Decorated Organic Butter-Sugar Holiday Cookies (DSC07327)
hey Aaron, here is the recipe, just for you:
Decorated Organic Butter-Sugar Holiday Cookies
1 ¼ cups (12 oz/375 g) organic unsalted butter, at room temperature
¾ cup (6 oz/185 g) organic granulated cane sugar
1 large organic egg yolk
2 teaspoons organic vanilla bean extract
2 cups (10 oz/315 g) organic enriched unbleached white flour
¼ teaspoon sea salt
In a large bowl, using an electric mixer on high speed, cream the butter until fluffy and pale. Add the granulated sugar in 3 additions, beating on low speed for 2 minutes after each addition. Beat the egg yolk and vanilla into the butter mixture until well blended.
Sift the flour and salt together into a bowl. Add the flour mixture into the butter mixture while mixing on low speed until blended.
Scrape the dough out onto a work surface and divide into four equal portions. Shape into disks, warp in plastic wrap and refrigerate for at least 2 hours or for up to overnight.
Preheat the oven to 350 F (180 C). Prepare baking sheet(s) with Silpat or line them with parchment (baking) paper.
Remove the dough disks from the refrigerator and let stand at room temperature for about 10 minutes. Working with one disk at a time, roll out between two sheets of waxed paper to a thickness of 1/8-1/4 inch (3-6 mm). Use cute cookie cutters to cut into fun shapes. Repeat with remaining dough portions, then gather up the scraps and reroll them. If the scraps of dough have become sticky, refrigerate them for 10 minutes before rerolling.
Using a spatula, or anything else you can find that will lift them up carefully, transfer the cookies to the prepared pans. Refrigerate the cutout cookies for 15-30 minutes before baking.
Bake the cookies until they are lightly golden on the bottom, 12 minutes. Let the cookies cool briefly on the pans before transferring them to wire racks to cool completely.
Cookie Icing (Royal Icing)
3 large organic cage free egg whites, at room temperature (absolutely
no egg yolk must get in)
¼ teaspoon cream of tartar
4 cups (1 lb/500 g) organic powdered sugar, sifted
In a large bowl and using a mixer on medium speed, beat the egg whites with the cream of tartar until thick and foamy. Reduce mixer speed to low and gradually beat in the powdered sugar until blended, then beat on high until thick and glossy, about 2 minutes.
Use the icing in a Pastry Bag with a fine tip for decorating the completely cooled cookies. Hold the pastry bag at a 45-degree angle to the cookie and squeeze the bag gently and evenly to pipe icing lines onto the cookie. Let set completely.
Comments and faves
iheartmyshoes, birdandflower, lannadelarosa, and blugoogirl added this photo to their favorites.
mikejay64 (53 months ago | reply)
Good LORD those look delicious! Whole lotta organic food benefits aswell.
alchemyjen, ahoy.christine, ARDB, and Claudia_midori added this photo to their favorites.
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