PBG Recpie: Springtime Sugar Cookies

I decided last night that I was going to bake some cookies today.  Cute little sugar cookies with fun decorative icing.  The thing is, I have never decorated a cookie in my life.  So, needless to say I turned to Martha Stewart for some springtime inspiration.  And, if anyone can offer some inspiration she can!  She has such creative (although sometimes labour intensive) ideas.  With inspiration tucked safely away I got started with the cookies. I just found a basic sugar cookie recipe - nothing fancy.  You can use whatever family recipe works best for you.  I think they turned out looking pretty cute and are totally yummy.  I will be giving these to friends and family over the Easter Holidays.  I hope they like them.

Ingredients - Sugar Cookies

4 cups sifted all-purpose flour, plus more for surface

1 teaspoon baking powder

1/2 teaspoon salt

8 ounces (2 sticks) unsalted butter, softened

2 cups sugar

2 large eggs

2 teaspoons pure vanilla extract

Directions

• Sift flour, baking powder, and salt into a bowl.
• Cream butter and sugar with a mixer until pale and fluffy.
• Reduce speed to medium; add eggs and vanilla.
• Reduce speed to low; add flour mixture gradually, beating until incorporated.
• Shape dough into 2 disks. Wrap each in plastic and refrigerate until firm, at least 1 hour or overnight.
• Preheat oven to 325 degrees, with racks in upper and lower thirds.
• Let 1 disk of dough stand at room temperature until just soft enough to roll, about 10 minutes.
• Roll out dough on a lightly floured surface to 1/4- to 1/2-inch thickness.
• Cut out shapes using a cookie cutter.
• Transfer to baking sheets. 
• Freeze until cookies are firm, 15 minutes.
• Bake 15 minutes. Let cool on sheets on wire racks.

Ingredients - Royal Icing

2 large (60 grams) egg whites

2 teaspoons fresh lemon juice

3 cups (330 grams) confectioners (powdered or icing) sugar, sifted

 

• In the bowl of an electric mixer (or with a hand mixer), beat the egg whites with the lemon juice until combined. Add the sifted powdered sugar and beat on low speed until combined and smooth.
• Add food colouring to achieve desired colour. 
• 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.
• Spoon royal icing into a pastry bag fitted with a small plain round tip, and decorate cookies. Let stand overnight or until icing dries completely
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