NO FAIL SUGAR COOKIES
This recipe is GREAT when using complex cookie cutters. The dough holds its' shape and won't spread during baking.
Make sure you let your oven preheat for at least 1/2 hour before baking these or any other cookies.
6 cups flour or desired flavoring
3 tsp. baking powder
2 cups butter
2 cups sugar
2 tsp. vanilla extract
1 tsp. salt
or desired flavoring(I like almond myself)
Cream butter and sugar until light and fluffy. Add eggs and vanilla. Mix well. Mix dry ingredients and add a little
at a time to butter mixture. Mix until flour is completely incorporated and the dough comes together.
Chill for 1 to 2 hours (or see Hint below)
Roll to desired thickness and cut into desired shapes. Bake on ungreased baking sheet at 350
degrees for 8 to 10 minutes or until just beginning to turn brown around the edges. This recipe
can make up to 5-dozen 3” cookies.
HINT: Rolling Out Dough Without the Mess -- Rather than wait for your cookie dough to
chill, take the freshly made dough and place a glob between two sheets of parchment paper.
Roll it out to the desired thickness then place the dough and paper on a cookie sheet and pop it into the refrigerator.
Continue rolling out your dough between sheets of paper until you have used it all. By the time you are finished, the
first batch will be completely chilled and ready to cut. Reroll leftover dough and repeat the process! An added bonus
is that you are not adding any additional flour to your cookies.
Antonia74 Royal IcingServes/Yields: about 6 cups of thick icing?
Prep. Time: 12 minutes
Category: Frostings, Cookies!
5 Tablespoons meringue powder
1 teaspoon cream of tartar
1 kilogram (2.25 lbs.) powdered icing sugar
Add the cream of tartar and mix for 30 seconds more.
Pour in all the icing sugar at once and place the bowl on the mixer.
Using the paddle attachment on the LOWEST speed, mix slowly for a full 10 minutes. Icing will get thick and creamy.
Cover the bowl with a dampened tea-towel to prevent crusting and drying.
Tint with food colourings or thin the icing with small amounts of warm water to reach the desired consistency.