In my opinion everyone needs a basic sugar cookie recipe and this classic cut out is sure to please everyone. The nice thing about this recipe is that when you use it to cut out a shape, such as Valentine Hearts for February, the cookie actually keeps it shape during baking. Not all sugar cookie recipes can claim this. So if you want a good sugar cookie recipe that also doubles as a cut out cookie recipe, this is the one for you. Ingredients: 3 cups flour 1/2 teaspoon baking powder 1/2 teaspoon salt 1 cup cold butter, cut into 1/2 inch cubes 1/4 cup butter flavored Crisco (plan Crisco works too!) 1 cup granulated sugar 1 egg 1 egg yolk (save the egg white for the Royal frosting recipe below) 1 teaspoon vanilla (lemon or almond extract work too) Directions:
Mix the first three ingredients and stir together in a separate bowl. Mix the butter, Crisco and sugar with an electric or stand mixer until fully incorporated (about 3 minutes). The add the egg, egg yolk and vanilla. Once completely mixed, add the dry ingredients until the dough is complete. Divide the dough in thirds and wrap in waxed paper and chill for 1 to 2 hours (overnight is fine too). When you are ready to bake, heat the oven to 325 and take out one portion of the dough at a time. Dust your work surface with a few tablespoons of flour and roll out the dough to desired thickness (I like my cookies a little on the thick side). Then dip your cookie cutter in flour (so it doesn't stick) and cut out desired shapes and place on prepared pan (spray with Pam, line with parchment paper or silicon mat). Bake for 9 to 11 minutes depending on the size of the cookie and your oven. Once cooled you can decorate the cookies (or eat them plain because they are yummy that way too). Royal Icing: This icing dries hard so that you can stack your cookies, whereas buttercream type frostings will smear if you try to stack them. Use your 1 egg white and put in a bowl. With a whisk slowly add Powdered Sugar (up to 3 cups) and 1 tablespoon of water until you get a thick but pourable consistency. You may tint your Royal Icing. Best to place the icing in a pastry bag if you have one, or simply put into a Ziploc baggie and cut a small corner off the bag to allow the frosting to come out. Decorate your cookies with Royal Icing, sprinkles, nuts or anything fun. The featured cookie includes heart-shaped sprinkles with red-tinted Royal Icing. Have fun and enjoy!
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GrammatlcGrammatlc bakes all the cookies for the clients at Split Ends Hair Studio (to visit the salon website, click the button above). She also bakes sweet treats for friends and family. Enjoy the recipes! Archives
December 2017
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