- FOR THE COOKIE DOUGH:
- 3 CUPS ALL PURPOSE FLOUR
- 1/1/2 TSP BAKING POWDER
- 1/ CUP OF UNSALTED BUTTER ROOM TEMP
- 1 CUP OF GRANULATED SUGAR
- 1/2 TSP SALT
- 1 EGG
- 1 TSP VANILLA EXTRACT
- IN BOWL SIFT FLOUR, BAKING POWDER - SET ASIDE
- IN OTHER BOWL USING ELECTRIC MIXER GENTLY CREAM BUTTER, SUGAR, SALT UNTIL LIGHT N FLUFFY
- NOW ADD EGGS, FOLLOWED BY VANILLA TO BUTTER MIX.
- ADD SIFTED FLOUR MIX TO BUTTER/EGG MIXTURE. BLEND ON LOW SPEED UNTIL DOUGH IS EVENLY COMBINED.
- NOW WRAP DOUGH IN PLASTIC. REFRIGERATE FOR 1 HOUR.
- PREHEAT OVEN TO 350°F + LINE BAKING SHEETS WITH PARCHMENT PAPER.
- REMOVE DOUGH FROM FRIDGE, COHP INTO CHUNKS AND PRESS / KNEAD TOGETHER TO COMBINE BUT DON'T OVERWORK.
- LIGHTLY DUST FLAT SURFACE W FLOUR AND ROLL DOUGH TO 1/4 INCH THICKNESS
- USE COOKIE CUTTERS TO CUT SHAPES AND WITH SPATULA TRANSFER TO PARCHMENT BAKING SHEET. REPEAT.
- BAKE COOKIES FOR 15-20 MINUTES ROTATING TRAYS HALFWAY THRU TILL EDGES ARE SLIGHTLY GOLDEN.
- LET COOKIES COOL COMPLETELY BEFORE ICING.
- ROYAL ICING:
- 5 TBSP OF MERINGUE POWDER
- 1LB ICING SUGAR
- 2.8 OZ ICE COLD WATER ( APPROX = 5 TBSP )
- SIFT ICING SUGAR. SET ASIDE
- IN SEPARATE BOWL, COMBINE MERINGUE POWDER AND WATER. HAND WHISK TILL FROTHY.
- NOW USING ELECTRIC MIXER, ADD ICING SUGAR TO MERAGUE POWDER AND MIX ON LOW SPEED FOR 15 MINUTES.
- ICING SHOULD BE BRIGHT WHITE AND SMOOTH.
- IF YOU LIKE, DIVIDE ICING UP AND ADD FOOD COLORING FOR FUN
- FYI: THE CONSISTENCY OF ICING CAN BE EASILY CHANGED:
BY ADDING DROPS OF WATER TO LOOSEN UP / BY MIXING IN MORE ICING SUGAR TO THICKEN
- THESE COOKIES TAKE TIME BUT THEY ARE LOVELY!
- ENJOY!
