Daring Bakers Challenge - September 2010 - Decorated Sugar Cookies

The September 2010 Daring Bakers’ challenge was hosted by Mandy of “What the Fruitcake?!” Mandy challenged everyone to make Decorated Sugar Cookies based on recipes from Peggy Porschen and The Joy of Baking.



This was really easy to make, and the biscuits lasted for a good couple of weeks in an airtight container. These were great as decorations, but I don't think I'll make them again unless it is for Christmas or a special occassion.



Basic Sugar Cookies

Ingredients
200g Unsalted Butter, at room temperature
400g Plain Flour
200g Caster Sugar / Superfine Sugar
1 Large Egg, lightly beaten
51 tsp Vanilla Extract

Directions
• Preheat oven to 180°C
• Cream together the butter, sugar and any flavourings you’re using. Beat until just becoming creamy in texture.
• Beat in the egg until well combined, make sure to scrape down the sides of the bowl.
• Add the sifted flour and mix on low until a non sticky dough forms
• Knead into a ball and divide into 2 or 3 pieces.
• Roll out each portion between parchment paper to a thickness of about 5mm then refrigerate for a minimum of 30mins.
• Once chilled, peel off parchment and place dough on a lightly floured surface.
• Cut out shapes with cookie cutters or a sharp knife.
• Arrange shapes on parchment lined baking sheets and refrigerate for another 30mins to an hour.
• Bake until golden around the edges, about 8-15mins depending on the size of the cookies.
• Once completely cooled, decorate as desired.

Royal Icing

315g – 375g Icing Sugar
2 Large Egg Whites
10ml / 2 tsp Lemon Juice
5ml / 1 tsp Almond Extract, optional

Directions
• Beat egg whites with lemon juice until combined.
• Sift the icing sugar to remove lumps and add it to the egg whites.
Tip: there are 2 amounts of icing sugar listed, the lesser amount is good for a flooding consistency, and the larger amount is for outlining, but you can add even more for a much thicker consistency good for writing. If you add too much icing sugar or would like to make a thinner consistency, add very small amounts of water, a few drops at a time, until you reach the consistency you need.
• Beat on low until combined and smooth.
• Use immediately or keep in an airtight container.
Tip: Royal Icing starts to harden as soon as it’s in contact with air so make sure to cover containers with plastic wrap while not in use.