No Fail Sugar Cookies – NFSC
6 cups flour (I used whole grain pastry flour)
3 tsp. baking powder
2 cups unsalted butter
2 cups sugar (I used palm sugar)
2 tsp. vanilla extract or desired flavoring (I like almond myself)
1 tsp. salt
Cream butter and sugar until light and fluffy. Add eggs and vanilla. Mix well. Mix dry ingredients and add a little at a time to butter mixture. Mix until flour is completely incorporated and the dough comes together.
Chill for 1 to 2 hours (or see Hint below)
Roll to desired thickness and cut into desired shapes. Bake on ungreased baking sheet at 350
degrees for 8 to 10 minutes or until just beginning to turn brown around the edges. This recipe
can make up to 5-dozen cookies.
Egg White Royal Icing dries hard—so you can make flowers or other decorations in advance. Meringue Powder gives it an extra-stiff texture.
3 egg whites (room temperature)
4 cups (approximately 1 lb.) confectioners' sugar (I used thot not powdered sugar which leaves it an off white)
1/2 teaspoon cream of tartar
I also added a tsp of vanilla for better taste
2 1/2 cups.
Beat all ingredients at high speed for 7 to 10 minutes. Use immediately. Rebeating will not restore texture.
Wilton says: *For use only as non-edible decorations which will not come in direct contact with the cake. Wash hands and utensils thoroughly after making recipe.
But I think it is fine to eat.
I also taught them how to thin the icing to cover cookie pops.
Tomorrow we are learning cupcakes and IMBC!
Have a great day ya'll!