Bethany's Powdered Sugar Cookies
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Better recipes, better meals.
Powdered sugar creamed with the butter gives a light tender sugar cookie. Ice with royal icing.
Preheat oven to 375 degrees. Cream together sugar, shortening and butter in a mixer. Once creamed, add egg, vanilla extract, and almond extract. In a separate bowl, sift together flour, baking soda and cream of tarter. Slowly add dry ingredients to mixer until blended. Do not over mix dough or it will create a tough cookie. Wrap dough in plastic wrap and chill in fridge for 2-3 hours until easy to handle.
Once chilled, roll dough out on lightly floured surface until it is 1/4-inch thick. If you prefer larger, puffy cookies, roll the dough until it is slightly thicker. Using various cookie cutters, cut shapes from the dough and place cutouts on a lightly greased baking sheet. I prefer to work in small batches so I can keep some dough in the fridge to keep cold while I am not using it. Bake the cookies in a 375-degree oven for 7 minutes. Once the time is up, remove cookies from oven and let them rest on the hot cookie sheet for another five minutes. Once five minutes is up, move cookies to a cooling rack.
Royal Icing:
In a mixer, combine the meringue powder, powdered sugar and water. Beat on medium speed for 7-10 minutes or until stiff. Add various food coloring paste to small amounts of the mixture for decorating. Once cookies have completely cooled ice with royal icing and allow the icing to dry and harden.
Notes:
Using stainless steel cookie sheets and not over baking will result in an excellent cookie! These are great for the holidays! I usually make decorated Christmas trees!
Submitted By: Betnebob
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