|Yield||50 to 60 cookies|
It’s not hard to make cookies that hold their shape well while cooking, and it’s not hard to make cookies that taste good and have a melting, buttery texture. What’s hard is to find a cookie that does all of these things together. This one, by way of a wonderful American book, The Family Baker, does, so any time you want to play supermummy in the kitchen, here is where you start.
Like all doughs, this dough freezes well, so it makes sense — in a smug, domestic kind of way — to wrap half of the dough in plastic wrap and stash it in the deep freeze until next needed. It’s hard to specify exactly how much icing you’ll need, but you might end up using more than specified below if you’re using a lot of different colors. I always cut out the newly acquired age of the child on his or her birthday. My children couldn’t contemplate a birthday party without them.
|¾||cup (1½ sticks) unsalted butter, softened|
|1||tsp. vanilla extract|
|2⅔||cups cake flour, plus more if needed|
|1||tsp. baking powder|
|2||baking sheets, greased or lined with parchment or waxed paper|
|2||Tbsp. hot water|
|2||cups confectioner’s sugar, sifted|
|~||Food coloring as needed|
Culinate editor’s notes: For a lemony icing, try Cookie Icing; it’s a flavorful and glossy variation on royal icing. You can also simply replace the hot water called for in the frosting with freshly squeezed lemon juice. If you choose the latter route, zest the lemon the juice comes from and add the minced zest to the cookie dough.
If you don’t have cake flour on hand, make your own by by replacing two tablespoons out of each cup of all-purpose flour with cornstarch. Sift the flour-cornstarch mixture together a few times before using.
Don’t worry if your cookie total is only around three dozen; the frosting is only enough for about 30-odd cookies anyways.
This content is from the book How to Be a Domestic Goddess by Nigella Lawson.
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