- SUGAR COOKIE
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1 1/2 cups powdered sugar
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1 cup butter or margarine, softened
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1 teaspoon vanilla
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1/2 teaspoon almond extract
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1 egg
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2 1/2 cups all-purpose flour
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1 teaspoon baking soda
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1 teaspoon cream of tartar
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Granulated sugar or colored sugar
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ROYAL ICING
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4 cups (480g) confectioners’ sugar, sifted
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3 Tablespoons meringue powder
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8 Tablespoons room temperature water
| SUGAR COOKIE
1) Mix powdered sugar, butter, vanilla, almond extract and egg in large bowl. Stir in remaining ingredients except granulated sugar. Cover and refrigerate at least 2 hours.
2) Heat oven to 375degF. Lightly grease cookie sheet.
3) Divide dough in half. Roll each half 1/4 inch thick on lightly floured surface. Cut into desired shapes with 2- to 2 1/2-inch cookie cutters. Sprinkle with granulated sugar. Place on cookie sheet.
4) Bake 7 to 8 minutes or until edges are light brown. Remove from cookie sheet. Cool on wire rack.
ROYAL ICING
In a large bowl using a hand mixer or a stand mixer fitted with a whisk attachment, beat all of the icing ingredients together on high speed for 5 minutes. (I always start with 8 Tablespoons of water. On particularly dry days, up to 9-10!) When lifting the whisk up off the icing, the icing should drizzle down and smooth out within 10-15 seconds. If it's too thick, add a little more water. If it's too thin, add a little more sifted confectioners' sugar.
Icing completely dries in about 2 hours at room temperature. If you're layering royal icing onto cookies for specific designs and need it to set quickly, place cookies in the refrigerator to help speed it up.
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