Friday, November 6, 2009

I love baking! Now that I'm full-time at work, I don't have as much time to bake as I'd like, but yesterday I managed to whip up a batch of cupcakes before heading off to work, complete with piped on frosting and sprinkles! Yummy. (sadly no pictures)

As the holiday season approaches, one of my favorite ways of getting in the spirit is sugar cookies! Cutting out the dough in fun shapes, frosting them so they cute enough to be in a magazine, and then devouring them with friends and family! For the longest time though, I couldn't find a good recipe...that's when my friend Krystal came to the rescue. She had tweaked and fussed with a sugar cookie recipe and finally got it just right!

So I want to pass it on to you...

Cookie Recipe
1cup softened butter
1cup sugar
1 egg
1tsp vanilla
3cups flour
1/4tsp salt

Beat butter at medium speed for 2 minutes. Add sugar, beating well. Add egg and vanilla. Gradually add flour and salt and beat. Divide dough in half, cover and chill for 1 hour. Roll to 1/4" thick an cut out dough in fun shapes. Bake at 350 for 8-10 not overcook! Cookies will be pale on top but look cooked.
(Yields 12-18 medium sized cookies)

Royal icing
3tbsp meringue powder (buy at a craft store like Michaels)
4 cups (1lb) powdered sugar
6tbsp warm water

Beat all ingredients until stiff peaks form which takes 7-10 minutes on low speed.
Add food coloring to tint.
Icing will dry very hard...should be pretty thick.
(Yields 3 cups - approx 30 cookies)

Spoon into a piping bag and pipe on details, edges etc. (#2 or #3 tip is best for most things.

Flood /Base Icing
2 cups powdered sugar
1/4 cup softened butter (do not microwave)
3tbsp milk

Stir butter into powdered sugar mixing thoroughly.
Add milk and slowly stir..Do Not Whip

Add more milk if needed to smooth the consistency
Add food coloring to tint.
(Yields enough to flood 18-20 cookies)

option 1) spread icing onto cookie with a knife - icing should spread on smooth, like glass
option 2) for a cleaner look, put icing in a piping bag and use a #3 tip to pipe an outline around the cookie to create a barrier. Be careful not to go to close to the edge because it does spread. After the icing dries for a few minutes, go back and "flood" the center of the cookie, using the tip to push the icing into the corners. Let dry, then apply the royal icing as desired.

I hope you enjoy making these cookies! They're delicious. They're the perfect consistency and the icing is tasty! Happy baking!


Candace said...

Can't wait to make them!

Lee said...

Thanks for the recipe! I saw your comment on my blog and assumed it was Rachel Kendall! But when i checked her blog and didn't see a recipe, I realized you were the Rachel who had left me a comment.