We love Sugar Cookies! Christmas, Valentines, Easter, or anytime! They are just yummy. I have tried quite a few recipes and up until now I had not found the perfect one. I've looked on all recipes, through my library of cookbooks, and I just could not get the right recipe. They are either too soft or too sweet or not sweet enough. Then came Martha, oh thank you Martha!! These are delicious!!
These cookies have just the right amount of sweet. They taste great frosted or fresh from the oven. This one is frosted with Royal Icing. First I piped the outline with a stiff Royal Frosting, and then I flooded the heart with a thin Royal Frosting. This frosting is opaque, and is a more traditional look.
Love is in the air...
I made this design, it reminded me a little of Mary Engelbreit. I used the Royal Icing for the outline then I flooded the cookie with a frosting mix of powered sugar, food coloring, and water. This sugar frosting looks a bit translucent. I love the combination of the two frostings!
A sweet array of cookies!
Our cookies all dressed up and ready to give away for Valentines. :)
Blessings, Rachel
Ideal Sugar Cookies by Martha Stewart
Makes 2 dozen
2 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1/2 cup (1 stick) unsalted butter
1 cup sugar
1 large egg, lightly beaten
2 tablespoons brandy, or milk
1/2 teaspoon pure vanilla extract
Royal Icing - Optional
Directions:
Whisk together flour, salt, and baking powder in a medium bowl. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar; add dry ingredients, and mix until incorporated. With mixer running, add egg, brandy (or milk), and vanilla; mix until incorporated.
1. Transfer dough to a work surface. Shape into discs, cover with plastic, and refrigerate for at least 1 hour.
2. Preheat oven to 350 degrees. Line baking sheets with nonstick baking mats or parchment paper; set aside.
3. On lightly floured work surface, roll out dough to 1/8 inch thickness. Cut into desired shapes, and transfer to prepared baking sheets, leaving an inch in between. Leftover dough can be rolled and cut once more. Bake until lightly golden, about 10 minutes; do not allow to brown. Transfer to wire racks to cool.
4. Decorate with Royal Icing, optional.
Royal Icing
makes 2 1/3 cups
1 box confectioners sugar (1 lb)
5 tablespoons meringue powder, or 2 large egg whites
1. In the bowl of an electric mixer fitted with the paddle attachment, combine sugar and meringue powder. Mixing on low speed, add a scant 1/2 cup water. For a thinner consistency, usually used for flooding, add more water. A thicker consistency is generally used for outlining and adding details. Mix until icing holds a ribbon like trail on the surface of the mixture for 5 seconds when you raise the paddle.
To look on Martha's website click here:
http://www.marthastewart.com/portal/site/mslo/menuitem.fc77a0dbc44dd1611e3bf410b5900aa0/?vgnextoid=7ee2640093b0f010VgnVCM1000003d370a0aRCRD&vgnextfmt=default
makes 2 1/3 cups
1 box confectioners sugar (1 lb)
5 tablespoons meringue powder, or 2 large egg whites
1. In the bowl of an electric mixer fitted with the paddle attachment, combine sugar and meringue powder. Mixing on low speed, add a scant 1/2 cup water. For a thinner consistency, usually used for flooding, add more water. A thicker consistency is generally used for outlining and adding details. Mix until icing holds a ribbon like trail on the surface of the mixture for 5 seconds when you raise the paddle.
To look on Martha's website click here:
http://www.marthastewart.com/portal/site/mslo/menuitem.fc77a0dbc44dd1611e3bf410b5900aa0/?vgnextoid=7ee2640093b0f010VgnVCM1000003d370a0aRCRD&vgnextfmt=default
Very cute Rachel! I'm sure the girls loved passing these out!
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