Thursday, August 16, 2012

SOFT FROSTED SUGAR COOKIES


This is not so much of Eid Mubarak cookies, it's more towards a daily cookies to meet our daily craving for something sweet. I stumbled into this in Annie's Eat cooking blog. I've long wanted to make it and only now when I have some left over Raya cookies ingredients, I made I batch of it. It's colourful, buttery with crisp edges.


SOFT FROSTED SUGAR COOKIES

For the cookies:
4 1/2 cups all-purpose flour
4 1/2 teaspoons baking powder
3/4 teaspoon salt
1 1/2 cups unsalted butter, at room temperature
1 1/2 cups sugar
3 large eggs
5 teaspoons vanilla extract
For the frosting:
5 cups confectioners' sugar, sifted
1/3 cup (5 1/3 Tablespoons) unsalted butter, melted
1 Tablespoon vanilla extract
7 Tablespoons milk (plus more, as needed)
Food coloring, optional
Sprinkles (optional)

For the cookies:
In a medium bowl, combine the flour, baking powder and salt. In the bowl of an electric mixer, beat together the butter and sugar on medium-high speed until light and fluffy, about 2-3 minutes. Add eggs, one at a time, beating well after each addition. Stir in the vanilla. With the mixer on low speed, gradually add the dry ingredients just until incorporated and evenly mixed. Cover and chill the dough for 1 hour.
When ready to bake the cookies, preheat the oven to 350 degrees F. Line baking sheets with parchment paper or a silicone liner. Scoop a tablespoon of dough (about 3/4-ounce) and roll into a ball. Repeat with remaining dough, spacing cookies 2 inches apart. Bake for 8 minutes, rotating halfway. It is important not to over bake. The edges should not even be brown. Let cool for at least 10 minutes on the baking sheet, then remove to a wire rack to cool completely.

To frost the cookies:
In a medium bowl, whisk together the confectioners' sugar, melted butter, vanilla and milk until smooth. You will want a thick consistency, but not too thick so that it is hard to spread on the cookie. Whisk in additional milk, one teaspoon at a time, to reach desired consistency. Tint with food coloring, if desired. Use an off-set spatula to spread each cooled cookie with the frosting. Top with sprinkles if desired. Store in an airtight container for up to 3-4 days.
Source: Adapted from Annie's Eats, 

Terserempak dengan cookies ini dalam Annie's Eat Blog, tertarik sangat dan memang lama 
teringin hendak membuatnya tetapi tidak kesempatan..cuma baru-baru ini kebetulan ada lebihan bahan-bahan kuih saya cuba buat satu adunan...memang sedap..buttery dan garing ditepinya. Kalau yang ingin membuatnya saya cadangkan kecilkan sainya dan warna frosting biarkan terang sedikit supaya bangkit warna. Warna yang saya buat agak pucat dan kurang menarik. Resipi adalah sesuai untuk sajian petang atau untuk tekak yang inginkan sesuatu yang manis tetapi boleh jugalah kalau hendak buat sebagai kuih Hari Raya.


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