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| Recipe Categories >> Cookies |
Sugar Cookies |
INGREDIENTS |
Cookies:
3c all purpose flour
2tsp baking powder
1c sugar (try storing some vanilla beans in your sugar…delicious!)
2 sticks butter (I use salted)
1 egg
½ tsp pure vanilla extract
½ tsp pure almond extract
*you can play with this for different flavors. I love the almond, but anything you like the flavor of should work.
Royal Icing:
1lb powdered sugar
5 tbsp meringue powder (I use the one they sell at Williams Sonoma)
Scant ½ c water
A few drops of extract (optional) |
METHOD |
Cookies:
Combine flour and baking powder, set aside. Cream sugar and butter. Add egg and extracts to sugar/butter mix. Gradually add flour mixture and beat until combined.
Roll on a floured surface and cut into desired shapes. Bake at 350 on parchment lined sheets for 10 min. Let sit on the sheet for a minute before transferring to cooling rack.
* if you are decorating with icing, make sure you don’t roll your dough too thin. A nice thick cookie will hold up the best.
Icing:
Combine meringue powder and water with the whisk attachment on your mixer. Beat until soft peaks begin to form. Sift the powdered sugar and add to mixture. Beat on low to combine. Increase speed to high and beat until stiff peaks form. This will take several minutes.
If using an extract, add towards end and beat in for a few seconds to incorporate.
This will be piping consistency. If you want to flood cookies after piping, you need to thin out icing first. |
NOTE |
| From Anne Tran |
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