Tuesday, December 25, 2012

Frosted Sugar Cut-Out Cookies

If you're like me and you bake for a living, then the last thing you want to do is go home and do more baking. Lucky for my husband, the urge strikes me every so often. Out of sheer boredom these sugar cookies came about and after frosting a couple dozen of them, I remembered why I don't make these at work! But for Christmas I will do just about anything to get a smile of my friends and family's faces.

Tender almond and vanilla spiced sugar cookies each delicately frosted with royal icing and sugar sparkles.

Sugar Cut-Out Cookies
3 dozen medium sized cookies
3 cups organic powdered sugar
2 cups vegan butter, room temperature
1/2 cup almond milk
1 tsp almond extract
1/2 tsp vanilla extract
4 1/2 cups all-purpose flour, plus more for rolling
3 tbl cornstarch
2 tsp cream of tartar
2 tsp baking soda

Cream together the powdered sugar and butter until light and creamy. Add the milk and extracts and combine. Add the flour, cornstarch, cream of tartar and baking soda and mix together.
Divide the dough into 2 discs wrapped in seran wrap and chill for 2 hours.
Preheat the oven to 350.
Heavily flour a counter top and roll out one disc of dough at a time 1/4" thick. Stamp out shapes with cookie cutter and place on baking sheets lined with parchment. Bake for 12-15 minutes and cool completely before frosting.

Royal Icing
4 cups organic powdered sugar
3 tbl almond milk
2 tbl light corn syrup
1 tsp vanilla extract
food colors/sugar decorations

Whip the sugar, almond milk, corn syrup and vanilla until thick and smooth.
Divide the icing into small bowls to color individually and frost! Sit at room temperature to harden.

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