Ingredients:
2 1/2 c. all-purpose flour
1/2 tsp. baking powder
1/2 tsp. fine salt
1 c. (2 sticks) unsalted butter, room temperature
3/4 c. granulated sugar
1/2 c. confectioners' sugar
2 large eggs
1 1/2 tsp. vanilla extract
ICING:
5 Tbsp. egg white powder
6 Tbsp. water
1 lb. confectioners' sugar
Food coloring, as desired
Sprinkles, as desired
Directions:
Whisk the flour, baking powder and salt together in a medium bowl. Beat butter and both sugars in another medium bowl with an electric mixer on medium-high speed until light and fluffy, about 30 seconds. Beat in eggs and vanilla. Slowly add flour mixture, and beat just until dough comes together. Divide dough in half, pat into disks, wrap in plastic wrap and refrigerate until firm, at least 2 hours.
Flour a clean work surface. Roll dough to about 1/4 inch thick. Cut into desired shapes with cutters, working quickly enough so dough remains chilled. If dough gets soft, return to refrigerator. Transfer cut cookies onto baking sheets, leaving about 1 inch between cookies. Dust off excess flour with a pastry brush. Refrigerate 30 minutes. Excess dough can be pressed into a disk, chilled and re-rolled.
Heat oven to 325 degrees.
Bake cookies until bottoms are golden, about 12-15 minutes depending on shape. Cool until firm enough to transfer to a rack to cool completely. Decorate as desired and serve.
To make icing: combine icing ingredients (except food coloring and sprinkles) in a large bowl and beat with an electric mixer on low speed until the frosting thickens to stiff peaks. Add up to 1 Tbsp. food coloring and mix with a rubber spatula until uniform. Pipe and decorate as desired. Sprinkle as desired.
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