Sugar Cookies

This time we used Alton Brown's cookie Recipe and Peggy Cullian's icing. They turned out good I had a little trouble rolling the dough out with it cold. but after you do it a few times you get the hang of it.


Sugar Cookies
3 c all purpose flour
3/4 tsp baking power
1/4 tsp salt
1 c unsalted butter, softened
1 c sugar
1 egg, beaten
1 tbsp milk
powder sugar for rolling out the dough

Sift together flour, baking powder, and salt. Set aside.

Place butter, and sugar in large bowl of stand mixer beat until light in color. Add egg and Milk beat until combined.

Put mixer on low speed and gradually add flour mixture. Beat until  bater pulls away from the sides of the bowl.
Divide dough in half and wrap in wax paper and refrigerate for 2 hours.

Preheat over to 375

Sprinkle surface with powder sugar . Remove 1 wrapped pack of dough at a time
.

Roll out to 1/4 inch thick moving around to make sure it is not sticking to surface.

Cut to desired shape and place on greased cookie sheet, parchment or silicone baking mat.

Bake 7- 9 minutes  or until edges are just beginning to brown.  Let cool for 2 minutes then move to rack to cool completely then frost if desired.

Royal Icing Cookie Paint 


3 egg whites at room Temperature
16 oz powder sugar (3 cups)

Beat egg and sugar together on low speed. After 30 Seconds scrape the sides of the bowl and increase speed to medium.

Beat until Mixture thickens about 3 minutes.

Storing Icing

Keep in airtight container , or cover with damp cloth or plastic wrap.

Can be refrigerated for 2 days. Before using lightly beat with whisk or fork.