Sunday, January 24, 2010

Sugar Cookie Bouquet

This sugar cookie recipe makes firmer cookies which make great cookies for frosting and decorating, also good for Cookie Bouquets.
One thing I really like about this recipe is that when you cook the shaped cookie dough they retain their shape. It does not puff out or flatten out.
They also taste very good, the vanilla and almond extract make this cookie yummy.
They are also firm, but soft, very good.

Sugar Cookies

6 c unbleached, all-purpose flour
4 tsp baking powder
2 c sugar
4 sticks butter
2 egg
1 tsp pure vanilla extract
1 tsp pure almond extract
**Powdered sugar for rolling out**

Preheat oven to 350.

1. Combine the flour and baking powder, set aside. Cream the sugar and butter. Add the egg and extracts and mix. Gradually add the flour mixture and beat just until combined, scraping down the bowl, especially the bottom.

2. Do not refrigerate, right away roll onto a floured surface (USE POWDERED SUGAR for rolling out) and cut into shapes. Place on parchment lined baking sheets and bake for 10-12 minutes. Let sit a few minutes on the sheet, then transfer to a cooling rack.

IF MAKING A COOKIE BOUQUET: you will need to stick wood skewers in the cookie, right after you take them out of the oven, the cookie still needs to be hot when you stick it in. Then let completely cool before you frost.


(This will cover 2-3 dozen)

4 TBSP meringue powder
1/2 c. water
1 lb. powdered sugar
1/2 tsp light corn syrup
1/2 teaspoon of Almond Extract

1. Combine the meringue powder and water. With the paddle attachment of an electric mixer, beat until combined and foamy.

2.Sift in the powdered sugar and beat on low to combine. (Do NOT skip the sifting!)

3.Add in the corn syrup and extract.

Increase speed to high and beat for about 5 minutes, just until the icing is glossy and stiff peaks form.

4. The frosting will be white, if you want to add color use food coloring.

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