250 ml white granulated sugar, processed in food processor for 30 seconds
½ tsp salt
1 large egg
1 large egg yolk
2 tsp vanilla extract
A couple of drops almond extract
600 ml all-purpose flour
- Cream butter, sugar and salt with mixer set at medium speed for about 3 minutes or until light and fluffy.
- Add yolk and mix well. Add whole egg, vanilla and almond extract and mix until well-incorporated.
- Add flour, mixing at a low speed until just combined. Do not over-mix!
- Divide dough in halves and wrap in cling film.
- Refrigerate until firm (at least one hour and up to 2 days).
- Preheat oven to 190 degrees C.
- Dust work surface and rolling-pin with flour. Roll dough to about half a centimeter thickness, sprinkling with additional flour as needed to prevent sticking. Cut into desired shapes and place on baking paper-lined trays.
- Bake in preheated oven until cookies appear dry on the surface and are light golden brown on the edges, about 10 minutes (very large cookies may take up to 12 or 13 minutes).
- Remove from oven and, if covering with fondant, work quickly to cover each cookie while they are still hot (see instructions for fondant-covered cookies below). Allow to cool.
*Recipe adapted from this fabulous one from Karen’s Cookies.
*I originally posted the measurements in decilitres, but to avoid confusion I have updated measurements to millilitres.
For those who are interesting in decorating sugar cookies with rolled fondant, these are the steps I took:
- Roll out fondant on clean surface (I used a silicone mat) lightly dusted with a mix of corn flour and icing sugar. The fondant should be rather thin, but still opaque in appearance.
- Lightly dust an impression mat with corn flour and icing sugar mix and place lightly on top of fondant. With a large rolling-pin roll firmly in one direction one time only.
- Remove impression mat.
- Using the same cutter that you will use for your cookies, cut shapes from fondant.
- Keep cut-out shapes under plastic (I used a ziplock bag). Fondant dries out very quickly so this is important!
- Roll out your cookie dough directly onto baking paper and cut out shapes, removing excess dough. As these cookies don’t spread, this is a time-saving way to prepare them for baking.
- Bake according to directions in recipe above and as soon as the cookies are removed from the oven, cover them with your pre-cut fondant shapes. The heat from the cookies with melt the bases just enough to adhere the fondant to the cookie without the use of any gel/jam.
- When cookies are cooled, brush on edible pearl/glitter dust with a clean, dry small paint brush.
- If presenting as a gift, package in cellophane bags and tie with ribbon.