Sugar sprinkles are pretty, but they don’t taste like much. Shouldn’t toppings taste as good as they look?
The solution: freeze-dried fruit.
It can be found in the produce or dry goods sections of the grocer. Buy a variety for a rainbow of colors. Strawberries, raspberries, mango, pineapple and blueberries are particularly nice. Just crush any larger pieces and sprinkle them over the glazed cookies for instant color and big flavor.
Rainbow Butter Cookies
Start to finish: 45 minutes plus chilling; Makes 60 cookies
1 cup (2 sticks) unsalted butter, room temperature
¾ cup granulated sugar
2 teaspoons vanilla extract
½ teaspoon table salt
¼ teaspoon baking powder
2 egg yolks
1¾ cups all-purpose flour
2¼ cups powdered sugar
¼ cup milk
2 tablespoons corn syrup
Freeze-dried fruit, coarsely crushed
In the bowl of a stand mixer, beat the butter, sugar, vanilla, salt and baking powder until fluffy. Add the yolks, one at a time, scraping down the bowl between additions. Stir in the flour just until well mixed.
Set 2 sheets of waxed paper on the counter, then scoop half the dough onto each. Using slightly moistened hands and the paper to help, form the dough into logs about 2 inches in diameter and 8 inches long. Wrap the waxed paper around the dough. Smooth the waxed paper and twist the ends. Refrigerate for 2 hours.
Heat the oven to 350 degrees. Line 2 baking sheets with kitchen parchment. Unwrap 1 dough log and slice into ¼-inch-thick rounds. Turning the log as you cut it will help to keep the cookies round. Arrange the cookies on the prepared pans, leaving 1 inch of space between each.
Bake for 9 to 11 minutes, or until just starting to turn golden around the edges. Allow to cool on the pan for 5 minutes, then transfer to a rack to finish cooling. Repeat with the remainder of the dough.
Once the cookies are cool, make the glaze. In a small bowl, combine the powdered sugar, milk and corn syrup. Spoon or pipe a small amount of glaze over the top of each cookie, then sprinkle with the crushed fruit. Allow cookies to set up completely. Can be stored in an airtight container at room temperature for 1 week.
Per serving: 70 calories; 30 calories from fat (43 percent of total calories); 3.5 g fat (2 g saturated; 0 g trans fats); 15 mg cholesterol; 20 mg sodium; 10 g carbohydrate; 0 g fiber; 7 g sugar; 1 g protein.
