Monday, October 31, 2011

#83 - Sugar Cookies

We can't remember when, but a while back we got Halloween shaped cookie cutters. Since today is All Hallow's Eve, it's time for some Halloween shaped sugar cookies.

Sugar Cookies

Adapted from Good Eats A sugar cookie is a simple thing, so we figured what separates the good ones from the bad ones are the little things. So we looked to the expert in the little things, Mr. Precision, Alton Brown. So we got the right proportions of baking powder and sugar, we mixed everything together, we refrigerated in wax paper, and then it was time to roll it all out. And then it was time for our cookie cutters. We whipped together a simple icing, added some food coloring, and covered the cookies with a little extra sweetness.

These cookies came out pretty well. They can be a little too sugary with the icing (not in Alton's recipe) but they're really tasty and as long as you don't eat too many of them, it's worth having the colored icing to make them extra spooky. Hurry up and make these. Otherwise you'll have to wait a whole year, or get some more appropriate cookie cutters.
  • 3 cups flour
  • 3/4 tsp baking powder
  • 1/4 tsp salt
  • 1 cup unsalted butter, softened
  • 1 cup sugar
  • 1 egg, beaten
  • 1 Tbs milk
  • Powdered sugar, for rolling out dough
  • 1 cup confectioners' sugar
  • 2 tsp milk
  • 2 tsp light corn syrup
  • Assorted food coloring
  1. Sift together flour, baking powder, and salt and set aside.
  2. Beat the butter and sugar in a stand mixer until light in color.
  3. Add egg and milk and beat to combine.
  4. Put mixer on low, gradually add flour, and beat until the mixture pulls away from the side of the bowl.
  5. Divide the dough in half, wrap in wax paper, and refrigerate for 2 hours.
  6. Preheat the oven to 375.
  7. Sprinkle the surface where you will roll out dough with powdered sugar.
  8. Remove 1 wrapped pack of dough from the refrigerator at a time.
  9. Sprinkle rolling pin with powdered sugar and roll out dough to 1/4-inch thick, moving dough around to make sure it is not sticking.
  10. Cut dough into desired shape.
  11. Place cut dough at least 1 inch apart on greased baking sheets.
  12. Bake for 7-9 minutes or until cookies are just beginning to brown around the edges, rotating cookie sheet halfway through baking time.
  13. Let cookies sit on baking sheet for 2 minutes and then move to cool completely on a wire cooling rack.
  14. In a small bowl, stir together confectioners' sugar and milk until smooth.
  15. Beat in corn syrup until icing is smooth and glossy.
  16. Use food coloring to color icing.
  17. Ice cookies using a knife or a paint brush.

No comments:

Post a Comment