Playing With the Food – IV
So, how do you like it?
Honestly? To me, it’s just a cookie.
Cutout Sugar Cookies
- 100g (1/2 cup) unsalted butter
- 1/2 cup sugar
- 1/2 tsp baking powder
- 1 egg
- 2 cups flour, plus more to roll out the dough
- pinch of salt
- 1/2 tsp vanilla extract
In a medium bowl, sift the flour, salt and baking powder. Set aside.
In the electric mixer, beat the butter and sugar until light and fluffy. Add the egg and beat until creamy.
Add the flour mixture and beat on low speed. Once the flour disappears into the dough, you can stop beating. Transfer the dough to a piece of plastic wrap and form a disc. Let it rest in the refrigerator for 1 hour.
Preheat the oven at 350 o F. In a lightly floured surface, roll out the dough to 1/8 inch thick. Cut with your favorite cookie cutters and transfer your new little buddies to an aluminum sheet. You can re-roll scraps until you have no more dough or patience.
Bake for 10 to 15 minutes, depending on the size of your cookies.
Let them cool in the baking sheet. Makes 50 3inch cookies.
Royal Icing (from here)
Makes 2 1/3 cups
- 1 box confectioners’ sugar (1 pound)
- 5 tablespoons meringue powder, or 2 large egg whites
In the bowl of an electric mixer fitted with the paddle attachment, combine sugar and meringue powder. Mixing on low speed, add a scant 1/2 cup water. For a thinner consistency, usually used for flooding, add more water. A thicker consistency is generally used for outlining and adding details. Mix until icing holds a ribbonlike trail on the surface of the mixture for 5 seconds when you raise the paddle.