SUGAR COOKIE
This sugar cookie is easy to make, tastes great and doesn't spread during baking.
6 cups (840g/30oz) all purpose flour
3 teaspoons baking powder
2 cups (452g/16oz) unsalted butter
2 cups (400g/14oz) white granulated sugar
2 eggs (room temperature)
2 teaspoons vanilla extract
1 teaspoon salt
Directions :
1.Cream butter and sugar till pale in colour and well mixed-about 3-5 minutes.
2.Add the eggs one by one and mix well after each addition. Then add the vanilla extract.
3.In a separate medium sized bowl mix together the rest of the dry ingredients. I like to use a hand whisk and mix them well.
4.Now add the dry ingredients to the butter mixture and mix till just incorporated. Do not over mix the dough as you don't want a tough cookie.
5.Now divide the dough into two equal portions and wrap them in plastic wrap. It is easiest to form them into flat discs, as it makes it easier to roll out later.
6.Refrigerate the dough for 1-2 hours. This dough freezes well if you wanted to make it ahead. Then just let it thaw in the refrigerator before use.
7.When you are ready to bake these cookies preheat your oven to 350 C (180F)
8. Roll out your dough to the desired thickness and cut out your shapes. Re roll the dough that is left and continue.
9. Bake cookies on an ungreased cookie sheet for about 8-10 minutes. This also depends on the thickness of your cookie. I like to roll mine about 1/2 inch thick. You may need to keep them in a little longer if they are any thicker. Other indicator to tell when they are ready is when they start browning very slightly on the outside of the cookie.
10.When done take the cookies out and place the cookie sheet on a cooling rack. Let them sit for a couple of minutes then carefully transfer the cookies with a cookie lifter to a cooling rack. Let them cool completely before you ice them.
HINTS:
*When rolling out the dough, roll it in between two pieces of parchment paper. This way there is no mess and you don't need to add any extra flour to stop the dough sticking.
*I like to cut out my shapes and place them on the cookie sheet and place them in the fridge till my last cookies are baked. This helps the cookies cool and there for don't spread while baking.
*Instead of icing cookies you can sprinkle some granulated sugar on them and bake them as normal.
ROYAL ICING
3/4 cup (6oz) warm water
5 tablespoons meringue powder
1 teaspoons cream of tartar
1 kg (2.25lb) powdered icing sugar
Directions:
1.Pour the warm water and meringue powder into the mixing bowl and give a 30 second whisk, till frothy and thickened.
2.Add cream of tartar and whisk for another 30 seconds.
3.Add all the powdered icing sugar and with the paddle attachment on the lowest speed mix the icing till it is thick and creamy, about 10 minutes.
4.Cover icing with plastic wrap to prevent the icing crusting and drying.
5. Tint icing with gel colours and for flooding add water to desired consistency.
HINTS:
*Make sure your mixing bowl and beaters are clean with no traces of fats. Any kind of fat will break down your icing and will not be usable.
I like to wash all my utensils in just plain white vinegar water. Add about 5 tablespoons of vinegar to about 2 litres of water.
