"No Fail" Sugar Cookie Recipe:
1 cup (2 sticks) butter
1 cup sugar
1 tsp. pure vanilla extract
1 tsp. pure almond
3 cups flour
1/2 tsp. baking powder
1/2 tsp. salt
- Heat oven to 350 degrees (for at least 1/2 hour)
- Cream butter and sugar until light and fluffy.
- Add eggs and vanilla mixing well.
- Mix dry ingredients and add a little at a time to butter mixture.
- Mix until flour is completely incorporated and the dough comes together. (It will be pretty stiff!)
- Bake on ungreased baking sheet at 350 degrees for 8 to 10 minutes or until just beginning to turn brown around the edges.
- Take the freshly made dough and place it between two sheets of parchment paper.
- Roll it out to the desired thickness then place the dough and paper on a cookie sheet and pop it into the refrigerator to chill, approximately 1 hour.
- When dough is chilled, cut 3.5" x 5.5" rectangles with a cutter. (I cut my cookies by hand since they were an irregular size.)
- Bake for 8 to 10 minutes or until the edges just start to brown.
Royal Icing Recipe: Recipe makes 3 cups.
3 TBSP. Meringue Powder
1 pound (4 cups) confectioners' sugar
6 tablespoons warm water (*See note!!)
Beat all ingredients until icing forms peaks (7-10 minutes at low speed with a heavy-duty mixer, 10-12 minutes at high speed with a hand-held mixer).
*PLEASE NOTE: For stiffer icing, use 1 tablespoon less water.
When using large countertop mixer or for stiffer icing, use 1 tablespoon less water.
Use grease-free spoon or spatula to stir slowly. Add ½ teaspoon water at a time until you reach proper consistency.
How to decorate: Place edible paper in the freezer to stiffen. Thin out royal icing in a small bowl until it has a bit of a watery consistency. Then in a separate bowl, color medium consistency royal icing, as desired, with gel color (found at cake decorating supply stores). Fill the colored royal icing into a pastry bag fitted with a #5 tip. "Paint" thin consistency royal icing onto the cookie with a paintbrush. Cut postcards out of the edible paper, peel and stick onto cookie. Using your pastry bag at a 45 degree angle, pipe a line around the outline of the edible paper postcard. Sprinkle sanded sugar immediately onto the cookie.
I know, it SEEMS like a lot of work. BUT, it is worth it. You can also use a small can of premade icing instead of the royal icing.
(**BTW: Just wanted to clarify... I printed out my own designs I found online with my edible printer. If you do NOT own one of these GREAT items, stop by Fancy Flours and purchase the wafer paper they carry. To read more about edible printer and edible paper, stop by KopyKake! Thanks Nancy!!)