Sugar Cookie Dough
Here's what you'll need:
Preheat the oven to 350 degrees.
Sheet Pans lined with Parchment Paper.
16 TBS Butter, room temperature
1 C Granulated Sugar
1 tsp Vanilla
1/2 tsp Almond Extract
1 Egg
2 tsp Baking Powder
3 C All Purpose Flour
In a Stand Mixer with a Paddle Attachment:
Butter
Sugar
Beat for 5 minutes.
Add:
Vanilla
Almond
Egg
Mix until well combined.
In a mixing bowl:
Baking
Powder
Flour
Whisk well.
Gradually add Dry ingredients to Wet ingredients in the Stand Mixer.
Mix just until well combined.
Do Not Chill the Dough.
Roll out onto a floured surface 1/4" thick.
Cut out cookies with gently floured Holiday Shaped Cookie Cutters.
Bake 6 - 8 Minutes.
Remove pan to a rack and cool for 10 minutes.
Transfer Cookies to the rack to cool completely.
Decorate as desired.
Enjoy!
Peace in the Kitchen!
Gingerbread Cookie Dough
Here's what you'll need:
Preheat the oven to 350 degrees.
Sheet Pans lined with Parchment Paper.
1 C Dark Brown Sugar, well packed.
1/3 C Crisco
1 1/2 C Lyle's Black Treacle
1 1/2 C Ice Cold Water
7 C All Purpose Flour
2 tsp Baking Soda
2 tsp Ground Ginger
1 tsp Allspice
1 tsp Cinnamon
1 tsp Ground Cloves
1/2 tsp Salt
In a Stand Mixer with a Paddle Attachment:
Sugar
Crisco
Treacle
Water
Beat 5 minutes.
In a large Mixing Bowl:
Flour
Baking Soda
Ginger
Allspice
Cinnamon
Clove
Salt
Whisk well.
Gradually Add this to the Wet ingredients in the Stand Mixer.
Mix until well combined.
Wrap in Plastic Wrap and refrigerate for 2 hours.
Roll dough 1/4" thick onto a floured surface, in batches.
Cut out desired shapes with floured Cookie Cutters.
Place cookies 2" apart on the Sheet Pans.
Bake 10 - 12 minutes.
Remove pans to a rack to cool 10 minutes.
Transfer Cookies to the rack and cool completely.
Decorate as desired.
Enjoy!
Peace in the Kitchen!
There are so many recipes for Royal Icing. It's the best icing to decorate detailed designs on a cookie. I use it for decorated Christmas Sugar Cookies and Gingerbread Cookies.
This recipe makes 2 1/2 C.
It can be separated into different bowls and tinted with food coloring to make creative designs. Since I'm The Hippy in the Kitchen and an Artist, I love to create cookie designs with my 60's looking Doodles. I have several Doodle Books that I am continuously updating with new designs.
This recipe is the consistency to be used for outlining and for detailed designs. To flood the cookie, thin the recipe with just a bit of warm water, a little at a time, until the desired consistency is reached. I also prefer this recipe because it doesn't use raw eggs.
Here's my favorite recipe for Royal Icing:
This is the recipe for decorating the cookies. (flooding recipe to follow)
1 pound of Confectioner's Sugar
5 TBS Meringue Powder
1/4 tsp Cream of Tartar
1/2 tsp Vanilla
1/2 C Warm Water
Powdered Food Coloring
In a Stand Mixer with a Paddle attachment:
Stir together by hand:
Sugar
Meringue Powder
Cream of Tartar
Add:
Gradually add Water until desired consistency.
Vanilla
Beat on Low just until combined well.
Beat on High for 7 - 10 minutes.
Separate the icing into bowls and tint with food coloring.
If you're not using it immediately, gently lay a piece of damp paper towel onto the surface of the icing in each bowl.
Royal Icing for Flooding:
2 lbs. Confectioner's Sugar
3/4 C Water
4 tsp Meringue Powder
Whisk well, by hand until completely incorporated.
Use disposable piping bags to flood the cookies.
Outline the entire cookie with icing, fill in the center. Use a toothpick
and swirl the icing all over the cookie. Allow to sit and harden.
I took a French Macarons Class at Sur la Table in Dallas and they recommended:
Lorann's Gourmet Professional Quality Food Coloring. It's the only food coloring I use.
Enjoy!
Decorating your Holiday Cookies!
Here's a video demonstrating how to Ice the perfect Sugar Cookie. Achieve perfectly Frosted Cookies with this technique from Whitney Wright, the Deputy Food Director of Southern Living.
icing-sugar-cookies-video
Enjoy!
Peace in the Kitchen!
No comments:
Post a Comment