Sugar Cookie Recipe (24 small cookies)
2 sticks of butter 1 1/2 cups of powdered sugar 2 1/2 cups of flour 1 tsp of vanilla 1 tsp of cream of tarter 1 tsp of baking soda 1 egg In your Kitchen Aid fitted with the paddle attachement, whip together butter and powdered sugar. Add Flour, vanilla, cream of tarter, soda, and egg. On slow, stir together ingredients just until combined. Turn the dough out onto a floured board and wrap it with plastic wrap. Let the dough rest in the refrigerator for 20 minutes.
Unwrap the dough and put it on a floured board. Be sure to flour the rollin pin, as well.
Roll out dough until 1/4 inch thick.
Cut shapes. Place them on a parchment lined baking sheet. Bake for 6-8 minutes at 350 degrees just until the edges begin to turn brown – baking time will depend on size and thickness of the cookie.
Utilize scraps of dough by making them into a ball and re-rolling them and cutting shapes.
Royal Icing
3 egg whites 4 cups of powdered sugar
In the Kitchen Aid fitted with a whisk attachment, beat the egg whites until almost frothy. Add in the powdered sugar and whisk on slow until smooth. You may need to add more or less powdered sugar or water to achieve desired thickness. For sugar cookies, you want the icing to be thin enough that it will fall back on itself and smooth itself out, but not too thin so it will run off of the cookie.
Good colors are so important to making professional looking sugar cookies. Here are my tips :
Red : When making red you need to use a lot of food coloring. I also add orange to the red to make it less pink. Add just a touch of green to the red to make it less electric.
Green : I add a little bit of yellow and orange to green to make it more of a natural green. For christmas, I like to use two shades of green – light and dark.
Blue : I add a little bit of yellow and orange to blue to make it softer. It is a more sophisticated looking blue.
