This project was more about the pretty watercolour painting than the actual baking. You an buy ready made sugar cookie dough and royal icing from the grocery store. You can go homeade by following this sweet recipe! A big tip is to chill the cookie dough for at least 1 hour before baking.
THE GOODS2 1/2 cups butter (at room temperature)2 cups sugar2 large eggs3 tsp vanilla)5 cups flour1 tsp baking powder1 tsp salt
*Butter – The butter needs to be soft, or room temperature. I leave mine out the night before I do my baking. If you forget, you can grate the butter on the largest hole of your box grater, so that the sugar and butter will mix together better. *Baking powder – I hardly use any baking powder in my recipe because the dough will spread and rise more during baking, thereby making the shape of the cookie less crisp. *Chill your dough if it gets too soft work with. It's a softer, sometimes sti
THE GAME PLAN
Cream the butter and sugar together in the bowl of an electric mixer on low to medium speed. (Use the paddle attachment). Mix until thoroughly incorporated for about one minute. Scrape down the sides of the bowl with a plastic spatula and mix again for a few seconds more.
Over mixing the butter and sugar inthisstepwill cause too much air to be incorporated into the dough. If you'd like a light and fluffy cookie, that's ideal, however thedough will spread more during baking;not ideal if you'd like the cookie to hold its shape.
2.Add eggs slowly and mix. Scrape down the bowl with your spatulaat least once and mix again.
3.Cut open your vanilla bean and scrape the seeds out. Add to mixing bowl. Alternatively, add liquid vanilla extract.Stirbriefly.
4.Sift your dry ingredients together. (Flour, baking powder and salt).
5.Add all of the flour mixture to the bowl. Place a large tea towel or two small tea towelsbetween the edge of the bowl and the electric mixer so that the flour won't escape. Mix on low speed for 3o seconds. Remove the tea towels and observe the dough mixing; when it clumps around the paddle attachment it's ready. It's also important at this stage not to over mix the dough (the glutens in the flour develop and the dough can become tough).
6.Roll the dough out between 2 large pieces of parchment paper. Place on a baking sheet and into the fridge for a minimumof 1hour.
7.Roll out the dough further if you need to, and cut out cookie shapes. Place on parchment paper-lined baking sheet. Re-roll scraps and repeat.
8.Putcookie dough shapes back into the fridge for 10 minutes to 1 hour to chill again. They will then hold their shape better when baked.
9.Preheat your oven to 350F or 176C.
10.Bake cookiesfor 8-12 minutes or until the edges become golden brown. The baking time will depend on the size of your cookie.
11.Let cookies cool to room temperature