Baby Shower Cookies

I was recently asked to make cookies for party favors for a baby shower.  I decided to make sugar cookies shaped like onesies and decorate with royal icing.  I then bagged each one and tied with pink ribbon.  They were a huge hit.  Below is the recipe for the sugar cookies and icing.  Enjoy!

Rolled Sugar Cookies
(Makes 4-5 dozen - depending on cookie cutter)

2 1/2 c. butter (softened)
2 c. sugar
2 large eggs
3 tsp. vanilla
5 c. all-purpose flour
1 tsp. baking powder
1 tsp. salt

Cream butter and sugar on low with paddle attachment for about one minute.  Scrape the sides of the bowl and mix for a few more seconds.  Add eggs one at a time mixing between each addition.  Add vanilla and mix.  Sift flour, baking powder and salt.  Add all of the flour mixture to the wet mixture.  Mix on low for 30 seconds.  Roll dough between two sheets of parchment paper and put in refrigerator on a baking sheet.  Chill for 1 hour.

Remove from refrigerator, roll out more if necessary.  Cut into shapes and place back in refrigerator for 10 minutes to 1 hour.  Preheat oven to 350 degrees.  Bake for 8-12 minutes or until edges are light brown.  Cool completely before icing.


Royal Icing

3/4 c. warm water
5 Tbls. meringue powder
1 tsp. cream of tartar
2 lbs. powdered sugar

In a mixer bowl, whisk water and meringue powder for 30 seconds or until slightly thick.  Add cream of tartar and mix for 30 seconds more.  Pour in all powdered sugar and mix using paddle attachment on low for 10 minutes.  Add water, if needed, to thin out. 

Note:  For decorating cookies using the flood method the icing will need to be thin.  Use the 10 second test.  Run a knife through the icing, if the line fills back in within 5-10 seconds the consistency is right.  If sooner than 5 add more sugar.  If more than 10 add more water.

Note:  The flood method is piping an outline around the cookie and then immediately filling in the outline.  This makes for a smooth professional looking cookie.  You can also pipe lines in other colors (working quickly before the icing dries) and drag a toothpick through it to give it a nice marbled look (below is an example).