![]() ![]() (Scooping directly from the bag compacts the flour, resulting in dry baked goods. When measuring flour, we spoon it into a dry measuring cup and level off the excess. (The icing can be stored in an airtight container at room temperature for up to 2 days.)ĭecorate the cookies with the icing top with decorating sugar and sprinkles if using. Cut out as many cookies as possible and bake.įor the royal icing: Beat the confectioners' sugar, meringue powder and 1/3 cup water with an electric mixer on medium-high speed in a large bowl until stiff peaks form. Gently gather any scraps of dough into a ball and press into a disc wrap in plastic wrap and refrigerate the disc until firm enough to roll, about 1 hour. 2 cups Domino Granulated Sugar Easy Baking Tub cup Unsalted butter, softened cup Shortening 1 teaspoon Baking soda 1 teaspoon Cream of tartar 1/8. Let the cookies cool on the baking sheets until firm enough to transfer to a wire rack let cool completely. Cut out shapes with cookie cutters and arrange about 2 inches apart on the prepared baking sheets.īake until the cookies are golden brown on the bottom, 10 to 12 minutes. Pour in the flour mixture and mix until everything is well incorporated, making sure to scrape the bowl down. Add 1 tsp vanilla extract and mix to combine. ![]() Roll out 1 disc of dough at a time between 2 pieces of parchment paper until 1/8 inch thick. In your standing mixer fitted with a paddle attachment, cream the butter and sugar together. Let the dough sit at room temperature for a few minutes to make rolling easier. Line 2 baking sheets with parchment paper. Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Scoop the dough by tablespoonfuls into the sugar, rolling them in the pan or gently shaking them in the bag to coat them with the sugar. Place the 3/4 cup (149g) sugar in a large plastic bag, or in a shallow pan. Divide the dough in half, pat into 2 discs about 1/4 inch thick, wrap in plastic wrap and refrigerate until firm, about 1 hour. Add the flour mixture, and mix at low to medium speed until the mixture is evenly moistened. Add the flour mixture and mix on medium-low speed until completely incorporated. ![]() For the cookies: Whisk together the flour, baking powder and salt in a small bowl.īeat the superfine sugar and butter with an electric mixer on medium speed in a large bowl until light and fluffy, about 5 minutes beat in the egg, then the vanilla. ![]()
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