Chef and author Brian Emmett stops by to prepare a sweet holiday snack
- 2 cups all-purpose flour, plus more for rolling
- 1/2 teaspoon baking powder
- 1/4 teaspoon of baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 teaspoon of almond extract
- Assorted candies, sprinkles, sanding sugars, for decorating
- 1 pound confectioners' sugar
- 5 tablespoons meringue powder or 2 large egg whites
Directions for Cookie dough:
In large bowl whisk flour baking powder baking soda and salt. With an electric stand mixer cream butter and sugar until fluffy about 3-5 minutes.
Beat in egg, vanilla and almond extract in a separate bowl. Gradually add flour mixture to creamed butter and beat until combined.
Divide dough in half and flatten into disks. Wrap each in plastic wrap and refrigerate until firm, at least 20-25 minutes.
Preheat oven to 325 degrees.
Line baking sheets with parchment or silpat baking sheet. Remove one dough disk and let stand 5 to 10 minutes.
Roll out 1/8 inch thick dusting dough with flour as needed. Cut shapes with cookie cutters.
Using a spatula, transfer to prepared baking sheets. Repeat with remaining dough. (if dough gets too soft chill for about 5 minutes)
Bake until edges are golden, 12 to 18 minutes (depending on size). Cool completely on wire racks.
To ice cookies, follow royal icing method. Let the icing harden, about 20 minutes.
Decorate as desired.
Directions for Icing:
In the bowl of an electric stand mixer with the paddle attachment, combine sugar and meringue powder.
Mixing on low speed, add aboust 1/2 cup water. For a thinner consistency, usually used for flooding, add more water. And thicker consistency for outlining and adding details.
Mix until icing holds a ribbon like consistency when paddle is lifted. (add red food coloring to one bowl for red icing and leave one white to make candy cane appearance)
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Recipe courtesy of Brian Emmett
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