Butter Cookies With Royal Icing Recipes

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BUTTER ICING FOR SUGAR COOKIES



Butter Icing for Sugar Cookies image

Here's a terrific recipe for icing sugar cookies, no raw egg whites. For any recipes that require egg whites, you can purchase dried, powdered egg whites at cake-decorating supply stores that can be substituted in most recipes calling for the regular raw egg whites, then you can still lick the bowl!

Provided by Cali

Categories     Desserts     Frostings and Icings     Cookie Frosting

Yield 8

Number Of Ingredients 6

1 ½ cups confectioners' sugar
3 tablespoons butter, softened
1 tablespoon vanilla extract
1 tablespoon milk
3 drops red food coloring
1 (2.25 ounce) jar red decorator sugar

Steps:

  • Combine confectioners' sugar butter, vanilla and milk, beating until creamy. Thin with a few more drops of milk (if necessary) to reach desired spreading consistency. Stir in optional food coloring. Spread frosting over cooled cookies and decorate with colored sugar, if desired.

Nutrition Facts : Calories 161.8 calories, Carbohydrate 30.6 g, Cholesterol 11.6 mg, Fat 4.4 g, Protein 0.1 g, SaturatedFat 2.8 g, Sodium 31.9 mg, Sugar 22.3 g

BUTTER COOKIES WITH ROYAL ICING



Butter Cookies with Royal Icing image

Butter cookies are softer than a sugar cookie, but not as soft and crumbly as shortbread, making them the perfect cookie for decorating for the holidays!

Provided by TidyMom

Categories     Christmas

Time 3h

Number Of Ingredients 9

2 cups (4 sticks) butter, softened (NOT margarine - I use salted butter)
1 1/2 cups sugar
2 eggs
4 tablespoons milk
3 teaspoons vanilla extract
6 cups flour
2 teaspoon baking powder
1 teaspoon salt
3 cups royal icing (I use the recipe on the Wilton meringue powder package)

Steps:

  • Using a large bowl with an electric mixer, cream butter and sugar. Add egg, milk, and vanilla and continue mixing until well combined.
  • Whisk baking powder, salt, and flour in another large bowl. Add flour mixture to wet ingredients, 1 cup at a time. Mix until combined before adding each additional cup of flour.
  • Divide dough in half and form 2 large balls. Cover each ball of dough in plastic wrap and place in refrigerator to chill at least 1 hour or overnight.
  • Preheat oven to 400° F. Working with 1 dough ball at a time, roll out dough on floured surface (I like to use powdered sugar to flour my surface for cookies) 1/4 to 1/2 inch thick. Cut into shapes with cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
  • Bake 5-8 mins (the large cookies I do for 9 mins) in preheated oven. Cool completely before decorating as desired with royal icing.

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