Sugar Cookies:
390 gr (3 cups) all purpose flour
200 gr (1 cup) of white sugar powder
1/2 teaspoon salt
1 teaspoon baking powder (baking soda)
227 gr (1 cup) butter, room temperature
2 eggs
2 teaspoons pure vanilla extract
Combine all ingredients, wrap in a plastic wrap and let chill in fridge for 3 hours.
Adjust oven rack to middle and preheat oven to 180°C
Pepare baking sheets.
On a clean, lightly floured work surface, roll out the dough. I used the wilton wedding dress cookie cutter. Continue untill all of the dough is used up and the baking sheets are full. Bake cookies until golden, about 10 minutes on 180C prehated oven. Let cookies sit at room temperature about 5 minutes. Then transfer to a wire cooling rack to cool completely.
Adjust oven rack to middle and preheat oven to 180°C
Pepare baking sheets.
On a clean, lightly floured work surface, roll out the dough. I used the wilton wedding dress cookie cutter. Continue untill all of the dough is used up and the baking sheets are full. Bake cookies until golden, about 10 minutes on 180C prehated oven. Let cookies sit at room temperature about 5 minutes. Then transfer to a wire cooling rack to cool completely.
Royal Icing with egg whites:
60 gr (2 large) egg whites
2 teaspoons fresh lemon juice
330 gr (3 cups) powdered sugar
Mix the eggs white tith sugar for about 10 minutes. At the end put the lemon juice inside. Then I separated one spoon which I collored with green and three spoons for the pink, I used americolor 114 deep pink. I thinned the rest of royal icing with some water.
To ice cookies, first outline and fill with white at the same time. I use a nozzle tip 3. Let them dry overnight. With a nozzle number 16 I made the roses. Then I made the green details, small leaf with a tip number 3 There are not so much colors and not much details, so it's easy and quick.
