These sugar cookies rival any recipe I've tried before (sorry mom). I made some Easter inspired egg and bunny rabbit shaped cookies (similar to the ones in the photo) and gave them out to friends. The recipe is from Martha Stewart.
Ingredients
Makes 2 dozen
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 cup (1 stick) unsalted butter
- 1 cup sugar
- 1 large egg, lightly beaten
- 2 tablespoons brandy, or milk
- 1/2 teaspoon pure vanilla extract
- Royal Icing for Sugar Cookies (recipe below)
Directions
Whisk together flour, salt, and baking powder in a medium bowl. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar; add dry ingredients, and mix until incorporated. With mixer running, add egg, brandy (or milk), and vanilla; mix until incorporated. Transfer dough to a work surface. Shape into 2 discs, cover with plastic wrap, and refrigerate for at least 1 hour. Preheat oven to 350 degrees. Line baking sheets with nonstick baking mats or parchment paper; set aside. On a lightly floured work surface, roll out dough to 1/8-inch thickness. Cut into desired shapes, and transfer to prepared baking sheets, leaving an inch in between. Leftover dough can be rolled and cut once more. Bake until lightly golden, about 10 minutes; do not allow to brown. Transfer to wire racks to cool. Decorate with Royal Icing, optional.
Royal Icing
Ingredients
Makes 2 1/3 cups
- 1 box confectioners' sugar (1 pound)
- 5 tablespoons meringue powder, or 2 large egg whites
Directions
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.
