Tuesday, December 29, 2009
Clasic Sugar Cookies
In an earlier post I talked about the cookies I was making for Christmas. I didn't post the recipe at that time and after reflection I decided I simply must tell everyone about these cookies. These will be my "go to" sugar cookie from now on. They are that good. It's been several days since I made these cookies and they are still just as moist and chewy as the day I made them.
These recipes were from the December, 2009 Good Housekeeping issue, but I also found the recipe online here.
6 cup(s) all-purpose flour
1 teaspoon(s) baking powder
1 teaspoon(s) salt
2 cup(s) (4 sticks) butter, softened (no substitutions)
3 cup(s) sugar
4 large eggs
2 teaspoon(s) vanilla extract
1.In large bowl, whisk flour, baking powder, and salt. In separate large bowl, with mixer at low speed, beat butter and sugar until blended. On high speed, beat until light and fluffy, about 5 minutes. On low speed, beat in eggs and vanilla, then flour mixture just until blended, scraping bowl with rubber spatula.
2.Divide dough into 8 equal pieces; flatten each into a disk; wrap in plastic wrap and refrigerate overnight.
3.Preheat oven to 350 degrees F. On floured surface, with floured rolling pin, roll 1 piece of dough to scant 1/4-inch thickness; keep remaining dough cold. With floured 3- to 4-inch cookie cutters, cut dough into as many cookies as possible; reserve trimmings. Place cookies, 1 inch apart, on ungreased cookie sheets.
4.Bake until edges are golden, 12 to 15 minutes. With wide metal spatula, transfer cookies to wire racks to cool. Repeat with remaining dough and trimmings.
5.When cookies are cool, prepare Ornamental Frosting; use to decorate cookies. Allow frosting to dry, about 1 hour. Store cookies in tightly sealed containers, with waxed paper between layers, at room temperature up to 2 weeks or in freezer up to 3 months.
The frosting recipe was good too, except that it gets too hard after a bit - most likely from the meringue powder. In the future, I won't use the full amount requested or none at all.
Ornamental Frosting Recipe (original is here)
1 package(s) (16-ounce) confectioners' sugar
3 tablespoon(s) meringue powder
1/3 cup(s) warm water
Assorted food colorings
1.In bowl, with mixer at medium speed, beat confectioners' sugar, meringue powder, and water until blended and mixture is so stiff that knife drawn through it leaves a clean-cut path, about 5 minutes.
2.Tint frosting with food colorings as desired; keep surface covered with plastic to prevent drying out.