Snowflake Cookies

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Snowflake Cookies

Ingredients

Sugar Cookies

3 cups all purpose flour

¼ tsp baking soda

½ teaspoon salt

1 cup unsalted butter, softened (2 sticks)

1 cup sugar

1 large egg

1 1/2 teaspoons vanilla

Royal Icing

1 pound confectioners sugar (SIFTED)

¼ cup meringue powder

½ tsp cream of tartar

½ cup water

1 tsp clear vanilla

Gel food coloring (if desired)

Instructions

Sugar Cookies

1. Sift flour, baking soda and salt together, set aside.
2. Cream butter and sugar. Add the egg and mix to combine.
3. Add the flour in two batches, and blend until mixture just holds together.
4. Add vanilla and mix to combine.
5. Roll out between two sheets of wax paper and cut out shapes with cookie cutters.
6. Place shapes on baking trays lined with parchment paper and put in freezer for about 10 minutes before baking.
7. Bake at 350 degrees until cookies are just golden, about 8-12 minutes, depending on the shape/size of the cookie.

Royal Icing

1. Combine confectioners sugar, meringue powder and cream of tarter in large mixing bowl. Add water and clear vanilla and beat on high speed with paddle attachment until stiff peaks form, but mixture is not dry. Add water to reach desired piping consistency (tsp or two at a time), mixing after each addition of water.
2. Add drops of gel food coloring to reach desired color, but keep in mind the color will deepen and darken as the icing dries.

Decorate the Cookies

1. Fill piping bags fitted with round metal tips and ice the cookies. I divide the icing into two bowls, 2/3 reserved for flood icing (a thinner consistency ideal for covering the entire cookie) and 1/3 reserved for decorating (a little thicker and used for piping designs). Allow the base to dry for a couple hours before piping designs.
2. Let completed cookies dry for at least 12 hours before storing in air tight containers.
3. Cookies will keep for several days stored at room temperature.

This article and recipe adapted from this site

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