Iced Christmas Cookie Letters Recipes

Steps:

• Sift the flour, baking powder and salt into a medium bowl.
• Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Add the egg and vanilla and beat until incorporated. Reduce the mixer speed to low; add the flour mixture in 2 batches and beat until just incorporated. Divide the dough in half, wrap in plastic wrap and refrigerate until firm, at least 1 hour and up to 1 day.
• Line 2 baking sheets with parchment paper. Working with 1 piece of dough at a time, lightly dust the dough with flour and roll out between 2 pieces of parchment paper until about 1/8 inch thick. Refrigerate until slightly firm, about 15 minutes. Cut out shapes using 2-to-4-inch cookie cutters and transfer to the prepared baking sheets. Gather the scraps and refrigerate until firm; reroll once to cut out more cookies. Refrigerate the cutouts until firm, about 30 minutes.
• Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Bake the cookies, switching the position of the pans halfway through, until just golden, 13 to 15 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.
• Meanwhile, make the icing: Sift the confectioners' sugar and meringue powder into a large bowl. Beat in 6 tablespoons water with a mixer on medium speed until soft, glossy peaks form. Spread on the cookies and decorate with nonpareils. Let set, about 1 hour.

Steps:

• Sift flour, baking powder, and salt together into a large bowl; set aside.
• Put butter and sugar in bowl of electric mixer; mix on medium-high speed until pale and fluffy, about 2 minutes. Mix in egg and vanilla. Reduce speed to low; mix in flour mixture until combined.Wrap dough in plastic wrap; refrigerate 1 hour.
• Preheat oven to 325 degrees. with racks in upper and lower thirds. On a lightly floured surface, roll dough out to 1/8-inch thick. Cut twelve 2-inch circles and twelve 1 1/2- inch circles using cookie cutters. Cut out centers with a mini letter-shaped cookie cutter. Transfer to baking sheets lined with parchment paper. If cookies become soft, refrigerate until firm, 20 to 30 minutes. Bake, switching positions of sheets about halfway through, until just golden, about 10 to12 minutes. Transfer cookies on parchment to wire racks; let cool completely.
• Tint royal icing with food coloring. Transfer icing to a piping bag fitted with a very small plain round tip (such as Ateco #3). Pipe icing around edges of each cookie and around edges of letter cut out of center. Fill in with a thin layer of icing. Let stand until set, 1 to 2 hours.

Steps:

• To make the cookies - in a large bowl, beat butter and next 3 ingredients at medium speed with a mixer until fluffy. Add eggs, one at a time, beating well after each additon.
• In a medium bowl, combine flour, baking powder, baking soda and salt. Gradually add to butter mixture, beating until combined. Cover dough with plastic and chill for at least 1 hour or up to 3 days.
• Preheat oven to 350 degrees. Line baking sheets with parchment paper.
• On lightly flour surface roll dough to 1/4" thickness. Cut dough with desired cutters. Reroll dough scraps and cut out cookies until all dough has been used.
• Bake for 10-12 minutes or until edges are golden brown. Let cool on pans for 2 miutes and then remove to wire racks to cool completely.
• To make Royal Icing - In a small bowl, whisk water and meringue powder until foamy. Gradually add confectioners sugar, whisking until smooth. Divide into small bowls and tint with food coloring pastes, stirring to achieve desired colors.
• Decorate cookes as desired with Royal Icing, dragees and sugar sprinkles.
• Store in airtight containers for up to 1 week.