Tuesday, October 27, 2009

Sugar Cookies w/ Royal Frosting

This is a great recipe! I tweaked it a little for the liking of my family.

Ella’s White Sugar Cookies
1 cup butter
1 cup powdered sugar
1 egg, beaten
1/2 t. almond extract
1 1/2 t. vanilla
1 t. salt
2 ½ c. sifted flour

Cream butter. Add powdered sugar. Blend in egg, almond extract, vanilla, salt and flour. Chill dough until firm. Roll to ¼” thickness on well-floured surface. Cut with cookie cutters. Place on greased cookie sheets. Bake at 375° for 8-10 min. Cookies should not brown. Frost and decorate when cool. Yields ~24 cookies. THE ORIGINAL RECIPE SAID THAT IT MADE 40 COOKIES, BUT I BARELY GOT 24 OUT OF THE BATCH. I guess it depends on the size of the cookie cutters.

Royal Icing
4 cups powdered sugar, sifted
2 tbsp. meringue powder (You can buy this at Michaels)
5 tbsp. water

Combine all ingredients in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until the sheen has disappeared and the icing has a matte appearance (about 7-10 minutes). This will be the stiffest consistency of the icing. This is the consistency that you will use to pipe around the outside of your cookie. You may need to add water to make a little thinner, but ADD A LITTLE AT A TIME (Remember, if you are having any difficulty piping, it is still too thick. Add a little more liquid and try again.) Separate the icing into containers to tint frosting. Using a pastry bag (or in my case, a Ziploc baggy with a corner snipped to fit piping tools), pipe around the edges of each cookie. Let stand so the icing will set. Make sure to keep the leftover icing covered at all times when not in use so that it does not begin to harden.

After you have piped all of the cookies, thin out the remaining frosting by incorporating a small amount of water at a time, until the icing drips off the spoon easily when lifted and then smooths in with that still in the bowl. If you go too far and the icing is too thin, add more sifted powdered sugar to thicken it again. Once the frosting has reached the desired consistency, transfer it to a squeeze bottle (or a plastic bag with a hole in one corner), and flood the area surrounded by the piping on each cookie. If it does not completely spread to the edges, use a toothpick to help it along. Allow to set.

Use the remaining thicker icing for piping decoration as desired.

**I use gel food coloring because I think it makes brighter colors, but liquid food coloring can also be used!

Source: www.annie-eats.com

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