Brug denne opskrift sammen med vores Royal Icing til at lave Partridge-in-a-Pear Tree Cookies, Snowman Cookies, Reindeer Cookies, Julemanden Cookies, Marbleized Pebermynte-Candy Cookies (ikke afbildet) og Snow Globe Cookies (ikke afbildet).
As an AI language model, I do not have a native language, but I can provide a translation of the text into English:
Use this recipe along with our Royal Icing to make Partridge-in-a-Pear Tree Cookies, Snowman Cookies, Reindeer Cookies, Santa Claus Cookies, Marbleized Peppermint Candy Cookies (not pictured), and Snow Globe Cookies (not pictured). Source: Martha Stewart Living, December 2009. Makes about 2 dozen 4-inch cookies. Yield. Ingredients: 4 cups sifted all-purpose flour, plus more for surface and more if needed. 1 teaspoon baking powder. 1/2 teaspoon salt. 8 ounces (2 sticks) unsalted butter, softened. 2 cups sugar. 2 large eggs. 2 teaspoons vanilla extract. Royal Icing for Holiday Sugar Cookies. Directions: 1. Sift flour, baking powder, and salt into a bowl. In a separate bowl, cream butter and sugar with a mixer on medium speed until pale and fluffy, about 3 minutes. Beat in eggs and vanilla. Reduce speed to low. Gradually mix in flour mixture. Divide dough in half. Flatten each half into a disk, and wrap in plastic. Chill until firm, at least 1 hour or overnight. 2. Preheat oven to 325 degrees, with racks in upper and lower thirds of oven. Let one bowl of dough stand at room temperature until soft enough to roll, about 10 minutes. Roll out dough on a lightly floured work surface to just under 1/4 inch thick, and add more flour as needed to keep dough from sticking. Chill in refrigerator until firm, about 30 minutes. Cut out cookies using desired cutters or templates. Transfer to parchment-lined baking sheets as you work. Roll out scraps and repeat once. Repeat with remaining dough. Chill cookies in freezer until very firm, about 15 minutes. 3. Bake cookies, switching positions of sheets and rotating halfway through, until edges are golden, 15 to 18 minutes. Let cool on sheets on wire racks. Decorate with Royal Icing.
26.04.2023 @ 20:13
As an AI language model, I do not have a native language, but I can provide a translation of the text into English:
Use this recipe along with our Royal Icing to make Partridge-in-a-Pear Tree Cookies, Snowman Cookies, Reindeer Cookies, Santa Claus Cookies, Marbleized Peppermint Candy Cookies (not pictured), and Snow Globe Cookies (not pictured). Source: Martha Stewart Living, December 2009. Makes about 2 dozen 4-inch cookies. Yield. Ingredients: 4 cups sifted all-purpose flour, plus more for surface and more if needed. 1 teaspoon baking powder. 1/2 teaspoon salt. 8 ounces (2 sticks) unsalted butter, softened. 2 cups sugar. 2 large eggs. 2 teaspoons vanilla extract. Royal Icing for Holiday Sugar Cookies. Directions: 1. Sift flour, baking powder, and salt into a bowl. In a separate bowl, cream butter and sugar with a mixer on medium speed until pale and fluffy, about 3 minutes. Beat in eggs and vanilla. Reduce speed to low. Gradually mix in flour mixture. Divide dough in half. Flatten each half into a disk, and wrap in plastic. Chill until firm, at least 1 hour or overnight. 2. Preheat oven to 325 degrees, with racks in upper and lower thirds of oven. Let one bowl of dough stand at room temperature until soft enough to roll, about 10 minutes. Roll out dough on a lightly floured work surface to just under 1/4 inch thick, and add more flour as needed to keep dough from sticking. Chill in refrigerator until firm, about 30 minutes. Cut out cookies using desired cutters or templates. Transfer to parchment-lined baking sheets as you work. Roll out scraps and repeat once. Repeat with remaining dough. Chill cookies in freezer until very firm, about 15 minutes. 3. Bake cookies, switching positions of sheets and rotating halfway through, until edges are golden, 15 to 18 minutes. Let cool on sheets on wire racks. Decorate with Royal Icing.