I love the simplicity of this cookie dough! No need to refrigerate and it holds its shape perfectly! Just mix, cut and bake! Yields 24-36
1/2 teaspoon salt
3 cups all purpose flour
1 cup granulated sugar
2 teaspoons vanilla
1/2 teaspoon almond extract
1 egg
1 cup unsalted butter (Land O Lakes)
3 cups all purpose flour
1 cup granulated sugar
2 teaspoons vanilla
1/2 teaspoon almond extract
1 egg
1 cup unsalted butter (Land O Lakes)
1. Preheat oven to 350 F.
2. In mixing bowl, cream butter and sugar until smooth, about 3 minutes. Scrape sides of bowl.
3. Beat in egg, vanilla and almond extracts. Scrape sides of bowl.
4. In a separate bowl, whisk together flour, baking powder and salt until combined.
5. With mixer on low, add dry ingredients to creamy mixture a little at a time until combined.
6. If the dough looks crumbly mix for 30 - 60 seconds longer. The dough should be pulling away from the sides of the bowl.
7. Divide dough into 2 - 3 batches, roll out onto a floured surface at 1/4 inch thick, and cut shapes.
8. Bake at 350 for 6 - 8 minutes.
9. Cool on cookie sheet until for 3- 5 minutes to finish setting then move to cooling rack.
10. Ice cookies when completely cool.
2 lbs powdered sugar (7 1/2 cups)
1/2 cup meringue powder
1 cup warm water
2 tsp corn syrup
2 tsp vanilla
1. Place the meringue powder and warm water in the bowl or a stand mixer using the paddle attachment. Beat until it is combined and foamy. Let it sit for a few minutes.
2. Measure then sift the powdered sugar into a large separate bowl to get out all the lumps.
3. Add powdered sugar 2 cups at a time, mix at lowest speed until all sugar is used.
4. Once combined, add the vanilla extract and corn syrup. Beat at low-medium speed for 5 minutes or until the icing forms a stiff peak.
5. Cover the mixer bowl with plastic wrap so the air bubbles have a chance to rise to the top.
6. Divide the royal icing into smaller bowls and color with gel food coloring. Stir well and tap bowl gently to help air bubbles rise to the top.
7. The icing for the above recipe creates the consistency for DETAILS like flowers.
Using a spray bottle with water, spray and stir colored icing in the smaller bowls until it's the consistency of toothpaste for DIMENSION icing.
If you need it even thinner, continue to spray with water until it's the consistency of honey for FLOODING ICING.
I would suggest searching online for videos about making icing and decorating cookies. I've spent a lot of time experimenting and this is what I know so far.
Happy Baking,
Christie
