This years installment of the ever famous (insert wink face here) McCarthy sugar cookies is here . I went for a more playful take on the holiday sentiments, and used my texting habits as inspiration. Some how I knew the unnecessary $5 bucket of alphabet cookie cutters from Tuesday Morning that I had to have would come in handy someday…and well, today is the day!
You can check out last years cookies here , and if you are so inclined to bake up a last minute batch yourself, here is the no fail recipe that always works for me.
6 cups flour
2 tsp. vanilla
3 tsp. baking powder
1 tsp. salt ( optional, I do not use salt in my cookies)
2 cups sugar
2 cups butter ( 4 sticks)
Cream sugar and butter until fluffy, about 5 minutes. Add eggs and flavoring. Mix dry ingredients in separate bowl and add to butter mixture. Mix well.
Put a handful of the freshly made dough in between two sheet of parchment paper and roll to desired thickness. Repeat with the rest dough. Put the rolled dough, including the parchment paper, on a cookie sheet and refrigerate for 10 minutes. Your dough will be chilled and ready to cut and bake with no wait and no added flour! Repeat with the scraps after cutting cookies.
Bake at 350 degrees for 8 to 10 minutes. Let cool
Royal icing recipe
1 lb confectioners’ sugar, sifted
5 tbs. meringue powder
1/2 cup water
Combine all ingredients in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until smooth and creamy, about 7 to 10 minutes. If the icing is too thick, add more water. If too thin, beat icing 2 to 3 minutes more
Color icing with desired food colors by blending a drop of coloring into the icing. Gradually blend additional drops until you achieve the desired color.
Happy Valentine’s Day