Christmas Cookies

hey yo.im houyan here.im the new author here.haha..nice to meet u all.and i hope u all will like the dishes^^!
hmmm..1st cookie for me to post it here is this 'Christmas Sugar Cake'.
i know christmas is coming.this cookie can be make to celebrate ur christmas.This sweet christmas trees have frosted with green tinted royal icing.
hmmm..royal icing is the perfect icing to frost these cookies with. Royal icing is different in that it dries to a wonderfully smooth and hard matte finish that has long been a favorite of professional bakers to cover wedding and christmas cakes. It is a simple mixture of powdered sugar, lemon juice, raw egg whites and meringue powder (if need it ).Hmmm..i do find that royal icing made with meringue powder does not taste as good as icing made with egg whites, so what i suggest is adding about 1/4 teaspoon of almond extract when making the icing. You can find meringue powder at cake decorating or party stores.So here are the ingredients. Enjoy it!



Sugar Cookies:

1 3/4 cups (230 grams) all purpose flour

1/8 teaspoon salt

1/2 teaspoon baking powder

1/2 cup (113 grams) unsalted butter. room temperature

3/4 cup (150 grams) granulated white sugar

1 large egg

1 teaspoon pure vanilla extract

Royal Icing Using Egg Whites:

1 large egg white

1 teaspoons fresh lemon juice

1 1/2 cups (165 grams) confectioners (powdered or icing) sugar, sifted

OR

Royal Icing Using Meringue Powder:

2 cups (220 grams) confectioners' (powdered or icing) sugar, sifted

1 1/2 tablespoons (15 grams) meringue powder

1/4 teaspoon almond extract (optional)

1/4 cup - 1/2 cup (60 - 120 ml) warm water

Food Coloring (I use Gel Pastes that can be found at cake decorating and party stores or else on-line)

Confectioners Frosting:

2 cups (230 grams) confectioners sugar (icing or powdered sugar), sifted

1/2 cup (57 grams) butter, room temperature

1/4 teaspoon pure vanilla extract

1 to 1 1/2 tablespoons milk

so. 1stly, for the sugar cookies. In a separate bowl whisk together the flour, salt, and baking powder. Then set aside. In the bowl of your electric mixer or a hand mixer, beat the butter and sugar till light and fluffy @ about 3-4 min. After that add eggs and vanilla extract and beat till combined. Then add the flour mixture and beat teill you have a snooth dough. Divide the dough in half and wrap each half in plastic wrap. Refrigerate for about one hour or till firm enough to roll. Preheat oven to 350 degrees F (177 degrees C) and place rack in the centre of oven. Line two baking sheets wif parchment paper. Remove one half of the chilled dough from the refrigerator and on a light floured surface roll out the dough to a thickness of 1/4 inch. Keep turning the dough as you roll to make sure the dough does not stick to the counter. Cut out cookies by using a lightly floures tree cookie cutter and transfer cookies to the prepared baking sheet. Place the baking sheets wif the unbaked cookies in the refrigerator for 10-15 min to chill the dough which can prevents the cookies from spreading and losing their shape while baking .
bake cookies for about 10 min (depending on size / till they begin to brown around the edges.) Then remove from oven and let cookies cool on baking sheet for a few min before transferring to a wire rack to finish cooling. Frost wif royal icing. Be sure to let the royal icing dry completely before storing. *p/s: it may take several hours.

Frosted cookies will keep several days in an airtight container. Store between layers of parchment paper or wax paper.

Makes about 20 - 4 inch (10 cm) cookies.

For Royal Icing with Egg Whites: In the bowl of your electric mixer (or with a hand mixer), beat the egg whites with the lemon juice. 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.

For Royal Icing with Meringue Powder: In the bowl of your electric mixer (or with a hand mixer), beat the confectioners' sugar and meringue powder until combined. Add the water and beat on medium to high speed until very glossy and stiff peaks form (5 to 7 minutes). If necessary, to get the right consistency, add more powdered sugar or water. To cover or 'flood' the entire surface of the cookie with icing, the proper consistency is when you lift the beater, the ribbon of icing that falls back into the bowl remains on the surface of the icing for a few seconds before disappearing.

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.

Makes about 1 1/2 cups

To Serve: Place small mounds of confectioners frosting on your serving plate. Then gently place the decorated cookies into the frosting. This is best done shortly before serving.

enjoy it.

loves,

by houyan