These sugar cookies can be as simple or as decorative as your fancy dictates. The dough is ideal for rolling and cutting into special shapes. Now is the time to get out your favorite Christmas cookie cutters.
|bleached all-purpose flour|
(weighed without shell)
|pure vanilla extract||•|
|Edible Tempera Color|
In a small bowl, whisk together the flour and salt.
In a food processor with the metal blade, process the sugar until very fine. Cut the butter into a few pieces and add it with the motor running. Process until smooth and creamy. Add the egg, lemon zest, and vanilla extract and process until incorporated, scraping the sides of the bowl. Add the flour mixture and pulse in just until incorporated. If the mixture seems dry, add a few droplets of water and pulse in just until the dough begins to clump together.
Soften the butter. In a mixing bowl, cream together the sugar and butter until fluffy. Add the egg, lemon zest, and vanilla extract and beat until blended. In a small bowl, whisk together the remaining dry ingredients. On low speed, gradually add them to the butter mixture and mix until incorporated. Add water, a few drops at a time, only until the dough starts to come away from the sides of the bowl.
Scrape the dough onto a sheet of plastic wrap (preferably Saran brand) and use the wrap, not your fingers, to press the dough together to form a thick flat disc. Wrap it well and refrigerate for at least two hours, preferably no longer than 3.
Place 2 oven racks in the upper and lower thirds of the oven.
On a lightly floured surface, roll out the dough to a
Reroll the scraps, chilling them first, if necessary.
Bake for 8 to 12 minutes or until the cookies begin to brown around the edges. For even baking, rotate the cookie sheets from top to bottom and front to back halfway through the baking period.
Use a small, angled metal spatula or pancake turner to transfer the cookies to wire racks to cool before decorating with Royal Icing, dragées, sprinkles and glittering holiday edibles.
Lightly beat 2 large egg yolks and spoon equal amounts of them into 5 small bowls or cups. Use liquid food coloring to color each mixture. For yellow, use
Use a small clean paintbrush to paint the designs on the cookies before baking.
This recipe has an excellent consistency for piping. For painting, thin the icing with water.
In a large mixing bowl, place the egg whites and powdered sugar and beat, preferably with the whisk beater, at low speed, until the sugar is moistened. Beat at high speed until very glossy and stiff peaks form when the beater is lifted (5 to 7 minutes). The tips of the peaks should curve slightly. If necessary, more powdered sugar may be added. Keeps 3 days in an airtight container at room temperature. Rebeat lightly.
Replace the egg whites with
*Meringue powder is available through cake-decorating supply houses such as Maid of Scandinavia (800-328-6722) and the Chocolate Gallery (212-675-2253).
© 1992 Rose Levy Beranbaum. All rights reserved.