Buttery sugar cookies; easy and quick!
October 20, 2010
St. Charles County, MO
These rich, delicious cookies can be made lickety-split. This recipe is easy to keep under your bonnet, because the measurements are basic and simple to remember.
You’re sure to make someone’s day with these colorful treats.
Buttery sugary cookies:
Ingredients:
1 cup butter, softened
1 cup sugar
2 cups flour
1 teaspoon vanilla
Mix ingredients. Form dough into 30 balls. Flatten into discs with fingers or bottom of a glass dipped in flour.
Bake at 350 degrees on an ungreased cookie sheet for about 14 minutes. The cookies shouldn’t turn brown. After removing them from the oven, let them firm up on the cookie sheet. Then transfer them to a wire rack to cool.
Icing:
Mix 1 ½ tablespoons meringue powder with 2 cups of powdered sugar. Add 3 tablespoons of warm water. To make royal icing the “correct” way, the mixture should be beaten for about 5 minutes; but for this small batch of cookies, a quick beating by hand is really all that’s necessary. More water can be added, a few drops at a time, to get the preferred consistency.
A simple powdered sugar and water glaze would also get the job done; however, by adding meringue powder, the icing firms faster—and, less chance of denting the icing when stacking cookies.
Tint icing with food coloring paste.
Copyright 2010 Neighbors About Town
