Winter is finally approaching. Each morning gets a little colder than the last and getting out from under warm blankets gets a lot harder. These days the only thing that gets me out of bed is the smell of coffee. I love that smell. The machine sounds, I could do without. =) No matter your brew of choice, today’s cookie idea is sure to bring a smile to anyone’s face, even those who will never be morning people. After all, what’s better than a hot drink with a cookie hanging on the side of the cup? Here is how to make them:
- for the cookies:
- 12 tbsp butter (1½ sticks)
- 1 cup sugar
- 1 egg
- 2½ cups flour
- for the royal icing:
- One 2lb bag of confectioner sugar
- ⅓ cup meringue powder
- ¾ cup water
- food coloring (brown)
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar together on high speed until light and fluffy.
- Add the egg and any flavorings and mix on medium speed to incorporate.
- Add the flour and mix on low speed until the dough comes together.
- Cut and bake the cookies at 350°F for 10 minutes.
- To make royal icing, place confectioner sugar, meringue powder and water in the bowl of an electric mixer fitted with the whisk attachment. Mix on low speed for 1 minute then increase to high speed and mix for 8 minutes. Split the icing in 2 bowls and add food coloring.
We are using our classic sugar cookie dough. Roll out your dough to 1/8″ thick and cut your favorite shapes. I like to keep things seasonal so I am using acorn and leaf cookie cutters today:
Using a pairing knife or a cookie cutter shaped like the letter “i”, cut a notch in each cookie:
Bake at 350°F for 10 minutes.
To decorate them, I kept things simple and used royal icing in 2 shades of brown:
All you have to do is hang your finished cookies on the edge of cups for maximum wow factor.
Now would you please get out of bed?