CHRISTMAS SUGAR COOKIES

This sugar cookie recipe is simply the best. I made 6 dozen of these puppies for my after-school cooking class and to give away as gifts. It didn't end up taking as long as I thought it would, because instead of using my toaster oven (oven is still broken) I used our church's amazing convection oven that can cook a few dozen at a time! Making the dough ahead of time is also key. These sugar cookies may be a process, but they sure are worth it!

Ingredients

1 1/3 cups Butter
1 1/2 cups Sugar
1teaspoon Grated Orange Or Lemon Zest
1 teaspoon Vanilla
2 Eggs
3 Tablespoons Milk
4 cups Flour
3 teaspoons Baking Powder
1/2 teaspoon Salt

Royal Icing

4 cups sifted powdered sugar
2-3 Tablespoons Egg White Powder
2 Tablespoons water (or milk)
1 teaspoon vanilla

Instructions

Cream butter, sugar, orange peel, and vanilla thoroughly. Add in egg and beat until light and fluffy.
Sift dry ingredients together, then blend into cream mixture, alternating with the milk. Divide dough in half and place each half in a plastic bag to chill in the refrigerator for at least an hour.
Roll out dough into a 1/3 inch sheet. Cut out shapes and place onto a parchment lined cookie sheets.
Bake at 375 degrees for approximately 6 minutes. Do not allow the cookies to brown.
While cookies are baking, mix powdered sugar, water, egg whites, and vanilla on high for about 10 minutes. Separate icing into two bowls. Add about 1 Tablespoon water to one bowl and 3 Tablespoons to the other. Dye the thinner frosting in the color of your choice. Put frostings into separate squeeze bottles. After the cookies have cooled, edge the cookies with the thicker frosting. Fill the centers with the thinner frosting, using a toothpick to spread the icing all the way to the edge.

By Leah Maroney