Friday, March 5, 2010

Sugar Cookies

I bought meringue powder and a couple of piping bags along with tips just so I could make these cookies. I thought they looked good.

The dough was easy to roll out, although I don't think it had the best flavor. The frosting worked great. Here is the recipe I used.

Ella’s White Sugar Cookies


1 cup butter

1 cup powdered sugar

1 egg, beaten

1 ½ t. almond extract

1 t. vanilla

1 t. salt

2 ½ c. sifted flour

Cream butter. Add powdered sugar. Blend in egg, almond extract, vanilla, salt and flour. Chill dough until firm. Roll to ¼” thickness on well-floured surface. Cut with cookie cutters. Place on greased cookie sheets. Bake at 375° for 8-10 min. Cookies should not brown. Frost and decorate when cool. Yields ~40 cookies.

Royal Icing 


4 cups powdered sugar, sifted

2 tbsp. meringue powder

5 tbsp. water

Combine all ingredients in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until the sheen has disappeared and the icing has a matte appearance (about 7-10 minutes). Transfer the contents of the mixing bowl to an air-tight container. This will be the stiffest consistency of the icing, and at this point it is still too stiff to use for decorating. Add water a very small amount at a time and stir by hand until fully incorporated. Continue until the icing has reached a consistency appropriate for piping. (Remember, if you are having any difficulty piping, it is still too thick. Add a little more liquid and try again.) Using a pastry bag, pipe around the edges of each cookie. Let stand so the icing will set. Make sure to keep the leftover icing covered at all times when not in use so that it does not begin to harden.
Once all the cookies have been edged, transfer some of the remaining icing to a separate air-tight container. Thin out by incorporating a small amount of water at a time, until the icing drips off the spoon easily when lifted and then smooths in with that still in the bowl. If you go too far and the icing is too thin, add more sifted powdered sugar to thicken it again. Once the icing has reached the desired consistency, transfer it to a squeeze bottle (or a plastic bag with a hole in one corner), and flood the area surrounded by the piping on each cookie. If it does not completely spread to the edges, use a toothpick to help it along. Allow to set.
Use the remaining thicker icing for piping decoration as desired. Gel icing color is best as it does not add a significant amount of liquid. Liquid food coloring can be used as well – add powdered sugar as needed to compensate for any thinning that occurs.


Lorraine Butler said...

The cookies are beautiful--almost too pretty to eat!

Who's Ella?

Maria Ash said...

You actually made these!! Amazing, you never cease to amaze me Doranda!

Lorraine Butler said...

This was at the bottom of your blog post for today and I looked at it again--the cookies are so pretty. And the first thing I thought was, "Who's Ella (the person the cookie recipe is named after)?" Then I continued down and noticed my comment from last time. I guess I haven't changed much in 2 1/2 years....