HIBISCUS SUGAR COOKIES
These were fun to make and pretty easy. I wanted to keep it simple by just doing a few colors.
SUGAR COOKIES
2/3 C butter, softened
3/4 C sugar
1 tsp baking powder
1/4 tsp salt
1 egg
1 TBSP milk
1 tsp vanilla
2-2 1/2 C flour
*In a large mixing bowl cream butter and sugar together. Add baking powder and salt. Mix together. Mix in egg, milk and vanilla until combined, scraping sides occasionally. Add flour, starting with 2 cups and mix. mix in remaining flour if dough feels too sticky.
For stiffer cookies, or cookies that won't change shape as much when cooked, add more flour, but not so much that the cookies loses it's sugary taste.
Cover and chill at least 30 minutes. If you chill it over night let it sit out and room temperature for a little bit before rolling it out or it will be pretty tough to work with.
Roll out to 1/4 inch thickness and cut out flowers with cookie cutter. Bake at 375 degrees for 7-8 minutes or until edges are firm. Note: the edges don't have to be brown for these cookies to be done.
ROYAL ICING
2 C powdered sugar
4 tsp meringue powder
3-6 TBSP warm water
1 tsp vanilla or almond extract
food coloring
*Combine all ingredients in a large bowl. For thinner icing use more water. I prefer 4-5 TBSP. Using a paddle attachment beat all ingredients on high for 5-10 minutes. This icing dries out very quickly, I like to cover it with a moist paper towel when I'm not using it. Separate the icing and add food coloring if desired.
Love these cookies. Can't wait to make them again. They'll look better next time.
