Sugar Cookie Recipe
Cream together:
Beat in: 1 egg
Add:
1 teaspoon vanilla
1/2 teaspoon salt
2 1/2 cups sifted flour
Mix until all ingredients are well blended. Chill dough 3-4 hours before rolling. Preheat oven to 375°F(190°C). Roll out on a lightly floured counter to 1/4"thick and cut with your favorite cookie cutters, then transfer cookies onto cookie sheets that have been lined with parchment paper or silicone liners. Bake about 8-10 minutes or until lightly colored. Let cookies cool slightly on cookie sheet, then transfer to a wire rack to cool completely. Decorate with buttercream frosting, royal icing, or eat plain. Enjoy
* Makes 16-24 cookies.
Buttercream Frosting:
Melt: 1 tablespoon butter.
Add and beat until smooth:
Add food coloring if desired.
*Yield 1/3 cup
Royal Icing
Combine:
Mix on medium speed for 5 minutes
This recipe makes icing the right consistency for piping. For flooding, add water a little at a time to achieve a pourable consistency, like heavy cream.
Gingerbread Recipe.
Prepare and set aside to cool:
1/2 cup black tea
Cream together:
Beat in: 1 cup molasses
Mix together, then add to butter mixtures alternately with cooled tea:
Mix all ingredients well. Chill for at least 24 hours. Preheat oven to 375°F(190°C). Roll dough out on a lightly floured counter to 1/4"thickness and cut with your favorite cookie cutters, then transfer cookies onto cookie sheets that have been lined with parchment paper or silicone liners. Bake 8-10 minutes until lightly colored. Let cookie cool slightly on cookie sheets, then transfer to a wire rack to cool completely. Decorate or just eat them plain. Enjoy
*Makes 16-24 cookies.