Wednesday, April 20, 2011

Ideal Easter Cookies

We spent a long time with my Gramma today making cookies for Easter. She has some fantastic old spring chicken and bunny cutters. What I failed to do, even though I took my camera, was take a single solitary photo of us together...sad.

We used Martha's "Ideal Sugar Cookie" recipe. I love Martha's Ideal Sugar Cookies. I especially love that they're called "ideal"...that makes me laugh.

That said, these cookies are ridiculously easy to make, yield a dough that is perfect to roll out and bake into a beautiful, light and tasty cookie.

We inherited a large amount of cookie decorating supplies from a sweet friend the other day, which proved quite inspriational to the decorating of our cookies. And, of course, Clara made her signature violet and tiffany blue icing for them.

After the icing hardens, they can be placed in a container in the freezer so they stay fresh until the weekend comes.

The only thing to do now is try and stay out of them.

Ideal Sugar Cookies
(Martha Stewart)

2 cups flour
1/4 tsp salt
1/2 tsp baking powder
1/2 cup unsalted butter
1 cup sugar
1 large egg, lightly beaten
2 tablespoons brandy (or milk)
1/2 teaspoon pure vanilla extract

Whisk together flour, salt, and baking powder in a medium bowl; set aside.
Cream together butter and sugar; mix until light and fluffy.
Add egg, brandy, and vanilla; mix until well combined. Add reserved flour mixture.
Mix until just combined.

Transfer dough to a work surface. Shape into 2 discs, cover with plastic wrap, and refrigerate for at least 1 hour.

Preheat oven to 350 degrees. Line baking sheets with parchment paper; set aside.

On a lightly floured work surface, roll out dough to 1/8-inch thickness.
Cut into desired shapes, and transfer to prepared baking sheets, leaving an inch in between.
Leftover dough can be rolled and cut once more.

If the dough or the cut outs are getting soft refrigerate them again before cooking.

Bake until lightly golden, about 10 minutes; do not allow to brown. Transfer to wire racks to cool.

Ice and Decorate.

Clara's Signature Icing

2C sifted icing sugar
2-4 Tbsp warm water or juice
blue, red and green food colouring

Mix sugar and water together in a med size bowl.
Divide icing into 2 smaller bowls.
To the first bowl add 1 drop of blue and one drop of red. Stir well.
To the second bowl add 1 drop of green and ond drop of blue. Stir well.
Shove the icing into 2 separate, small ziplock bags, cut off a small corner and pipe onto cookies.

1 comment:

  1. I guess you will just have to go back and do more and take a picture:) Lovely as usual...can't wait to taste them...