Easter will be here in no time at all, so why not make part of the celebration indulging in yummy Easter egg cookies? Martha Stewart shares a recipe that she considers an “Ideal Sugar Cookie.”
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 cup (1 stick) unsalted butter
- 1 cup sugar
- 1 large egg, lightly beaten
- 2 tablespoons brandy, or milk
- 1/2 teaspoon pure vanilla extract
- Royal Icing Recipe, optional
- Whisk together flour, salt, and baking powder in a medium bowl; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar; mix until light and fluffy.
- With mixer running, add egg, brandy, and vanilla; mix until well combined.
- With the mixer on low, slowly add reserved flour mixture. Mix until just combined.
- Transfer dough to a work surface. Shape into 2 discs, cover with plastic wrap, and refrigerate for at least 1 hour.
- Preheat oven to 350 degrees. Line baking sheets with nonstick baking mats or parchment paper; set aside.
- On a lightly floured work surface, roll out dough to 1/8-inch thickness.
- Cut into desired shapes, and transfer to prepared baking sheets, leaving an inch in between.
- Leftover dough can be rolled and cut once more.
- Bake until lightly golden, about 10 minutes; do not allow to brown.
- Transfer to wire racks to cool.
- Decorate with Royal Icing, optional.
Note from Martha Stewart: *Soft cookie dough loses its shape when moved; to retain crisp cut edges, refrigerate dough until firm before baking. Note: This recipe is adapted from “The Martha Stewart Living Christmas Cookbook” (Oxmoor House, 2003.)*