Friday, December 23, 2016

Sugar Cookies



Sugar cookies are the easiest to bake and you don't need any cookie cutter just a knife would do. 😅
The days here are sooo dreamy looking white all over so I thought of bringing u similar feel in pics too. Its been snowing on and off.. enjoying it every time I am at home and cringe if I have go out. U know that feeling.. 😅


Ingredients - yields around 12-15 cookies
All purpose flour - 1 1/2 cup 
Butter - 1 stick( 1/2 cup) at room temperature
Sugar- 1/2 cup
Baking powder - 1/2 tsp
Egg - 1
Vanilla essence- 1/2 tsp
Icing:
Powdered sugar/ icing sugar - 3-4 tbsp
Sprinkles - I have used peppermint flavored sugar crystals use any of ur choice.

Method:
1.Mix sugar and butter beat well until creamy. (I use fork and beat for 3-4 minutes continuously. )
Mix egg and vanilla essence and whisk very lightly.
Sift all purpose flour and baking powder together.
2. Combine sugar mixture and egg mixture then add the flour mix until everything is well combined.Mix with hand and make the dough a round ball and wrap it in cling wrap and put it in a ziploc or container and put it in the fridge for 4 hrs- 8 hours minimum.
3.Roll the dough when the said time is over into 1/4 th inch thick disc in between two sheets of wax papers( the dough will stick badly once completely cool so work fast ). Use a a sharp knife or pizza cutter and cut equal squares.
Note (if cookie dough has become too soft put it back into freezer for few minutes then work again once firm)
4.On a cookie sheet put parchment paper and  put the cookies 2 inches apart. Put the cookie sheet with cookies  into the freezer for atleast 15- 20 minutes.So it firms up.Do not thaw put it straight into the oven and do not open the oven in the middle of baking are the two important  steps to get perfect baked cookies.
5..Preheat oven to 375 F and bake for 10- 12 minutes(depends on oven may take only 8-9 minutes). After 10 minutes remove from paper and allow to cool completely. I usually do icing next day the cookies firm up a bit and all the puffing is stabilized.

For icing :
Take 3-4 tbsp or more of icing sugar mix with a tablespoon of hot water into a thick paste (but spreadable ) add very little water(2 drops) if required to get required consistency spread slightly put sprinkles tap off excess and allow it to dry completely else icing will fall off.
Store in air tight container.

Merry Christmas to all u lovely people.

Meena

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Your visits make me feel happy, ...do come often.
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Thanks a bunch
Meena