Wednesday, July 24, 2013

Aunt Tiffy's Sugar Cookies

NOTE: This is NOT my recipe. This was given to me, by my cousin Tiffany, cookie-maker extraordinaire.

We had gone to a baby shower for my cousin M - Tiffany's sister -  this past weekend and the favors were these cute-as-a-button sugar cookies. There are tons of sugar cookies that are pretty but taste like, well, cardboard. 

As the boys munched on these, they insisted that we send Tiff an email and get her recipe because - and I quote - "these are the BEST sugar cookies we've ever had." So, I emailed. And she shared.

Aunt Tiffy's Sugar Cookies
- 2 3/4 C flour
- 1 t baking powder
- 1 t salt
- 3/4 C butter, softened
- 1 C sugar
- 2 eggs
- 1 t vanilla extract

Sift together flour, baking powder, and salt, set aside in a bowl.  Beat butter and sugar until creamy.  Add eggs and vanilla and mix.  Gradually add flour mixture.  Mix completely.  Chill dough for about 2 hours.  (You can keep the dough in the fridge for about a week, or freeze for longer.  I usually wrap it with plastic wrap and put them in a Ziplock.)  Roll and shape, using flour to prevent sticking.  Place on greased baking sheet.  Bake at 400F for 9-11 minutes (depends on size of cookies).

Royal Icing
- 3 3/4 cup powdered sugar
- 4 tbsp meringue powder
- gel food coloring (I use Wilton, but Jennifer suggested Americolor)
- add water to desired consistency (I used about 3/4 cup of water)  Add water a little at a time, because it's easy to add water to thick icing, but difficult to add more powdered sugar to watery icing.

Very important - Lessons Learned..."I learned not to add too much gel coloring, as it may change the texture of the icing.  It was easy for the baby shower, because the light pastel color requires only a few drops of coloring and is very "baby" but if you want a dark color, like black, I read that people recommend using powder for coloring.  Also, do not mix it to fast, as that will cause small bubbles to form, which you'll have to pop after spreading, otherwise the bubbles will leave gaps in your hardened icing.  Also, toothpicks are recommended to spread the icing.  Mom and I found that popsicle sticks work better for spreading, toothpicks work great if you're making patterns." 

And she recommended this site for tips and techniques. Thanks, Tiff! We'll give these a shot one of these days. Dylan would not relinquish the box of cookies. See!

2 comments:

  1. I agree. Not a big fan of most sugar cookies. These look beautiful and the boys' votes have me convinced.

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    Replies
    1. They were soft yet had a nice bite and the vanilla was perfect - not too cloying. They were definitely the best sugar cookies I've ever had.

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