It always takes longer to do any project than I think it will.
Case in point....
Sugar cookies. Decorated sugar cookies. 5 dozen of them to be exact.
Oh, that's a breeze, right? This will take no time at all...
It takes a little while to get the creative juices flowing, but it was worth it...
In hindsight the 'frosting' part of the cupcake should have been pink...
and the cupcake paper should have been white. But it's okay. They turned out really cute anyway.
And the client loved them, and that's all that mattered. Sugar Cookies
2 cups all purpose flour
1/4 tsp salt
3/4 cup salted butter, softened
1/4 cup white sugar
1 large egg
1 tsp. pure vanilla extract
Yield: 3 dozen cookies
preheat oven to 325 degrees F.
In a medium bowl combine the flour and salt with a wire whisk.
In a large mixing bowl cream the butter and sugar with an electric mixer on medium speed. Add the egg and vanilla, and beat until well mixed. Scrape down sides of bowl, then add the flour mixture. Blend on low speed just until combined. Do not overmix.
Gather dough into a ball. Flatten the ball into a disk and wrap tightly in plastic wrap or a plastic bag. Refrigerate 1 hour until firm.
On a floured surface, roll out dough to a 1/4-inch thickness. With cookie cutters, cut dough into desired shapes and place on ungreased cookie sheets. Decorate with colored sugars or sprinkles.
Bake for 13-15 minutes, being careful not to brown. Immediately transfer cookies with a spatula to a cool, flat surface.
Royal Icing
3 level tablespoons Meringue Powder
1 lb. sifted pure cane confectioners' sugar
5-6 tablespoons lukewarm water
Make sure all utensils are grease free
Place confectioners' sugar and Meringue Powder in a bowl. Stir or mix at low speed until blended. Add water and mix 7-10 minutes at low-medium speed until icing loses its sheen. To prevent drying, be sure to cover the bowl with a damp cloth while working with icing.
Store in an airtight container for up to 2 weeks. To reuse, beat on low to restore original texture.
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