Wednesday, December 16, 2009

Sugar cookie recipe

The recipe I linked to seemed to have added some extra steps , trust me I am a simple girl who follows simple recipes , I hope I can clear this up and share how my working recipe goes...

Sugar cookies

4 cups all-purpose flour
1/2 tsp salt
1 teaspoon baking powder
1 cup unsalted butter {2 sticks}
2 cups sugar
2 large eggs
2 tsp vanilla

1. in a large bowl mix together flour salt and baking powder , set aside

2. Use an electric mixer {I use my kitchen aid} cream together butter and sugar until fluffy ,beat in eggs , add in vanilla.

3. Add in flour mix a little at a time until it is all incorporated { I often hand mix the dough at the end to make sure all the flour is added}

4. split the dough into to two quantities flatten each into a flat round and wrap with plastic wrap or even tin foil ,wrap tight . Refrigerate

5. After dough has chilled for 30 minutes or more bring it out and roll it out to 1/4 of and inch thick with a little flour and cut shapes. {don't roll to thin, adjust baking time to account for extra thick cookies , thicker cookies are more desired and softer} after cutting shapes put any remaining dough back into the fridge .
It is very crutial to allow the dough to chill until quite firm so that it doesn't lose its shape when baking

6. Then bake at 325 F for 10 minutes until lightly golden {do not over cook} let cool for 5 minutes transfer to cooling rack until completely cool then pipe on desired designs in royal icing

Royal Icing

3 egg whites whisked with confectioners sugar {about 1-3 cups}until a nice creamy consistency is achieved , add food paste coloring , voila ...
Use hand mixer to get the egg whites a little bubbly then add sugar a little at a time until you have a good thick consistency not too runny , it may seem stiff but let it run off the spoon , it should slowly run off spoon not quickly , then put into piping bag with round tip #3 or #4 and pipe onto cookies.

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