These next few days could not come any sooner. I am spending the holidays in Kansas, and I cannot wait. What’s in Kansas, you ask? Well, Karl, his sweet family, and of course, Arthur Bryant’s. I have a long to-do list to complete before I leave. I just crossed one thing of my list, and that is make holiday cookies for my Boston pals.
I love making gifts during the holidays. I think homemade gifts are a great way to show someone you appreciate them any time of the year. In my opinion, you get bonus points if they are edible. I made these delicious snowflake sugar cookies for my dear friends and coworkers. The snowflake cookie cutters are from Sur La Table, and I piped on the icing with Wilton’s #2 tip.
- ¾ cup unsalted butter, soften
- 1 cup granulated sugar
- 2 eggs
- ¾ teaspoon pure vanilla extract
- 2½ cups flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1½ tablespoons Meringue Powder
- 2 cups powdered sugar
- 3 to 3½ tablespoons warm water
- ½ teaspoon pure vanilla extract
- With an electric mixer, mix the butter and sugar on medium-high speed until smooth, about 4 minutes. Add the eggs, one at time, and vanilla extract.
- Reduce the speed to medium-low and add the flour, baking powder, and salt. Mix until just incorporated, stopping once or twice to scrape down the sides with a rubber spatula. Cover the cookie dough with plastic wrap and refrigerate for 1-2 hours.
- Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
- Sprinkle some flour on a clean surface, and knead the cookie dough on the floured surface 6-8 times. Roll the cookie dough with a rolling pin until it's about ¼ inch thick. Sprinkle and gently rub the top of the cookie dough with some flour. With a cookie cutter, cut out the dough and place on the prepared baking sheet.
- Bake for 6-7 minutes. Allow the cookies to cool on the baking sheet for 8-10 minutes, then transfer to a wired rack to finish cooling.
- Combine all the ingredients in a large mixing bowl. Mix on high speed until smooth, about 5 minutes. For thinner icing, add more water, 1 teaspoon at a time. Pipe or spread on cooled cookies.