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Sugar cookies with a twist

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(WJBK) -

Morning Glory Coffee and Pastries
Sugar Cookie Recipe

Ingredients:

    1 C. {two sticks} of unsalted BUTTER, softened
    1 1/2 C. confectioner's sugar
    1 egg
    4 tsp flavoring {I prefer almond}
    2 1/2-2 3/4 C. all-purpose flour
    2 tsp. baking powder
    1 tsp. salt

Instructions:

    Cream together softened butter and confectioner's sugar. Crack the egg into a separate bowl, and add the flavoring. Add that to the butter sugar mixture and mix until the egg is thoroughly incorporated. In a separate bowl, sift together the flour, baking powder, and salt, then add little by little to the mixture. I can tell the dough is ready when most of it sticks to the paddle. When I touch it, it has a little give, but does not stick to my fingers.
    Roll out onto a floured surfaced about 1/4 an inch thick. Then, cut and bake at 325 degrees for 9 minutes. This version makes 2 dozen, and doubled it will make 4 dozen.

 
Royal Icing
 
Ingredients:

    4lbs {two bags} confectioner's sugar
    3/4 C. meringue powder
    1 1/3-1 1/2 C. warm water
    4 tbsp. oil-free extract or flavoring

Instructions:

    Add the dry ingredients first. Use your mixer's whisk attachment to incorporate the sugar and meringue powder.
    Add the extract to the water and slowly add it to the dry ingredients while mixing. At first the icing will be very liquid-like.
    Continue to mix it at medium-high speed until it is fluffy and stiff peaks form, about 7-10 minutes. Mixing times are approximate, keep your eye it icing and stop mixing as soon as it becomes stiff. Over mixing and oil-containing extracts can keep the icing from setting up, so keep this in mind as you work.

Note: Royal icing will keep at least a month. I prefer refrigerating it, but it can also be left at room temperature.

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