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Sugar Cookies




Source of Recipe


Marla


List of Ingredients




Sugar Cookies


2 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1/2 cup (1 stick) unsalted butter
1 cup sugar
1 large egg, lightly beaten
2 tablespoons brandy or milk
1/2 teaspoon pure vanilla extract

Royal Icing for Sugar Cookies

One (1-pound) box confectioners' sugar
5 tablespoons meringue powder or 2 large egg whites



Recipe



1. Whisk together flour, salt, and baking powder in a medium bowl. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar; add dry ingredients, and mix until incorporated. With mixer running, add egg, brandy, and vanilla; mix until incorporated.

2. Transfer dough to a work surface. Shape into two discs, cover with plastic wrap, and refrigerate for at least 1 hour.

3. Preheat oven to 350°. Line baking sheets with nonstick baking mats or parchment paper; set aside

4. On a lightly floured work surface, roll out dough to 1/8-inch thickness. Cut into desired shapes, and transfer to prepared baking sheets, leaving an inch in between. Leftover dough can be rolled and cut once more. Bake until lightly golden, about 10 minutes; do not allow to brown. Transfer to wire racks to cool.

Makes 2 dozen

Royal Icing for Sugar Cookies

1. In the bowl of an electric mixer fitted with the paddle attachment, combine sugar and meringue powder. Mixing on low speed, add a scant 1/2 cup water. For a thinner consistency, usually used for flooding, add more water. A thicker consistency is generally used for outlining and adding details. Mix until icing holds a ribbon-like trail on the surface of the mixture for five seconds when you raise the paddle.

Makes 2 1/3 cups