BLONDIESNBROWNIES FaBuLoUs sugar cookies...

The first post is a tribute to all things cookie...in light of Sesame Street turning 40, I felt that Cookie's were a good way to kick off the month of November, sweet, warm, tasty and fabulous cookies... check back for more is to come...enjoy!


Sugar Cookies

If there is one thing i can say it is that the Joy of Baking melts my heart like a Popsicle on the fourth of July! Well good thing it is not the Fourth of July and instead it is the holiday season...my favorite time for baking with sugar and spice and everything nice...definitely check out this can't miss recipe and feel free to change it up to make this one your own. I changed a few of the measurements when i made them, but listed below is the original recipe from The Joy of Baking website...each time I make these they get better and better...Enjoy (these work great with a cookie cutter and be sure to use lots of flour on the cutter, surface and on the dough.)

Recipe

3 1/2 cups (460 grams) all purpose flour
1/4 teaspoon salt
1 teaspoon (4 grams) baking powder
1 cup (227 grams) unsalted butter, room temperature
1 1/2 cups (300 grams) granulated white sugar
2 large eggs
2 teaspoons pure vanilla extract

Royal Icing:

2 large egg whites
2 teaspoons fresh lemon juice
3 cups (330 grams) confectioners (powdered or icing) sugar, sifted

Cookie Directions:
In a separate bowl whisk together the flour, salt, and baking powder

. Set aside. In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until light and fluffy (about 3 to 4 minutes). Add the eggs and vanilla extract and beat until combined. Add the flour mixture and beat until you have a smooth dough. Divide the dough in half and wrap each half in plastic wrap. Refrigerate for about one hour or until firm enough to roll.Preheat oven to 350 degrees

Remove one half of the chilled dough from the refrigerator and, on a lightly floured surface, roll out the dough to a thickness of 1/4 inch (1 cm). (Keep turning the dough as you roll, making sure the dough does not stick to the counter.) Cut out desired shapes using a lightly floured cookie cutter and transfer cookies to the prepared baking sheet. Place the baking sheets with the unbaked cookies in the refrigerator for 10 to 15 minutes to chill the dough which prevents the cookies from spreading and losing their shape while baking.

Bake cookies for about 10 minutes (depending on size) or until they are brown around the edges. Remove from oven and let cookies cool on baking sheet for a few minutes before transferring to a wire rack to finish cooling. Frost with royal icing, if desired. Be sure to let the royal icing dry completely before storing. (This may take several hours.)

Frosted cookies will keep several days in an airtight container. Store between layers of parchment paper or wax paper. Makes about 36 - 4 inch (10 cm) cookies

Icing Directions:
In the bowl of your electric mixer (or with a hand mixer), beat the egg whites with the lemon juice. Add the sifted powdered sugar and beat on low speed until combined and smooth. The icing needs to be used immediately or transferred to an airtight container as royal icing hardens when exposed to air. Cover with plastic wrap when not in use.

Read more: http://www.joyofbaking.com/SugarCookie.html#ixzz0WcFdLF20