![]() ![]() Pipe onto the cookies sprinkle with coarse sugar. Transfer to a resealable bag and snip a small corner. Make the icing: Beat the confectioners' sugar, meringue powder and 3 to 4 tablespoons water in a bowl with a mixer on high speed until smooth and thick. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely. Bake, switching the pans halfway through, until set, about 12 minutes. Dust with Icing/powdered sugar if desired. Roll pieces of dough into 1 inch balls, place on cookie sheets and bake for approximately 8-10 minutes. ![]() Line 1-2 cookie sheets with parchment paper. Arrange 2 inches apart on the prepared baking sheets. Cover the bowl in plastic wrap and refrigerate for approximately 30-60 minutes. Cut the dough into shapes gather the scraps and reroll once to cut out more cookies. Position racks in the upper and lower thirds of the oven preheat to 350 degrees F. Roll out the dough between floured sheets of parchment paper until about 1/4 inch thick. Storage Instructions: Store your cookies in an airtight container at room temperature for up to 5 days. Wrap and refrigerate until firm, at least 1 hour. Nutella lover Turn this recipe into Nutella Sugar Cookies: If you’d like, you can swap out the melted chocolate chips for 2/3 cups of Nutella, which will give these cookies that subtle and delicious hazelnut flavor. Reduce the mixer speed to low gradually add the flour mixture and beat until just incorporated, about 2 more minutes.ĭivide the dough between 2 sheets of plastic wrap form into disks. Add the egg and vanilla beat until creamy, about 2 more minutes. ![]() Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 5 minutes. In bowl of electric mixer, using paddle attachment, mix butter on medium-low speed until it is creamy. Whisk the flour, cocoa powder, baking soda, baking powder and salt in a medium bowl. Make cookies: Sift together the flour, cocoa, and salt. ![]()
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