Can you believe it is Tuesday again?! I hope you all had a fantastic weekend. Here in New England we cheered on the Patriots on Sunday. I’m sure you’ve heard that they will be facing the New York Giants in the Super Bowl in just a couple of weeks. Yahoo! I think I’ll have a Super Bowl Recipe Swap next Tuesday so get your recipes ready. DH makes this awesome chili every year so I’ll probably ask him if I can post that recipe. Now that we have G we probably won’t be headed out to any Super Bowl parties, but just as well because I’d rather sit in my PJ’s and watch from the comfort of my own couch. Been there, done that! Not to mention we have always been the ones to host. Eh, whatever!
Back to this weeks recipe swap. I chose my FAVORITE sugar cookie and royal icing recipes to share with all of you. I LOVE baking and decorating sugar cookies. I like to challenge myself to see how advanced I can get with my decorating skills. So, Valentine’s Day is quickly approaching and making heart shaped sugar cookies as little gift-ies is what I’ll be whipping up.
Big Batch Sugar Cookies
- 2 cups butter (4 sticks, room temperature)
- 2 cups sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 6 cups of all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- Gently mix butter and sugar, then beat until light and creamy. Beat in eggs and vanilla. Gently stir flour before measuring. Combine dry ingredients and add a cup at a time to butter mixture. Beat until completely blended.
- Roll cookie dough between two sheets of parchment paper. Use a rolling pin with spacer rings to get perfect 1/4 inch thick layers. Continue rolling all dough between parchment paper and placing in stacks on a cookie sheet (that fits in your refrigerator or freezer).
- Cover cookie sheet with foil. Chill dough overnight or 1 to 2 hours. Remove one sheet of dough at a time and cut into shapes.
- Bake on baking sheet at 350 degrees for 10 to 12 minutes or just until the edges begin to slightly brown.
- This recipe will make at least 2 dozen, 4-6 inch cookies.
Big Batch Royal Icing
- 2 pound bag powdered sugar or 8 cups
- 6 tablespoons meringue powder, slightly heaping
- 12 warm water (add additional water 1 spoon at a time), it may take another 1/2 cup or more to get the consistency you want, if you add to much water, you can adjust with more powdered sugar.
- 1-2 teaspoons clear vanilla extract or other flavorings such as lemon, mint, orange or almond.
- Put sugar and meringue powder in a large mixing bowl. Add 1/2 cup warm water, and vanilla and beat on slow to medium speed for 8-12 minutes. Beat until the icing thickens and can stand in peaks. Add more water, a little at a time and continue mixing slowly until you get the consistency you want.
- Divide and color, fill pastry bags, or squeeze bottles and seat until ready to use. If you leave the icing uncovered, it will harden.
Recipes from CopperGifts.com