Monogrammed Cookies Recipes

MONOGRAM COOKIES

Steps:

• In a large bowl, sift together flour, salt, and baking powder. Set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream butter and granulated sugar until light and fluffy. Add egg; beat until combined. Gradually add sifted ingredients, and mix on low speed until combined. Add vanilla. Shape dough into a disk, wrap in plastic, and chill until firm, about 30 minutes.
• Heat oven to 325 degrees. On a lightly floured surface, roll dough to a 1/4-inch thickness. Using a 1 1/2-inch round cookie cutter, cut out approximately 52 circles. Using a clean rubber stamp, imprint an initial into the center of each cookie. Transfer to ungreased baking sheets, and refrigerate until firm, about 15 minutes.
• Bake until edges start to brown, about 8 to 10 minutes. Transfer cookies to a rack to cool.
• In a small bowl, combine 3 tablespoons meringue powder with 2 tablespoons water until smooth. Decorate one cookie at a time: Using a small paintbrush, lightly brush each imprinted initial with meringue. Sprinkle sanding sugar in the initial, and tap out excess over a small bowl. Using a toothpick or a small dry paintbrush, gently remove excess sugar in and around the letter. Brush the edge of each cookie with meringue. Roll the edge of each cookie in sanding sugar to coat. Transfer cookies to a cooling rack set over a sheet pan to dry completely, 1 to 2 hours. Cookies can be stored at room temperature in an airtight container for up to 4 days.

MONOGRAMMED COOKIES

Steps:

• In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Beat in the egg yolk, mint, lime zest and extracts. Combine the flour, salt and baking soda; gradually add to creamed mixture and mix well. Cover and refrigerate for 3 hours or until easy to handle., On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a floured 2-1/2-in. round cookie cutter. Place 1 in. apart on ungreased baking sheets. Bake at 375° for 8-10 minutes or until edges begin to brown. Cool for 2 minutes before removing from pans to wire racks to cool completely., For icing, in a large bowl, combine the confectioners' sugar, water and meringue powder; beat on low speed just until combined. Beat on high for 4-5 minutes or until stiff peaks form. Tint as desired with food coloring. (Keep unused icing covered at all times with a damp cloth. If necessary, beat again on high speed to restore texture.), Frost and decorate cookies as desired. For writing, use round pastry tip #1 or #2. Let dry at room temperature for several hours or until firm. Store in an airtight container.

ROYAL ICING FOR MONOGRAMMED SUGAR COOKIES

Steps:

• Beat sugar, water, and meringue powder with a mixer on low speed until smooth, about 7 minutes. Continue beating until opaque. Use immediately on.

MONOGRAMMED SUGAR COOKIES

Steps:

• Make the cookies: Sift flour, baking powder, and 1/2 teaspoon salt into a bowl. Beat butter and sugar with a mixer on medium speed until pale and fluffy, about 3 minutes. Beat in eggs and vanilla. Reduce speed to low. Gradually mix in flour mixture. Divide dough in half. Flatten each half into a disk, and wrap in plastic wrap. Refrigerate until firm, at least 1 hour.
• Preheat oven to 325 degrees, with racks in upper and lower thirds of oven. Let dough stand at room temperature just until soft enough to roll, about 10 minutes. Roll out each disk on a lightly floured surface to a 1/4-inch thickness, adding more flour as needed to keep dough from sticking. Refrigerate until firm, about 30 minutes. Cut out cookies using a 3 1/2-inch round cutter, transferring to parchment-lined baking sheets as you work. Roll out scraps, and repeat once. Freeze cookies until very firm, about 15 minutes.
• Bake cookies, switching positions of sheets and rotating sheets halfway through, until edges are golden, 17 to 19 minutes. Let cookies cool completely on sheets on wire racks.
• Decorate the cookies: Transfer icing to a pastry bag fitted with a plain round tip. Frost cookies, leaving a border if desired. Let stand overnight to dry.
• Mix together luster dust and lemon extract. Place stencil on 1 cookie, and paint with luster dust by dabbing with a small food-safe paintbrush. Repeat with remaining cookies, adding more extract as needed to keep luster loose. (You may need to make another stencil if paper gets soggy.) Let dry completely.

MONOGRAMMED SUGAR COOKIES

Steps:

• In a bowl, cream together 1 1/2 cups confectioner's sugar and butter, then mix in the egg and vanilla and almond extracts. In another bowl, stir together the flour, baking soda and 1 teaspoon cream of tartar; mix the dry ingredients into the creamed mixture, then cover and refrigerate for 2 to 3 hours, or overnight.
• Preheat the oven to 350 °F.
• Divide the chilled dough in half and roll it out on a lightly floured pastry cloth to a 1/4-inch thickness. Lightly grease some baking sheets. Cut the dough with a floured cookie cutter; sprinkle with sugar. Transfer the cookies to the prepared sheets and bake for 9 minutes.
• Royal Icing:
• In a medium bowl, combine egg whites, 1 box confectioner's sugar, and cream of tartar. Beat at low speed with an electric mixer until blended. Increase mixer speed to high, and beat 8 to 10 minutes, or until mixture holds a peak. Cover with a damp cloth when not in use. Separate into bowls and add food coloring, if desired.