Back to the story — Annie had tracked down the recipe from a family friend because she loved them so much. I don't hear that too often about sugar cookies, so I thought I would give them a try. She was right. This recipe is delightful and my search is over. The royal frosting post she also found, is exactly what I was looking for. I can't wait to make my next batch, which will be this weekend to hand out for Christmas. I also want to get out my Christmas cookie cutters. I haven't used them yet, and I bought them over two years ago. It's time!
White Sugar Cookies
INGREDIENTS
1 cup unsalted butter, room temp
1 cup powdered sugar
1 egg, beaten
1 ½ tsp almond extract
1 tsp vanilla
1 tsp salt
2 ½ cups sifted flour
DIRECTIONS
Cream butter. Add powdered sugar. Blend in egg, almond extract, vanilla, salt and flour. Chill dough until firm. Roll to ¼" thickness on a well-floured surface. Cut with cookie cutters. Place on greased cookie sheets. Bake at 375° for 8-9 min. Cookies should not brown. Frost and decorate when cool. Yields about 22 cookies.
Source: Annie's Eats
1 cup unsalted butter, room temp
1 cup powdered sugar
1 egg, beaten
1 ½ tsp almond extract
1 tsp vanilla
1 tsp salt
2 ½ cups sifted flour
DIRECTIONS
Cream butter. Add powdered sugar. Blend in egg, almond extract, vanilla, salt and flour. Chill dough until firm. Roll to ¼" thickness on a well-floured surface. Cut with cookie cutters. Place on greased cookie sheets. Bake at 375° for 8-9 min. Cookies should not brown. Frost and decorate when cool. Yields about 22 cookies.
Source: Annie's Eats
Royal Icing
INGREDIENTS
4 cups powdered sugar, sifted
2 tbsp. meringue powder
5 tbsp. water
DIRECTIONS
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 10 minutes). Transfer the contents of the mixing bowl to an air-tight container. This will be the stiffest consistency of the icing, and at this point it is still too stiff to use for decorating. Add water a very small amount at a time and stir by hand until fully incorporated. Continue until the icing has reached a consistency appropriate for piping. (Remember, if you are having any difficulty piping, it is still too thick. Add a little more liquid and try again.) Using a pastry bag, 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.
Once all the cookies have been edged, transfer some of the remaining icing to a separate air-tight container. Thin out 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 icing 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. Gel icing color is best as it does not add a significant amount of liquid. Liquid food coloring can be used as well – add powdered sugar as needed to compensate for any thinning that occurs.
INGREDIENTS
4 cups powdered sugar, sifted
2 tbsp. meringue powder
5 tbsp. water
DIRECTIONS
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 10 minutes). Transfer the contents of the mixing bowl to an air-tight container. This will be the stiffest consistency of the icing, and at this point it is still too stiff to use for decorating. Add water a very small amount at a time and stir by hand until fully incorporated. Continue until the icing has reached a consistency appropriate for piping. (Remember, if you are having any difficulty piping, it is still too thick. Add a little more liquid and try again.) Using a pastry bag, 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.
Once all the cookies have been edged, transfer some of the remaining icing to a separate air-tight container. Thin out 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 icing 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. Gel icing color is best as it does not add a significant amount of liquid. Liquid food coloring can be used as well – add powdered sugar as needed to compensate for any thinning that occurs.
For a detailed look at "how to" decorate the perfect sugar cookie, check out her post. She did a great job!
Source: Annie's Eats
