December 16, 2013

Sugar Cookies and Royal Icing


 A few years ago I asked my aunt for her famous sugar cookie recipe and now every time I make them my mind becomes flooded with childhood memories. Her cookies were always baked to perfection, iced in pretty colours, cut into fun shapes and I could not wait to dive into them at any chance I could get! This year I decided to put a pastel spin on the classic Christmas shapes and I'm so excited to bring them out on Christmas day where she can give mine a taste. Follow the recipe below and make these for any occasion, I promise you won't be disappointed!








Sugar Cookie:
3/4 cup butter
1 cup granulated sugar
2 eggs
1 TSP vanilla
2 1/2 cups four
1 TSP baking powder
1 TSP salt
  1. Thoroughly mix butter, sugar, eggs and vanilla.
  2. Blend in flour, baking powder and salt.
  3. Cover dough at least 1 hour to chill in refrigerator.
  4. Heat oven to 400 degrees.
  5. Roll dough 1/8 inch thick on  floured board.
  6. Cut our shapes and place on ungreased cookie sheet.
  7. Bake 6-8 minutes. (makes about 4 dozen)
Royal Icing:
4 cups sifted powered sugar
3 tablespoons meringue powder
8-10 tablespoons of warm water
  1. On a medium speed, beat powered sugar and meringue powder together.
  2. Gradually add in the warm water- 1 TSP at a time (you may find you don't need all 10).
  3. Stop beating when icing is texture of toothpaste (not too runny, not too thick). 
  4. Separate into bowls and add desired food colouring.
  5. Put icing into squeeze bottles or icing bags and pipe away (I start by outlining the cookie and then flood the inside adding more as necessary). 
I usually ice the cookies the day after I bake them because the process tends to be long. Don't let this discourage you! They are the cutest little cookies and are just as delicious as they look.



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