Ingredients: |
Ingredients: 2 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1/2 cup (1 stick) unsalted butter, soft enough to make a thumbprint in *
1 cup sugar
1 large egg, lightly beaten
2 tablespoons milk
1/2 teaspoon pure vanilla extract
ROYAL ICING
1/2 pound confectioners' sugar
2 egg whites
2 tbsp water
Food coloring
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Directions: |
Directions:COOKIES:
STEP 1
In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar; mix until light and fluffy. With mixer running, add egg, milk, and vanilla; mix until well combined.. With the mixer on low, slowly add in flour, salt, and baking powder. Mix again.
STEP 2
Transfer dough to a work surface. Shape into 2 discs, cover with plastic wrap, and refrigerate for at least 1 hour. This is important to refirm up your butter (see asterisk). If you skip this step the cookies will not hold their cut shape.
STEP 3
Preheat oven to 350 degrees.
STEP 4
On a lightly floured work surface, roll out dough to 1/8-inch thickness. Cut into desired shapes, and transfer to baking sheets, leaving an inch in between. Leftover dough can be rolled and cut once more. Bake until lightly golden, about 7-10 minutes; do not allow to brown. Transfer to wire racks to cool. The cookies will firm up as they cool.
ROYAL ICING
STEP FIVE
Beat ingredients in a mixer bowl on low speed until smooth, about 7 minutes. If icing is too thick, add more water; if too thin, beat 2 to 3 minutes more or add more powdered sugar. Make thin icing for spreading and thicker icing for piping.
Frost with royal icing. I suggest holiday decorations, fall foliage, or final exam answers. |
Personal
Notes: |
Personal
Notes: *Remember that your butters state of matter is inversely related to the consistency of your finished cookies ie: the firmer the butter, the softer the cookie. Melted butter will give you a hard, crispy cookie. Frozen butter gives you a cookie so flaky it hardly stays together.
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