Friday, February 13, 2009
Happy Valentine's Day!
Now this has never been a my favorite holiday but I do love the idea of having a special day to devote to love. I agree that this is probably a complete Hallmark holiday but I just like all the excitement around the day and the fun of having a reason to plan a special date night, so sue me! Regardless of your feelings on the day I hope you get to spend it with the ones you love.In honor of the day, I found these adorable XO cutters at Target and knew I had to buy them so I could try Ahlee's FAMOUS sugar cookies. I had never used the flooding technique with royal icing but decided to give that a try as well. I need some more practice but for my first try I don't think they look to bad, and they taste great. I gave half of the batch to HusbandPlzak to bring to work and took the other half with me so that I could get them out of the house!
Ashlee's Famous Sugar Cookies!1 1/2 c. butter
1 1/2 c. granulated sugar
1/2 c. powdered sugar
4 eggs
1 tsp. vanilla
1/2 tsp. almond extract
1 tbsp. lemon zest
5 c. flour
2 tsp. baking powder
1 tsp. salt
Powdered sugar, for rolling
Preheat oven to 400 degrees.
Cream butter and sugars in a mixer for 5 minutes.
Add in eggs one at a time, mixing thoroughly.
Add in vanilla, almond, and lemon zest.
Beat for 10 seconds.
Add in baking powder and salt, beat again.
Add in flour 1 c. at a time, mix for 15 seconds between each addition.
Do not over mix, this process should take about one minute.
Chill dough for alteast 30 mins then roll out and cut. (or chill up to a week in the fridge).
Bake on a parchment lined cookie sheet for 7 minutes, or until golden brown on the bottom.
Royal Icing
Source: Alton Brown
3 oz pasteurized egg whites
1 tsp vanilla extract
4 c. confectioners' sugar
In large bowl of stand mixer combine the egg whites and vanilla and beat until frothy. Add confectioners' sugar gradually and mix on low speed until sugar is incorporated and mixture is shiny. Turn speed up to high and beat until mixture forms stiff, glossy peaks. This should take approximately 5 to 7 minutes. Add food coloring, if desired. For immediate use, transfer icing to pastry bag or heavy duty storage bag and pipe as desired. If using storage bag, clip corner. Store in airtight container in refrigerator for up to 3 days.
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4 comments:
OMGOSH! I LOVE that cookie cutter! These are WAY too flipping cute! :)
Too cute! What a great cookie cutter for Vday!
Those are adorable!! I've still not braved royal icing. It makes me nervous. Great job!
this recipe makes the best sugar cookies
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