Monday, December 13, 2010

Sugar Cookies

This recipe is from "The Martha Stewart Living Christmas Cookbook"


Makes 2 dozen

  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 cup (1 stick) unsalted butter
  • 1 cup sugar
  • 1 large egg, lightly beaten
  • 2 tablespoons brandy, or milk
  • 1/2 teaspoon pure vanilla extract


  • Whisk together flour, salt, and baking powder in a medium bowl; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar; mix until light and fluffy. With mixer running, add egg, brandy, and vanilla; mix until well combined. With the mixer on low, slowly add reserved flour mixture. Mix until just combined.
  • 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.
  • Decorate with Royal Icing, optional.

  • Royal Icing For Sugar Cookies


    Makes 2 1/3 cups

    • 1 box confectioners sugar (1 pound) sifted
    • 5 tablespoons meringue powder or 2 large egg whites
    • 1/2 cup of cold water
    • 1 teaspoon of Pure Lemon Extract (optional)


    1. In the bowl of an electric mixer fitted with the paddle attachment, sift the sugar and meringue powder. Mixing on low speed, add a scant 1/2 cup water. If you like you may add the flavor of your choice. For a thinner consistency, usually used for flooding, add more water. A thicker consistency is generally used for outlining and adding details. Mix until icing holds a ribbon like trail on the surface of the mixture for 5 seconds when you raise the paddle.


    If you're decorating cookies for children, pregnant women, or anyone with compromised immune systems, use meringue powder, found in the baking aisle of most markets, instead of raw egg whites.

    Tutorials For Baby Shower Cookies

    Here's a Tutorial on how I made the Baby Booties

    Here's a Tutorial on how I made a Baby's Bib

    (Here's the video on How to make the Sugar Cookies and Royal Icing)

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