Don't you just love sugar cookies? Especially the decorated kind? For a back-to-school treat for our 3rd grade teacher, I decided to make pencil sugar cookies! Of course, I don't have a cookie cutter for such -- so a ruler, pizza cutter, and an "eyeball" -- we got the look! Little hands in the kitchen always make for the most interesting times and my little princess chef in training helped to roll out the dough! When she decided to make a puppy . . . WITHOUT a cookie cutter, I thought to myself, "she may have some natural ability!" Enjoy a fresh cookie today!
Best Ever Butter Cookies
1 cup butter, room temperature
1cup sugar
1 egg
2 1/2 cups flour
2 TBSP orange juice
1 TBSP vanilla
1 tsp baking powder.
Combine butter, sugar and egg in large mixing bowl. Beat at medium speed until creamy. Reduce speed to low and add flour, juice, vanilla and baking powder. Beat until well mixed. Divide dough into thirds; wrap in plastic wrap and refrigerate for 2 or more hours.
Preheat oven to 400. On lightly floured surface roll out 1/3 of the dough to 1/4"-1/2" thickness. Cut with cookie cutter. Place 1" apart on ungreased cookie sheets. Bake for 6 to 10 minutes or until edges are lightly browned. Cool completely before frosting.
I have frosted these with Royal Icing. It's 3 TBSP meringue powder, 6 TBSP warm water and 4 cups powdered sugar. Mix until peaks form. I color desired amount and frost.
And finally -- here is our free-handed puppy! Her brother was totally impressed!
Best Ever Butter Cookies
1 cup butter, room temperature
1cup sugar
1 egg
2 1/2 cups flour
2 TBSP orange juice
1 TBSP vanilla
1 tsp baking powder.
Combine butter, sugar and egg in large mixing bowl. Beat at medium speed until creamy. Reduce speed to low and add flour, juice, vanilla and baking powder. Beat until well mixed. Divide dough into thirds; wrap in plastic wrap and refrigerate for 2 or more hours.
Preheat oven to 400. On lightly floured surface roll out 1/3 of the dough to 1/4"-1/2" thickness. Cut with cookie cutter. Place 1" apart on ungreased cookie sheets. Bake for 6 to 10 minutes or until edges are lightly browned. Cool completely before frosting.
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| I roll the dough to 1/2 inch thick. I bake the cookies until the greasy look is gone from the middle but still a bit under-done. I usually bake on 1 day and freeze them until the week I need them. Depending how many layers, colors, or difficulty of project, it may take me a day or two for the frosting. By under-baking, the cookie doesn't dry out. |
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| While frosting cookies is fun, it does take a little planning! I started with the "metal" eraser holder first and worked from there. I'm not sure it was the best place to start, but I got the job done. The trick to frosting cookies with multiple colors is to let it dry (at least to the touch) in between colors! But you know, even if you mess up -- they'll still be eaten! |
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| Here is part of the project! We made a dozen pencils . . .after all, isn't that what comes in the box! |
And finally -- here is our free-handed puppy! Her brother was totally impressed!
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