An absolutely delicious recipe that has the perfect flavour balance when using royal icing! These cookies are not as sweet as a sugar cookies, I think they’re even tastier!
An easy recipe to work with, easy to bake and will make your taste buds dance every time !
Ingredients ~ 2 & 1/4 cups plain flour 3/4 cup icing sugar 185g unsalted butter 3 egg yolks ( keep the egg whites to make royal icing at home) 1 – 1 &1/2 tsp vanilla essence (or to taste)
Method ~ ~ Sift the flour and icing sugar and add it to the butter in your food processor. You can use a mixer, but in a processor is so much quicker !
~ Turn on to medium speed until the mixture combines and resembles fine bread crumbs. About 1-2 minutes
~ While processor still on, add the egg yolks and the vanilla essence and continue processing, until a dough begins to form. Another 1-2 minutes.
~ Remove the dough from the food processor onto a lightly floured bench and knead lightly until it is smooth.
~ Roll dough out to the perfect cookie thickness ~ 6mm thick https://www.cuttercraft.com.au/shop/decorating/supplies/cookie-dough-rolling-guides/ Cut desired shapes using CutterCraft cookie cutters. Bake at 170 degrees (150-160 degrees fan forced) for about 12 mins (medium sized cookie) or until light, golden brown. Leave on baking tray for 5 minutes before transferring to a cooling rack. If baking larger cookies bake for @14mins and/or reduce oven temperature slightly to reduce browning edges.. Ovens will vary in heat settings.
TIPS – ~ Roll cookie dough between 2 pieces of baking paper as soon as you have made your dough. This cuts your work down by half by not having to attempt rolling out a ball of cold dough.
~ Place this in the fridge for 10 mins before cutting shapes to cool the butter down after working with the dough.
~ Place shapes into freezer for about 10 mins before baking in the oven to ensure your dough remains the same size. Place straight from freezer into oven. (Some people say it is a waste of time to roll, fridge, freeze, bake, but when you have a production line going, it all works hand in hand and works well…for me anyhow 🙂 ~ When placing cookie dough in the fridge or freezer, ensure 2 pieces of baking paper is between each cookie dough layer…The reason for this, is when the dough is cold it adheres to each other, making it difficult to separate. ~ I have baked straight from bench to oven without chilling and has spread about 2mm in size. This is totally fine if decorating with royal icing, but if using fondant I’d rather have the cookie exact, so I would freeze dough. ~ If freezing cookie dough for another day, ensure properly wrapped in glad wrap so it’s air tight. I recommend to leave between its baking paper so as then no imprints from the glad wrap that occur. ~ All ovens bake and heat differently, so a few time and temperature adjustments may be needed to get your desired result. ~ Use a fondant smoother and lightly swirl over the top of your cookies as soon as they come out of the oven. https://www.cuttercraft.com.au/shop/decorating/supplies/fondant-smoother/ No pressure required, just light, swirling actions. This eliminates any air pockets, lumps or bumps that may have been caused whilst baking. I do this every time with the best results ! ~ Freeze baked or unbaked cookies up to 3 months.