Last week I baked cookies for three nights in a row, and on the fourth night, I made the frosting and icing. It's all a blur to me now, but during the flurry of festive baking I found that I was quite content in doing the work. So much so that I sit here this afternoon wondering about what to bake next. Granted I didn't bake anything spectacular, just a few dozen sugar cookies {recipe below}, Gingerbread cookies and a new favorite -- Lofthouse cookies {see image above}.
Watkins Vanilla
Sugar Cookie
Preheat oven to 375 degrees.
Ingredients:
2 1/2 cups
all-purpose flour, sifted
1 teaspoon baking
powder
2 sticks unsalted
butter, softened
1 cup granulated
sugar
2 large egg
yolks
Pinch of
salt
2 teaspoons vanilla
extract
2-3 tablespoons
colored sugar for topping
In a large bowl, thoroughly stir together the
flour and baking powder; set aside. In another large bowl, with an electric
mixer on medium speed, beat together the butter and sugar until well blended and
fluffy. beat in the egg yolks, then the salt and vanilla, until evenly
incorporated. Gradually beat or stir in the flour mixture to form a smooth
dough.
Divide dough and half and place each half
between layers of wax paper. Roll to about 1/4 inch thick and place in
refrigerator until firm, about 30 minutes. (see below for my suggestion)
Cut dough with
cookie cutters- make sure you use cookie cutters that are of similar size so
they bake at the same rate. The recipe calls for 8-11 minutes or until just barely brown around the edges. Allow
to settle before transferring to cooling rack.
To ensure that the cookies keep their shape, place cookies on baking sheet and place in the freezer for 30 minutes. After 30 minutes, take the baking pan directly from the freezer and in to the preheated oven. This will prevent cookies from spreading.
At first I thought that the Gingerbread recipe would make a soft cookie, but what I found is that after the cookie completely cools, it firms up making it great for decorating. This cookie will hold up nicely for making a gingerbread house too.
The icing is just your basic Royal Icing.
Royal Icing
3 large egg whites
2 teaspoons fresh lemon juice
1 16-ounce box powdered sugar
pinch of salt
Liquid or paste food coloring (optional)
In a large bowl, with an electric mixer on low speed (use a whisk-shaped beater, if available), beat together the egg whites, 1/2 teaspoon of the lemon juice, and the salt until frothy and opaque. Increase speed to medium and beat for 30 seconds. Gradually beat in the powdered sugar, about 1/2 cup at a time, until evenly incorporated and smooth. Increase the speed to high, and beat in the remaining 1 1/2 teaspoon lemon juice until the mixture stands in stiff peaks, 3 to 5 minutes. If the icing is too stiff to pipe or spread easily, beat in water, 1 teaspoon at a time; if too runny, beat in a little more powdered sugar. If the icing stiffens upon standing, thin it with a few more drops water. Keep plastic wrap or a damp kitchen towel over the bowl to prevent the icing from drying out as you work.
At first I thought that I didn't bake enough cookies, but I did. I had well over enough. I still have cookies leftover and plenty of cookie decorating sprinkles and icing to boot. Looks like I'll be decorating cookies well into the new year.
Looks amazing!!!
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