Airplane Sugar Cookies With Royal Icing Food

AIRPLANE SUGAR COOKIES WITH ROYAL ICING

Steps:

• For the sugar cookies: In a stand mixer fitted with the paddle attachment, beat the butter and sugar together just until combined, about 5 minutes. Add the vanilla and salt and beat a moment more, just to bring together.
• With the mixer on low speed, gradually add the flour. Beat just until it comes together. Form the dough into equal-sized balls (about 24). Cover in plastic and chill for at least 30 minutes.
• Preheat the oven to 350 degrees F.
• On a lightly floured work surface, use a lightly floured rolling pin to roll the dough balls out to a 1/4-inch thickness. With a lightly floured cookie cutter, cut the cookies out in desired shapes and transfer them to a parchment-lined cookie sheet. Bake until the cookies are very light golden brown around the edges, about 10 minutes. Let cool completely before decorating with royal icing.
• For the royal icing: Combine the confectioner's sugar, meringue powder and vanilla in a large bowl. With an electric hand mixer running on low speed, very gradually beat in 1/2 cup water, checking the consistency once most of the water has been added. Beat until the icing holds a ribbon, adding more water as needed. If too loose, add more sugar.
• If coloring the royal icing, add a few drops of food coloring to the finished icing and slowly mix until completely incorporated.

SUGAR COOKIES WITH ROYAL ICING

Steps:

• Sift the cake flour, baking powder and salt onto a piece of parchment paper or into a medium bowl; set aside. Beat the butter and sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 5 minutes. Add the egg and vanilla and beat until incorporated. Reduce the mixer speed to low and beat in the flour mixture in 2 batches until just incorporated. Divide between 2 pieces of plastic wrap; shape into disks. Wrap and refrigerate until firm, at least 1 hour. (The dough can be frozen for up to 1 month; thaw overnight in the refrigerator before rolling.)
• Line 2 baking sheets with parchment paper. Working with 1 disk at a time, roll out the dough on a floured surface, dusting with flour as needed, until about 1/8 inch thick. Cut out shapes with 2-to-4-inch cookie cutters; arrange 2 inches apart on the prepared baking sheets. (If the dough becomes too soft as you work, return to the refrigerator until firm.) Gather the scraps and refrigerate until firm; reroll once to cut out more cookies. Chill the cutouts 30 minutes.
• Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Bake, switching the pans halfway through, until the cookies are slightly puffed and just golden, 13 to 15 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely before icing.
• Whisk one 1-pound box confectioners' sugar and 2 tablespoons meringue powder in a large bowl. Add 5 tablespoons water and beat with a mixer on medium-high speed until soft glossy peaks form, adding up to 1 more tablespoon water if necessary. Cover the bowl with a damp paper towel and plastic wrap until ready to use to prevent the icing from drying out.

EASY HEART COOKIES

Steps:

• Beat the butter in the bowl of a stand mixer until smooth.
• Add the sugar and continue beating until thoroughly combined. Add the egg and vanilla extract and repeat.
• Scrape down the sides of the bowl and add the flour one cup at a time, mixing between each new addition.
• The dough should be firm, easily peel away from the bowl and no longer sticky.
• Flatten the dough into a disc, wrap in plastic wrap and chill in the refrigerator for at least 1 hour.
• Once the dough is chilled, roll it out to 1/4″ thick on a lightly floured surface.
• Cut out with heart cookie cutters.
• Bake the dough at 350F for 8-10 minutes or until no longer shiny on top.
• In the bowl of a stand mixer, combine the meringue powder/powdered egg whites and lukewarm water.
• Use a whip attachment to whip the mixture on high until frothy. Scrap down the sides as you go to make sure there's no residual powder.
• Sift the powdered sugar and add it to bowl. Continue whipping the icing, this time on medium speed. Stop the machine every 2-3 minutes to scrape down the sides.
• If you're adding additional flavoring to your royal icing, you can add it during one of the stops to scrape down the sides of the bowl.
• Whip the royal icing until you've reached a 10 second consistency.
• Pour the icing into a shallow bowl until it's about 1/2″ deep.
• Add food coloring of your choosing to the surface of the royal icing and swirl with a toothpick.
• Dip the top of your cookies into the royal icing.
• Gently shake off any extra, turn the cookies right side up and set aside.
• Add a little clear alcohol to your gold food coloring and use a clean, food-only brush to splatter it onto the cookies.
• Allow the icing to dry completely (at least 8 hours or overnight).

ROYAL ICING DECORATED SUGAR COOKIES

Steps:

• Preheat your oven to 375°F.
• In a medium-sized bowl, sift the flour, corn starch, and salt.
• Cream the butter, cream cheese, and sugar together for 4-5 minutes. Then, add the eggs one at a time, finishing with the vanilla and almond extracts.
• Add the dry ingredients to the wet and mix with a spatula until a dough forms.
• Dump the dough onto a piece of plastic wrap, kneading it together a few times into a flattened disc shape. Wrap tightly and let chill in the freeze for 30-45 minutes.
• Roll the dough out on the silicone baking mat to about ½-inch thick. Cut out your cookies with the cookie cutters, placing them onto a parchment paper-lined baking sheet. If the dough starts to get too soft, put it back in the freezer to firm up for a few minutes.
• Before baking, place the whole cookie sheet into the freezer for 5-10 minutes. Then, bake the cookies for 8-11 minutes. The edges will turn slightly golden when done. Larger cookies may take a little longer than small ones, so watch the cookies carefully.
• Let the cookies cool on the wire rack completely before icing.
• Mix the cream of tartar and powdered sugar together. Add the egg whites, and mix by hand to moisten.
• Then, with the whisk attachment, turn your mixer on low and beat for a minute. Turn the mixer up to high, and continue to beat for 2-3 minutes.
• Add your vanilla, and mix to combine.
• Immediately cover the surface of the icing with plastic wrap any time you aren't using it.

SUGAR COOKIES

Steps:

• Beat the butter and sugar with an electric whisk for 4 mins until light and fluffy. Beat in the eggs, one at a time, then add the vanilla. Whisk in the cornflour and plain flour until the mixture comes together into a dough. Put the dough between two pieces of baking parchment, and roll out to a 6mm thickness using a rolling pin. Chill for 30 mins.
• Heat the oven to 200C/180C fan/gas 6. Peel the top layer of parchment off the dough and stamp out circles using a 6cm round cutter (or the shape of your choice). Re-roll any offcuts and continue stamping out rounds until all the dough is used. Transfer the cookies to a second large baking sheet lined with baking parchment, spacing them 2cm apart (you may need two sheets). Bake for 7-10 mins. Leave to cool on the sheet for 15 mins, then transfer to a wire rack to cool completely. Will keep in an airtight container for one week.