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Sugar Cookies:
In a separate bowl
whisk together the flour,
salt, and baking soda. Set aside.
In the bowl of
your electric mixer (or with a hand mixer), beat the butter and sugar until
light and fluffy (about 3 to 4 minutes). Add the beaten egg and vanilla extract
and beat until combined. Add the flour mixture and beat until you have a smooth
dough.
Wrap the dough in
plastic wrap and refrigerate for about one hour (or overnight) or until firm
enough to roll.
Preheat oven to
350 degrees F (177 degrees C) and place rack in the center of the oven. Line two
baking sheets with parchment paper.
Remove the chilled
dough from the refrigerator and, on a lightly floured surface, roll out the
dough to a thickness of 1/4 inch (1 cm). (Keep turning the dough as you roll,
making sure the dough does not stick to the counter.) Cut out egg shapes using a
lightly floured cookie cutter and transfer cookies to the prepared baking
sheet. Place the baking sheets with the unbaked cookies in the refrigerator for
10 to 15 minutes to chill the dough which prevents the cookies from spreading
and losing their shape while baking.
Note: If you are
not going to frost the baked cookies, you may want to sprinkle the unbaked
cookies with colored crystal or sparkling sugar.
Bake cookies for
about 8-10 minutes (depending on size) or until they are just beginning to brown
around the edges. Remove from oven and let the cookies cool on the baking sheet
for a few minutes before transferring to a wire rack to finish cooling. Frost
with royal icing and sparking sugar, if desired. Be sure to let the royal icing
dry completely before storing. (This may take several hours.)
Frosted cookies
will keep several days in an airtight container. Store between layers of
parchment paper or wax paper.
Makes about 20 - 3
inch cookies.
Royal Icing with Egg
Whites: In the bowl of your electric mixer (or with a hand mixer),
beat the egg whites with the lemon juice. Add the sifted powdered sugar
and beat on low speed until combined and smooth. Add coloring. The icing needs to be used
immediately or transferred to an airtight container as royal icing hardens when
exposed to air. Cover with plastic wrap when not in use.
Royal Icing with Meringue
Powder: In the bowl of your electric mixer (or
with a hand mixer), beat
the confectioners' sugar and meringue powder until combined. Add the water and
beat on medium to high speed until very glossy and stiff peaks form (5 to 7
minutes). If necessary, to get the right consistency, add more powdered
sugar or water. Add coloring. To cover or 'flood' the entire surface of the
cookie with icing, the proper consistency is when you lift the beater, the
ribbon of icing that falls back into the bowl remains on the surface of the
icing for a few seconds before disappearing.
The icing needs to be used
immediately or transferred to an airtight container as royal icing hardens when
exposed to air. Cover with plastic wrap when not in use.
Makes about 3 cups |
