SUGAR COOKIES WITH ROYAL ICING

SUGAR COOKIES WITH ROYAL ICING image

Categories Cookies Dessert Bake Christmas

Yield 60 cookies

Number Of Ingredients 14

Ingredients

COOKIE INGREDIENTS
1 1/2 cups butter, softened
2 cups white sugar
4 eggs
1 teaspoon vanilla extract
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
ROYAL ICING Using Meringue Powder:
4 cups (440 grams) confectioners' (powdered or icing) sugar, sifted
3 tablespoons (30 grams) meringue powder
1/2 teaspoon almond extract (optional)
1/2 cup - 3/4 cup (120 - 180 ml) warm water
Food Coloring (I use Gel Pastes that can be found at cake decorating and party stores or else on-line)

Steps:

FOR SUGAR COOKIES: In a separate bowl whisk flour, salt, and baking powder. Set aside. In the bowl of your mixer, beat the butter and sugar until light and fluffy (about 3 to 4 minutes). Add the eggs and vanilla and beat until combined. Add the flour mixture and beat until you have a smooth dough. Refrigerate for about one hour or until firm enough to roll. Preheat oven to 350 degrees F and place rack in center of oven. Line two baking sheets with parchment paper. On lightly floured surface, roll out the dough to a thickness of 1/4 inch (1 cm). Cut out desired shapes using a lightly floured cookie cutter and transfer cookies to the prepared baking sheet. Note: If you are not going to frost the baked cookies, you may want to sprinkle the unbaked cookies with crystal or sparkling sugar. Bake cookies for about 10 minutes (depending on size) or until they are brown around the edges. Remove from oven and let cookies cool on baking sheet for a few minutes before transferring to a wire rack to finish cooling. Frost with royal icing, if desired. Be sure to let the royal icing dry completely before storing. (This may take several hours.) Frosted cookies will keep several days in an airtight container. Store between layers of parchment paper or wax paper. FOR ROYAL ICING: In bowl, beat with mixer the icing sugar and meringue powder until combined. Add the water and beat on medium to high speed until very glossy and stiff peaks form (5 to 7 minutes). If necessary, add more powdered sugar or water. To cover or 'flood' the entire surface of the cookie with icing, the proper consistency is when you lift the beater, the ribbon of icing that falls back into the bowl remains on the surface of the icing for a few seconds before disappearing. The icing needs to be used immediately or transferred to an airtight glass container. Cover when not in use.