Saturday, October 16, 2010
Cake Like Frosted Sugar Cookies
Last Christmas my nephew gave out the gourmet version of these cookies as gifts. They were wonderful and yummy, and lasted about five minutes. So I began my quest to find a similar recipe. I believe I was successful, and now these are my go to cut out cookie.
I scoured the Internet for days, and all the recipes were basically the same. Lots of eggs and egg yolks, sugar, butter, vanilla, flour. I found that the recipe could easily be halved. I also discovered they freeze beautifully. Thaw them on the counter for about 3 hours and the cookies are just as delicious as when they came out of the oven. The bonus in that tidbit, make a whole batch, freeze half and have cookies for any holiday. Frost them with a basic buttercream and decorate with sugar, sprinkles, etc. Store them in a container with wax paper in between the layers and they will stay fresh on the counter for about a week, or freeze for up to three months.
4 Sticks of butter
2 1/4 C. Sugar
6 Egg Yolks
2 Tbsp. Vanilla
1/2 tsp. salt
1 Tbsp. baking powder
7 C. Flour
Cream butter & sugar until fluffy, then add eggs. Blend well, add vanilla and dry ingredients. Divide dough into two discs, wrap in plastic & refrigerate at least 2 hours. On a well floured counter, roll out dough to 1/2 inch thickness. Cut desired shape and place on greased cookie sheet 2 inches apart. Bake at 375 degrees for 8 to 9 minutes. The cookie will be pale (do not overcook), let rest on cookie sheet for 5 minutes, then move to a cooling rack. Frost with your favorite buttercream recipe. Yields about 6 dozen.
4 C. powder sugar
1 stick of softened butter
1 tsp vanilla
1 Tbsp. milk
Blend until a spreadable consistency.
tip: Make sure the dough is super cold before baking, otherwise they will spread and loose shape. If you are rolling them all at once, refrigerate the cookies on the baking sheet for 15 minutes before going into the oven.