Ingredients
Method
Sugar Cookies
- Preheat oven to 350° F.
- In the bowl of your mixer cream butter and sugar until smooth, at least 3 minutes
- Beat in extracts and egg.
- In a separate bowl combine baking powder and salt with flour and add a little at a time to the wet ingredients. The dough will be very stiff. If it becomes too stiff for your mixer turn out the dough onto a countertop surface. Wet your hands and finish off kneading the dough by hand.
- DO NOT CHILL THE DOUGH. Divide into workable batches, roll out onto a floured surface and cut. You want these cookies to be on the thicker side (closer to 1/4 inch rather than 1/8).
- Bake at 350 for 6-8 minutes. Let cool on the cookie sheet until firm enough to transfer to a cooling rack.
Frosting
- Lightly combine powdered sugar and meringue powder.
- In measuring cup, combine water and vanilla.
- Add water mixture to powdered sugar mixture and mix with electric mixer until your frosting is the consistency of toothpaste.
- For piping icing, remove some icing and color with food dye to desired color.
- For fill icing, slowly add water to icing with a spray bottle to make the icing the consistency of shampoo, slightly runny, but isn't too slick.