Cookies

Sugar Cookies      Royal Icing

Sugar Cookies

Makes about 4 dozen cookies

2 3/4 cups all purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

2 stick (1/2 pound) unsalted butter, at room temperature

1 cup INDIA TREE Caster Sugar (Superfine)

1 large egg

2 teaspoons lemon juice, freshly squeezed

INDIA TREE Sparkling Sugars and Sanding Sugars

Preheat Oven to 350 degrees.

In a large bowl combine flour, baking soda, and salt. Set aside.

In an electric mixer on medium speed, cream butter and sugar until light and fluffy, about 4 to 5 minutes. Add egg and lemon juice. Beat until well mixed. With mixer on low, beat in flour until just combined.

Divide dough into four pieces, form into disks, and wrap each disk in plastic. Refrigerate until firm, at least 1 hour.

Line two cookie sheets with parchment paper or Teflon baking pads.

Roll out one dough disk on a lightly floured work surface until it is 1/4-inch thick. Cut out desired shapes with cookie cutters and sprinkle with INDIA TREE Sparkling or Sanding Sugars (or, bake and decorate frosting and sugars after cookies cool.) Place 1/2-inch apart on prepared sheets.

Bake until edges just start to brown, about 8 to 10 minutes. Transfer to cooling racks. Repeat with the remaining dough. Let cool completely before decorating.

Royal Icing

Makes 2 1/2 cups

Royal Icing is the frosting most used in decorating cakes and cookies because it provides the best surface for the addition of other decorations, e.g., INDIA TREE Sanding Sugars, Sparkling Sugars™, Party Decoratifs™, and French Dragées.

2 egg whites, oir 5 tablespoons meringue powder mixed with 1/2 cup water

1/2 teaspoon cream of tartar

2 teaspoons water

1 pound (4 cups) INDIA TREE Fondant & Icing Sugar

A few drops liquid food coloring for tinting if desired.

Slowly blend all ingredients together with an electric mixer. Then beat at medium speed about 5 minutes until the icing forms stiff peaks. If necessary, add more sugar to stiffen or a few drops of water to soften.

Use immediately or store in an airtight container at room temperature for up to two weeks. Stir to restore to original consistency, but do not beat again. When working with Royal Icing, cover the bowl with a damp cloth to prevent drying.

To cover a cookie, thin some of the icing with a few drops of water. Use a #2 tip for piping, a #3 tip for floodwork on small cookies, and a #5 tip for floodwork on large cookies. Smooth out floodwork with a metal offset spatula. While not in use, the pastry tip should be wrapped in a damp paper towel to prevent caking. Allow at least 1/2 hour for piping to dry and 24 hours for large areas of flood work.