Crumbly dough, kind of difficult to work with. Works well for cookie cut outs with imprints though.
- 2 1/2 C flour
- 1/2 tsp slat
- 12 Tbsp butter
- 1 C sugar
- 1 egg
- 1 1/2 tsp vanilla
Have all ingredients at room temperature.
Over small bowl, sift together flour and salt. Set aside.
In the bowl of an electric mixer, beat butter until creamy, about 2 minutes. Reduce to medium speed and add sugar and beat until light and fluffy. Add egg and vanilla and beat for 1 minute.
Add half flour mixture, beat on low speed until most of flour absorbed and add the rest of flour until absorbed.
Turn dough onto work surface and divide into 2 equal balls. Shape each into a disk and wrap separately in plastic wrap. Refrigerate for at least 2 hours or up to 2 days.
Remove from fridge and let stand 5 minutes. Roll on lightly floured surface and shape as desired.
Bake in preheated 350 oven for 10-15 minutes.
Royal Icing:
- 3 egg whites, at room temperature
- 4 1/2 C confectioners’ sugar
- 1/2 tsp cream of tartar
- Pinch of salt
- a few drops of vanilla or fresh lemon juice
- Food coloring
Beat egg whites, sugar, cream of tartar and salt. Add vanilla or lemon juice and continue beating until stiff peaks form.
Store at room temperature until ready to use, up to 6 hours.
William Sonoma