Basic S
ugar Cookies 1 3/4 stick butter (200g)
@ room temperature1 cup + 2 T sugar (200g)
1 egg, lightly beaten
3 cups flour (400g)
Cream the butter with the sugar.
Beat in the egg until combined.
Add the flour and mix until all the flour is incorporated. Wrap the ball of dough in plastic wrap and refrigerate for at least one hour.
Once chilled, take out the dough and knead slightly.
Roll out dough to a 1/4 inch thickness.
I take a fourth of the dough and place it between 2 large sheets of plastic wrap.
To ensure an even thickness, I place two 1/4 inch thick magazines on either side of the dough lump (above the top sheet of plastic wrap) and then roll my pin over the dough and the magazines.
Then use cookie cutters to cut out shapes and with a spatula or some sort of knife, loosen the cut outs from the plastic wrap and place onto baking trays lined with parchment paper. Try to place similar sized cookies on the same trays to ensure even browning in the oven.
Once the tray is filled, place the entire sheet of cookies into the refrigerator for another 30 minutes.
Preheat the oven to 350°F.
Once the cookies are chilled, bake them for 8-12 minutes until their edges begin to turn golden brown.
Cool the cookies on a wire rack.
*Edited 12/16/09 with English measurements
Sugar Cookie Icing
1 cup powdered sugar
2 teaspoons milk
2 teaspoons light corn syrup assorted
food coloring
1/4 teaspoon almond extract
NOTE: Other extract flavors can be used in place of almond extract if desired, i.e. orange, mint, lemon...Mix the powdered sugar and milk until no longer lumpy. Add the corn syrup and extract and beat until smooth. If the icing is too thick, beat in some more corn syrup until desired consistency (not too thick that it can't be spread, but not too think that it flows over the sides of the cookie).Separate the white icing into different bowls and add the different food colors to each bowl. Be sure to keep the other bowls covered when not in use or else the icing will begin to dry out.
ugar Cookies 1 3/4 stick butter (200g)@ room temperature1 cup + 2 T sugar (200g)
1 egg, lightly beaten
3 cups flour (400g)
Cream the butter with the sugar.
Beat in the egg until combined.
Add the flour and mix until all the flour is incorporated. Wrap the ball of dough in plastic wrap and refrigerate for at least one hour.
Once chilled, take out the dough and knead slightly.
Roll out dough to a 1/4 inch thickness.
I take a fourth of the dough and place it between 2 large sheets of plastic wrap.
To ensure an even thickness, I place two 1/4 inch thick magazines on either side of the dough lump (above the top sheet of plastic wrap) and then roll my pin over the dough and the magazines.
Then use cookie cutters to cut out shapes and with a spatula or some sort of knife, loosen the cut outs from the plastic wrap and place onto baking trays lined with parchment paper. Try to place similar sized cookies on the same trays to ensure even browning in the oven.
Once the tray is filled, place the entire sheet of cookies into the refrigerator for another 30 minutes.
Preheat the oven to 350°F.
Once the cookies are chilled, bake them for 8-12 minutes until their edges begin to turn golden brown.
Cool the cookies on a wire rack.
*Edited 12/16/09 with English measurements
Sugar Cookie Icing
1 cup powdered sugar
2 teaspoons milk
2 teaspoons light corn syrup assorted
food coloring
1/4 teaspoon almond extract
NOTE: Other extract flavors can be used in place of almond extract if desired, i.e. orange, mint, lemon...Mix the powdered sugar and milk until no longer lumpy. Add the corn syrup and extract and beat until smooth. If the icing is too thick, beat in some more corn syrup until desired consistency (not too thick that it can't be spread, but not too think that it flows over the sides of the cookie).Separate the white icing into different bowls and add the different food colors to each bowl. Be sure to keep the other bowls covered when not in use or else the icing will begin to dry out.
No comments:
Post a Comment