Tis the season to be baking!
Last night I performed as the Ghost of Christmas Past in City Theater’s production of A Christmas Carol: The Musical. It is December, it’s raining outside; I am in the mood for holiday baking.
Frosted and rolled out sugar cookies do require a bit of planning, and lots of pottering about in the kitchen; perfect for a relaxing Sunday. The work is easy and fun, and the ingredients are absolutely pantry and fridge staples. The only special tools you’ll need are cookie cutters and a piping or ziplock bag. If you hate the idea of eating raw egg whites, they sell pasteurized egg whites and meringue powder; you will need 3 ounces of egg whites for this recipe.
These cookies are beautiful to look at but even more fun to eat; sweet, buttery and wonderfully vanilla, they pair perfectly with a big mug of hot chocolate or mocha latte. Enjoy
1 cup of softened butter
1 cup sugar
1 large egg
1/4 cup milk
1 teaspoon vanilla bean paste
3 cups all-purpose flour
1/2 teaspoon baking powder
3 egg whites
1 teaspoon vanilla extract
4 cups confectioners sugar
Food coloring, if desired
Combine butter ad sugar in a bowl and beat until light and airy. Add in the milk, egg and vanilla ad beat until creamy. Add in the flour and baking powder and beat until fully incorporated. Cover and refrigerate for an hour or until firm.
Preheat the oven to 375 degrees F.
Roll out cookie dough on a lightly floured surface to and 1/8 inch thickness. Cut with your desired 2 inch cookie cutters. Place one inch apart on uncreased cookie sheets. Bake for 5 to 7 minutes, until the edges begin to brown. Cool completely.
Meanwhile, in a large bowl add the egg whites and food coloring; beat on high speed until frothy. Add the confectioners sugar in gradually and mix on low until the sugar in incorporated and the mixture is shiny. Beat on high speed until the mixture forms stiff glossy peaks, about 5 to 7 minutes. Add food coloring and beat in, if using. Transfer to an icing bag fitted with your desired tip and pipe onto your cookies.