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Glazed Doughnut Cookies These doughnut cookies are crunchy and addicting, and perfect for dunking. According to the original recipe, they are usually iced in pastels for Easter, and originated in Italian American kitchens.

I thought they'd be perfect with red or white icing and heart sprinkles for the Creative Cookie Exchange theme this month: Put on your Red and Pink for Valentine's Day. They are fairly low in sugar and fat, and super easy to make. Judging by how fast they disappeared when I took them to work, they are also a crowd pleaser. I love both how they look and how they taste. My grandsons loved them too. That always makes me happy. =) 
Adapted from The King Arthur Flour Cookie Companion: The Essential Cookie Cookbook. Yield: about 40 cookies



3 T unsalted butter
4 ounces (1 C) powdered sugar
10.5 ounces (2 1/2 C) unbleached all purpose flour


4 ounces ( 1 C) powdered sugar
4 tsp milk
4 tsp light corn syrup The theme this month is Put On Your Red and Pink for Valentine’s Day!
 Labels: cookies, dessert, Italian, sprinkles, vanilla



