I know I’ve busted out this recipe before, but I feel compelled by Holiday cheer to share it with you again. I think the last time I posted it, they were all pastels and it was Easter, so I assume that makes it fair game to repeat. We had the Christmas Ladies’ Fellowship last night, and it is now a little tradition to decorate cookies together. Anyway, this frosting is a charm to work with, and we put it into those little squirt bottles z9you can buy in cake decorating sections) to make the whole process easier, cleaner, and consequently more fun! If you get busy with multiple colors and some toothpick dragging through the wet frosting (move fast or it might start getting crunchy spots on you) – it is even more fun to play with. Either way, these cookies freeze well, and the frosting keeps well, making it very easy to use multiple days as an Advent surprise (ask me how I know).
Sugar Cookies! With Frosting Too!
Beat 2 c. butter in the bowl of a mixer. Mix in 1 1/2 c. sugar, 2 eggs, 3 egg yolks, and 2 t. vanilla. Tint the dough with paste food coloring if you like (but be prepared that it makes it a wee bit stickier to work with). Add 5 c. flour and 1 t. salt. Separate into two disks , wrap in plastic wrap, and chill Â for at least 2 hrs. Roll and cut into shapes, place on a parchment lined baking sheet, and refrigerate for another 25 minutes before baking at 350 degrees for around 10-13 minutes, or until the edges are barely golden. Let cool, and frost as desired.
Beat together 1 lb. powdered sugar, 4 t. meringue powder, 1/3 c. water, 1 T. lemon juice, and 1 t. vanilla until combined. Increase mixer speed and beat until icing holds stiff peaks. Tint with food coloring paste. If not using immediately, cover surface with a damp paper towel, then tightly with saran wrap. Refrigerate. Can be thinned with water (which you may need to do a bit if you are going to use squirt bottles). Have a party!