Beyond the Sea
Cookie Ingredients:
Two sticks (one cup) butter
1 extra-large egg
1 cup powdered sugar
½ cup granulated sugar
1 teaspoon vanilla
½ teaspoon almond extract
3 cups flour
1 teaspoon baking powder
½ teaspoon salt
Royal Icing Ingredients:
4 ½ tbl meringue powder
½ cup + 2 t/l water
1 teaspoon cream of tartar
1 tbl vanilla
½ teaspoon almond extract
One bag (7-8 cups) powdered sugar
Cookies:
Mix butter, egg, sugars, vanilla and almond extract until creamy. In separate bowl
sift flour, baking powder and salt together. Add slowly to wet ingredients. Put the
dough into a freezer-safe bag and chill (in the freezer for 15 minutes or the
refrigerator for 30 minutes to an hour). Put waxed paper on the counter and set a
portion of the dough on it. Set another piece of waxed paper on top of the dough.
Using doubled paint sticks on either side, roll out the dough and use cookie cutters
to cut. Bake at 375 for ten minutes or your preference. Don’t over-bake. Cool on
racks until room temperature. Don’t attempt to decorate until the cookies are
completely cooled.
Royal Icing:
Put all items except powdered sugar into mixing bowl. Mix until frothy (less than a
minute). Add full bag powdered sugar and mix until incorporated (a few seconds).
Turn mixer on low and beat for ten minutes non-stop until it’s meringue-like in
texture. Immediately cover with plastic wrap (touching the icing) and a damp towel
above that. Now it’s time to color your icing. Scoop out about a cup of the icing into
a small bowl and add your coloring gel. Mix thoroughly. Add water, (a few drops at a
time) to get the icing to desired consistency for piping. (Piping/outlining icing
should be the consistency of toothpaste. Flood icing should be the consistency of
honey.) Pipe onto cookies using piping bags with #2 tips.
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