The Great Bay Area Bake Off Christmas Edition - Rihaan & Viaan's Sugar Cookie Cutouts!

Sugar Cookie Cutouts

Ingredients:-

2/3 cup butter, softened

3/4 cup sugar

1 tsp baking powder

1/4 tsp salt

1 egg

1Tbsp milk

1 tsp vanilla

2 cups all purpose-flour

Method:-

1. In a large mixing bowl beat butter with an electric mixer on medium speed for 30 seconds.Add sugar, baking powder and salt.Beat until combined, scraping the sides of the bowl.Beat in egg, milk and vanilla.Beat in as much of the flour as you can with the kixer.Stri in any remaining flour.Divide dough in half.Cover; chill for 1 ro 2 hours or until easy to handle.

2. Preheat the oven to 375F.On a lightly floured surface roll half of the dough at a time to 1/4 to 1/8 inch thickness(I used the dough in between 2 parchment papers for easier rolling out). Using 21/2 inch cookie cutters,cut dough into desired shapes.Place cutouts 1 inch apart on ungreased

cookie sheet.

3. Bake for 7-10 minutes or until the edges are firm and bottoms are very lightly browned.Transfer cookies to a wire rack and let it cool.If desired frost with royal icing.Let stand until set.Makes 36 cookies.

Royal Icing

Ingredients:-

1 16-oz pkg. powdered sugar(4 cups)

3 Tbsp. meringue powder

1/2 tsp. cream of tartar

1/2 cup warm water

1 tsp vanilla

Method:-

In a large mixing bowl stir together powdered sugar, meringue powder, and cream of tartar. Add the 1/2 cup warm water and the vanilla. Beat with an electric mixer on low speed until combined; beat on high speed for 7 to 10 minutes or until icing is very stiff. For glaze consistency, add additional water, about 1/2 teaspoon at a time, just until icing reaches a thick spoon able consistency. If not using immediately, cover bowl with a damp paper towel; cover tightly with plastic wrap(icing will dry out quickly when exposed to air).Chill for upto 48 hours. Stir before using. Makes 4 cups.

Making video:-

https://youtu.be/9lZyrfpueJs

Disclaimer: This recipe was posted for the Great Bay Area Bake-Off Christmas Edition. All images, recipes and content belong to the original participants of this event and not the author of this page.