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Cut Out Cookies With Royal Icing
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Yield: about 2 cups
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| Basic Sugar Cookie Recipe | |
| 1 1/2 cups (3 sticks) | unsalted butter, softened |
| 1 cup | sugar |
| 1 large | egg |
| 2 tsp | vanilla extract |
| 4 1/2 cups | all-purpose flour |
| 1/2 tsp | salt |
| 1. In a bowl, with mixer on medium, beat butter and sugar until fluffy; beat in egg and vanilla extract. On low, beat in flour and salt. 2. Divide dough in half; shape each half into 1/2-inch thick disc. Wrap in plastic wrap; chill until firm. 3. Heat oven to 350 F. 4. On floured surface, roll dough 1/8-inch thick; cut into shapes. Transfer to ungreased baking sheets. Bake until lightly golden around the edges, 10 minutes. Let cool 5 minutes on sheets; transfer to racks to cool. Decorate as desired; store in an airtight container up to 2 weeks, or freeze, undecorated, up to 3 months. Makes 60 (3-inch) cookies; 54 (4-inch cookies); 42 (5-inch) cookies. Royal Icing 1 (1 lb) box confectioners’ sugar | |
| 3 Tbsp | powdered egg whites, (Just Whites found in grocery stores) |
| 6 Tbsp | warm water |
1. In a large bowl of an electric mixer, add confectioners’ sugar, egg white powder and water. Beat until mixture is thick and smooth.
2. Cover with plastic wrap to prevent drying. This can be tinted any color and thinned with a bit of water to decorate cookies.
Makes about 2 cups.
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