Saturday, January 28, 2012
My first recipe from the CIA Baking and Pastry... Sugar Cookies
My advice to you, if you really want to make these recipes, is to get a scale!! Saves on dishes (every little bit helps)..
Creaming the butter and sugar- you need to make sure you cream it together until the dough becomes creamy and a pale yellow. I do this every time I cream sugar and butter for EVERY recipe... Best thing I've learned since reading this book!!
Flour is your friend when rolling it out... don't be afraid to use it as it will make life that much easier. Flour the counter, your hands, the rolling pin, the dough... Go For It!! Use cookie cutters to make your favorite shapes. Or, if you don't want to go through this trouble, when you saran wrap it, make it into a log shape and you can just slice the cookies and sprinkle sugar on them before baking.
My rating of this recipe is excellent. It is an easy one to make and they taste great!! I highly recommend.
Here are some pics of finished products:
I will do the Royal Icing (recipes and how to's) in a separate entry:) There is just too much information about Royal Icing to include in here!!
Basic Sugar Cookie Recipe (halved from the CIA Baking and Pastry Book)
1 pound of All-purpose flour
1/4 ounce (1 tsp) of Baking Powder
3/4 tsp Salt
1/2 pound (2 sticks) of unsalted butter (I've used salted butter if I don't have any unsalted and it works well)
1/2 pound sugar (approx. 1 cup)
4 oz eggs (approx. 2 extra large eggs)
2 oz milk
1/4 oz vanilla
Course sugar if you are going to make a log and slice (sprinkle this on cookies before baking)