Sugar Cookies - Renee Belcher

By Fleur de lis

Ingredients

• GLAZE:
• 4 4 4 cups all-purpose flour
• 1/2 1/2 1/2 tsp salt
• 2 2 2 cups sugar
• 1 1 1 cup butter
• 2 2 2 large eggs
• 2 2 2 tsp pure vanilla extract
• 1 Zest of 1 lemon-micro planed or very finely grated
• 2 1/2 2 1/2 1/2 cups confectioner’s sugar
• 2-3 2-3 2-3 Tbsp water
• 1 1 1 Tbsp softened butter
• 1 1 1 Tbsp light corn syrup
• 1/2 1/2 1/2 tsp vanilla or almond extract
• to to can make the icing loose (depending on the type). If you are trying to achieve a dark color, you may have to use less water and adjust the consistency after mixing in the color.
• I always use pure almond extract in the icing and pure vanilla extract in the cookie.

Preparation

Step 1

In a large bowl, sift together flour, salt and *baking powder (see tips), set aside. Cream butter and sugar until fluffy, add eggs vanilla and lemon zest; beat until well combined. Add flour mixture. Beat on low speed until combined. Dough should be in a ball and there should not be any dough on the sides of the mixing bowl (see tips).

Heat oven to 350°F. I never refrigerate dough. I roll dough on individual pieces of floured parchment paper using a rolling pin and 3/8” dowel rods for even thickness. After cutting, pull them on to a cookie sheet. Bake approximately 12 – 14 minutes (depending on size), rotating and turning cookie sheets halfway through.

*Tips:
I don’t use baking powder or baking soda.

If mixture is crumbly, use a small amount of water and mix until dough holds together.