Sugar Cookies (bakes 25-40 cookies)
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup salted butter (at room temperature)
3/4 cup granulated sugar
1 1/2 teaspoon vanilla extract
spray oil for baking sheets (just a little will do)
flour for rolling cookies
1. Mix flour, salt and baking powder in a mixing bowl
2. Mix butter and sugar in another large mixing bowl and beat until light and fluffy. Add the egg and vanilla and beat until well blended. Add the flour mixture in 2 separate amounts and beat until blended. If the dough is too soft, add up to 1/4 cup more flour.
3. Cover and place in refrigerator for 1-2 hours. Dough can be left overnight and even frozen.
4. Preheat oven to 350 degrees. Lightly grease several baking sheets.
5. With a rolling pin and a floured surface, roll out the dough about 1/8 inch thick. Use cookie cutters of any shape.
6. Place cookies on baking sheets and bake till they are light golden brown around the edges, about 10-12 minutes.
7. Transfer cookies to cooling racks about 1 minute after they are out of the oven until cool.
8. Decorate the cookies any way you like.
Royal Icing (makes about 2 1/2 cups)
yes this recipe is from Martha Stewart
2 large egg whites
4 cups sifted confectioners sugar or more to thicken icing
juice of one lemon
3 drops glycerin (optional)
Beat the egg whites until stiff but not dry. Add sugar, lemon juice and glycerin (if using, makes the icing smooth and self leveling) and beat for 1 minute more. If the icing is too thick add more egg whites, if it is too thin, add more sugar. You can halve this mixture and add food coloring to one half. Ice cookies with the white mixture and pipe a thin line of the other color. Use a toothpick to swirl the colors around kind of like marbling. Add sprinkles of your choice. Icing will dry completely in about 2 hours.
Note: Raw eggs should not be used in food prepared for pregnant women, babies, or any one whose health is compromised or is allergic to eggs.