I hope everyone on the east coast is safe after Sandy. We had a few travails here but our power is back on and our roof leak (thanks to a tree branch) is fixed. We are very fortunate because we still have family and friends that are without power. Before the storm came, I baked these delicious Halloween Cut-Out Cookies w/Royal Icing. I love this Royal Icing recipe because it calls for Meringue Powder instead of raw egg whites. I added almond extract to the frosting and it really makes the cookies taste a million times better. You can buy Meringue Powder at Michael’s or any other craft store. This sour cream cut-out cookie recipe is my Mom’s that she’s been using for as long as I can remember. These cookies are moist and fluffy… the cookie dough is pretty addicting too. Happy Halloween!!
Cut-Out Cookie Ingredients:
- 2/3 cup unsalted butter, at room temperature
- 1 2/3 cups sugar
- 1/2 cup sour cream
- 2 eggs
- 1 tsp vanilla
- 3 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 2 tsp baking powder
- 1 tsp salt
- Royal Icing (see recipe below)
- Sprinkles for decorating
- In the bowl of a stand mixer, cream butter, sugar, and sour cream until smooth. Add eggs and vanilla and beat until combined.
- In a separate bowl, combine dry ingredients and add to wet ingredients. Beat until batter forms. Place plastic wrap over bowl of stand mixer and refrigerate dough for 1 hour.
- Preheat oven to 350 degrees and line 3 baking sheets with parchment paper. Set aside.
- Remove dough from refrigerator and turn onto a dusted flour surface. Sprinkle with flour lightly knead. Divide dough in 2 balls. Set 1 aside. With a dusted rolling pin, roll 1 dough to 1/2″ thickness. Using cookie cutters of choice, press into dough. Place cookies onto baking sheet. Re-roll remaining dough scrapes until used up. Repeat with second ball of dough.
- Bake for 8-10 minutes or until cookies are golden. Allow to cool completely before frosting.
*Yield: About 4 dozen cookies (depending on size of cookie cutters)
Royal Icing Ingredients:
- 3 tbsp Meringue Powder
- 4 cups confectioners’ sugar sifted
- 6 tbsp warm water
- 1 tsp almond extract
- In a stand mixer, beat all ingredients until icing forms a peak (7-10 minutes at low speed). If frosting is too thick, add more water, 1 tbsp at a time, until desired consistency.
- With an icing knife, spread frosting onto cookie. Decorate with sprinkles while frosting is still wet. Repeat until all cookies are frosted. Allow to cool completely before eating or storing in tupperware.
*Yield: About 3 cups