Baking

Outlining

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Flooding

Detailed Outlining

Equipment:

• Tipless Piping Bag
• Cookie Scribe
• Stand Mixer or Hand Mixer
• Cookie Sheet
• Rolling Pin (Use CP15 for 15% off)
• Silicone Baking Mat (Use CP15 for 15% off)

Tips:

• When baking the cookies, rotate the cookie sheet halfway through the baking time so the cookies bake evenly
• Be careful not to over-bake the cookies, because they will dry out too much during the drying process when you pipe on the royal icing. 
• Be careful not to underbake the cookies as well. A sign of underbaking are wet spots in the middle of the cookie. Keep an eye on your cookies.

Sugar Cookie Recipe:

2 sticks salted butter
1 tablespoon shortening
1/2 cup powdered sugar
1/2 cup granulated sugar
2 eggs
2 teaspoon lemon extract
2 teaspoon almond extract
4 1/2 cups All-Purpose Flour
1/2 teaspoon baking powder

Instructions:

1. Preheat the oven to 400F. Line cookie sheet with silicone baking mat and set aside.
2. Cream together softened butter, shortening, powdered sugar and granulated sugar for 5 minutes or until light and fluffy.
3. Next, add eggs in one at a time and extracts. Mix until combined. 
4. Add flour and baking powder. Add flour half at a time and mix on low speed until combined then add the rest of the flour in. Mix until there is no flour visible.
5. Wrap dough in plastic wrap and refrigerate for 30 minutes. On a well-floured surface, roll out the cookie dough using a rolling pin to a 1/4-inch thickness.
6. Using a cookie cutter, cut out your cookie dough and place on the cookie sheet with a silicone mat and bake in oven for 12-18 minutes until the center of the cookie is puffed up and bottom edges are slightly brown.
7. Take out the oven and leave them on the cookie sheet until the cookies are completely cooled.

Royal Icing Recipe:

3 egg whites
Juice of half lemon
1 teaspoon vanilla extract or almond extract
5 cups powdered sugar
1 drop of purple food coloring (optional)

Instructions:

1. Using the whisk attachment, whip room temperature egg whites for 3-5 minutes or until it reaches soft peaks.
2. Switch to the paddle attachment and add lemon juice, powdered sugar and extracts.
3. Beat on low speed for 1 minute then increase speed to medium-high and beat for 5 minutes until the volume of the royal icing has increased.
4. The icing should look thick & glossy. Store in an airtight container with a damp paper towel on top of the royal icing until ready to use.