Sugar Cookies "Leaves"
Votes: 2
Time: 2 hours 30 minutes
Complexity: easily
Quantity: 24 - 36 snacks
Complexity: easily
Quantity: 24 - 36 snacks
Light and crumbly, sugar cookies are the perfect treat for any occasion. They bake quickly, and the dough is easy to work with. Just make sure they harden well in the refrigerator. Using leaf-shaped cookie cutters, you can create an autumnal version of these cookies, decorating them with yellow, red, and orange icing to match the colors of the autumn leaves. Or use other cookie cutters, for example, for a New Year's or Christmas treat. You can bake and decorate sugar cookies with your children, creating a fun evening together in the kitchen.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2.5 cups cake flour + extra for work
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 220 g butter, room temperature
- 3/4 cup sugar
- 1 large egg
- 1 tsp vanilla extract
- Royal icing, for decorating
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Recipes with similar ingredients: cake flour, vanilla extract, eggs
Cooking the dish according to the recipe:
- Sift the cake flour, baking powder, and salt into a medium bowl and set aside. In a large bowl, beat the butter and sugar with a mixer on medium-high speed until light and fluffy, about 5 minutes. Add the egg and vanilla extract and beat until smooth.
- Reduce mixer speed to low and beat in the flour mixture in two additions. Divide the dough between two pieces of plastic wrap and form into disks. Wrap and refrigerate until firm, at least 1 hour. The dough can also be frozen for up to 1 month; thaw overnight in the refrigerator before rolling.
- Line 2 baking sheets with parchment paper. Working with 1 disk at a time, roll the dough out on a floured surface, dusting with flour as needed, to a thickness of about 0.3 cm. Cut out shapes using a 2- to 4-inch leaf cutter; place the dough shapes about 2 inches apart on the prepared baking sheets. If the dough becomes too soft while working, return it to the refrigerator to firm up. Gather the scraps and refrigerate; then repeat to cut out more cookies. Refrigerate the baking sheets with the shapes for 30 minutes.
- Position racks in the upper and lower thirds of the oven and preheat to 350°F (175°C). Bake, rotating the baking sheets halfway through, until the cookies are slightly puffed and golden brown around the edges, 13 to 15 minutes. Let cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely before decorating.
Categories:
recipe / Autumn dishes / Desserts / Cookie / Appetizers / Snacks / Food Network - recipes
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