Many of you have asked for my Valentine Sugar Cookie recipe…and the Decorating Icing that hardens…so here goes…
ROLLED SUGAR COOKIES
(You can double or triple this recipe as needed. I always make AT LEAST a double batch…and this year it was a TRIPLE batch.)
3/4 cup butter, softened
1 cup white sugar
2 eggs
1 tsp. vanilla
2 1/2 cups flour
1 tsp. baking powder
1 tsp. salt
Combine the butter, sugar, eggs and vanilla. Mix well. Blend in the flour, baking powder and salt. Cover and refrigerate for at least one hour.
Heat oven to 400 degrees.
Remove a “chunk” of dough and refrigerate the remaining until you are ready for it. (Dough MUST be kept cold to be rolled and cut properly. Also refrigerate the scraps of dough left between cookies. You can re-roll the scraps MANY times.) Roll out dough on a lightly floured surface, and cut into desired shapes. Quickly place onto COOL ungreased baking sheets and bake 6 to 8 minutes or until VERY lightly browned. (Do NOT over bake. The cookies can go from pale white to BROWN in a matter of seconds.)
DECORATING ICING
(I think I increased this amount x6 for the triple batch-table full of cookies I decorated.)
1 C. powdered sugar
2 tsp. milk (plus more)
2 tsp. white corn syrup
Mix well with mixer…and then add TINY bits of milk until the proper consistency for spreading. You can also add another tsp of corn syrup. Just “play with it” until you get the right thickness. If it’s made correctly the icing will harden beautifully.
To do writing and special designs, just place some frosting into a strong zip lock bag and snip off a TINY corner of the bag. The smaller the snip the more delicate your writing and designs will be. You can use a rolling pin to force all the frosting into the corner of the bag. Then just twist the bag to force frosting out of the snipped corner.
I hope you have as much fun as I do in making and decorating these cookies. One thing I know for sure…the MAIN ingredient is an unwritten one…and that’s LOVE!
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