Unfortuantely, not all cookies are suited for decorating. (Just to be clear, all kinds of cookies are perfectly good for eating.) The sugar cookie recipe below is my favorite recipe for getting a perfect cookie that is frosting-ready every time.
Sugar Cookies
2 sticks unsalted margarine
1 1/2 cups sugar
2 eggs
2 tsp vanilla
1 tsp baking powder
1/4 tsp salt
3 1/2 cups flour
Cream the margarine and sugar together on a low speed for 2 minutes. Scrape down the mixing bowl and mix for another minute. Add the eggs and vanilla and mix well. In a seperate bowl, combine the baking powder, salt and flour. Add the dry ingredients in 2 shifts. Mix well after each addition. Form the dough into a ball and refrigerate for at least an hour before use. I like to lightly flour my silpat mat before rolling the dough out on it.
Note: If you are making cookies that you intend to cover with fondant, skip the baking powder in the recipe. The slight expansion in the cookie due to the baking powder will make it more difficult to match the fondant cut-out to the cookie.
Sugar Cookies
2 sticks unsalted margarine
1 1/2 cups sugar
2 eggs
2 tsp vanilla
1 tsp baking powder
1/4 tsp salt
3 1/2 cups flour
Cream the margarine and sugar together on a low speed for 2 minutes. Scrape down the mixing bowl and mix for another minute. Add the eggs and vanilla and mix well. In a seperate bowl, combine the baking powder, salt and flour. Add the dry ingredients in 2 shifts. Mix well after each addition. Form the dough into a ball and refrigerate for at least an hour before use. I like to lightly flour my silpat mat before rolling the dough out on it.
Note: If you are making cookies that you intend to cover with fondant, skip the baking powder in the recipe. The slight expansion in the cookie due to the baking powder will make it more difficult to match the fondant cut-out to the cookie.
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