Sugar Cookies
Ingredients
Makes approximately 24
4 cups sifted all-purpose flour
1/2 teaspoon salt
2 cups sugar
2 teaspoons pure vanilla extract
1 teaspoon baking powder
2 sticks butter - room temp
2 large eggs
Directions
Into a large bowl, sift together flour, baking powder, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy. Beat in eggs and vanilla until combined.
With mixer on low speed, gradually add flour mixture, beat until thoroughly combined. Divide dough in half, wrap each in plastic. Flatten with a rolling pin so dough is even. Refrigerate until firm, at least 1 hour.
Preheat oven to 325°. Remove dough from refrigerator; let stand at room temperature to temper slightly. (this prevents dough from cracking) Place a large piece of parchment on a clean work surface; dust with flour.
Roll out dough to a ¼ -inch thickness. Transfer dough on parchment to refrigerator to chill until very firm, about 15 minutes. Remove dough from fridge; working quickly, cut into desired shapes. If dough begins to soften, return to fridge for a few minutes. Using a spatula, transfer shapes to lightly greased baking sheets.
Transfer baking sheets to oven; bake until edges of cookies just begin to brown, 15 to 18 minutes, rotating sheets halfway through. Transfer cookies to wire racks to cool completely. Decorate as desired with icing and sanding sugar.
Royal Icing
Ingredients
3 cups confectioners' sugar
2 egg whites
Food coloring
Directions
In the bowl of an electric mixer, combine sugar and eggs whites. Mix until fluffy yet dense, 7-8 minutes. Use icing immediately, or transfer to an airtight container (icing hardens quickly when exposed to air). Beat well with a rubber spatula before using.
To thin icing for flooding (filling in areas with a thin layer of icing), stir in additional water 1 teaspoon at a time. Test consistency by lifting spoon and letting icing drip back into bowl; a ribbon of icing on surface should remain 5-7 seconds.
To tint icing, dip a toothpick into food coloring, and gradually mix into icing with toothpick until desired shade is reached.
IngredientsMakes approximately 24
4 cups sifted all-purpose flour
1/2 teaspoon salt
2 cups sugar
2 teaspoons pure vanilla extract
1 teaspoon baking powder
2 sticks butter - room temp
2 large eggs
Directions
Into a large bowl, sift together flour, baking powder, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy. Beat in eggs and vanilla until combined.
With mixer on low speed, gradually add flour mixture, beat until thoroughly combined. Divide dough in half, wrap each in plastic. Flatten with a rolling pin so dough is even. Refrigerate until firm, at least 1 hour.
Preheat oven to 325°. Remove dough from refrigerator; let stand at room temperature to temper slightly. (this prevents dough from cracking) Place a large piece of parchment on a clean work surface; dust with flour.
Roll out dough to a ¼ -inch thickness. Transfer dough on parchment to refrigerator to chill until very firm, about 15 minutes. Remove dough from fridge; working quickly, cut into desired shapes. If dough begins to soften, return to fridge for a few minutes. Using a spatula, transfer shapes to lightly greased baking sheets.
Transfer baking sheets to oven; bake until edges of cookies just begin to brown, 15 to 18 minutes, rotating sheets halfway through. Transfer cookies to wire racks to cool completely. Decorate as desired with icing and sanding sugar.
Royal Icing
Ingredients3 cups confectioners' sugar
2 egg whites
Food coloring
Directions
In the bowl of an electric mixer, combine sugar and eggs whites. Mix until fluffy yet dense, 7-8 minutes. Use icing immediately, or transfer to an airtight container (icing hardens quickly when exposed to air). Beat well with a rubber spatula before using.
To thin icing for flooding (filling in areas with a thin layer of icing), stir in additional water 1 teaspoon at a time. Test consistency by lifting spoon and letting icing drip back into bowl; a ribbon of icing on surface should remain 5-7 seconds.
To tint icing, dip a toothpick into food coloring, and gradually mix into icing with toothpick until desired shade is reached.
