Sugarbakers Sugar Cookies with Royal Icing

Cookie Tips: - Use real butter - Soften butter but don't let it get too warm - Refrigerate dough until very firm - Don't let dough get warm — refrigerate leftovers before reuse - Let cookie sheets cool off before reusing - After opening oven door don't put cookies in while it is reheating Icing Tips: - Mix on slow speed - Keep covered at all times including tips - Do not scrape hardened icing from sides of bowl into good icing - Let icing sit a few minutes to let air bubbles to come to top and then tap bowl to pop - Thick icing for outlining does not run off a spoon, while thinned icing for flooding will easily run off

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 350.

Step 2

Cream butter and sugar together.

Step 3

Add the egg, milk, almond, and vanilla, and mix well on low to medium speed.

Step 4

In another bowl mix the flour, salt, and baking powder together. Gradually add this into the wet mixture until well mixed.

Step 5

Chill the dough for at least 4 hours.

Step 6

Roll out on a floured surface to about 1/4 inch thickness and cut into shapes.

Step 7

Cook for 8-10 minutes depending on thickness and shape.

Step 8

Take out as soon as you see browning around edges.

Step 9

Cool before icing, usually only about 1/2 hour is needed.

Step 10

Simply mix together on a low speed until well-blended.

Step 11

Add more water if too thick, one tablespoon at a time.

Step 12

Mix for 2 more minutes.

Step 13

This should be fairly stiff but still easy to stir with a spoon.

Step 14

Add more water so that it smoothly pours off the spoon if you want it for flowing.