Sugar Cookies

• Vegetarian

• Produce

  • 1 tsp Orange or lemon, Zest

• Refrigerated

  • 2 tbsp Egg white, Powder
  • 2 Eggs

• Baking & Spices

  • 3 tsp Baking powder
  • 4 cups Flour
  • 4 cups Powdered sugar
  • 1/2 tsp Salt
  • 1 1/2 cups Sugar
  • 2 tsp Vanilla

• Dairy

  • 1 1/3 cups Butter
  • 3 tbsp Milk

• Liquids

  • 2 tbsp Water

Found on minipiekitchen.com

Description

Ingredients

• 1 1/3 cups Butter
• 1 1/2 cups Sugar
• 1teaspoon Grated Orange Or Lemon Zest
• 1 teaspoon Vanilla
• 2 Eggs
• 3 Tablespoons Milk
• 4 cups Flour
• 3 teaspoons Baking Powder
• 1/2 teaspoon Salt
• 4 cups sifted powdered sugar
• 2-3 Tablespoons Egg White Powder
• 2 Tablespoons water (or milk)
• 1 teaspoon vanilla

Directions

• Cream butter, sugar, orange peel, and vanilla thoroughly. Add in egg and beat until light and fluffy. Sift dry ingredients together, then blend into cream mixture, alternating with the milk. Divide dough in half and place each half in a plastic bag to chill in the refrigerator for at least an hour. Roll out dough into a 1/3 inch sheet. Cut out shapes and place onto a parchment lined cookie sheets. Bake at 375 degrees for approximately 6 minutes. Do not allow the cookies to brown. While cookies are baking, mix powdered sugar, water, egg whites, and vanilla on high for about 10 minutes. Separate icing into two bowls. Add about 1 Tablespoon water to one bowl and 3 Tablespoons to the other. Dye the thinner frosting in the color of your choice. Put frostings into separate squeeze bottles. After the cookies have cooled, edge the cookies with the thicker frosting. Fill the centers with the thinner frosting, using a toothpick to spread the icing all the way to the edge.