The baking season is nearly upon us, and the time for baking and planning for baking is neigh. One of favorite and least favorite cookies to bake are the classic sugar cookie with royal icing. The cookies are simple and straight forward, as is the royal icing. Getting the icing the correct consistency is the part that gives me pause.
Sugar Cookies
3 1/2 cup all purpose flour
1 cup butter (or margarine, but butter is better), softened
3/4 cup sugar
1/2 cup light corn syrup
1 tablespoon lemon juice
1/4 teaspoon salt
2 large eggs
1. Combine everything in a large bowl and mix on low speed until well blended. Wrap dough in plastic wrap and put in fridge for 2 hours, or firm enough to handle.
2. Preheat oven to 350. On well floured surface, with a floured rolling pin, roll out cookie dough to 1/8 inch thickness. With floured cookie cutters, cut dough into different shapes. Bake on ungreased sheets (I like to use parchment paper), 1/2 inch apart. Bake 5-7 minutes until golden.
Royal Icing
16 ounces (4 cups) powdered sugar
1/3 cup warm water
3 tablespoons meringue powder
Combine sugar and meringue powder in bowl. Slowly add water and mix until combine. The recipe I use says that you should keep mixing until a knifes drawn through the frosting leaves a clear cut path behind. I like to use a thinner icing. Tint as desired, keep covered when not in use.
