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Butter Cookie Bouquet
Yield: 2-3 dozen cookies
Butter Cookies
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Unsalted Butter |
8 oz |
| Sugar |
8 oz |
| Egg |
1 Large |
| Vanilla Extract |
1 tsp |
| Baking Powder |
1 tsp |
| All Purpose Flour |
12 oz |
1. Pre-heat oven to 350F.
2. Sift the baking powder and flour. Set aside.
3. In the bowl of a standing mixer, cream the butter, vanilla, and sugar with the paddle attachment until light and fluffy, approximately 3 minutes. Stop and scrape the sides and bottom of the bowl several times to be sure all of the butter and sugar are well mixed together.
4. Add the egg and continue to beat until well combined.
5. Add the flour and baking powder mixture in 3 batches. Mix until the flour is incorporated – the dough will be stiff. Be careful not to over-mix or the dough will be tough when baked.
6. On a lightly floured surface, divide the dough into two portions. Wrap one piece in plastic wrap and refrigerate until ready to use. Roll the second portion approximately ¼” thick. Cut out shapes with cookie cutters dipped in flour. Transfer the cut shapes to parchment-lined cookie sheets. Gather the scraps for re-rolling.
7. Bake for 6-8 minutes or until the edges are light brown. Remove from oven to cool.
Note: Dough may be well wrapped in plastic and stored for approximately 2 weeks in refrigerator or up to 3 months in freezer.
Royal Icing
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Confectioner’s sugar, sifted |
16 oz |
| Meringue powder |
5 Tbls |
| Water, and more if needed |
4 oz |
| Lemon extract or other clear flavoring |
1/2 tsp |
1. In the bowl of a standing mixer, add the water and meringue powder. Beat with the whisk attachment until soft peaks appear, about 3 minutes on medium speed.
2. Slowly add the confectioner’s sugar in batches until all of the sugar is incorporated.
3. Add the flavoring and beat for approximately 5 minutes on medium-high speed or until the icing forms medium to stiff peaks.
4. Cover tightly with plastic wrap until ready to use. This icing will hold at room temperature for approximately 2 weeks. Re-beat it before using.
Additional tips:
• Divide the royal icing in separate bowls for coloring. Stir in gel food coloring until the desired color is achieved.
• For piping, the icing should be thick enough to hold a shape.
• For flood icing: thin the royal icing with water to achieve the desired consistency – thin enough to spread easily without dripping over the edges of the cookie.
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