Sunday, June 5, 2011
Royal Sugar Cookies
Please excuse my bouts of MIA. This has been a particularly stressful time for me. I’ve been super busy with my studies and a few other things. But, I would not feel right if I left another day go by without updating Il Dolce Bacio. So, today I am going to share with you a recipe I made a little while back, but never thought to actually post - Sugar Cookies with a Royal Icing!
This recipe is very easy. And the fact that I didn’t prepare the cookies from scratch may be the reason why I was a little hesitant about posting it. But then again, who doesn’t like quick and easy desserts?
I used the new flower shaped cookie cutters I recently bought to be a little festive with the beautiful spring weather we’ve been blessed with!
In the meantime, I have been working hard in the kitchen to perfect a croissant recipe. I’m planning a big Paris themed post here on my blog and I cannot wait to share with you a few of the Parisian recipes I’ve been working on.
Royal Sugar Cookies
(Icing adapted from Joy of Baking)
Prep Time: 12 minutes
Cook Time: 9 minutes
For cookies you will need:
1 package Betty Crocker Sugar Cookie mix
1/3 cup butter, margarine or spread, softened (not melted)
1 tablespoon AP flour
For Royal Icing:
2 egg whites
2 tablespoons lemon juice
3 cups confectioner’s sugar, sifted
Approximately 2 drops of red food dye
Sugar sprinkles (optional)
Preheat oven to 350 degrees F.
Prepare Sugar Cookie mix as directed on the back of package. NOTE: make sure to follow the directions next to cutout cookies and not drop cookies!
After cookies are done baking, transfer to a wire rack and let cool completely.
Prepare the Royal Icing by beating the eggs whites and lemon juice with your electric mixer. Add the sifted powdered sugar and beat on low speed until combined and smooth. The icing needs to be used immediately or transferred to an airtight container as royal icing hardens when exposed to air. Cover with plastic wrap when not in use