Lori whipped up these totally adorable Mr. Apple cookies. They are a perfect way to celebrate the beginning of another school year, or ring in autumn!
After rolling, cutting, baking, and icing your cookies let dry overnight. Once dry adding the icing eyes with just a dab of icing and a little smile with your edible ink marker.
Best Ever Cutout Cookie Recipe
2 sticks unsalted butter, softened
1 cup confectioner's sugar
1 tsp vanilla extract (or any other flavoring)
2 1/2 cups flour
1 tsp salt
Cream butter and sugar. Add egg and blend well. Add extract and blend. Mix flour and salt and gradually add. Cover dough with plastic wrap (we usually put ours in a gallon size Ziploc bag) and chill dough for about 2 hours. Working with about 1/3 of the batch at a time, briefly knead the chilled dough and roll about 1/8 inch to 1/4 inch thick. Cut out shapes. Bake cut out cookies on parchment lined cookie sheets at 375 for 12-14 minutes.
You can also freeze the dough. After mixing, put dough in a gallon size Freezer ziploc bag (or wrap well) and freeze. Thaw overnight or for at least a few hours in the refrigerator in the ziploc bag. If too chilled to handle, let sit at room temperature for about 1/2 hour to 1 hour until it's workable. Chilled is good, though, don't let it get too warm and soft.
Royal Icing Recipe
This icing is for a traditional royal icing that dries very hard. The icing should cling to the spoon and slowly fall into the bowl. That's the right consistency. You want the icing to flood nicely, but not so runny that it runs of the side of your cookies.
Whip the meringue powder and water on high speed for a long time, several minutes, until it's fluffy and peaks form (use an electric hand beater or the wire whisk of your standing mixer). Gradually add the rest of the ingredients to desired consistency. Store at room temperature in a sealed container for up to a month.