Sugar Cookies with Royal Frosting

3 c. all-purpose flour
3/4 t. baking powder
1/4 t. salt
1 c. unsalted butter, softened
1 c. sugar
1 egg, beaten
1 T. milk
Powdered sugar, for rolling out dough

1. Sift together flour, baking powder, and salt. Set aside.

2. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine.

3.Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.

4. Preheat oven to 375 degrees F.

5. Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick.

6. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill.

7. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time.

8. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice as desired. Store in airtight container for up to 1 week.

Yield: approx. 3 dozen

from Food Network.com but also Alton Brown's Good Eats The Cookie Clause episode

This was a total experiment, but turned out excellent. A sugar cookie with a shortbread vibe so when the frosting is added and then the sprinkles it isn't an instant sugar coma.

Frosting has been a baking nemesis second only to pie crust. But feeling brave I made the recommended Alton Brown Royal Frosting, I had never before attempted a royal frosting. I survived. The peaks probably could have been more stiff, but I was about out of patience with my kitchen and needed to start dinner.

Royal Frosting

3 oz pasteurized egg whites
1 t. vanilla extract
4 c. confectioners' sugar

In large bowl of stand mixer combine the egg whites and vanilla and beat until frothy. Add confectioners' sugar gradually and mix on low speed until sugar is incorporated and mixture is shiny. Turn speed up to high and beat until mixture forms stiff, glossy peaks. This should take approximately 5 to 7 minutes. Add food coloring, if desired. For immediate use, transfer icing to pastry bag or heavy duty storage bag and pipe as desired. If using storage bag, clip corner. Store in airtight container in refrigerator for up to 3 days.