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Decorator Cut Out Sugar Cookies




Source of Recipe


internet






List of Ingredients



• 6 cups all purpose flour
  
• 3 teaspoons baking powder
  
• 1 teaspoon salt
  
• 1 pound unsalted butter
  
• 2 cups of granulated sugar
  
• 2 eggs
  
• 2 teaspoons vanilla extract
  






Instructions



1. Measure the flour into a large bowl. Add the baking powder and salt and whisk together, mixing well. Set aside.
   
   
   
2. Cream the butter. Add the sugar and mix on high speed until fluffy, about 5 minutes. Reduce the speed, add the eggs one at a time and blend. Add the vanilla and mix. Increase speed slightly and begin adding the flour mixture at about 1/2 cup at a time until fully incorporated.
   
   
   
3. Lay out a sheet of parchment paper. Separate the dough in 4 balls. Place one ball on the parchment and flatten into a disc. Cover with another sheet of parchment paper and roll out to desired thickness. Two wooden slats placed on top of the parchment paper at each side of the dough work well to keep a uniform thickness when rolling the rolling pin across the slats. Place the dough in the parchment paper on a cookie sheet and repeat until all dough balls have been rolled out, stacking them on top of each other. Refrigerate for a minimum of 10 minutes. If refrigerating for an extended period of time, wrap the entire cookie sheet with plastic wrap to protect the dough from drying out.
   
   
   
4. When ready to bake, pull one parchment section out at a time and cut out desired shapes. Carefully transfer cut outs to a cookie sheet and place in the refrigerator to chill for another 10 minutes. This will help the cookies to retain their shapes. Preheat the oven to 350 degrees. Once cookies have chilled, pull the tray out of the refrigerator and bake cookies for about 8 to 10 minutes.
   
   
   
5. Gather all of the cut-out scraps together at once, squish and ball them up well, flatten into a disk and roll them out again between the sheets of parchment; place into refrigerator to chill and once chilled, cut out shapes and discard any remaining dough.
   
6. Once cooked, let the cookies rest on the pan for a few minutes, then transfer to a cooling rack to cool completely. Decorate with Royal Icing if you intend to stack these cookies in more than one layer.
   






Final Comments


Royal Icing

Plan to use a 1/2 pound recipe of piping royal icing and a 1-pound recipe of flood royal icing to pipe, flood and detail 2 to 3 batches of rolled sugar cookies.

For Piping

2 cups (1/2 pound) powdered sugar
4 teaspoons meringue powder
3 tablespoons warm water (approximately, may need slightly more)
1 tablespoon lemon juice OR 1/2 to 1 teaspoon vanilla or other extract

4 cups (1 pound) powdered sugar
3 tablespoons meringue powder
6 tablespoons warm water (approximately, may need slightly less or more)
2 tablespoon lemon juice OR 1 to 2 teaspoon vanilla or other extract

For Flooding

2 cups (1/2 pound) powdered sugar
4 teaspoons meringue powder
6 tablespoons warm water (approximately, may need slightly more)
1 tablespoon lemon juice OR 1/2 to 1 teaspoon vanilla or other extract

4 cups (1 pound) powdered sugar
3 tablespoons meringue powder
12 tablespoons warm water (approximately, may need slightly less or more)
2 tablespoon lemon juice OR 1 to 2 teaspoon vanilla or other extract

Combine the powdered sugar, meringue powder, warm water, and extract in a mixer bowl. Using the paddle, beat on low just until well combined, then increase speed to high for about 5 minutes, or until icing becomes very stiff. Use immediately, or transfer into an airtight container, or a separate bowl and cover with plastic wrap. Extract into a small custard cup only the amount of icing you will need for each color. Using a clean toothpick each time, dip the toothpick into the paste coloring and stir it into the icing until you reach the desired color. Spoon into a piping bag with desired tip attached and decorate the cookies.