Makes 24 cookies
Ingredients:
For the cookies:
Butter, softened 1 ½ cups
Sugar 2 cups
Eggs 4
Vanilla 1 tsp
A/P flour 5 cups
Baking powder 2 tsp
Salt 1 tsp
Method of prep:
Sift together the flour, baking powder, and salt. Set aside.
In a large bowl or stand mixer, cream together butter and sugar until smooth. Beat in the eggs and vanilla. Mix in flour mixture until fully incorporated. Form into a disk, cover with plastic wrap and chill at least 1 hour or overnight.
Preheat oven to 400 degrees. Roll out dough to ¼ to ½ inch thick. Cut into desired shapes. Place cookies at least 1 inch apart on an ungreased cookie sheet. Bake 6-8 minutes. Cool completely and decorate with frosting.
For the icing:
Yield 15 oz
Meringue powder or powdered egg whites 2 oz
Warm water 1 tsp
Powdered sugar, sifted 12 oz
Method of prep:
In a mixing bowl with a paddle attachment or hand mixer, add meringue powder and warm water. Beat until soft peaks form. Slowly add sifted powdered sugar to the foam and beat until a paste forms. Adjust thickness as necessary, add flavor such as almond or lemon if desired.
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