Sugar Cookies from Culinary Institute of America
February 10, 2017 12:45 PM
Makes about 15 large cookie hearts
2 sticks unsalted butter, soft
1 cups sugar
1 teaspoon vanilla
3 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
Preheat the oven to 325 degrees F.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until it is slightly aerated.
Reduce the speed to low. Gradually add the vanilla and eggs, scraping down the bowl after each addition.
Sift the flour, baking powder, and salt together into a medium bowl. Add to the creamed mixture and mix just until combined. Scrape down the bowl as needed.
Form the dough into a square and wrap it well in plastic wrap. Refrigerate dough until chilled, 15 to 20 minutes.
While the dough is chilling, line two baking sheets with parchment paper.
On a lightly floured surface, roll out the dough to about ¼-inch thick.
Cut as desired with floured cookie cutters. Transfer the cookies to the prepared baking sheets, spacing them about 1½ inches apart. As you are working, reserve the scraps so they may be rolled again and cut.
Bake until the cookies just start to color around the edges, 6 to 8 minutes. Rotate and switch the baking sheets as necessary for even baking.
Allow the cookies to cool for a minute on the baking sheets then transfer, using a spatula, to a cooling rack and allow to cool completely before decorating.
Makes 2 cups
1 pound confectioners’ sugar
3 tablespoons meringue powder (available in most craft stores)
5 tablespoons water
Place all three ingredients in the bowl of a standing mixer (or in a bowl with a hand-held electric mixer) and whip on high speed. Adjust thickness of icing with more water if necessary.
©2017 The Culinary Institute of America
Updated: February 10, 2017 12:45 PM
Created: February 10, 2017 06:10 AM
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