Perfect pairings There is something special about giving a treat, be it candy or a cookie, that whe...
There is something special about giving a treat, be it candy or a cookie, that when it is homemade, it means so much more. It just taste better not to mention it is appreciated more too. Thanks Marilyn.
This cookie recipe comes from outside my family and makes one of the best sugar cookies I have tasted. Simple, pure and old-fashion goodness. A shortbread-like crispness which I favor in a cookie.
The icing is one my Momma used from time to time, nothing more than a royal icing with flavoring, in this case a refreshing slightly minty sweetness to add to a perfect cookie. I think the two makes a perfect pairing too. Enjoy!
Granny Rogers Sugar Cookies
2 1/2 cups A/P flour
1 teaspoon baking powder
1 teaspoon salt
1/2 cup shortening
1/2 stick margarine (4 tbsps)
1 cup sugar
2 extra large eggs
1 teaspoon vanilla
Additional egg whites for brushing cookies & plain or color sugars
Cookie Icing –see below
Sift flour, baking powder and salt together.
Blend shortening with the margarine and stir in the sugar. Mix in the eggs well.
Fold in the dry ingredients. Cover and refrigerate for 1 hour to chill.
Roll out as thin you can, 1/8-inch thick if possible.
Cut into desired shapes and place on an ungreased cookie sheet.
If decorating with sugars, brush with egg whites and sprinkle with sugars of choice.
Bake 12-15 minutes in a preheated 350 degree F oven or until edges begin to brown.
Note: For softer, thicker cookies, add an additional teaspoon of baking powder and roll to 1/4-inch thickness. Bake 15 to 20 minutes or increase temperature to 375 degrees F.
Mint Cookie Icing
|photo from Joy of Baking|
3 ounces pasteurized egg whites
1/2 teaspoon vanilla extract
1/2 teaspoon peppermint or spearmint extract
4 cups confectioners' sugar
In a large bowl, combine egg whites with extracts and beat using a mixer until frothy. Gradually add sugar mixing on low speed until incorporated and mixture becomes shiny.
Increase speed to high and beat until it forms stiff, glossy peaks, about 5 to 7 minutes.
Add food coloring if desired and ice cookies with a thin coating.
To pipe decorations, transfer to pastry bag (or zip-lock bag with a corner clipped).
Can store covered tightly with plastic wrap in refrigerator for up to 3 days.
Note: Use fresh lemon juice instead of extract if desired.