Ingredients: |
Ingredients: FOR THE COOKIES:
2 C.flour
1/2 tsp. baking powder
1/4 tsp. salt
1/2 C. (1 stick) unsalted butter, room temperature
1 C. sugar
1 large egg
1 tsp. vanilla
Assorted candies, sprinkles, or colored sugars, for decorating (optional)
FOR THE ICING:
1 1/2 C. confectioners' sugar
3-4 tablespoons milk, water, or lemon juice
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Directions: |
Directions:1) In large bowl, whisk flour, baking powder, and salt. With an electric mixer, cream butter and sugar until light and fluffy. Beat in egg and vanilla. With mixer on low, gradually add flour mixture; beat until combined. Do not overbeat. Divide dough in half; flatten into disks. Wrap each in plastic and chill until firm (at least 2 hours in the refrigerator,or about 20 minutes in the freezer. You can also place in a resealable plastic bag and freeze up to 3 months (thaw in refrigerator overnight before using).
2) Preheat oven to 325º F. Line baking sheets with parchment. Remove one dough disk; let stand 5 to 10 minutes. Roll out 1/8 inch thick between two sheets of floured parchment, dusting dough with flour as needed. Cut shapes with cookie cutters. Using a spatula, transfer to prepared baking sheets. (If dough gets soft, chill 10 minutes.) Reroll scraps; cut shapes. Repeat with remaining dough.
3) Bake, rotating halfway through, until edges are golden, 10 to 18 minutes (depending on size). Cool completely on wire racks. To ice cookies, spread with the back of a spoon. Let the icing harden, about 20 minutes. Decorate as desired.
4) For the icing, sift confectioners' sugar into a small bowl. Whisk in milk, water, or lemon juice, 1 tablespoon at a time, until smooth and thick enough to coat the back of a spoon. If too thin, whisk in more sugar; if too thick, add more liquid. Spread over cookies with back of a spoon. Add other decorations, if desired. Let the icing harden, about 20 minutes. |
Personal
Notes: |
Personal
Notes: Use flour on utensils to keep dough from sticking: Dip the cookie cutters, and dust the spatula before transferring uncooked dough to a sheet. Rolling dough between two sheets of floured parchment will keep it from sticking to the rolling pin. You can store cookies in airtight containers at room temperature, up to 1 week.
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This recipe for Basic Sugar Cookies is from