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Sugar Cookies for Royal Icing decorating Recipe

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This recipe for Sugar Cookies for Royal Icing decorating, by , is from THE BUNNELL'S BEST!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Stacey Transtrum - Cindy Atkin

Category:
Category:

Ingredients:  
Ingredients:  
1 C. butter, softened
1 C. sugar
1 large egg
3 C. flour (12.75 oz.)
1 T. vanilla or other flavoring you like

Directions:
Directions:
Cream butter and sugar together on medium speed with paddle attachment . (scrape bowl a few times to get all the butter mixed in) Beat in egg and extract. Add all of the flour at once (Cover the bowl so it doesn't make a mess) Mix on low for 30 sec. When flour clumps around the paddle, it's ready. It should have a little give when you touch it, but it shouldn't stick to your finger. Add a little more flour if you need to. It's important to NOT over mix the dough! Roll out to 1/4 in. between 2 sheets of parchment. (Good idea to put 1/4 in. thick sticks along long sides inside a cookie sheet that is lined with parchment. Put dough in center of pan flatten a bit, cover with another sheet of parchment, then roll your rolling pin over the sticks to get dough as level as possible) Chill at least 1 hour in fridge or 25 min. in freezer. Cut out cookies and place on parchment paper-lined cookie sheets. Gather and reroll scraps to cut out again. Put filled cookie sheets back in fridge while you finish cutting out. Preheat oven to 350 and bake 8-10 min. Take out right before they begin to brown. Smooth tops to remove any bubbles(can use back of flat pancake turner). Cool completely before decorating. See Royal Icing recipe in this section

Number Of Servings:
Number Of Servings:
Approx. 24 cookies (double batch for full recipe of Royal Icing)

 

 

 

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