RECIPES: Sugar cookies & Royal Icing

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Basic Sugar Cookie Recipe

Ingredients

  • 1 c. {two sticks} of REAL unsalted BUTTER, softened
  • 1 1/2 c. confectioner’s sugar
  • 1 egg
  • 2-3 tsp flavoring {pick what you like}
  • 2 1/2-2 3/4 c. all-purpose flour
  • 2 tsp. baking powder
  • 1 tsp. salt

Instructions

  1. Cream together softened butter and confectioner’s sugar. Crack the egg into a separate bowl, and add the flavoring. Add to the butter sugar mixture and mix until the egg is thoroughly incorporated. In a separate bowl, sift together the flour, baking powder, and salt, then add little by little to the mixture. The dough is ready when most of it sticks to the paddle. When I touch it, it has a little give, but does not stick to my fingers.

 

 

  1. Roll out to about 1/4 an inch thick, use flour for dusting as necessary. Then, cut and bake at 375 degrees for 6-8 minutes. This version makes 2 – 2 1/2 dozen, doubled, it makes 4-5 dozen.

 

Notes

The dough DOES not need to be refrigerated.

The dough needs to rest a little after mixing; it will firm up a little bit after a minute or two.

The recipe doubles well.

Baking times are approximate. You must KNOW your oven. Watch them the first few times you bake them. Get a thermometer, and do not over bake. If the cookies are browning you have gone too far.

This dough can be flavored any way you like.

The cookies freeze well.

Start with 2 1/2 cups of flour. Add another 1/4 of a cup if the dough seems too sticky.

 

 

Royal Icing Recipe

Ingredients

  • 4lbs {two bags} confectioner’s sugar
  • 3/4 c. meringue powder
  • 1 1/3-1 1/2 c. warm water
  • 2-4 tbsp. oil-free extract or flavoring

Instructions

  1. Add the dry ingredients first. Use your mixer’s whisk attachment to incorporate the sugar and meringue powder, about 5 minutes.
  2. Add the extract to the water and slowly add it to the dry ingredients while mixing. At first the icing will be very liquid-like.
  3. Continue to mix it at medium-high speed until it is fluffy and stiff peaks form, about 7-10 minutes. Mixing times are approximate, keep your eye it icing and stop mixing as soon as it becomes stiff. Over mixing and oil-containing extracts can keep the icing from setting up, so keep this in mind as you work.