Iced Sugar Cookies

Back  around Christmas time William Sonoma had their annual sale and all of their Star Wars items were marked down.  Now,  knowing how much my son loves Star Wars and how much I love a bargain, I decided to get the cookie cutter set.  Now spring forward to Reid's 4th birthday, and he wants me to make the Star Wars cookies, but not just anyway...the way that the William Sonoma professionals make and icing them.  So, we set out today to Michael's to get our icing colors and meringue powder (I'll explain that one later).  All I can say now, is that this should be interesting.  I am going to try my best, but what I know now is that I have a new found respect for pastry chefs and professional cake/cookie decorators. I will post pictures after they are all complete.

 Below is a wonderful recipe that I used at Christmas time to make cut out sugar cookies (thanks to Martha Stewart) and royal icing.  I will be using it again for these cookies and also for some Easter cookies. I will tell you that I make the dough a day in advance and keep it in the fridge, then we cut out cookies and bake them the next day.

Sugar Cookies

4 cups all purpose flour, sifted
1 tsp baking powder
1/2 tsp salt
1 cup unsalted butter (2 sticks)
2 cups sugar
2 large eggs
2 tsp vanilla extract

1. Whisk to combine flour, baking powder and salt in a separate bowl.
2. In another bowl beat butter and sugar with an electric mixer on medium high until pale and fluffy
3. Add eggs and vanilla and reduce speed to low.
4. Gradually mix in flour mixture.
5. Divide dough in half, wrap in plastic and chill up to 1 hour or 1 day.
6. When ready to cut and bake, bake at 325 for 10 minutes.

Royal Icing

4 cups confectioners' sugar

5 Tbsp Meringue powder (I use this instead of actual egg whites, you can buy it at Michael's)

Water as needed to thin icing or lemon juice

1. With an electric mixer on low beat all ingredients until smooth, about 7 minutes.
2. If icing is to thick add water or I also use a little lemon juice to add some flavor.
3. If icing is too thin, add more sugar.
4. Use immediately or store in an air tight container at room temperature for up to 2 days.