Holiday Sugar Cookies:
We love this recipe in our family. I love it most because it does not require refrigerating before rolling out! Oh, and they taste divine! Thanks to my good friends for the recipe!
Preheat oven to 350
Beat together:
2 cubes of butter (1 C.)
1 1/2 C. Granulated Sugar
3 large eggs
Add:
2 t. Vanilla
1/2 t. Salt
1 t. Baking Soda
4 C. Unbleached flour
When rolling out use a good amount of flour to avoid the dough sticking to the rolling surface.
Roll out to desired thickness and cut into shapes.
Bake 6-7 Min depending on oven temp, altitude and thickness of cookies. You may need to experiment with a few to get it down.
Royal Icing mega-batch!
We use this to make decorator cookies or when doing gingerbread houses.
In your blender with whisk attachment add:
8 C. Powdered Sugar
1 t. Cream of Tartar
6 T. meringue Powder (they sell this at hobby stores in the cake section)
whisk together then add up to
1 C. very cold water SLOWLY while blending
and: 1/2 t. clear flavoring (Optional)
when frosting is a good consistency whip on med/high for exactly 9 minutes.
Store in airtight containers till ready to use.
When using: put the amount you think you need for each color in a bowl and add food coloring (I prefer the gel colors) and water to get to the color and consistency you need to use on the cookies.
If you need to store leftover icing cover bowl with lid or plastic wrap and it can be used again.
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