Christmas sugar cookies
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| marthastewart |
Ingredients:
1 3/4 cups (230gr) all purpose flour
1/8 tsp salt
1/2 tsp baking powder
1/2 cup (113gr) unsalted butter, room temperature
3/4 cup (150gr) granulated white sugar
1 large egg
1 tsp pure vanilla extract
For the royal icing:
1 large egg white
1 tsp fresh lemon juice
1 1/2 cups (165gr) confectioner's sifted sugar
Preparation:
In a bowl whisk together the flour, salt and baking powder and set aside.
In another bowl beat the butter and sugar until light and fluffy. Add the eggs and vanilla extract and beat until well combined. Add the flour mixture and beat until you have a smooth dough.
Divide in half and wrap each half in plastic wrap. Refrigerate for about an hour until firm enough to roll.
Preheat the oven to 177 C. Line two baking sheets with baking paper.
Remove one half of the dough from the refrigerator and on a lightly floured surface roll out the dough to a thickness of 1 cm. Cut out cookies with lightly floured cookie cutters of whatever shape you like and transfer cookies to the baking sheet. Put the baking sheets with the unbaked cookies in the refrigerator for 10 to 15 minutes to chill the dough which prevents the cookies from spreading and losing their shape.
Bake for about 10 mins or until they begin to brown around the edges.
Let the cookies cool for a few minutes before transfering to a wire rack to cool completely. Frost with royal icing if desired. Be sure to let the royal icing dry before storing.
For the royal icing, beat the egg whites with the lemon juice. Add the sifted sugar and beat on low speed until combined and smooth. The icing needs to be used immediately or transfered to an airtight container as it hardens when exposed to air. Cover with plastic wrap when not in use.
Good luck!!
xoxo
B.
Source: joyofbaking
