Ingredients: |
Ingredients: Cookie Dough~
3 1/2 C. flour
1/4 tsp. salt
1 tsp. baking powder
1 C. unsalted butter, room temp.
1 1/2 C. white sugar
2 large eggs
2 tsp. vanilla extract
Royal Icing using Egg whites~
2 large egg whites
2 tsp. lemon juice
3 C. confectioners sugar, sifted
Royal Icing using Meringue Powder~
4 C. confectioners sugar, sifted
3 T. meringue powder
1/2 tsp. almond extract
1/2 C.-3/4 C. warm water
Food coloring (gel paste has more intense color)
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Directions: |
Directions:For Cookies: In a separate bowl, whisk together the flour, salt, and baking powder. Set aside.
In electric mixer beat the butter and sugar until light and fluffy (about 3-4 minutes) Add the eggs and vanilla and beat until combined. Add the flour mixture and beat until you have a smooth dough.
Divide the dough in half and wrap each in plastic wrap. Refrigerate for about one hour or until firm enough to roll.
Preheat oven to 350º. Line two baking sheets with parchment paper.
Remove one half of the chilled dough from the refrigerator and, on a lightly floured surface, roll out the dough to a thickness of 1/4 inch. (Keep turning the dough as you roll, making sure the dough does not stick to the counter)
Cut out desired shapes using lightly floured cookie cutters. place on prepared baking sheets. Place baking sheets with the unbaked cookies in the refrigerator for 10-15 minutes to chill the dough which prevents the cookies from spreading and losing their shape while baking.
Makes About 36 4-inch cookies
NOTE: If you are not going to frost the baked cookies, you may want to sprinkle the unbaked cookies with crystal or sparkling sugar.
Bake cookies for about 10 minutes (depending on size) or until they are brown around the edges. Remove from oven and let cookies cool on baking sheet for a few minutes before transferring to a wire rack to finish cooling. Frost with Royal icing, if desired. Be sure to let the royal icing dry completely before storing. (this make take several hours)
For Royal Icing with Egg whites: In the bowl of your electric mixer, beat the egg whites with the lemon juice. Add the sifted powdered sugar and beat on low speed until combined and smooth. Add food coloring, if desired. The icing needs to be used immediately or transferred to an airtight container as royal icing hardens when exposed to air. Cover with plastic wrap when not in use.
For Royal Icing with Meringue Powder: In the bowl of your electric mixer, beat the confectioners sugar and meringue powder until combined. Add the water and beat on medium to high speed until very glossy and stiff peaks form (5-7 minutes). If necessary, to get the right consistency, add more powdered sugar or water. Add food coloring, if desired. To cover or 'flood' the entire surface of the cookie with icing, the proper consistency is when you lift the beater, the ribbon of icing that falls back into the bowl remains on the surface of the icing for a few seconds before disappearing.
The icing needs to be used immediately or transferred to an airtight container as royal icing hardens when exposed to air. Cover with plastic wrap when not in use.
Makes about 3 cups |
This recipe for Sugar Cookies is from