Iced Sugar Cookies

Whenever I throw a party I like to hand my guests a little something to take home with them when they leave.

This time I chose one of my favorite all time cookies!  Cause really, who doesn’t love a sugar cookie with icing?

I ran to the Cooking Store to pick up a cookie cutter that would be in keeping with my dinner party.  I had ordered my table arrangements earlier in the day and had decided on Sunflowers, between them and all the Shasta Daisies blooming all throughout the gardens I thought a little sweet confection Daisy would be a fitting take home goody for my guests. I found a very cute daisy cutter and picked up some black icing liner and  yellow sprinkles to add as a topper.  I also grabbed small sized cellophane bags and some pretty orange and yellow ribbon with flowers running throughout to use to tie the bags closed.

COOKIES:

• 3 1/4 cup all-purpose flour
• 1 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/4 cup unsalted butter, softened
• 1 cup sugar
• 1 large egg
• 1 tablespoon milk
•  2 1/2 teaspoon vanilla
• 1/4 teaspoon finely grated lemon zest

VANILLA ICING:

• 2 1/2  cups powdered sugar
• 1/4 cup hot water
• 1 teaspoon light corn syrup
• 1/4 teaspoon vanilla
• food coloring – optional

In a large bowl mix flour, baking powder and salt

In mixer blend butter and sugar.  Add egg, milk, vanilla and zest while mixer is running.

Add flour mixture to butter mixture, blend completely.

Divide dough in two balls and wrap in plastic wrap and flatten into disks.  Refrigerate for at least 30 minutes.

Meanwhile preheat oven 375 degrees and line baking sheet with parchment paper or Silpat.

Lay out one disk of dough on floured surface and roll to 1/4″ thick, using cookie cutter cut out cookies and lay on baking sheet.  Leave about 1 1/2″ space in between cookies.  Bake for 7-9 minutes.  Put remaining dough back into the fridge to cool.  Continue until dough is gone.

Let cookies cool completely before icing.

Meanwhile mix powdered sugar and remaining ingredients in bowl and blend until smooth.  Divide icing into separate bowls if you plan on using food coloring.  Add a drop of color to each separatel bowl of icing.

Ice cookies.

Store in refrigerator or freeze up to 2 months.

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