Last year the sugar cookies I made turned out wonderfully, but when I used the recipe again at Halloween this year the cookies and the frosting didn’t turn out well at all, probably due to human error. I decided to try new recipes this year since there are so many out there and I’d been bookmarking them left and right in my Google Reader. I went with Katie’s sugar cookies that have a bit of lemon zest in them, and Bridget’s frosting, which was so sugary sweet! I was REALLY happy with the cookie recipe, they rolled out so easily and only took 5 minutes to bake, such a time saver! The lemon zest added a great flavor and everyone commented on it. The frosting was also good, tasted great on the cookies, but not the best for decorating since it never really dried. Still, I would use it again. My niece helped decorate these cookies but all the pictures of that are on my dad’s camera. We had so much fun and I just finished the last cookie today and now I’m craving more.
Fabulous Sugar Cookies (from Good Things Catered)
1 1/2 c. butter
1 1/2 c. granulated sugar
1/2 c. powdered sugar
1 tsp vanilla
1/2 tsp almond extract
1 Tbsp lemon zest
5 c. flour
2 tsp baking powder
1 tsp salt
Powdered sugar, for rolling
-Preheat oven to 400 degrees.
-Cream butter and sugars in a mixer for 5 minutes.
-Add eggs one at a time, mixing thoroughly.
-Add vanilla, almond, and lemon zest.
-Sift in flour, baking powder, and salt a little at a time.
-Do not over mix, this process should take about one minute.
-Chill dough for up to a week in the fridge, or roll out and cut right away.
-Line a cookie sheet with parchment paper and bake cookies for 7-8 minutes.
-Wait until cookies are cooled before icing.
Easy Vanilla Buttercream (from Cooks Illustrated April 2007) as seen on That’s the Way the Cookie Crumbles
The buttercream frosting can be made ahead and refrigerated; if refrigerated, however, it must stand at room temperature to soften before use. If using a hand-held mixer, increase mixing times significantly (at least 50 percent). This recipe can be doubled to make enough for a two-layer cake.
Makes 3 cups
20 tablespoons (2½ sticks) unsalted butter, softened
2½ cups Confectioners’ sugar (10 ounces)
1/8 tablespoons table salt
2 teaspoons vanilla extract
2 tablespoons heavy cream
In standing mixer fitted with whisk attachment, beat butter at medium-high speed until smooth, about 20 seconds. Add confectioners’ sugar and salt; beat at medium-low speed until most of the sugar is moistened, about 45 seconds. Scrape down bowl and beat at medium speed until mixture is fully combined, about 15 seconds; scrape bowl, add vanilla and heavy cream, and beat at medium speed until incorporated, about 10 seconds, then increase speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice.