Baby Shower Teddy Cookies and Icing

These cookies are made with the traditional sugar cookie recipe. They really turn out great, not too sweet not too bland, just right with the icing. 
Take your time and bake the cookies one day, then do the decorating another day. This way they are perfect, and you can give more time in crafting their cute faces, unlike my cookies. I got to doing it on a week night after work. Put my kids to sleep and stayed up through the night until they were finished and packed. No wonder some cookie faces have frowns, and many don't even have noses or Will try doing a better job next time.

What you need: Yields about 36 medium sized cookies
3 cups all-purpose flour
1 egg
1 cup sugar
1 tsp baking powder
1 cup unsalted butter, softened
1 tablespoon milk
1 tsp vanilla extract
1/4 tsp salt salt
Confectioners / Powdered sugar, for rolling out dough

Cream butter and sugar in a large bowl with an electric mixer. Add in the egg and milk, beat until fluffy.

Sift together flour, baking powder, and salt. Set aside.Slowly add in small amounts of flour and beat slow, until the mixture starts to pull together to a dough consistency. Gently knead the mixture by hand to form a ball. Wrap and chill in the refrigerator overnight.

Preheat oven to 350 degrees F. Remove the chilled dough and roll it out on a sugar powder dusted surface. Keep the dough moving to prevent sticking. When the dough is about 1/4 inch thick, cut into teddy shapes with a cookie cutter.

Place them on wax/parchment paper sheets or a regular baking sheet, about 1 inch apart. Bake for about 7 minutes. Turn them around at half time, and as the edges start to brown, remove them quickly.

I usually cut out all the cookies, and chill them, then bake them in two to three large baking sheets, and they are done baking in two batches. It saves time and energy, and prevents the cookies from browning. 

For the icing:
2 cups confectioner sugar
2 Tbsp corn starch
2 Tbsp warm milk
1/2 tsp vanilla extract
Desired icing colors
Small squeeze bottles or piping bags

Sift the sugar and corn starch together, to get rid of any lumps. Add a little milk and vanilla; mix thoroughly. Check the consistency, and add more milk if desired. The mixture should be smooth and thick, just a  wee bit runny.

Add the desired colors and mix well. Place the piping bags in a tall glass and pour them into the bags and seal the bag. I used the small squeeze bottle we get at the craft store for candy melts/ketchup. They are easy to use and reheat in the microwave. Fill them in with a funnel about 3/4ths full. Store them in the fridge until you are ready to ice. Warm them for 10 seconds at a time in the microwave until they are ready to use. Knead the bottle or piping bag to get the icing ready.

When the cookies are completely cooled, hold each cookie in your hand at a 75 degree angle. Pipe around the edges to give a border that will hold the icing in. Let that cool and harden. Should take about 20 minutes. Now fill in the cookie top to bottom, only 34th full.

Use a toothpick, and in a circular motion spread the icing to the edges to give it a uniform filling. Let cool completely. Repeat the step for each color you use. The cookies should be left to dry completely before they can be stored. It should take about 2 hours.

To store them, use an air tight box, if you need to stack the, use sheets of parchment paper between. They hold good for a week. The dough can be refrigerated for 2 days or frozen for up to a month if they are well wrapped and sealed.