For the first time ever, my son decided that he wanted to make and decorated sugar cookies this year. I was ecstatic! Although I can get him to help me out in the kitchen occasionally and make a few dishes on his own, he definitely likes to eat rather than “create”.
We went to the market, bought sugar, jimmies, sprinkles and icing. One thing we couldn’t find were cookie cutters. All of mine were back at home, and my parents didn’t have any. I was too lazy to drive all the way to the mall, so we tried a few markets before my dad had the idea of trying the dollar store. What luck! We found a pack of six cookie cutters in various shapes for you guessed it, a dollar!
I can’t remember the last time I had so much fun with my son in the kitchen. Turns out he’s a natural with using decorators icing. As we ate the cookies, he smiled with each bite, savoring his baking accomplishment.
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 2 sticks (16 tablespoons) unsalted butter, softened
- 1 cup confectioners'
- 1 egg
- 1 teaspoon vanilla
- ½ stick (2oz) unsalted butter
- 1 cup confectioners' sugar, sifted
- 1 teaspoon lime juice
- 1 teaspoon fresh lime zest
- dash of salt
- Whisk together flour and salt. Combine butter and sugar on medium speed in a stand or hand mixer until pale and fluffy, about 3 - 4 minutes. Add egg and vanilla and mix until combined. At low speed, mix in flour mixture just until a dough forms. Divide dough in half, form each piece into a 4-inch disk, and place on parchment paper. Cover with another piece of parchment paper and with a rolling pin, roll out the dough to about 1/8 inch thick. Do the same with the remaining dough. Chill the dough until firm, about 30 minutes.
- Preheat oven to 350°F with rack in middle. Line 2 large baking sheets with parchment paper.
- Cut cookies with desired cookie cutter and place on baking sheet 1 inch apart. Re-roll the remaining dough. At this point you can add sprinkles or sugar before putting them in the oven.
- Bake cookies until they are a pale golden-brown on edges, 7 - 10 minutes (depending on size and thickness of the cookies). Cool on baking sheets 5 minutes, then transfer to racks to cool completely.
- Combine all of the ingredients in the bowl of an electric mixer and blend until smooth and creamy. Spread the filling onto the bottom of half the cookies and sandwich with the cookies.
- I would use my juice and zest measurements for the filling as a baseline. Please adjust to taste. This is also a great recipe for substituting with lemon, orange, grapefruit or your favorite citrus fruit!