The September 2010 Daring Bakers’ challenge was hosted by Mandy of “What the Fruitcake?!” Mandy challenged everyone to make Decorated Sugar Cookies based on recipes from Peggy Porschen and The Joy of Baking.
This is my first challenge and I really enjoyed it :) For a quite some time I wanted to try to decorate with royal icing and that was perfect opportunity.
Basic Sugar Cookies
Makes Approximately 36x 10cm / 4" Cookies
Preparation Time:
30 minutes: Making dough & rolling
1 hour min: Refrigeration
8-15 minutes: Baking per tray depending on size of cookies
30 minutes: Making dough & rolling
1 hour min: Refrigeration
8-15 minutes: Baking per tray depending on size of cookies
Ingredients:
200g Unsalted Butter, at room temperature
400g All Purpose
200g Caster Sugar
1 Large Egg, lightly beaten
1 tsp Vanilla Extract
1 tsp Vanilla Extract
Method:
In a bowl place butter, sugar and vanilla extract, beat until creamy. Add egg, beat until well combined.
Add sifted flour and beat on low until dough forms.
Knead dough into a ball then divide into 2-3 pieces. In between 2 parchment papers, roll out each piece of dough about 5 mm thick. Refrigerate for 30 min or more.
When ready, peel off parchment paper and transfer on a lightly floured surface.
Cut out cookies with cookie cutters or a knife. Transfer to a lined baking sheet and refrigerate for another 30 minutes.
Bake cookies for 8-15 minutes in preheated to 180⁰C oven.
Once completely cooled, decorate as desired.
Royal Icing
Ingredients:
315 g-375g Confectioner’s sugar
2 large egg whites
2 teaspoons lemon juice
Method:
In a bowl beat egg whites and lemon juice until well combined then sift sugar and add to the egg whites. Beat until smooth and well combined.
Use immediately or store in an airtight container.
