For most of my life, one set of my cousins have lived in a different city from me. So when one of them gets married, it's a nice excuse to get together with everyone and catch up. Of course, it's also an excuse to bake!
I did a bit of research before making these cookies and found that bloggers seemed to be raving over Peggy Porschen's sugar cookies. From pictures, they looked like they did not spread at all, and that's exactly what I wanted.
I loved that the recipe was given in grams as well as cups, I just measured everything on the scale and then mixed.
Peggy Porschen's Sugar Cookie Recipe
200 grams granulated sugar
200 grams unsalted butter, softened
1 large egg
1 teaspoon vanilla extract
400 grams all-purpose flour
In a large mixing bowl, cream together the sugar and butter, then add the egg and vanilla. Stir in the flour until the dough forms, then wrap it in plastic and refrigerate for at least an hour.
Roll out the dough to 1/4" inch thick, then cut out with desired shapes and place on parchment-lined baking sheets. Refrigerate the shapes for 30 minutes, or until they're firm to the touch.
Bake in a 350 degree oven, until very light golden on the edges and set in the middle. Let cool completely before baking. These can also be frozen up to 2 months ahead of time.
Royal Icing
1/4 cup meringue powder
1/2 cup water
4 cups confectioner's sugar
In a mixing bowl, combine the meringue powder and water, then whisk on high until soft peaks form. Add in the confectioner's sugar and beat until you have a desired consistency for either flooding or piping.
For the little icing roses on the cookies, I used royal icing, dyed it the two different colors, and followed the instructions somewhat on this site.
