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My Favorite Things

Iced Sugar Cookies

Makes 2 dozen.

Ingredients

You will also need sprinkles, colored sugars, dragees, red hots, mini M&M's, etc to decorate the cookies with. 

Various Christmas cookie cutters.  If you do not have them, use a glass turned upside down, and punch out cookies with the mouth of the glass.

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.
  • Transfer dough to a work surface. Shape into 2 discs, cover with plastic wrap, and refrigerate for at least 1 hour.
  • Preheat oven to 350 degrees. Line baking sheets with nonstick baking mats or parchment paper; set aside.
  • On a 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.

    • Royal icing

    For cake and cookie decorators, royal icing is indispensable. Think of it as sweet, edible “glue” that holds together or attaches finished tiers of cake, ices cookies, creates decorations, and allows you to attach decorations directly onto the cake. The amount of sugar you use will determine the thickness of your royal icing. For stiffer icing, add more sugar. For looser icing (for flooding your designs), add a few drops of water to thin the icing a bit.

    INGREDIENTS

    • 1/3 cup (3 ounces) pasteurized egg whites

    • 4 1/2 cups plus 1 tablespoon (16 ounces) sifted confectioners' sugar

    • 1/2 teaspoon lemon juice

    DIRECTIONS

    1. In the bowl of an electric mixer fitted with a paddle attachment, beat the egg whites on medium speed until soft peaks form.

    2. Set the mixer to medium-low speed and gradually add the confectioners’ sugar, 1/2 cup (4 ounces) at a time. Scrape thoroughly between additions.

    3. Add the lemon juice and beat on medium-high speed until stiff peaks form and the icing is no longer shiny, 6 to 8 minutes.

    4. Use immediately or place the icing in an airtight container. You can keep royal icing in the refrigerator for up to 5 days.

     

    What Are Your Favorite Things?

    iced sugar cookies

    I used a small cutter to make the cut outs in the gingerbread man and the snow flake cookie.   I crushed some hard candies (life savors or use Jolly Ranchers) and put them in the hole.  During baking, they melt!  It is important to let them cool on the silpat before moving so the sugar hardens again.

    I use these bottles filled with tinted Confectioners' (Royal) Icing.  You can use a pastry bag with various icing tips, or use a zip lock bag with a corner snipped off to make a pastry bag.  Just do not make the opening big! 

    Icing Bottles