Sunday, October 16, 2011

Sugar Cookies by Joshni Pereira


3 cups all purpose flour
½ tsp salt
1 tsp baking soda
1 cup unsalted butter, room temperature
1 cup granulated white sugar
2 large eggs
2 tsp pure vanilla extract

Royal Icing Using Egg Whites:
2 large egg whites
2 teaspoons fresh lemon juice
3 cups confectioners (powdered or icing) sugar, sifted


In a separate bowl whisk together the flour, salt, and baking soda.
In the bowl beat the butter and sugar until light and fluffy (about 3 to 4 minutes).
Add the eggs and vanilla extract and beat until combined.
Add the flour mixture and beat until you have a smooth dough.
Divide the dough in half and wrap each half in plastic wrap.
Refrigerate for about one hour or until firm enough to roll.

Preheat oven to 350F.
Line two baking sheets with parchment paper.
Remove one half of 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).
Cut out desired shapes using a lightly floured cookie cutter and transfer cookies to the prepared baking sheet.

Note: If you are not going to frost the baked cookies, you may want to sprinkle the unbaked cookies with crystal or sparkling sugar.

Bake cookies for about 8-10 minutes (depending on size) or until the edges are just starting to brown. Remove from oven and let cookies cool on baking sheet for a few minutes. Frost with royal icing, if desired (optional).

Optional - Royal Icing with Egg Whites: In the bowl beat the egg whites with the lemon juice. Add the sifted powdered sugar and beat on low speed until combined and smooth.

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