This is the best rolled sugar cookie recipe, it is fool proof coming out perfect every time. This time I changed the icing recipe somewhat, making the icing a very tart lemon flavor. We loved the way they tasted and the way they looked, so cute. Sorry for the picture, did not even get a chance to take a good photo….they gobbled them up in no time. Used a large flower cutter and a 1 inch round scalloped cutter for the center of the flower. Arn’t they cute?
2 sticks butter
1 1/4 cup sugar
1 teaspoon salt
1 1/2 teaspoon baking powder
2 teaspoon vanilla
1 large egg
1/4 cup sour cream or heavy cream
3 tablespoon cornstarch
3 cups all purpose unbleached flour
In a standing mixer cream butter, sugar, salt and baking powder until light and fluffy. Then add vanilla and egg beat well until blended light and fluffy. Sift the cornstarch into the flour. Add half the flour and sour/cream to the butter mixture mixing in completely. Add the rest of the sour/cream and flour, mix until well incorporated.
Divide into 2 round disk wrap and put in the refrigerator for 30 minutes.
Heat oven to 350. Roll cookies out on a floured surface. Bake cookies on a parchment paper lined baking dish. I roll the cookies rather thick I like them about 1/8 inch thick.
2 1/4 cups confection sugar ~ sifted
2 tablespoon light corn syrup
3 tablespoons fresh lemon juice
1 teaspoon fresh lemon zest
food color ~ I use powder or gel
In a large flat bowl mix everything but the lemon zest until all the lumps are gone and well mixed. Remove a small amount and add yellow food coloring to color the yellow centers. With the remaining icing add the lemon zest. Let this sit a while to let the bubbles work their way to the top other wise you tend to get lots of bubbles in your icing later. Like 10 minutes. Make sure your bowl is large enough to dip your cookie in.
Dip cookie, let it drain, letting excess drip into icing bowl. Then place on a rack on a cookie sheet to cut down on the mess. Let these dry for at least one day other wise they will stick to one another. I used a flower cutter and a 1 inch round cutter. Make one recipe of the icing and removed a small amount and colored it a bright yellow. Color the 1 inch round in the yellow icing. Dip the large flowers in icing with no color. Then add the yellow round cookie to the large white cookie while the icing was still somewhat wet so the center will stick to the flower. I think they came out really cute.
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