Just use the step-by-step directions tobake a perfect batch of cookiesevery time.
Its up to you whether you roll out thin (18-inch) or thicker (14-inch) cookies.
Thinner cookies will be crispier; thicker cookies will be softer.
Credit:Jacob Fox. Food Styling: Annie Probst
Its easy to decorate cookies using oursimple piping and flooding techniques.
Add sugar, baking powder, and salt.
Beat until combined, scraping sides of bowl occasionally.
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Beat in egg, milk, and vanilla until combined.
Beat in as much of the flour as you’ve got the option to with the mixer.
Using a wooden spoon, stir in any remaining flour.
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Divide dough in half.
Cover; chill about 30 minutes or until dough is easy to handle.
Preheat oven to 375F.
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On a lightly floured surface, roll dough, half at a time, until 1/8- to 1/4-inch thick.
Using 2-1/2-inch cookie cutters, cut dough into desired shapes.
Place cutouts 1 inch apart on ungreased cookie sheets.
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Repeat with the remaining dough.
Bake about 7 minutes or until edges are very light brown.
Transfer to wire racks; cool.
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If desired, frost with desired icing and/or decorate with decorative candies.
In a large bowl, combine powdered sugar, meringue powder, and cream of tartar.
Look for it in the baking aisle of your supermarket or in hobby stores where cake-decorating supplies are sold.
Add the 1/2 cup water and the vanilla.
Test Kitchen Tip:Cover the bowl with a damp paper towel to prevent icing from drying out.
If desired, divide icing into individual bowls and tint with paste food coloring.
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Sugar on Top
For a subtle sparkly touch, sprinkle colored sugar over cookie cutouts before baking.
The sugar will bake into the dough for decoration, so the cookies need no icing.
Store at room temperature for up to 2 days or freeze for up to 3 months.
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If desired, ice and decorate before serving.
2,000 calories a day is used for general nutrition advice.
Credit:Jacob Fox
