Wednesday, November 5, 2008

Sugar Cookie recipe STOLEN!!

I stole this recipe right off my sister Leslie's Blog!! She used to make wedding cakes. She is a fabulous cook!! I can't wait to make these. HMMMMM.....soon enough.




Sugar Cookies (makes about 3 dozen 2" cookies)
Stir together & set aside:
3 1/4 cups flour
1 1/2 teaspoons baking powder
1 teaspoon salt ( just 1/2 teaspoon if you are using salted butter)

Using an electric mixer, beat together until well mixed and fluffy:
1 1/2 cups softened butter (do NOT use margarine because the dough will not firm sufficiently to cut out and release from the wax paper)
1 cup sugar

Add and then beat until blended:
1 large egg
1 tablespoon milk
2 1/2 teaspoons vanilla

Combine flour mixture with butter mixture and blend well. Divide dough into half and place each portion between two large sheets of wax paper (the size of jelly roll pans or cookie sheets). Roll out a scant 1/4" thick, smoothing out any creases the wax paper makes. Keeping the wax paper in place, put rolled dough onto cookie sheets or jelly roll pans and chill in refrigerator for about 30 minutes or longer until cold and firm.

While dough is chilling, preheat oven to 375 degrees and grease cookie sheets.

Take out just 1 portion at a time, gently peel away each side of wax paper, but replace one of them for dough to lay on. (This will make it easier to lift the cookies from the paper.) Using 2-or 3-inch cutters, cut out cookies quickly and carefully transfer them with a spatula to the cookie sheets, about 1 1/2 inches apart. Combine and reroll scraps between wax paper and chill in refrigerator.

Bake for 8-11 minutes, until lightly golden around edges. Let cookies firm for a minute or two on cookie sheets and then transfer them to wire racks to cool.


Quick Vanilla Icing
Thoroughly stir together with electric mixer:
5 cups powdered sugar, measured then sifted
1/3 cup hot water
2 teaspoons light corn syrup
1/2 teaspoon vanilla
food coloring


This is usually the consistency used to line and decorate the cookies with white borders. I use a Wilton decorating bag and a #2 or #3 round decorating tip. Keep icing covered with a lid or moist washcloth so that it doesn't crust over while you are icing cookies. If necessary, add more water to thin or more powdered sugar to thicken (your icing should nicely flow from the tip as you are quickly working but not be dripping out). Let cookies sit and firm for at least an hour before moving on.

After the cookies are lined with borders, divide the remaining icing into several small bowls to color and thin. A little more water is needed to thin to a runny syrup or oil consistency so that it will flow easily and more quickly from the decorator/candy bottles (these can be found in the cake decorator section at Walmart of JoAnns - usually 2 bottles come together for a little over a dollar).

If adding sprinkles, sprinkle on a minute or so after icing is put on (so that they don't sink in immediately, but quickly enough so that the icing didn't firm up too much).

Let cookies sit for a couple of hours before stacking. Sometimes I stack them between sheets of wax paper too.

1 comments:

Stephanie J. Robertson

i love love love sugar cookies and those look so lovely! ill have to try these for sure. my mom claims to have the best recipe but i think these could give her a run for her money. :)

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