Beat on high until soft peaks form, 4 minutes. For icing, in a small bowl, combine the confectioners' sugar, water and meringue powder beat on low speed just until combined. Cool for 2 minutes before removing from pans to wire racks to cool completely. In a large bowl using a handheld or a stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until completely smooth and creamy, about 2 minutes. Bake at 375 until edges begin to brown, 8-10 minutes. If too thin, whisk in more sugar if too thick, add more liquid. Whisk in milk, water, or lemon juice, 1 tablespoon at a time, until smooth and thick enough to coat the back of a spoon. Store in airtight container for up to 1 week. Make the cookies: Whisk the flour, cocoa powder, baking powder, and salt together in a medium bowl. Sift confectioners' sugar into a small bowl. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. The secret to easy sugar cookies Cream cheese These homemade sugar cookies are easy to roll out but firm enough to decorate. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Add the egg, egg yolk, and vanilla and beat until combined. Beat the butter and sugar together on high for 3-4 minutes, until pale and fluffy. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Preheat the oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper. Move the dough around and check underneath frequently to make sure it is not sticking. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Sprinkle surface where you will roll out dough with powdered sugar. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours. I know that sounds like a lot of vanilla but this recipe needs a little extra moisture and the cookies will taste great. Ingredients 1 Cup unsalted butter, 226 grams 1 Cup granulated white sugar, 200 grams 1 teaspoon vanilla extract 1/2 teaspoon almond extract 1 egg 2. Once all 4 ½ cups are combined to the batter, divide the dough in half and shape each half into a ball. Next, add flour 1 cup at a time, mixing after each 1-cup pour. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Step 2: Cream the butter and sugar until it is completely mixed (3 minutes on medium-high should do the trick.) Step 3: Add 2 tablespoons of vanilla and 2 eggs. In a large bowl cream together the butter and sugar, then add in the salt, vanilla, and egg yolks until well blended. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Fill these cookies just before serving.Sift together flour, baking powder, and salt. Fill each indentation with 1 teaspoon mascarpone cheese and 1/2 teaspoon seedless raspberry jam Swirl the two. Raspberry & Cream: Omit cream and chocolate. (Process 3/4 cup pecan halves in a food processor just until finely ground don’t grind too long or it will turn into pecan butter.) If desired, sprinkle filled cookies with chopped pecans. Sandies: Replace 1/2 cup flour with 1/2 cup finely ground pecans. Pipe into indentations and dust with additional pumpkin pie spice. For filling, beat 4 ounces of softened cream cheese and 1 tablespoon pure maple syrup. Pumpkin Pie Spice: Omit cinnamon and add 1 1/2 teaspoons pumpkin pie spice with flour in Step 3. For an even more kid-friendly version, garnish each cookie with a mini marshmallow or two for a hot cocoa-inspired treat. Sugar Cookies 1 cup unsalted butter softened (226g) 1 cup granulated sugar (200g) 1 teaspoons vanilla extract (see note) 1 large egg 2. This chocolatey version gets an extra hint of warmth thanks to the addition of cinnamon. Thumbprint cookies are always a welcome addition to a cookie exchange, no matter which kind of jam or jelly you fill them with-heck, you can even take them to the savory side.
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