Wiggly tip
You can use any shaped cookie cutter you like, such as stars, hearts or flowers.
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.
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
