recipe for Sugar Cookies and Royal Icing

1. Sugar cookies and Icing
A. Rink
Sugar cookies;
Ingredients for about 5 dozen;
1 ½ cup of softened butter (if unsalted add ½ thsp of salt)
2 cups of sugar
4 eggs
2 thsp of vanilla extract(or 1 ½ thsp vanilla and ½ almond extract)
4 to 5 cups of flour
2 thsp of baking powder
1thsp of baking soda (if you don’t have any you can add another thsp of baking powder)
How to;
Cream the butter and sugar together
Add the eggs and vanilla
In a different bowl mix 4 cups of flour with baking powder and soda
Mix with the butter, sugar and eggs
If the dough is sticky add more flour, you want it to not stick to the bowl or your hands (if to dry
you can add an egg yolk (the egg white can be used in the icing))
Split the dough in 2 balls and put in ziplock bags, flatten the balls into discs for faster cooling
Refrigerate for minimum an hour or place for min. 30 minutes in the freezer (I give it an hour in
the freezer)
Roll out on a countertop with flour or in between 2 sheets of parchment/wax paper to desired
thickness
Cut out
Optional if you don’t want to use icing to decorate you can put (coloured) sugar or decorations
on the cookies before baking
And bake in the over at 400F for 5-6 min for soft cookies and 7-8 for more crunchy cookies
Let cool and decorate with icing

2. Sugar cookies and Icing
A. Rink
Royal icing
Ingredients;
3 cups icing sugar
2 thsp lemon juice (preferable fresh)
The eggwhite of 2 large eggs
Foodcoloring (paste or drops)
Flavor (any)
How to;
Mix your egg whites with the lemon juice and whisk together.
Add icing sugar cup by cup
The consistency should be if you take a spoon and scoop some up and drizzle the icing down it
should pool on the surface before dissolving into the rest of the icing.
Divide in bowls
color the icing in the bowls.
Put in piping bags or use a spoon, brush,…. To decorate the cookies.
Royal icing dries to a hard, mat finish