Sugar
Cookies
6 cups flour
1 tsp kosher salt
2 cups cold butter cut into chunks
2 cups sugar
2 eggs
3 tsp. baking powder
2 tsp. Real Vanilla
2 tsp. Almond Extract
1.
Whisk the dry ingredients
2.
In a standing mixer with the paddle attachment
cream the butter and sugar. Whip them together on a medium speed until they are
pale and fluffy.
3.
Scrape down the sides and add the egg and beach
until incorporated. Add extract. Mix until fluffy.
4.
Slowly add the flour. If a little sticky you can
add more flour when you are rolling it out.
5.
Drop half the dough on a lightly floured piece
of parchment paper.
6.
Lightly dust the dough with flour and sandwich
with another piece of parchment paper.
7.
Roll the dough out- about 3/8” thick.
8.
Make a stack of the dough and put into the
fridge for at least 30 min.
9.
Preheat to 350
10.
Line pan with parchment paper.
11.
Cut out cookies. (If dough gets sticky put back in the fridge.)
12.
Bake cookies for 7 min. (between 5-10)
13.
Let cool on pan for 10 min.
14.
Transfer to cooling rack.
Royal Icing
2 large egg whites
2-4 tablespoons fresh lemon juice (or more or less)
1 lb powdered sugar
2 tsp. light corn syrup
1.
Separate egg whites
2.
Add egg whites and half of a lemon (or 3
Tablespoons of lemon juice)
3.
Sift in the powdered sugar (3-4 cups at first)
4.
Mix on low and add the corn syrup.
5.
If it seems VERY stiff add more lemon- if it is
too runny add powdered sugar
6.
Increase the speed of the mixer and beat until the icing is glossy and peaks
form when you remove the paddle or whisk. (about 5 minutes) If it droops, but doesn’t
fall off of the paddle it is the right consistency.
