Sugar Cookies

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SUGAR COOKIES

 

I bow down to the famous sugar cookie.  While it is very easy to make, it is the most versatile of cookies as it can be molded, pressed, rolled, decorated, iced and so on; the possibilities are endless.  The base ingredients are constant; they can be multiplied or divided and if you want to press them, use slightly less flour, if you’re planning on rolling them add more flour. But, please make sure you use the finest and freshest ingredients possible.  We use vanilla sugar (my grandma insisted on only using this product); it comes in small packages found at most higher end grocery stores or ethnic bakeries.  It does cost a bit more but worth every single penny. 

INGREDIENTS

3 ½ cups of sifted flour

1 ½ tsp baking powder

1 tsp salt

1 cp butter

1 ½ cups sugar

2 packages vanilla sugar or 2 tsp pure vanilla extract

2 eggs

 

DIRECTIONS

Preheat oven to 375F.  Shift all dry ingredients together and set aside.  Cream butter, sugar and vanilla until light and fluffy.  Add eggs, one at a time beating well each time. Add dry ingredients slowly to creamed mixture until blended.  At this point you divide dough in quarters and can roll the dough in tubes, wrap in parchment paper and chill to keep dough firm.  It will roll easier when chilled.  Roll out to a thickness of about ¼ inch thick.  Use your favourite cookie cutter to cut out shapes.  (You can give it a light milk wash and sprinkle with your favourite toppings.  Place on greased or parchment paper lined cookie sheet, space 2 inches apart and bake for 10 to 12 mins until golden brown.  Transfer to cooling rack and decorate.

Scroll right to the bottom and you'll find recipes for two of our favourite icings; royal and pouring fondant.

Check out this short Slovenian Cookie (aka hand cranked) ‘Machine’; it’s over 50 years old and it came to Canada when my family immigrated in 1966.  Year after year it produces tons of sugar cookies.  When we’re not rolling out sugar cookies it doubles as a meat grinder  (the original two in one product); they certainly don’t make these anymore ~ Do enjoy!


ROYAL ICING

4 egg whites

4 cups icing sugar

1 tsp vanilla extract

Beat egg whites in clean, large bowl with mixer at high speed until foamy. Gradually, add sugar and vanilla extract. Beat at high speed until thickened.

POURING FONDANT

9 cups icing sugar

¾  cup water

3 tbsp light corn syrup

1 ½ tsps vanilla extract (or your favourite flavour)

Food colouring

Mix all the ingredients into a pot and stir well until mixed over low heat until smooth and thickened but do not let the temperature go over 100F or it will burn.  Divide the icing among other small sauce pans (dependent on how many colours you want to use).  Place cookies on cooling racks and pour icing over top.  I prefer to dunk the cookies into the fondant (when it’s cooled) so they’re well coated.  They will dry into a very beautiful satiny finish.