Oh man, this winter is really trying to make us say “uncle”. Today is the second day in a row I have worn tights underneath my pants, two pairs of socks, a thermal shirt layered with a standard blouse and an oversized cardigan with a pashmina draped around my shoulders for good measure. Basically, this winter has effectively turned me into an Olsen twin.
My dear, sweet, adorable co-worker quit last week, and I decided to make these sugar cookies with royal icing for her send off. Her favorite flowers are sunflowers, but of course these cookies would work just as well with whatever cookie cutter shape you want to use. (Again, I apologize for the crummy cellphone camera pic–I snapped the photo quickly at work!)
Crazy Daisy Sugar Cookies with Royal Icing
Pre heat oven to 350
1 cup butter, softened
1 cup granulated sugar
1 large egg
1 tsp vanilla extract
3 cups flour
2 tsp baking powder
1/2 tsp salt
cakepop or popsicle sticks
Beat butter and sugar until light and fluffy. Add egg and vanilla; beat at low speed until combined.
Whisk together flour, baking powder & salt; add to butter mixture and beat until combined.
Roll out on a floured surface about 1/4 inch thick. Use cookie cutters to cut out cookies.
Place on parchment lined cookie sheet, about 2 inches apart, and insert stick about 1/3 of the way into each cookie. Keep a close eye on your cookies as oven temps can vary, but mine just started to turn golden at about 9 minutes.
Cool at least 10 minutes before transferring cookies to wire rack to cool completely.
3 cups powdered sugar
4 tbs water
2 tbs light corn syrup
1 tsp almond, lemon or vanilla extract (I use 1/2 almond and 1/2 vanilla)
food coloring as needed
Mix all ingredients together, and use immediately. Note that the glaze spreads out perfectly smooth and shiny, so use less than you think you need. If the glaze begins to harden, you can add a tiny drop or two of water and stir.