Jinnee Parr and Emily Fager’s “Painted” Sugar Cookies
Makes 5 dozen cookies
Prep time: 15 minutes, plus 2 hours
Cook time: 10 minutes
Note: Dough must be refrigerated at least 2 hours before cutting into shapes. Yield depends on the size of the cutter. If using a 4-inch cutter you will easily get 5 dozen cookies.
3 ¾ cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
2 sticks (½ lb.) unsalted butter, softened
1 ⅔ cups superfine sugar
2 eggs, at room temperature
2 teaspoons vanilla extract
1. In a medium bowl, whisk together the flour, baking powder and salt.
2. In a large bowl, using an electric mixer, cream the butter and sugar until light and fluffy. Add the eggs, one at a time, and beat until thoroughly incorporated. Beat in the vanilla. On low speed, beat in half of the dry ingredients. Using a rubber spatula, stir in the remaining dry ingredients.
3. Cut the dough in thirds and pat into disks. Wrap well and refrigerate until firm, at least 2 hours or overnight.
4. Preheat the oven to 350°F. On a lightly floured surface, roll out the dough about 3/16-inch thick and cut with cookie cutters. Transfer the cookies to ungreased cookie sheets and bake on the upper and lower racks of the oven for 10 minutes, switching the pans after 5 minutes. The cookies are done when the edges begin to brown. Let the cookies cool on the sheets until firm, then transfer to a rack to cool completely.
5. Decorate with Glaze for “Paint” .
Glaze for “Paint”
Makes glaze to paint 5 dozen cookies
Prep time: 15 minutes
1 cup confectioners’ sugar
1-2 Tablespoons water
½ teaspoon vanilla extract
1. Combine confectioners’ sugar, water and vanilla extract.
2. Pour glaze into 1- or 2-ounce containers. You can use small plastic containers.
3. Tint glaze with food coloring and mix well leaving one batch white.
4. Brush “paints” on with a pastry brush and/or a clean, unused small paintbrush.
Alternately, just sprinkle with different colored sugar crystals or decorations.
Written and styled by Jacqueline deMontravel
Produced by Diane Sedo
Photography by Mark Tanner