Tuesday, June 22, 2010

The Perfect Sugar Cookies

So, since we are having a boy, I am slowly being introduced to the world of Star Wars. It's a long story but, I lost a bet and will now have to watch the oldest three movies. Blah. Well, Ross' mom sent us some cookie cutters yesterday to "help" get me acquainted. My best friend, Sarah, is a sugar cookie-making master so, I used her recipe. The dough was so easy to work with, tasted yummy and made amazing little Yodas and Darth Vaders (something I NEVER thought I'd say). Here's her recipe. Thanks, Sarah!

Sarah's Vanilla-Almond Sugar Cookies

* 3 cups plain flour
* 2 tsp baking powder
* 1 cup sugar
* 2 sticks softened butter
* 1 egg
* 1/2 tsp pure vanilla extract
* 1/2 tsp pure almond extract

Combine the flour and baking powder, set aside. Cream the sugar and butter. Add the egg and extracts and mix. Gradually add the flour mixture and beat just until combined. Roll onto a floured surface and cut into shapes. Place on baking sheets (no need to spray the cookie sheet!)and bake for 10-12 minutes at 350. Let sit a few minutes on the sheet, then transfer to a cooling rack.

And now the wonderful ICING recipe:

* 1 cup confectioners' sugar
* 3 teaspoons milk
* 2 teaspoons light corn syrup
* 1/4 teaspoon almond extract

In a bowl, stir together confectioners' sugar and milk until smooth. Beat in corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup. I'll also add a splash of more milk or almond extract to thin the icing down if needed. I usually go with the almond because I absolutely LOVE almond extract. If you touch the icing with your finger tip, you want it to hold a peak for about 10 seconds, and then flatten down. Divide into separate bowls and add your food colorings!

Now to decorate, you can either use the little plastic bottles they sell at craft stores on the baking isle, or you can use icing bags and pipes. I use both. If you use the bags, make sure you have a #1 or #2 tip, otherwise the icing is just going to pour out the tip and make a mess. Trust me. I know.

Now when you're decorating, just outline your cookie, let it dry, and then "flood" the desired area in with more icing. Happy baking!

1 comment: