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| Frosted Sugar Cookies |
Ingredients
Cookies:
1 cup (2 sticks) butter (no substitutions), softened
1/2 cup sugar
1 large egg
1 tablespoon vanilla extract
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
Decorator Frosting:
1 package(s) (16-ounce) confectioners' sugar
3 tablespoon(s) meringue powder, (see note below)
Assorted food colorings (optional)
Coarse sugar crystals, silver dragées, holiday decors (optional decorations)
Cooking Instructions
Cookies:
Preheat oven to 350 degrees F. In large bowl, with mixer on low speed, beat butter and sugar until blended. Increase speed to high; beat until light and creamy. On low speed, beat in egg and vanilla. Beat in flour, baking powder, and salt until blended.
Divide dough into 4 equal pieces; flatten each piece into a disk. Wrap each disk with plastic wrap and refrigerate 1 hour or until dough is firm enough to roll. (Or place dough in freezer 30 minutes.)
On lightly floured surface, with floured rolling pin, roll 1 piece of dough 1/8 inch thick. With floured 3-inch to 4-inch cookie cutters, cut dough into as many cookies as possible; wrap and refrigerate trimmings. Place cookies, 1 inch apart, on ungreased large cookie sheet.
Bake cookies 10 to 12 minutes or until lightly browned. Transfer cookies to wire rack to cool. Repeat with remaining dough and trimmings.
When cookies are cool, prepare decorator frosting, if you like; use along with sugars and candies to decorate cookies. Set cookies aside to allow frosting to dry completely, about 1 hour. Store in tightly covered container (with waxed paper between layers if decorated) at room temperature up to 2 weeks, or in freezer up to 3 months.
Yields: 5 dozen cookies.
Decorator Frosting:
In bowl, with mixer at medium speed, beat confectioners' sugar, meringue powder, and 1/3 cup warm water until blended and mixture is so stiff that knife drawn through it leaves a clean-cut path, about 5 minutes.
If you like, tint frosting with food colorings as desired; keep covered with plastic wrap to prevent drying out. With small spatula, artist's paintbrushes, or decorating bags with small writing tips, decorate cookies with frosting. (You may need to thin frosting with a little warm water to obtain the right spreading or piping consistency.)
Cook's Note: Meringue powder is available in specialty stores wherever cake decorating equipment is sold. Or, contact Wilton Industries, 800-794-5866. |
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