Easter Sugar Cookies
Recipe courtesy of “Cookin’ Savvy”
Source: Culinary.net
Icing:
1/3 cup meringue powder
1/2 cup warm water, plus additional for thinning (optional), divided
3 tablespoons vanilla
1 bag (2 pounds) powdered sugar
2 tablespoons corn syrup
Assorted food coloring
Cookies:
2 sticks unsalted butter, at room temperature
1 cup sugar
1 egg
1 tablespoon vanilla
2 teaspoons baking powder
1 dash salt
3 cups all-purpose flour
To make icing: Mix meringue powder, 1/2 cup warm water, vanilla, powdered sugar and corn syrup. Separate into bowls and add food coloring; mix with water, as needed, to thin for piping.
To make cookies: Heat oven to 350 F. Cream butter and sugar. Mix in egg, vanilla, baking powder and salt. Mix in flour 1 cup at a time to form dough. Roll dough out to 1/4-1/2-inch thickness. Cut into shapes, place on baking sheet and freeze 10 minutes. Bake 8 to 12 minutes. Cool completely before icing. Place icing in zip-top or piping bags and cut off tips. Put cookies on parchment paper. Trace outline first then fill in middle. Use toothpicks to smooth out. Let dry 6 hours and finish decorating with different icing colors or edible markers.
