The Best Sugar Cookie Recipe
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1/2 cup (1 stick) butter, softened
1/4 cup vegetable shortening
1-1/3 cups sugar
2 large eggs
3-1/2 cups unsifted all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
In large bowl, with electric mixer on medium speed, beat butter and shortening
until well blended: add sugar and beat until light. Add eggs, one at a time,
beating well after each addition.
In medium-size bowl, combine flour, baking soda
and salt. With mixer on low speed, add half of the flour mixture to butter
mixture and beat just until blended; add remaining flour mixture and beat until
soft dough forms. Shape dough into 3 equal balls; wrap and refrigerate at least
30 minutes. Heat over to 350F. Lightly grease 2 baking sheets. Roll out one ball
of dough to 1/8 inch thickness. Bake cookies 8 to 10 minutes or until golden
brown. Cool 5 minutes on baking sheets, then remove to wire racks and cool
completely before decorating.
The Best Icing
3 level tablespoons Meringue Powder
4 cups sifted confectioners sugar (1 pound box)
5 Tablespoons Water
Beat all ingredients at low speed for 7 to 10 minutes (10 to 12 minutes at high
for portable mixer) until icing forms peaks (yield 3 cups).
Always keep icing covered with a damp dish towel since icing will begin to dry.
If using a portable or hand held mixer increase
water by 1 tablespoon.
Decide what colors to use and divide the icing into bowls. Tint icing, put some
icing in a pastry bag with a #4 decorating tip. this is the icing that will be
used for the outline. Keep damp cloth on tip to prevent the icing from drying in
the decorating bag and clogging the decorating tip.
Next add a little water to the balance of icing in the
bowl. start with 1/4 tsp. water until you are comfortable with judging the
consistency Color flow is ready for filling when a small amount dropped into the
mixture takes a full count of ten to disappear.
Important. All equipment must be grease free. Grease
will beak down the icing.
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