2 cups unsalted butter (room temperature)
2 cups granulated sugar
2 large eggs
3 tsp vanilla extract
5 cups all-purpose flour
1 tsp salt
1. Using paddle attachment, cream butter and sugar on low to medium speed
2. Mix for about 1 minute. Be careful not to over mix.
3. Add eggs one at a time, mixing well between.
4. Add vanilla.
5. Add both flour and salt at one time into mixing bowl. Cover with cloth and turn on medium speed until mixed thoroughly.
6. Place dough between two pieces of parchment paper and roll with rolling pin. (Check out these bands I put on my rolling pin to keep the cookies’ thickness consistent the same!)
7. Place in fridge for 2-3 hours to harden.
8. Remove from fridge one sheet at a time, then cut with cookie cutter. Place on parchment paper on cookie sheet and place back in fridge for additional 10-15 minutes. This helps to keep the shape of the cookie without spreading too much.
9. Bake at 350 degrees for approximately 10-12 minutes.
10. Remove and place on cooling rack.
These freeze well for at least 1-2 months. Place in air tight container until ready to ice. Or ice and let them dry and place in freezer. Then when ready, set out to allow an hour to thaw.
3/4 cup warm water
5 Tbsp meringue powder
1 tsp cream of tartar
1 tsp vanilla
1 2lb bag of powdered sugar
1. Mix warm water and meringue powder with a whisk by hand until frothy and thickened.
2. Add cream of tartar and mix for approximately 30 seconds. Then mix in vanilla extract.
3. Place paddle attachment in mixing bowl and pour in 1 bag of powdered sugar. Cover with a damp towel to prevent powder from escaping the bowl…and making you choke 😊.
4. Mix on lowest speed for approximately 10 minutes. The icing will become thick and creamy.
5. Keep icing covered with dampened towel to prevent crusting and drying.
6. Using Wilton’s food coloring, add desired color. Using icing tips #3 or #5 to outline and flood icing.
Here is a link to a video for further instruction on flooding your icing.