Recipe Sugar Cookie and Icing

I still do not have time to make sugar cookie so I don't know what recipe is the best . While I search in Internet , I found a few recipe that seems best to me . So I copy and put here for my reference . Hope the authors don't mind because I already link back .

Source - the-crafty-penguin.com

Vanilla Sugar Cookies

Adapted from the book Cookie Craft

3 cups all-purpose flour

1 cup butter (if you are using unsalted butter, add 1/2 tsp salt)

1 cup sugar

1 large egg

2 tsp vanilla

Prep. Line 2 cookie sheets with parchment paper.

Step 1. In mixer, cream butter and sugar until fluffy.

Step 2. Mix in egg and vanilla.

Step 3. Add flour cup-by-cup.

Step 4. Split dough into 2 parts. Form each into a brick. Sandwich each brick between two sheets of wax paper, then roll each brick into a sheet using 1/4 inch cookie slats. Refrigerate dough sheets for 20 minutes before cutting shapes. Save dough scraps to make a third sheet of cookies.

Step 5. Bake cookies for about 14 minutes at 350 degrees F. Cookies are done when they start to turn golden on the edges. Transfer cookies to racks to cool.

Glace Icing

4 cups powdered sugar

6 tbs milk

6 tbs light corn syrup

1 tsp clear vanilla extract

Step 1. Mix sugar and milk with whisk or fork until smooth. Mix in corn syrup and vanilla. Icing should be thin, forming a drizzle. This consistency is the flood icing, the background for the cookies. Split icing into several bowls - one for each color. Dye icing to the desired colors. (I left one bowl white and used Wilton Royal Blue for the other two, one with more food coloring than the other.)

Transfer half the icing from each bowl to squeeze bottles to flood the cookies. (Make sure to leave enough in the bowls for the piping icing.) To make the background of the cookies, make a pool of icing in the center of the cookie, then use the back of a spoon to spread the icing towards the edges.

Step 2. Half the icing is left in each of the bowls. This will become the piping icing. Mix powdered sugar into each bowl until icing is the consistency of toothpaste. Transfer icing to piping bags and decorate. (I used Wilton #2 tips.)

Each of the three cookie shapes here have a different design - plaid for the parallelograms, sugar pearls and stripes for the small circles, and flowers for the large circles.


For most of the piping here, I waited until the flood had nearly dried before piping the second layer.

The large circle flower design was done by piping wet-on-wet. When the flood/background is just starting to get tacky, pipe dots into the wet icing. Use a thinner piping icing if necessary. (Icing can always be thinned with milk or thickened with powdered sugar.)

This icing will get hard if you let the cookies dry overnight, but it won't become as dry as royal icing.

Source - the-crafty-penguin.com

 

Royal Icing

1 lb powdered sugar

3 tbs meringue powder

6 tbs warm water

a squeeze of lemon juice

* 2-1/4 tsp powdered egg whites can be substituted for the meringue powder

Instructions. Place all ingredients in the bowl of the stand mixer. With the paddle attachment, mix on low until ingredients form a paste. Then mix on high for several minutes, until icing has the consistency shown below (between soft and stiff peaks.)

This is the consistency used to pipe borders and details on cookies. Test that the icing isn't too thick or thin by pushing a small amount through the tip with your finger (Wilton #2 tip). The icing is the right consistency if it is easy enough to push out of the tip, but when icing lines are overlapped they do not blend together.

Split icing into two bowls. Set one bowl aside to be used as the piping icing and cover it with a wet towel so that the icing does not dry out. The second bowl of icing will become the flood icing.

The flood icing (used to fill in areas with piped borders) is made by thinning piping-consistency icing with water. Add water, tablespoon-by-tablespoon, to the second bowl of icing. Mix thoroughly after adding each tablespoon. It will take approximately 3 tbs to thin this amount of icing. Icing is the right consistency when it forms a drizzle, but is not watery.

If the consistency isn't quite right, piping or flood icing can be thinned with water or thickened with powdered sugar at any point in the decorating process.

Cover this bowl of icing with a wet towel too while getting piping bags and bottles ready.

The cookies and the frosting in this website too look so delicious to me . If you like to try please click link below . The picture of cookies is belong to http://www.lilluna.com

Food Tutorial - The BEST Sugar Cookies {Perfect & SOFT}