Iced Christmas Sugar Cookies
Submitted by Myra Biggs from Egyptian Electric Cooperative Association
Ingredients:
1 c. butter, softened
1 c. granulated sugar
1/4 c. firmly packed brown sugar
1 T. vanilla extract
2 large eggs
3-1/4 c. flour
1 t. baking powder
1/2 t. baking soda
1/2 t. salt
Royal Icing:
1/4 c. cold water
3 T. meringue powder
2 c. confectioner’s sugar
assorted food coloring
white sparkling sugar, or any other colors
Directions:
In a large bowl, beat butter, sugars and vanilla until fluffy. Add eggs, one at a time, beating well after each addition. In a medium bowl, combine flour, baking powder, baking soda and salt. Gradually add to butter mixture, beating until combined. Cover dough with plastic wrap and chill for at least 1 hour and can be refrigerated up to 3 days. Preheat oven to 350 degrees. Line baking sheets with parchment paper. On a lightly floured surface, roll dough to 1/4-inch thick. Cut dough with desired cutters. Bake for 10-12 minutes or until edges are golden brown. Let cool on pans 2 minutes. Remove to wire racks.
Royal Icing: In a small bowl, whisk cold water and meringue powder until foamy. Gradually add confectioner’s sugar, whisking until smooth. Divide into small bowls and tint with food colors. Decorate cookies as desired with Royal Icing.
