TAKE-HOME WIGGLY COOKIES
MAKES 16 WIGGLY COOKIES PREP + COOK UNDER 45 MINS + REFRIGERATION & COOLING
• 250g cold butter, chopped
• 1 cup pure icing sugar, sifted
• 2½ cups plain flour, sifted
ICING
• 2½ cups pure icing sugar
• 1 tbsp lemon juice, approximately
• red, blue, yellow and purple gel food colouring
1 Beat butter and icing sugar with an electric mixer until light and fluffy. Transfer mixture to a large bowl; stir in sifted flour, in two batches, until combined.
2 Turn dough out onto a lightly floured surface; knead until smooth. Divide dough in half and wrap in plastic wrap. Refrigerate for 30 minutes or until firm.
3 Meanwhile, preheat oven to 180°C. Grease two large oven trays; line with baking paper.
4 Roll dough between two sheets of baking paper until 5mm thick. Using a 7cm sweater-shaped cutter (see Wiggly tip), cut shapes from dough; place on trays 2cm apart. Press scraps together and repeat rolling and cutting to make 16 sweaters in total. Refrigerate for 30 minutes or until firm.
Bake cookies for 12 minutes or until lightly browned. Leave
