Sugar Cookies with Royal Icing

Recipes are from Cookies: More Than 200 Recipes book by Jill Snider

Sugar Cookies Recipe

Yields about 5 dozen cookies

Cookie Ingredients

4 cups all-purpose flour

1 tsp baking powder

1/4 tsp salt

1 cup butter, softened

2 eggs

2 TBS grated lemon zest

2 TBS freshly squeezed lemon juice

Coarse or granulated sugar for sprinkling

Cookie Steps

1. Preheat oven to 325 F (160 deg C). On a sheet of waxed paper or in a bowl, combine flour, baking powder and salt. Set aside.
2. In a lg. bowl, using an electric mixer on med. speed, beat butter and sugar unti light and creamy about 3 mins. Add eggs, one at a time, beating well after each addition. Add lemon zest and juice. On low speed, gradually add flour mix, beating unti dough becomes too stiff for the mixer, then finish mixing with a wooden spoon to form a smooth dough.
3. On a floured surface, roll out dough to 1/4-inch (0.5 cm) thickness. Cut into desired shapes using floured cookie cutters. Place about 1 inch (2.5 cm) apart on cookie sheet that has been covered w/ parchment paper. Bake in preheated oven for 10 to 15 mins. or until light golden around edges Cool for 5 mins. on sheet, then transfer to a rack and cool completely.

Royal Icing

Icing Ingredients

1 egg white

pinch cream of tartar (find it in the spice aisle)

~ 1 and 1/2 cups confectioner's sugar (icing sugar), sifted

Sprinkles (optional)

Icing Steps

1. In a bowl, beat egg white and cream of tartar until frothy. Gradually add confectioner's sugar, beating until stiff, shiny peaks form. Using a pastry bag fitted w/ a plain tube, pipe icing onto cookies to create faces and other features. Add candies, etc. to make buttons and eyes. Use the icing as a glue. Let stand until icing dries, about 1 hour.