Sugar Cookie
Ingredients
- 480 g All-Purpose Flour Sifted
- 60 g Peotraco Macy’s Pure Cornstarch
- 5 g Salt (Fine or Iodized)
- 225 g Unsalted Butter
- 215 g Peotraco Caster Sugar
- 2 pcs Whole eggs
Royal Icing
- 90 g Fresh Egg White
- 1 tsp Lemon Juice or Vinegar
- Peotraco Premium Powdered Sugar
- (Add until desired consistency)
Instructions
Procedure for Royal Icing:
- Place the egg whites into a mixer and beat as slowly as possible using a Paddle attachment.
- Sift the Peotraco Premium Powdered Sugar, and stir in with the egg whites.
- Add the lemon juice or vinegar. And put all the remaining Peotraco Premium Powdered Sugar, until a stiff peak is formed ,you can add more Peotraco Premium Powdered Sugar depending on the technique that is needed in the component.
Procedure for Cookies:
- Cream together the butter, Peotraco Caster Sugar and salt until smooth
- Add in the eggs one by one and mix until all ingredients are combined.
- Add the sifted All-Purpose Flour and Peotraco Macy’s Pure Cornstarch to the wet ingredients.
- Chill the cookie dough until firm.
- Preheat the oven to 180-190 ºC.
- Lightly dust a work surface with flour. Roll out dough to 1/4 to 1/2 inch thickness.
- Cut into shapes with any cookie cutter. Place cookies 1 inch apart on a silicone mat or parchment paper
- Bake in the preheated oven until cookies are lightly browned, 10 to 13 minutes. Carefully transfer cookies to a wire rack and cool completely before decorating.