Friday, October 3, 2014
Through the month of October the color pink will be worn to show support of cancer research. The iconic pink ribbons will be worn, displayed on doors, signs and businesses with pride. All to show we want to Kick Cancer's Butt and we want to find a cure.
So I thought it would only be appropriate to share a very simple recipe, a cut out sugar cookie. But, a very festive sugar cookie. One that is frosted with royal icing and sporting the symbol of the month, the pink ribbon.
Cut Out Sugar Cookies with Royal Frosting
For the sugar cookie-
2 Cups (4 sticks) unsalted butter, room temperature
2 Cups sugar
2 Large eggs
3 Tsp vanilla extract
5 Cups flour
1 Tsp salt
For the royal icing-
3/4 Cup warm water
5 Tbsp meringue powder
1 Tsp cream of tartar
2 1/4 Pounds (approximately 8 cups) powdered sugar, plus more to achieve desired consistency
1 Tsp clear vanilla extract
For the cookies-
Combine flour and salt in a large bowl and whisk to combine. Set aside.
Place butter and sugar in a large bowl and beat on medium until light and fluffy, about 1-2 minutes. Scrape down the sides of the bowl and mix for an additional 30 seconds.
Add eggs, one at a time mixing well after each addition. Add vanilla and mix to combine. Add the flour mixture to the butter mixture and mix on low for about 30 seconds. Once the dough begins to clump around the paddle or beaters it is ready.
Place dough between 2 pieces of parchment paper and roll until it's approximately 1 centimeter thick. Place on a baking sheet and chill for at least 1 hour.
Preheat oven to 350.
After the dough has chilled, roll out further, if desired. Cut out the cookies and place on a parchment paper lined baking sheet. Repeat the rolling process until the dough is gone.
Place the cookies in the preheated oven and bake for 8-12 minutes, until edges become golden brown. Allow cookies to cool to room temperature and then decorate.
For the royal icing-
Combine warm water and meringue powder in a large bowl and whisk by hand until frothy and thickened, about 30 seconds. Add cream of tartar and mix for an additional 30 seconds. Add all the powdered sugar, at once, and mix on the lowest speed for 10 minutes. The icing will become thick and creamy.
Cover the bowl with a dampened tea towel or paper towel to prevent crusting and drying.
Color with food coloring, if desired. Add small amounts of warm water to achieve desired consistency.
Using a small round tip, pipe a border around the perimeter of the cookie.
Add small amounts of warm water to achieve a slightly thinner frosting. Carefully pipe the thinner frosting in the border. Shake the cookie, and tap it lightly on the counter to remove air bubbles. Set aside and allow to dry.
Follow with a different, or several different colors, to decorate.
Recipe source: Sweetopia