(see recipe below)
Preparation:
In a large bowl, beat oil, butter,
eggs, vanilla extract, salt, baking powder, and powdered sugar until
smooth. Add flour, beating until smooth. Cover bowl with plastic wrap
and place in the refrigerator to chill for at least one hour.
Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
Scoop the dough into 2 teaspoon-sized
balls. Roll the balls into ropes about 4-inches long and about 1/2-inche
diameter. Coil the ropes into round doughnut shapes, leaving a small
hole in the middle.
Place the cookies on the prepared
baking sheets about 1-inch apart. Place in the oven and bake for
approximately 18 minutes or until the cookies have just a slight golden color on top, but will
not be brown. Remove from the oven and transfer to a rack and cool
completely before icing.
When cookies are cooled, dip the top of
each cookie in one of the icings and place back on rack to let the
icing harden completely.
Makes approximately 42 cookies.
Icing:
2 cup
powdered (confectioners') sugar, divided
4 teaspoons milk, divided
4 teaspoons light corn syrup, divided
Your choice of food coloring
Place 1/4 cup powdered sugar into four
(4)
tiny bowls. Add 1 teaspoon milk and 1 teaspoon corn syrup to each bowl.
Stir together until you have made a spreadable icing. Add additional
milk, drop by drop, until you reach the desired consistency. Tint the
icing in each bowl a different color.
