Quote
Originally posted by mozartmaid:
Doh! I forgot the chilling the dough step! Perhaps I can add in a little super breath?
Oh, definitely got to add in the chilling. laugh Grimlin limit is for smilies and images only (and it says 8 but it's really closer to 15).

Quote
And yes, we need that recipe!
You asked:

HOLIDAY SUGAR COOKIES
From C&H Sugar

Ingredients

1 Cup Unsalted Butter (2 sticks), softened
1 Cup Granulated (White) Sugar
2 Eggs
1 tsp Vanilla
3 Cups all-purpose Flour
1/2 tsp baking soda
1 tsp salt

In large bowl, beat butter and sugar until fluffy. Beat in eggs and vanilla. Combine flour, soda and salt; stir into sugar mixture. Divide into two equal-sized disks, place in plastic wrap and chill 30 minutes. Preheat oven to 375°F.

On flour covered board, working with one disk at a time, roll out dough to ⅛ inch thickness. Cut out stars, snowflakes and other shapes. Place cookie shapes 1 inch apart on cookie sheet. Bake 5 to 8 minutes until lightly browned. After cooling, decorate with icing and sugar crystals.

Makes 3 to 4 dozen (depending on size of shapes).

Virginia’s Notes: Cookies also taste good unfrosted. If using salted butter, only add 1/2 tsp of salt. I’ve also made dropped cookies with this dough, omitting the chilling time and rolling each cookie ball in white sugar before placing them on a cookie pan. Bake in the 375°F for roughly 8-10 minutes.


ROYAL ICING
This icing will air dry for decorated cookies and isn't sticky (after drying). I use (clean) craft brushes then to decorate the cookies. Lots of fun for the kids.

Ingredients

4 Cups Powdered Sugar, sifted
1/2 Cup Water
1/4 Cup Meringue Powder
1 tsp Vanilla

In large glass or metal bowl, beat all ingredients at high speed to 10 minutes, or until very stiff.

Hints: Use immediately. Keep covered with a damp cloth or with plastic wrap to prevent drying. Thin with a few drops of water or thicken with additional powered sugar.

Serving size: Makes 3½ Cups.

Virginia’s Notes: Follow the recipe for the icing. It will get a little thinner when liquid food coloring is added. If it gets a little hard in the bowl, just add water to thin. This recipe makes A LOT of icing, so often I only make half... or end up throwing out extra icing after the cookies are iced. It's good to make a full batch, so that you can make a variety of colors to decorate with.

Bon appétit!

VirginiaR.
"On the long road, take small steps." -- Jor-el, "The Foundling"
---
"clearly there is a lack of understanding between those two... he speaks Lunkheadanian and she Stubbornanian" -- chelo.