Karen’s Cookies is now my place to go to when I get an urge to make a batch of creative cookies. Not only does Karen freely share her techniques and recipes, but she also sells a variety of cookie making products through her online store. Her prices and shipping costs are very reasonable.
Here is the recipe for both cookie and icing. Both of them are Karen’s recipes:
Basic Rolled Sugar Cookies
- 1 cup butter, softened
- 1 cup superfine sugar, or granulated sugar, processed in blender or food processor for 30 seconds
- ½ tsp. Salt
- 1 large egg
- 1 large egg yolk
- 2 tsp. Vanilla extract
- ½ tsp. Almond extract or emulsion, optional
- 2 ½ cups all-purpose flour
Cream butter, sugar and salt until light and fluffy, about 3 minutes with mixer set at medium speed. Add yolk, beat well. Add whole egg, vanilla and optional almond extract and beat until well-incorporated. Add flour; beat at low speed just until flour is mixed in; do not over mix. Divide dough in halves or thirds and wrap in plastic wrap. Refrigerate until firm, at least one hour and up to 2 days.
Preheat oven to 375 degrees. Dust work surface and rolling pin with flour. Roll dough to 1/4″ thick, sprinkling with additional flour as needed to prevent sticking. Cut into desired shapes and place on parchment or silicone-lined pans. Bake in preheated oven until cookies appear dry on the surface and are light golden brown on the edges, about 10 minutes (very large cookies may take up to 12 or 13 minutes). Remove from cookie sheets to cooling racks and cool completely before decorating.
And the frosting:
- 1/3 cup water
- 3 T. meringue powder
- ½ cup shortening
- 4 ½ cups powdered sugar (1 lb. 3 oz. If you have a scale)
- 1 tsp. vanilla extract (use clear vanilla if you want a pure white icing)
- ¼ tsp. almond extract
Note: Don’t skimp on the whipping time after adding the shortening. You really need to whip it well to prevent separation later.
So, if you get the urge to become a pretty cookie maker, visit Karen’s website and let a pro show you how you can do it, too.