Sugar Cookies

Ingredients:

Butter Cookies

240g URC Cattleya Soft Flour

240g URC Continental All-Purpose Flour

225g Unsalted Butter, room temperature

200g White Sugar

110g Whole Eggs

5g Vanilla Extract

20g Cornstarch

Sugar Icing

500g Powdered Sugar

110g Whole Milk (depending on consistency desired)

26g Light Corn Syrup

4g Vanilla Extract

10g Food Color (depending on color desired)

Procedure:

Butter Cookies

1. Prepare all ingredients and equipment.
2. Cream unsalted butter and sugar in a stand mixer until pale yellow.
3. Sift flour and cornstarch in a separate bowl.
4. Add eggs one by one to the butter mixture at medium speed.
5. Scrape the bowl and mix until well combined.
6. Add and mix in the flour mixture until fully incorporated.
7. Form cookie dough into a ball and refrigerate for 20 minutes.
8. Roll out the dough between wax paper or silicon mats.
9. Cut into circular shapes and place on a lined baking tray.
10. Bake at 150°C for 18-20 minutes until light brown.
11. Cool and set aside.

Sugar Icing

1. Mix sifted powdered sugar, milk, corn syrup, and vanilla extract in a stand mixer until combined.
2. Adjust consistency for outlining (thicker) and filling (thinner) icing by adding more milk.
3. Divide and mix sugar icing with color paste for desired colors.