Sugar Cookies with Royal Icing
Cookies, like these festive sugar cookies, will be available at the 30th annual Cookie Walk at the Unitarian Universalist Society of Geneva.
Courtesy of Jim Frazier
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup unsalted butter, softened
1 cup sugar
1 teaspoon vanilla extract
¼ teaspoon lemon or almond extract
4 cups powdered sugar, sifted
2 tablespoons meringue powder
5-8 tablespoons warm water
½ teaspoon vanilla extract
Food coloring, optional
For the cookies: Combine flour, baking powder, and salt with a whisk; set aside.
Use an electric mixer to cream butter and sugar until light and fluffy, about 3 minutes. Beat in eggs one at a time, scraping down sides of bowl after each addition. Stir in extracts.
Add flour mixture all at once and mix on low until thoroughly combined, about 1 minute. Scrape down sides of bowl and mix on medium speed for about 30 seconds. Form dough into a 2-inch thick disk, wrap in plastic and chill for about 1 hour.
Heat oven to 375 degrees and line cookie sheets with parchment paper.
Roll chilled dough on a floured surface to 1/8-inch thick. Cut out shapes with floured cookie cutters and place on cookie sheets. Bake 8-10 minutes or until edges are pale brown. Slide parchment paper off sheet trays onto wire cooling racks and cool completely before decorating.
For the icing: Combine powdered sugar, meringue powder and 5 tablespoons warm water in a stand mixer; mix on low 7-10 minutes until peaks form. Stir in vanilla extract. Add additional water, 1 tablespoon at a time, until it is the consistency of a thick glaze. Tint with food coloring, adding it a few drops at a time, until desired color is achieved.
Place cooled cookies on a wire rack placed over parchment paper for easy clean up and glaze each cookie. Add other embellishments as desired.
Makes three dozen.
Unitarian Universalist Society of Geneva
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