SUGAR COOKIE CUT OUTS
(WITH ROYAL ICING)
MAKES ABOUT 2 DOZEN 4 INCH COOKIES
SUGAR COOKIES ARE A BUTTERERY COOKIE WITH A CRUNCH. THEY ARE GREAT ON THERE OWN OR THEY MAKE A IDEAL HOLIDAY COOKIE WITH FESTIVE DECORATED ROYAL ICING. TRY CUSTOMIZING THE DOUGH TO YOUR OWN TASTE, WITH A ADDITION SUCH AS FINELY GRATED LEMON ZEST,BRANDY OR SOME CINNAMON. REMEMBER STRONGER FLAVOURS HELP MASK THE MEDS.
4 CUPS ALL PURPOSE FLOUR,PLUS MORE FOR DUSTING 1 TEASPOON BAKING POWDER ½ TEASPOON SALT 100 GMS SATIVA BUTTER 127 GMS REG. UNSALTED BUTTER 1 GRM HASH OIL 2 CUPS SUGAR 2 LARGE EGGS 2 TEASPOONS PURE VANILLA - SIFT FLOUR,BAKING POWDER AND SALT INTO BOWL.
- PUT BUTTER AND SUGAR INTO MIXING BOWL, MIX ON MED. UNTIL FLUFFY. MIX IN THE EGGS VANILLA AND AND EXTRA FLAVOURINGS. REDUCE TO LOW SPEED, GRADUALLY MIX IN THE FLOUR MIXTURE.
- DIVIDE DOUGH IN HALF, FLATTEN EACH HALF INTO A DISK. WRAP EACH ONE IN PLASIC WRAP. REFRIGERATE UNTIL FIRM, AT LEAST 1 HOUR OR OVER NIGHT IS BEST.
- PRE-HEAT OVEN TO 325o F, LEAVE DOUGH OUT AT ROOM TEMPERATURE JUST UNTIL SOFT ENOUGH TO ROLL, ROLL OUT ON LIGHTLY FLOURED SURFACE TO JUST UNDER A ¼ IN. THICK. TRANSFER COOKIES TO PARCHMENT PAPER LINED BAKING SHEETS. CHILL COOKIES IN FREEZER UNTIL VERY FIRM,ABOUT 15 MINS.
- BAKE UNTIL EDGES ARE GOLDEN BROWN, 15 TO 18 MINS.LET COOL ON SHEETS ON WIRE RACKS.
ROYAL ICING MAKES `2 ½ CUPS
1 POUND ICING SUGAR
5 TABLESPOONS MERINGUE POWDER OR ¼ TSP. CREAM OF TARTAR
AROUND ½ CUP WATER
FOOD COLOURING YOU DESIRE