A delicate, not-too-sweet sugar cookie with a delicious glaze!
Author Yvonne @ StoneGable
Ingredients
4cupscake flour
2tspbaking powder
1/2tspsalt
1/3cupbutter
1/3cupvegetable shortening
1 1/4cupsugar
1/4cuplight brown sugar
2eggs
1TBSplus 1 tsp milk
1tspvanilla extract
Cookie Glaze
1TBSmeringue powder
1 1/2cupspowdered sugar
1/8tspsalt
1TBSmelted butter
1/2tspvanilla extract
Instructions
Combine flour, baking powder and salt in a large bowl.
In another large mixing bowl cream the butter, shortening and sugars with an electric mixer until very light and fluffy. Add the eggs one at a time and beat until incorporated. Beat in the milk and vanilla.
Add the dry ingredients to the wet ingredients in thirds. Beat until just incorporated.
Turn the dough out onto plastic wrap. Make a disk and wrap. Chill in the refrigerator for 1 hour.
Preheat oven to 400 degrees.
Roll out dough on a floured work surface to 1/4 inch thickness. Cut out with cookie cutter and put on a parchment lined baking sheet 1/2 inch apart. Bake for 8 to 10 minutes until the bottom of the cookies are just starting to get a little golden. The top of the cookie should not be browned at all. Cool completely on a wire rack.
Glaze
Put powdered sugar, meringue powder and salt into a bowl. Mix. Add 1 TBS water, melted butter and vanilla extract. Stir to make a glaze. If the glaze is too thick add a little water in 1/2 tsp increments at a time. Use a knife to spread the glaze on the cookies and sprinkle with sanding sugar. Let glaze harden before eating.