Monday, 19 September 2011
Sugar Cookies (or cut out cookies)
You know how your 'go to' recipes are the ones you go to for a reason.
Well today when I finally had some time to try out my awesome new cookie cutters I decided that I would also try out a new sugar cookie recipe. While the cookies turned out to be pretty good, I wasn't really happy with the dough. I thought it was waaaay to soft and I had to add a heap more flour.
So below you will find my 'go to' cookie recipe. I know it works a treat because I made them one Christmas just for something to do and they were so popular that I was asked to make them almost every Christmas since.
I'm not really happy with how these turned out. The biscuits themselves are pretty good but the icing is sloppy. Not bad for a first time I guess but would of been a lot better had I been able to find the right piping tip.
This recipe says it makes about 12-14 large cookies but how many you get really depends on the size of your cutter. Last time I made this one I got about 2 dozen cookies.
125gms butter - softened
2/3 cup icing sugar
1 egg yolk
2 tsp vanilla essence
2 cups plain flour
2 egg whites
2 tsp lemon juice
3 cups icing sugar
1. Pre heat your oven to 160°C. Put the butter, sugar, egg yolk and vanilla in a small bowl and beat with a electric beater until light and creamy.
2. Sift the flour into the bowl and mix to form a soft dough. Turn out onto a lightly floured surface and knead gently until the dough comes together. Divide the dough in half. Roll each half between two sheets of baking paper until about 5mm thick. Place on a baking tray and leave in the fridge for 20 mins.
3. Cut the dough into desired shapes using cookie cutters or a small knife. Bake in the oven for approx 10-15 minutes until lightly golden.
4. Cool on a wire rack. Once cooled completely you can decorate them. I used to just dip them into some melted chocolate but today I made some royal icing and for the first time I tried the outline and flooding technique. Still need some practice but I think I'll have this down pat by Christmas.
For the icing: In a small bowl beat the egg whites and lemon until combined and foamy. Gradually add the icing sugar until smooth and glossy. For the edges you need to make the icing thick to begin with. Once the edges are done, add some water to the icing for a runnier texture, then just flood to fill in.
5. Serve with a cup of coffee or with a pot of tea.