Submitted by Pink Wings
Makes about 22 two-inch cookies
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 1 egg, room temp.
- 1/2 tsp vanilla
- 1 tsp baking powder
- 1/4 tsp salt
- 2 cups all-purpose flour, sifted
- 2 egg whites
- 1/2 tsp vanilla extract
- 2 cups powdered sugar, sifted + extra for dusting
- food coloring (opt.)
In a large mixing bowl cream together the butter and sugar until light and fluffy. Add the egg and combine well, then the vanilla. Then beat in the baking powder and salt. Mix in the flour until fully incorporated. After the dough is fully combined, form it into two disks, wrap both in plastic wrap and place in the fridge for an hour.
Heat oven to 375F. Prep two baking sheets with silicon mats or parchment paper.
After chilling for an hour, remove one sheet of dough. On a clean surface dusted with powdered sugar, roll it out to about 1/4 inch thick. Continue to dust your surface and dough as needed to keep from sticking. Cut shapes out of the dough and place at least 1 inch apart on your sheet. Bake for about 7 minute until the cookies are just barely starting to golden around the edges. Do not overbake. Let cool on a rack. With leftover dough, reform it into a ball and repeat the process of rolling it out and letting it chill in the fridge while you work on the other dough sheet. Continue to repeat the process until done. Let cookies cool completely before decorating.
For the icing:
In the bowl of a stand mixer fitted with the whisk, combine the egg whites and vanilla and beat until frothy. On low, gradually add the powdered sugar until incorporated. Turn the speed to high and beat until stiff, glossy peaks form. If the icing is too thick, add a teaspoon of milk or water, and if more is needed add it in tiny increments. To know you have the right consistency: drag a knife through the icing and count until the line disappears. You want it to disappear around 10 quick Mississippis. Mix in food coloring if desired.
Pour your icing into a thick plastic sandwich bag and snip a small hole in the corner. Use this to pipe the icing onto your cooled cookies. Let dry overnight before decorating.Previous Next