Christmas Cookies
Vanilla Bean Sugar Cookie Ingredients
5 cups King Arthur All Purpose Flour
1 1/2 cups Vanilla Sugar
1 teaspoon Coarse Salt
2 cups (4 sticks) Unsalted Butter, softened
1 tablespoon Coconut Milk (Whole Milk, Almond, etc.)
2 Large Eggs
2 teaspoons Clear Vanilla Extract
1 tablespoon Vanilla Bean Paste
Directions
Whisk together flour and salt; set aside.
Cream butter and vanilla sugar in a handheld mixer or stand mixer with paddle attachment on low; 1-2 minutes. Do not overmix.
Scrape sides of bowl with spatula and mix for 10 seconds.
Add eggs one at a time and mix until incorporated.
Scrape sides of bowl and mix for 5 seconds.
Add coconut milk, vanilla extract, and vanilla bean paste, and mix on low until incorporated; about 20-25 seconds.
Scrape sides of bowl and mix for 5 seconds.
Turn off mixer and add the flour mixture, and cover mixer with kitchen towel, and turn mixer on low speed and incorporate.
The dough is ready when it begins to clump around paddle attachment.
Form into a disk shape and cover with plastic wrap and chill in fridge for 1-3 hours or overnight.
Heat oven to 350°F.
Use two sheets of parchment paper with dough in between and roll with rolling pin until desired thickness is reached.
Take round cutter and make shapes. Repeat until you use all the dough.
Place onto baking sheets lined with parchment paper and put in freezer for 30 minutes. The cookies hold their shape when you do this.
Bake 12-15 minutes or until the edges have slightly browned.
Wait 5 minutes before transferring cookies on cooling racks to complete cooling.
Decorate once cookies have cooled completely.
Royal Icing (with Meringue Powder)
Yield: 8 cups
Ingredients
2 pounds Powdered Sugar
1/3 cup Meringue Powder
1/2 cup Room Temperature Water (plus extra if you need to thin the icing)
2 teaspoons Clear Vanilla Extract
1 tablespoon Light Corn Syrup
Directions
In a large bowl, sift the powdered sugar; set aside.
Add meringue powder, room temperature water, and vanilla extract in mixer with whisk attachment and mix on high for 1 minute. Do not overmix.
Turn off mixer and switch to paddle attachment.
Add the powdered sugar, cover the mixer with a kitchen towel, and turn the mixer to low speed and slowly add light corn syrup and then beat on high speed until smooth; about 1-2 minutes.
The consistency using this recipe is thick and great for borders, stenciling, writing on cookies, and detail work.
If you need a both a border and flood-like consistency keep reading below.
If you only need flood consistency icing, add small amounts of room temperature water and mix for 5-10 seconds, and repeat until you reach the right consistency. Be careful that your icing does not become too runny, or you may have to start over.
Keep the containers or Tupperware/Pyrex covered until you are ready to color since royal icing hardens fast.
I use Soft Gel Paste Food Color in various colors.
Use 1-2 drops at a time until you reach the desired color.
Once you have the colors completed in each container, take the amount you need of the border icing consistency and place into icing bottles, tipless bags, or pastry bags fitted with tips.
Then with the remainder of the icing, add small amounts of room temperature water to make flood consistency icing. Stir together with a small spatula and repeat until you have the consistency you need.
A little water goes a long way. This part takes some practice. Then transfer the flood icing into icing bottles, tipless bags, or bags fitted with tips.
I find doing it this way is easiest as you end up with the same color for both the border/detail work and flood consistency.
Decorate your cookies.
If you are adding layers let the first layer dry completely.
Use a cookie stick or toothpick to reach edges, and to pop any air bubbles in the icing.
Let the cookies dry overnight.
Keep in mind if you are baking and it is humid, you may need more time for the cookies to dry.
-Sophia/Two Frys
