Sugar Cookie Cut-Outs

Published 8:47 am Thursday, December 4, 2014

1 cup (2 sticks) unsalted butter, room temperature

1 cup granulated sugar

2 teaspoons vanilla

1 egg, room temperature

2 egg yolks, room temperature

2 1/2cups all-purpose flour

1/2 teaspoon salt

Icing:

2 2/3 cups powdered sugar, sifted

2 tablespoons meringue powder

4 tablespoons water

Combine butter, granulated sugar and vanilla in mixer bowl. Beat on medium speed until light and fluffy, about 3 minutes. Add egg and egg yolks; beat on low speed until blended. Gradually add flour and salt, beating just until blended. Refrigerate dough, wrapped in plastic wrap, at least 2 hours or up to 2 days.

Heat oven to 350 degrees. Work with 1/2 of dough at a time, keeping remaining dough refrigerated. Roll out dough on lightly floured surface to 1/4-inch thickness. Cut out cookies using cookie cutters; place 1 inch apart on parchment paper-lined or ungreased baking sheets.

Bake in oven until edges are lightly browned, 8-10 minutes. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.

For icing, combine powdered sugar, meringue powder and water in mixer bowl. Beat on high speed until light and fluffy, 6-8 minutes. If icing is too thick, thin with small amount of additional water. Prep time: 15 minutes. Yield: 4 dozen cookies.

Recipe Courtesy of American Egg Board