An awesome recipe that has become my standard for sugar cookies. It dried firm and glossy and did not smear or smoosh when I layered my cookies on a serving platter and covered them with plastic wrap for transport. My cookies were iced very quickly this way. I was even able to dip some of the cookies so they had multiple colors on them by dipping one color, allowing it to dry and dipping the next color. Instead of spreading it on with a spatula or putting it in a piping bag, I placed it in bowls with wide rims and held my cookies upside down and dipped them in. The icing was just what I needed as I didn't really want to make a batch of royal icing. I did chill my dough well in addition to cooling my cookie sheet down between batches. I subbed all vanilla as I am not a fan of almond flavoring. Use a rolling pin to roll the dough out until it is ¼-inch thick. Remove the dough from refrigerator and transfer to a lightly floured surface. Mine actually baked up perfectly with a little crunch on the outside while the inside was softer. Use your hands to shape the dough into a disc and wrap it tightly in plastic cling wrap. The flavor is buttery without being too rich or sweet - the perfect foil for the icing. I too was set to try a different recipe when I came across this one.
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