![]() Be careful not to over-bake or cookies will be dry!.Don’t skip the chill time or dough won’t be workable for rolling and cutting.Use a kitchen scale to weigh ingredients for the most accurate results if possible.Whisk dry ingredients for about 20 – 30 seconds to evenly distribute ingredients.If you want the cookies to keep longer then store in an airtight container in the fridge for up to about 6 days, bring to room temperature before serving), or freeze for a few months. You can also try adding a slice of bread to the same container with the cookies to keep them soft, just don’t place it on the cookies.For the frosting I like it to be just a littler more wet then traditional buttercream so that moisture soaks into the cookies and makes them even more moist and soft.When cooling I like to let cool about 10 minutes on a wire rack then transfer to an airtight container to finish cooling to trap in moisture and soften the otherwise lightly crisp edges.Thin it with more half and half as needed.Tint with coloring (drops, gel, natural coloring, beet powder etc if desired.Blend together butter, powdered sugar half and half and vanilla in an electric mixer bowl until well blended and fluffy.It’s very similar to a buttercream but not as much whipping is required and the ratios are a little different. Sugar cookie frosting is super easy to make. Bake in preheated oven on lined baking sheets.Roll dough and cut into rounds or hearts.Shape dough into two disks, cover and chill.Mix in egg then blend in sour cream and extracts.Blend butter and sugar in an electric mixer bowl.Half and half – in a pinch milk or heavy cream will work fine too. ![]()
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