Tuesday, May 27, 2008

Butterfly Sugar Cookies

Sugar Cookies:
1 cup butter, softened
1 cup sugar
1 large egg
1 teaspoon vanilla
3 cups all-purpose flour
1/4 teaspoon salt

1. Beat the butter at medium speed with an electric mixer for 2 minutes or until creamy.
2. Gradually add the sugar, beating well.
3. Add the egg and vanilla, beating well.
4. Gradually add the flour and salt, beating until blended. The dough will be stiff.
5. Divide dough in half, wrap in plastic wrap and chill one hour.
6. Roll the dough to 1/4 inch thickness and cut with cutters.
7. Bake on lightly greased sheets (or sheets covered in parchment or silpat liners) for 8 to 10 minutes at 350 degrees. the cookies should be very lightly browned - almost no color - around the edges.
8. Cool cookies on sheet for 1 minute and remove to wire racks to cool completely.

1 (16 oz) pkg powdered sugar
1 teaspoon almond extract
5-6 Tablespoons warm water
liquid food coloring

1. Stir together the powdered sugar, almond extract and water using a wire whisk.
2. Divide and tint with food coloring if desired.
3. Place in wide shallow bowl and place cookie face down in glaze.
4. Pick cookie up, allowing some of the glazeto drip off.
5. Place cookie face up on wire rack and pop any bubbles with a toothpick.
6. Allow glaze to dry/harden completely before decorating with Royal Icing.

Royal Icing:
1 (16 oz) pkg powdered sugar
3 Tablespoons meringue powder - available at Michael's or any cake decorating store
5 to 6 Tablespoons warm water
1 teaspoon light corn syrup
food coloring - optional

1. Combine powdered sugar, meringue powder, water and corn syrup in a large bowl.
2. Beat on medium-low speed with an electric mixer for 5-7 minutes.
3. Divide and tint with food coloring.
4. Icing dries quickly - so keep covered!
5. Spoon royal icing into a pastry bag fitted with a No. 2, 3, or 4 round tip.
6. Decorate cookies as desired.
7. If using sprinkles - apply quickly after piping on the frosting - it dries quickly!