Ingredients: |
Ingredients: Cookies:
3 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, softened
1 cup sugar
1 egg, beaten
1 tablespoon milk
Powdered sugar, for rolling out dough
Icing:
2 tablespoons egg white powder
2 1/2 pounds confectioners sugar, sifted
1 tablespoon lemon juice
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Directions: |
Directions:Cookies:
Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.
2Preheat oven to 375 degrees F.
3Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice as desired. Store in airtight container for up to 1 week.
Icing:
Mix the egg white powder with 2/3 cup of water and pass through strainer to remove any small lumps.
Place the sugar in the clean bowl and add about 3/4 of the egg white mixture and the lemon juice, start mixing on low speed.
Once the sugar and egg white mixture are well combined check the consistency. If the sides of the bowl are dry and crumbly add a bit more egg white mixture until it looks almost smooth, but not wet.
Keep mixing until it reached the stiff peak consistency.
Spoon into plastic container and place damp cloth at the top of the container (not touching icing) while storing.
Thin small amounts of the icing to desired consistency with water, just using a few drops at a time. Thicker to outline cookies, and thinner to "flood" or fill cookies. |
This recipe for Sugar Cookies For Decorating & Royal Icing is from