Decorated Sugar Cookies
- ½ cup butter or margarine, softened
- ¾ cup sugar
- 1 egg
- ¾ teaspoons vanilla extract
- 2 cups all- purpose flour
- ½ teaspoons baking soda
- ½ teaspoons salt
- Royal icing
Cream butter in a large mixing bowl; add sugar, beating until light and fluffy. Add egg and vanilla, mixing well. Combine flour, soda and salt; add to creamed mixture, blending well. (Dough will be very stiff.) Divide dough into thirds; roll each portion to 1/8- inch thickness on lightly floured waxed paper. Cut with desired cutters, and place 2 inches apart on lightly greased cookie sheets. Bake at 375 deg. For 8-10 minutes or until lightly browned. Remove to wire racks to cool. Spoon red Royal icing into a pastry bag fitted with a No. 3 round tip, and pipe outlines on cookies. Fill in between outlines by piping green connecting stars, using a No. 16 or No. 18 metal tip. Let icing dry. Yield: about 5 dozen.
- 3 egg whites
- ½ teaspoon cream of tartar
- 1 (16-ounce) package powdered sugar, sifted
- Red and green paste food coloring
Beat egg whites (at room temperature) and cream of tartar in a large mixing bowl at medium speed of an electric mixer until foamy; gradually add sugar, mixing well. Beat 5 to 7 minutes. Tint one- fourth of icing red; tint remaining icing green. Yield icing for about 5 dozen cookies. Note: Icing dries very quickly; keep covered at all times with plastic wrap. Food coloring may be substituted or omitted if icing is used for other cookie recipes.
Tested in the THASC kitchen. Photo by THASC.
THASC is a unique small American business producing cards and other promotional products.