Rollout Sugar Cookies

Rollout Sugar Cookies

		--- COOKIES ---
2 1/2	cup	unbleached white flour
1/4	tsp	salt
1	cup	butter (1/8 c less with honey), softened
1	cup	sugar (or 3/4 c honey)
1		large egg
1 1/2	tsp	lemon peel, grated
1/2	tsp	vanilla
		.
		.
		.

		--- FROSTING ---
3	Tbsp	butter
1/2	box	sifted powdered sugar (2 1/4 - 2 1/2 cups)
2	Tbsp	milk
3/4	tsp	vanilla
		--- PAINT FROSTING (ALTERNATIVE) ---
2	cups	confectioner's sugar
1/4	cup	ice water
3	Tbsp	meringue powder
		Food Coloring - as desired

1	COOKIES: Combine flour and salt. Beat butter and sugar (or honey) in mixer bowl until light and fluffy. Beat in egg, lemon peel and vanilla. Beat in dry ingredients until combined. Cover and refrigerate overnight. Preheat oven to 350°. Grease cookie sheets. Divide dough into quarters. Roll 1 quarter between 2 sheets of wax paper to slightly less than 1/4". Keep other dough in refrigerator. Cut into shapes. Bake 8-9 minutes.
2	FROSTING: In small mixer bowl, beat butter till light and fluffy. Gradually add about half of the powdered sugar, beating well. Beat in milk and vanilla. Gradually beat in remaining powdered sugar. Beat in additional milk, if necessary, to make frosting of spreading consistency. Spread frosting on cookies with a butter knife, or pipe on with a pastry bag. Sprinkle with colored sugar sprinkles if desired.
3	PAINT FROSTING (ALTERNATIVE - SHOWN IN PICTURE ABOVE): Stir sugar, ice water and meringue powder, until smooth. Transfer to a snack size ziplock bag. Snip a tiny hole in the corner, and decorate as desired.
4	ANY SHAPE YOU DESIRE FOR WHATEVER THE OCCASION MAY BE. Makes about 21 of 3" cookies. The count will vary depending on the shape.

Source

Author: McCall's December 1989