Brought to you by WOU Campus Dining
Featuring Pam the Baker!
Ingredients
Homemade Christmas Sugar Cookies
3/4 Cup of butter (Room temperature)
1 Cup of Sugar
1/4 tsp Salt
2 Eggs (Room temperature) Place egg in a warm bowl of water for 5 min.
1 tsp Vanilla
2 1/2 Cups of flour (If using Gluten free flour increase by 1/4 cup)
1/4 tsp Baking Soda
Icing
2 Cups sifted powdered sugar
2 egg whites (I reccommend using meringue powder, available in most stores)
Water
Preparation
1. Cream butter and sugar until fluffy
2. Add Salt, Vanilla and eggs and mix well
3. Add flour and baking powder slowly until dough forms
4. Chill dough for 30 minutes in the regrigerator then roll to 1/4 to 1/2 inch thickness, depending on how thick you want the cookies to be.
5. Bake for approcimately 10 minutes, rotating halfway through. You want a slightly golden edge, but not browned all over.
Icing
1. Add powdered sugar and egg whites together.
2. Add water until the icing is at your desired consistency. Mix well
Note: The more you mix it the thicker it gets, and you want a nice thick icing for the lining of the cookies, and a slightly runnier texture for the flooding.
