Owlkids

23 PHOTOS: LIAM MOGAN 1 Preheat the oven to 160°C (325°F). 2 Whisk the flour, cornstarch, and salt in a medium bowl. 3 Put the butter and sugar into a large bowl. Beat on medium speed until light and fluffy, about 3 minutes. 4 Add the egg and vanilla. Beat for 30 seconds. 5 Reduce speed to low. Slowly add the flour mixture, beating until just combined, about 40 seconds. Sugar Cookie Dough • 500 mL (2 cups) all‑purpose flour • 10 mL (2 tsp.) cornstarch, sifted • 1 mL (¼ tsp.) salt • 175 mL (¾ cup) unsalted butter, room temperature, cubed • 175 mL (¾ cup) granulated sugar • 1 large egg, room temperature • 10 mL (2 tsp.) vanilla extract YOU'LL NEED: Royal Icing • 1.125 L (4½ cups) icing sugar, sifted • 1 mL (¼ tsp.) cream of tartar • 60 mL (¼ cup) + 30 mL (2 tbsp.) boxed or pasteurized egg whites • 10 mL (2 tsp.) vanilla extract • food colouring (optional) Royal icing is a type of icing that hardens when it dries! HOW TO MAKE THE SUGAR COOKIES 6 Place the mixture onto a flat surface. Rub flour on your hands. Knead the mixture into a dough ball. 7 Roll into a disc about 0.6 cm (1/4 in.) thick. 8 Cut the dough into shapes using cookie cutters. Place the shapes on the baking sheet. Bake for 10 minutes, or until the bottoms are light brown. 9 Let the cookies cool before decorating. TIP: Roll the dough between two pieces of parchment so it doesn't stick to the roller! Tools • small, medium, and large bowls • whisk • mixer with beaters • rolling pin • cookie cutters • baking sheet lined with parchment paper • piping bag with small hole cut into end • toothpicks TURN THE PAGE FOR A SPEEDY ICING RECIPE!

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