Flood Cookies

These cookies are a classic sugar cookie. We used a flooding technique to ice them, and they turned out really well. Here's the recipe:

Cookie:
125 mL margarine
125 mL sugar
1 egg
3 mL vanilla
5 mL baking powder
350 mL flour
Icing:
25 mL light corn syrup
25 mL hot water
350 mL icing sugar

1. Cream together butter and sugar with an electric mixer.
2. Beat in egg and vanilla.
3. Combine flour and baking powder. Stir into creamed mixture with a wooden spoon.
4. Use a rolling pin to roll dough until 1/8 of an inch thick and cut with desired cookie cutters.
5.  Bake at 400 degrees F for 6-7 minutes, or until edges are golden brown. Let cool on a cooling rack.
6. Combine ingredients for icing, adding just enough icing sugar until desired consistency. You can colour  your icing as you wish. Remove a small amount of icing and mix with more icing sugar in a custard cup to thicken.
7. Pipe thickened icing around the edge of the cookies. Use a small Ziploc bag with the corner clipped off for a piping bag. Let dry a few minutes.
8. "Flood" the cookies with the runny icing. Decorate as you wish, I used sprinkles to create designs.

Roll out dough to about 1/8 inch thick

Cut into desired shapes

Cook til edges golden

Bottoms should be no darker than this

Pipe the edges with the thick icing

Flood cookie with the thin icing

Let the icing dry

Decorate as you wish

These cookies were really fun to make and decorate, and they tasted good too. I'll definitely be making them again, because they're much better than mac 'n cheese!