by Joy Hirdes
This cookie tastes just like the McKenzie's Bakery cookie from long ago. If you grew up in New Orleans, you remember!
The Cookie Dough -
6 cups all purpose flour
1 teaspoon baking powder
1 teaspoon kosher salt
2 cups butter
3 cups granulated sugar
4 large eggs
2 teaspoons vanilla extract or vanilla paste
Whisk the flour, baking powder and salt together in a bowl.
In another bowl, with mixer at low speed, beat the butter and the granulated sugar until blended. Move the mixer to high speed and continue to mix the butter and sugar until light and fluffy, about two minutes. Reduce to low speed and add eggs, one at a time, and vanilla.
Continue to add flour mixture at small intervals.
Proceed to wrap the dough tight in plastic wrap and refrigerate, preferably overnight.
When ready to bake, preheat oven to 350 degrees and line baking sheets with parchment paper.
Roll dough into a large rectangle that will fit on baking sheet.
Bake for 12 to 14 minutes, or until you see a faint browning around the bottom of the cookie. Do not overtake.
Remove and allow to cool before cutting out shapes with a cookie cutter. Decorate as desired.
The Royal Icing -
5 cups powdered sugar
3 tablespoons meringue powder
1/2 cup of water
1 tablespoon clear almond extract
You can also create your own flavor .. a lemon glaze is delicious on these sugar cookies.
Place ingredients in a large bowl and blend with a spoon at first to prevent powdered sugar from flying all over your kitchen. Mix well with a hand held mixer and add food coloring if you'd like. The longer you mix, the thicker the royal icing will become. Add more water if necessary. Add more powdered sugar if necessary. You want a nice thick consistency to spoon over each cookie and spread.
Post Script: My utmost gratitude to @beatandbakedbicuits and Kris St. Ledger of Brisbane, Australia, for this wonderful recipe that is the perfect match to our beloved McKenzie's Bakery buttery, iced, sugar cookies from long ago!
Kris provides a hot line of advice and cooking baking tips and for that I am grateful!