Sugar Cookies
Cookie Ingredients
- 150 gr blueband
- 150 gr wysman
- 120 g of powdered sugar
- 2 egg yolks
- 1 large egg white
- 1 tbsp cornstarch
- 1 tbsp vanilla paste
- 750 gr low protein flour
The method
- - Beat butter and sugar until combined
- -add the eggs one by one
- Add in the cornstarch and vanilla paste, mix well then turn off the mixer
- Add the flour little by little and mix with a wooden spoon or spatula until the dough is smooth and not sticky
- - Round the dough, store it in the refrigerator for at least 1 hour
- - Take out the dough then roll it out to a thickness of 1/2 cm or according to taste then print it according to the shape you want
- - Arrange on a baking sheet without any oil then oven at 160C for about 25 minutes / until cooked (according to each oven)
- Remove and let cool, after cold, store cookies in an airtight container so that they are awake and ready to be decorated
- - Beat egg whites and lemon juice on high speed until foamy
- - reduce the speed of the mixer, add the icing sugar little by little while beating until the dough is traced
- -divide the dough into several parts, give color according to taste
- Then put the royal icing into the piping bag and it's ready to use
Royal Icing Dough Ingredients
- 2 egg whites
- 340 g sifted icing sugar
- 1 tbsp lemon/lime juice
- Enough coloring
Solution
- Decorate the cookies with royal icing then return to the oven at 90 C for about 5 minutes or until dry (don't burn)
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