Cookies, Sugar (our favorite)

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Ethnicity
American  
Base Type
Other  
Course
Dessert  
Preparation Time
30-60 Minutes  
Difficulty
Intermediate  
Serving Size
Refresh / Double it
Comments
Try adding 1/2 cup cocoa to make chocolate sugar cookies  
Source
 
Source Description
 
Last Modified
2013-10-30  
User
Joyce McGuire



Ingredients
                
1 c
softened butter

1 1/2 c
sugar

2 ea
egg

1 t
vanilla

3 c
flour

1 pn
salt

1 t
baking powder

1 t
baking soda

1/2 t
lemon extract


Directions
Combine flour, baking soda, baking powder and salt; mix well. Using fork, cut in 1 cup butter until crumbly

Beat eggs in small bowl. Add sugar, extracts and beat until light. Add to flour mixture; stirring by hand until dough forms.  Knead if necessary. Cover and refrigerate 1 hour for easier handling.

Heat oven to 375.  Roll out dough to 1/8 inch thickness using powdered sugar to keep from sticking. Place 1 inch apart on ungreased cookie sheets.

Sprinkle with decorator sugar if desired.

Bake 375 6-11 minutes or until edges are lightly brown.  Immediately remove to cool.

Frost with buttercream frosting or glaze if desired.

Glaze for Cookies (optional)
Ingredients
2 1/4 c
sugar, powdered

2 T
light corn syrup

2 T
+/- milk

10 dr
Food Coloring dye

1/2 t
almond extract (optional)


Directions
In a small bowl, whisk together the confectioners' sugar, corn syrup, and 1 1/2 tablespoons of the milk until smooth.

Spread one cookie with glaze. If it doesn't smooth out after 1 minute, dribble in additional milk, 1/2 teaspoon at a time, until the glaze reaches the right consistency. Separate into smaller bowls to add assorted colors food coloring if desired.

Sprinkle sugar on top while wet or once dry decorate with food safe markers.

Optional use lemon or vanilla instead of almond extract.  Or use a little cocoa to make chocolate glaze.

   

Royal Icing for Cookies (optional)
Ingredients
1/4 c
meringue powder

1/4 t
salt

3 1/2 ea
+/- sugar, powdered

3/4 c
cool water


Directions
Place the dry ingredients in a large mixing bowl. Add the cool water, and stir slowly to allow the sugar to dissolve.

Mix on low speed at first, increasing to high speed over several minutes. Beat until the icing is fluffy.

Keep the frosting covered with a damp towel and some plastic wrap until needed.

Divide the frosting into smaller containers and mix with food coloring for several colors.

To use for piping, put a tip in the bottom of a disposable pastry bag. Using a coupler will allow you to change tips with ease.