Catching Points - a food blog

Wednesday, April 19, 2006

Sugarcookies for Easter

15 dl flour
3 tbsp baking powder
1 tbsp salt
5 dl sugar
440 g butter (4 sticks)
2 eggs
2 tbsp vanilla

This recipe wont swell so if you use cookiecutters the size and shape you cut in, will be the size and shape of the cookies.
Heat oven to 175 degrees celsius.
This yields about 50 cookies, but I recommend doing the entire recipe and then freezing half of the dough.
Cream sugar and butter fluffy, for about 30 minutes. Add eggs and flavouring. Mix dry ingredients and then add to the butter mix. Mix well!
Put a handful of the dough between two bakingpapers (parchment paper) and roll to desired thickness, I liked it 1½ cm thick. Repeat with all the dough. Put the dough (including sheets) in the refrigerator for about 10 minutes. After that time the dough will be ready to be cut into shapes. repeat with the spares.
Bake in oven for 8-10 minutes.
I didn't have any cookiecutters (just purchased some) so I cut egg shaped cookies with a knife, some became more round, like the one in the image.

For the frosting.
Mix 4 dl powdered sugar, 2 drops of vinegar, and an eggwhite. Seperate into atleast three piles and add colouring.
It should be rather thick.
Add it to a plastic bag, cut one of the tips (really small) and start spritsing.


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