Tuesday, August 9, 2011

Sugar Cookies with Royal Icing

As favours for Shauna's baby shower, I decided to do onesie-shaped sugar cookies. This was my first time attempting to frost sugar cookies so I was quite pleased with the results!

Makes four dozen cookies

2 1/2 cups butter, softened
2 cups sugar
2 eggs
3 teaspoons vanilla or almond extract
5 cups flour
1 teaspoon baking powder
1 teaspoon salt

2 egg whites
2 teaspoons lemon juice
3 cups icing sugar
Food colouring

In a large bowl or stand mixer, cream the butter and sugar until light and fluffy. Beat in the eggs and vanilla. With the mixer on low, gradually add the dry ingredients. Mix until combined.

Divide the dough in half and form into two rough disks. Wrap in plastic wrap and refrigerate for at least one hour.

Once chilled, transfer the dough to a lightly floured work surface. Roll out the dough to approximately 1/4" thickness.

Use cookie cutters to cut into the desired shape and transfer to baking sheets lined with parchment paper or Silpat.

Bake in a 350 F oven for 10 minutes. Make sure to remove the cookies before they start to brown. Allow to cool.
To make the icing, beat the ingredients on low speed until smooth, about 7 minutes. The "outline" icing should be slightly runnier than toothpaste. If the icing is too thick, add water a couple drops at a time. If the icing is too thin, add more icing sugar.

Transfer the icing to a pastry bag with a #3 tip. Outline the edge of your design. Allow the icing to dry slightly.

Take the remaining icing and begin to add water, a couple drops at a time, to create the "flood" icing. The flood icing would have a liquid consistency. Transfer the flood icing to a pastry bag with a 1/4" opening or squeeze bottle. Use a zig-zag motion to fill the outlined area on the cookies. Gently shake the cookies to even out the surface. Allow the icing to dry for at least 3 hours.



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