À la Carte Dining

sugar cookies H O L I D A Y

It isn't the Holiday Season at BCC without delicious sugar cookies baked by our Pastry Team. Now's your chance to bake and decorate some of your own!

the RECIPE

1 lb Butter 2 cups Sugar 2 Eggs 1 tbsp Vanilla Extract 6 cups All Purpose Flour 1 tbsp Baking Powder 1 tsp Salt

1. Using a paddle attachment on your stand mixer, mix butter and sugar together until light and u y. Add vanilla extract 2. Add in eggs one at a time, scrape the bowl down with a rubber spatula a er they are fully incorporated 3. Add dry ingredients and mix until just incorporated. Don't overmix 4. Bake at 325 ºF until the edges are just starting to brown 5. Can be rolled out to thin or thicker sugar cookies, so the amount varies: 2-3 dozen thick cookies; 4-5 dozen thin cookies (Christmas style) 6. It's best to take cookies out of the oven when they are just baked because they continue to bake on the hot pan a er you take them out of the oven. is process is called "carry over baking" 7. You can add colored crystal sugar to the thin or thick cookies before baking for a traditional Christmas cookie look 8. ick cookies can be iced with royal icing which will harden and can be bagged and given as gi s or displayed on a platter

Royal ICING

1 lb Confectioners' Sugar 2 tbsp Meringue Powder 5 tbsp Water (Add more as needed) 1 tbsp Clear Vanilla Extract (Or your favorite avor extract)

1. Mix with a paddle attachment on medium speed until thick and u y 2. Add water ½ teaspoon at a time to get the consistency you'd like to pipe or spread on the cookie