Monday, December 24, 2007

Cookies Part Deux

When I saw this blog post on Ooh You Tasty Little Things, I was instantly bowled over and inspired. I wanted to make them OMGRIGHTNOW because they're so adorable!

I ended up finding a recipe on that was rated highest for sugar cookies. Now, here's the thing with All Recipes (or any recipe site that has feedback and comments): there's ALWAYS suggestions on bettering the recipe. Some people are convincing. I rarely use the original recipe as is; there is always someone yelling about there being too much flour, not enough flavor, etc. So, as usual, I went with some suggestions and they didn't come out as I expect they would have had I used the original recipe. I'm going to include the modifications I used but link you to the original. If you do make it, I'd suggest the more sugar (2 3/4 cups should do), the lemon zest (so yummy), and extra 1 tsp vanilla. Keep the flour. These didn't have enough and the added sugar made them spread out, not hold any shape (thus the circles after my stars came out all bloated) and they never cooked fully before browning.

I remember the author of the blog musing how she loved decorating cookies, bless her. As I got to my second snowflake, I thought, 'I really don't love this. I'm a cake kind of girl...' It was so much work. But the end pretty is worth it, I suppose. :)


Source:, Submitted by: Jill Saunders

1 1/2 cups butter, softened
3 cups white sugar
4 eggs
2 teaspoon vanilla extract
1 teaspoon lemon zest

4 3/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt

In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).

Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.

Bake 8-10 minutes in preheated oven. Cool completely.

Source: Joy of

2 large egg whites
2 teaspoons fresh lemon juice
1/2 teaspoon vanilla extract
3 cups powdered sugar, sifted
In the bowl of your electric mixer (or with a hand mixer), beat the egg whites with the lemon juice. Add the sifted powdered sugar and vanilla and beat on low speed until combined and smooth. The icing needs to be used immediately or transferred to an airtight container as royal icing hardens when exposed to air. Cover with plastic wrap when not in use.
Red and blue Christmas 2007 FTW!

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