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Sugar: Sugar Cookies

Source of Recipe

Diana Collingwood Butts & Carol V. Wright


Recipe Introduction

This recipe comes from the Sugarbakers' Cookie Cutter Cookbook by Diana Collingwood Butts and Carol V. Wright. A unique baking book that is full not only of wonderful cookie recipes and frostings, but pictures and ideas for fabulous looking decorated cut outs. Throughout the year there always seems to be an occasion where a frosted cookie is appropriate; lunches, bake sales, holidays, welcoming gifts.

Recipe Link: www.joyofbaking.com

List of Ingredients

2 1/2 cups (350 grams) all purpose flour
1/4 teaspoon salt
1/4 cup cornstarch
2 teaspoons (8 grams) baking powder
12 tablespoons (170 grams) (1 1/2 sticks) unsalted butter, room temperature
4 tablespoons vegetable shortening (like Crisco)
1 cup (200 grams) granulated white sugar
2 large egg yolks

3 tablespoons half-and-half cream (cream with 10-12% butterfat)

2 teaspoons pure vanilla extract










Recipe

In a bowl place the flour, salt, cornstarch, and baking powder and whisk to combine. Set aside.

In bowl of electric mixer, beat the butter, shortening and sugar until light and fluffy (3-4 minutes). Add the egg yolks, cream, and vanilla extract and beat until incorporated. Add the flour mixture and beat until the flour is fully incorporated.

Place the dough on counter top and knead gently until the dough forms a soft ball. Divide the dough in half and wrap each half in plastic wrap or place in two freezer bags. Refrigerate the dough for 30 to 60 minutes or until is firm enough to roll out.

Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line a couple of baking sheet with parchment paper. Set aside.

On a lightly floured work surface roll out half the dough to a thickness of about 1/4 inch (.7 cm), using a rolling pin. Keep turning the dough as you roll it out, making sure the dough does not stick to the counter. Use more flour if the dough sticks to the counter. Cut out desired shapes using a lightly floured cookie cutter and transfer to the prepared baking sheet using a metal spatula. Gather up any leftover scraps and rewrap in plastic and refrigerate for about 15 minutes or until firm enough to reroll the dough. Roll and cut out remaining dough and scraps.

Bake cookies for 12-15 minutes or until lightly browned at edges. Cool cookies in baking pan on a wire rack for a few minutes (so they can firm up) before transferring to a wire rack to cool.

Frosted cookies will keep a few days in an airtight container.

Makes about 3 dozen 4 inch (10 cm) cookies.

Royal Icing:

In bowl of electric mixer place 1/2 cup (120 ml) cold water, and beat in 1/4 cup (35 grams) meringue powder until peaks form. Then beat in 4 cups (335 grams) sifted confectioners sugar until desired consistency. Add more sugar for stiffer icing. To keep icing soft add 3 ounces glycerin. Color icing if desired.