Winter Penguin Sugar Cookies

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 2 1/2 cups All-purpose flour
  • 1 1/2 cups Confectioners' sugar
  • 1 Gel food color, green
  • 1 Gel food color, Black
  • 5 tbsp Meringue, powder
  • 1 Pink gel food color
  • 1 tsp Salt
  • 1 Sanding sugar, White
  • 2 tbsp Vanilla, good quality

• Dairy

  • 1 cup Butter, unsalted

• Liquids

  • 3/4 cups Water

• Other

  • Couplers
  • 3-inch round cutter
  • Disposable piping bags
  • #1.5 piping tip
  • 3-inch snowflake cutter
  • 11/2-inch medium snowflake cutter
  • 1-inch tiny snowflake cutter

Found on thecraftingfoodie.com

Description

Ingredients

• 1 cup, unsalted butter, softened
• 1½ cups confectioners sugar
• 1 large egg at room temperature
• 1 tbs good quality vanilla extract
• 2½ cups all-purpose flour
• 1 tsp salt
• 5 tbs meringue powder
• ¾ cups water
• 1 tbs good quality vanilla extract
• Pink Gel Food Color (I used a very tiny bit of AmeriColor Deep Pink)
• Green Gel Food Color (I used a very tiny bit of AmeriColor Electric Green)
• Black Gel Food Color (I used AmeriColor Black)
• White Sanding Sugar
• #2 piping tip
• #1.5 piping tip
• Disposable piping bags
• Couplers
• 3-inch round cutter
• 3-inch snowflake cutter
• 11/2-inch medium snowflake cutter
• 1-inch tiny snowflake cutter

Directions

• Preheat the oven to 400 degrees F.
• In a large bowl, sift the all-purpose flour and salt. Set aside.
• In the bowl of a mixer fitted with a paddle attachment, cream the butter and sugar.
• Once fluffy, add the egg and vanilla. Mix until just combined.
• Add the dry ingredients. Mix until just combined.
• Place the dough in a bowl, and allow it to rest for about 15 minutes. Do NOT refrigerate this dough. The cookies must be rolled out and baked right after the dough is made.
• Line sheet pans with parchment paper or silicone baking mats.
• Lightly flour a work surface and roll the dough out to about ¼ inch thickness. Cut out desired shapes and bake for about 7 to 8 minutes. If youd like soft cookies, make sure that the cookies do not brown.
• Once the cookies are baked, allow the cookies to cool on the baking sheets for about 5 minutes. Then transfer the cookies to a cooling rack to cool completely.
• For the Royal Icing
• In the bowl of a mixer place the meringue powder and water. Whisk by hand for a few minutes until the powder is dissolved and the mixture bubbles.
• Add the vanilla and hand whisk for an additional minute.
• Place the bowl in the mixer fitted with a paddle attachment.
• Add all the confectioners sugar at once.
• Mix on medium speed for about 5 to 7 minutes. You know the mixture is ready when its white, fluffy, and stiff enough to hold peaks.