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Sugar: The Best Sugar Cookie

Source of Recipe

Christmas-cookies.com


List of Ingredients

1 cup butter, softened
1 cup sugar
1 large egg
1 1/2 teaspoons vanilla
3 cups all-purpose flour
1 1/4 teaspoons baking powder




Recipe

Blend butter & sugar until fluffy. Add egg & vanilla, mix until just combined. Add flour & baking powder in intervals. Dough will seem as if doesn't have enough moisture but continue to mix with mixer until combined.
Shape into disk & wrap in plastic wrap & put in refrigerator until firm.

Preheat oven to 375F. Roll out dough between 2 sheets of waxed paper. Cut out with cookie cutters and place on a lightly greased cookie sheet. Bake for 7-8 minutes. Remove from oven, let cool for one minute and then transfer
to wire rack. Allow cookie sheet to cool thoroughly before placing uncooked dough on it. Decorate cookies with Royal icing and sprinkles. Can be stored in freezer undecorated for 2 months. You can also freeze the uncooked dough
for up to 2 months. Let thaw at room temperature before rolling out, but make sure it is still cold.


-- Royal Icing

1 pound powdered sugar
5 tablespoons meringue powder, 2 egg whites, or enough pasteurized egg
whites to equal 2 egg whites

Combine powdered sugar and meringue powder or egg whites in the bowl of an electric mixer fitted with the paddle attachment. Set on low speed. Add 1/2 cup water drop by drop. For a thinner consistency, usually used as
foundation, add more water. A thicker consistency is generally used for further embellishing. Beat until the mixture holds a ribbonlike trail on the surface for five seconds when you raise the paddle.

Makes 6 cups.


NOTE: Raw eggs should not be used in food prepared for pregnant women, babies, young children, or anyone whose health is compromised.