This time of year is especially fun for those of us who love to bake! We get to drag out our cookbooks and try every new cookie, pie, and dessert we want, simply because it is the month of December! My tried and true recipe is for a basic sugar cookie and royal icing that never seems to fail! So break out those cookie cutters and let your imagination take over!
Sugar Cookie Dough (makes 12-15 thick cookies)
1 1/2 sticks salted butter (softened)
3/4 c. sugar
1 egg
2 tsp vanilla (I use 1 tsp. vanilla and 1 tsp. almond extract)
2 c. flour
1/4 tsp salt
1/4 tsp baking soda
Cream the butter and sugar until well mixed. Beat in the egg and vanilla/almond. Slowly add the dry ingredients until well blended. Chill for one hour before rolling out.
Royal Icing
6 oz (3/4 c) warm water
5 Tbl of meringue powder
1 tsp cream of tartar
2 1/4 lbs of powdered sugar ( a two pound bag plus an additional 1 3/4 - 2 cups extra)
In a mixer bowl, pour in the warm water and the meringue powder. Mix it with a whisk by hand until it is frothy and thickened...about 30 seconds. Add the cream of tartar and mix for 30 seconds more. Pour in all of the powdered sugar at once and place the bowl on the mixer. Using the paddle attachment, on the lowest speed, mix slowly for a full ten minutes. Icing will get thick and creamy. Cover the bowl with a damp tea towel to prevent crusting and drying. Thin the icing with very small amounts of water until you reach the desired consistency.
Traci Ferguson
Ankeny, Iowa
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