit of 1 corner to use for piping. Decorate cookies as desired and set aside to let dry before serving.
From the December 2012 issue of O, The Oprah Magazine
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