More love for Katie this weekend. Every recipe I’ve tried from Good Things Catered has been a good one, so it’s basically a no-risk situation, which I appreciate. :) The recipe is actually from Ashlee at A Year in the Kitchen.
I have plans to potentially make some sugar cookie cutouts in a couple of weeks, so I wanted to give them a trial run before then. I also had never worked with royal icing on cookies before (only on my Wilton Course II cake), so I needed to practice that.
So, on Friday night, I made the cutouts, and then today, I iced them. And given the time of year, what better shapes to practice with than Halloween shapes?
My finished platter of cookies came with us to a surprise party for my brothers. These were definite crowd pleasers. The cookie recipe is excellent… they taste great on their own, but are even more fabulous with icing.
I had forgotten how long it takes to ice/decorate cutouts. Holy hell! I can see why I normally only do this at Christmas time.
Fabulous Sugar Cookies
(Recipe from Ashlee)
1 1/2 cups (3 sticks – 24 tbsp.) butter
1 1/2 cups granulated sugar
1/2 cup powdered sugar
1 tsp. vanilla
1/2 tsp. almond extract
1 tbsp. lemon zest
5 cups flour
2 tsp. baking powder
1 tsp. salt
Powdered sugar, for rolling
1. Preheat oven to 400 degrees (You may want to wait a while to heat the oven since it will take some time to make the dough and cut out the cookies.)
2. Cream butter and sugars in a mixer for 5 minutes.
3. Add eggs one at a time, mixing thoroughly.
4. Add vanilla, almond, and lemon zest.
5. Sift in flour, baking powder, and salt a little at a time. Do not over mix, this process should take about one minute.
6. Chill dough for up to a week in the fridge, or roll out and cut right away. (I had a terrible time trying to roll and cut the cookies right away. You definitely need to chill the dough first, so provide yourself with enough time to do so.)
7. Line a cookie sheet with parchment paper and bake cookies for 7-8 minutes. Wait until cookies are cooled before icing.
I think I got approximately 40-50 cookies out of this recipe. I used stiff consistency royal icing for the edges, and filled in by “flooding” (also with royal icing).
AboutI'm Heather. I just turned 30. I'm happily married, and mommy to the most beautiful little girl in the world (what, you're saying I could be biased?). Determined DIYer and homeowner. Sarcastic. A perfectionist. A bleeding-heart liberal. Frugal. Loves a little dog way more than many humans. Loves food, hates exercise (it's an ongoing battle). A loyal football fan. I love to laugh. Value family and friends above all else. Vie to be a world traveler.
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