Boy have I been busy. A mountain of cookies for my christmas tree. when I started this project, I didn't really think about how many cookies I had to decorate. Luckily this is a No Fail Sugar Cookie recipe I first got from Kitchen Gifts a number of years ago. I play around and use varying extracts including almond, lemon, orange and combination of these. I am consisitent in using the exact amount of the other ingredients.
NO FAIL SUGAR COOKIES
6 cups flour
3 tsp. baking powder
2 cups butter
2 cups sugar
2 tsp. vanilla extract
1 tsp. salt
Cream butter and sugar. Add eggs and vanilla. Mix dry ingredients and add to butter mixture. Mix well.
Chill for 1 to 2 hours
Roll to desired thickness (I like ¼ inch) and cut into desired shapes. Bake on ungreased baking sheet at 350 degrees for 8 to 10 minutes or until just beginning to turn brown around the edges. This recipe
can make up to 8-dozen 3" cookies.
Royal Icing (from Kitchen Gifts)
2 tablespoons meringue powder
1/4 cup water (I sometimes substitute with rose water, key lime juice or lemon juice)
About 2 cups confectioners' sugar
1 teaspoon flavoring such as vanilla, lemon, orange or almond (optional to use any flavoring in the royal icing.)
It's easiest to make royal icing if you use a large electric mixer. You can make smaller quantities in
a small bowl and just stirring with a spoon.
Put confectioners' sugar, meringue powder and flavoring in mixing bowl. Start mixer and add water a little at a time until you get the desired consistency. It's best to keep it a little stiff at first and thin it later to pipe or fill.
Mix until smooth and shiny.
Take out portions of it to tint with food coloring. Keep the icing you are not working with covered with a damp cloth or paper towel so it doesn't dry out.
See more cookie photos on Flickr