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Publix Aprons

Sugar Cookies with Royal Icing

Sugar Cookies with Royal Icing
Total Time:
about 2 hours, 30 minutes
Active Time:
10 minutes


... For the sugar cookies
1 cup unsalted butter, softened
1 cup sugar
1 egg, beaten
1 tablespoon whole milk
3 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon kosher salt
Plastic wrap
Powdered sugar, for rolling out dough
... For the royal icing
2 oz egg white egg substitute (1/4 cup)
2 teaspoons fresh lemon juice
3 cups powdered sugar, sifted


... For the sugar cookies
  1. Place butter and sugar in large bowl; beat with electric mixer on high until light in color. Add egg and milk; beat until well blended.
  2. Sift together flour, baking powder, and salt; gradually add to butter mixture, beating with mixer on low speed, until mixture pulls away from side of bowl. Divide dough in half and wrap with plastic wrap; chill 2 hours.
  3. Preheat oven to 375°F. Sprinkle work surface with powdered sugar. Remove 1 pack of dough from refrigerator at a time. Sprinkle rolling pin with powdered sugar and roll dough out to 1/4-inch thickness. (Move dough around and check underneath frequently to make sure it is not sticking.)
  4. Cut dough with cookie cutters; place at least 1-inch apart on greased baking sheets. Bake 7– 9 minutes, rotating once halfway through bake time, or until edges of cookies are lightly browned. Cool 2 minutes on pan, then move to wire racks. Store in airtight container up to 1 week. Makes 3 dozen (3-inch) cookies.
... For the royal icing
1. Place egg whites and lemon juice in large bowl; beat with electric mixer on low until blended. Add powdered sugar; beat until blended and smooth.
2. Determine best consistency for covering cookies by placing small amount of icing in center of cookie. Using a small knife, push icing to edge of cookie. If icing runs off the edge, thicken by adding a little more powdered sugar. If icing is too thick, add a little water.
3. Use icing immediately or transfer to an airtight container, since royal icing hardens when exposed to air. Cover icing with plastic wrap when not in use. Makes enough icing for 36 cookies.

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Nutritional Information

CALORIES (per 1/36 recipe) 140kcal; FAT 5.00g; SAT FAT 3.50g; TRANS FAT 0.00g; CHOL 20mg; SODIUM 25mg; CARB 22g; FIBER 0.00g; SUGARS 14g; PROTEIN 1g; CALC 0%; VIT A 4%; VIT C 0%; IRON 2%

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