Election Day Cookies Recipe

4.5 1 2
Election Day Cookies Recipe
Election Day Cookies Recipe photo by Taste of Home
Publisher Photo

Election Day Cookies Recipe

Read Reviews
4.5 1 2
Publisher Photo
For the last presidential election, I made these cookies for my co-workers as a reminder to head to the polls. The cute little elephants and donkeys were a hit! —Colleen Sturma, Milwaukee, Wisconsin
MAKES:
60 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 10 min./batch + cooling
MAKES:
60 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 10 min./batch + cooling

Ingredients

  • 1 cup butter, softened
  • 1 cup confectioners' sugar
  • 1 large egg
  • 1-1/2 teaspoons almond extract
  • 1 teaspoon vanilla extract
  • 2-1/2 cups all-purpose flour
  • 1 teaspoon salt
  • FROSTING:
  • 6 tablespoons butter, softened
  • 2-2/3 cups confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1 to 2 tablespoons milk
  • Red and blue food coloring
  • Assorted patriotic decorations

Directions

In a small bowl, cream butter and confectioners' sugar until light and fluffy. Beat in egg and extracts. Gradually add flour and salt; mix well. Divide in half; flatten and wrap each portion in plastic. Refrigerate for at least 30 minutes or until easy to handle.
On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with floured 2-1/2-in. donkey and elephant cookie cutters. Place 2 in. apart on baking sheets coated with cooking spray.
Bake at 375° for 10 minutes or until lightly browned. Remove to wire racks to cool.
For frosting, in a small bowl, beat the butter, confectioners' sugar, vanilla and enough milk to achieve spreading consistency. Tint some frosting red and some blue; leave some white. Frost cookies; decorate as desired. Yield: about 5 dozen.
Originally published as Election Day Cookies in Taste of Home October/November 2008, p63

Nutritional Facts

1 each: 87 calories, 4g fat (3g saturated fat), 15mg cholesterol, 70mg sodium, 11g carbohydrate (7g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1 starch, 1 fat.

  • 1 cup butter, softened
  • 1 cup confectioners' sugar
  • 1 large egg
  • 1-1/2 teaspoons almond extract
  • 1 teaspoon vanilla extract
  • 2-1/2 cups all-purpose flour
  • 1 teaspoon salt
  • FROSTING:
  • 6 tablespoons butter, softened
  • 2-2/3 cups confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1 to 2 tablespoons milk
  • Red and blue food coloring
  • Assorted patriotic decorations
  1. In a small bowl, cream butter and confectioners' sugar until light and fluffy. Beat in egg and extracts. Gradually add flour and salt; mix well. Divide in half; flatten and wrap each portion in plastic. Refrigerate for at least 30 minutes or until easy to handle.
  2. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with floured 2-1/2-in. donkey and elephant cookie cutters. Place 2 in. apart on baking sheets coated with cooking spray.
  3. Bake at 375° for 10 minutes or until lightly browned. Remove to wire racks to cool.
  4. For frosting, in a small bowl, beat the butter, confectioners' sugar, vanilla and enough milk to achieve spreading consistency. Tint some frosting red and some blue; leave some white. Frost cookies; decorate as desired. Yield: about 5 dozen.
Originally published as Election Day Cookies in Taste of Home October/November 2008, p63

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santorini User ID: 1228479 90787
Reviewed Oct. 8, 2008

"I would love to find out where you found the large decorating stars."

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