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American Sugar Cookies
240g all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking powder
115g granulated sugar
100g butter
2 free-range organic eggs (L)
1 teaspoon vanilla extract
Fondant Icing, orange
1 recipe vanilla buttercream
For Thanksgiving, we are baking sugar cookies using the recipe by John Kanell of the Preppy Kitchen. For a typical American celebration, we also want a typical American recipe for our cookies. The recipes on the website of the Preppy Kitchen are listed not only in cups but also in grams.
We Europeans find that so convenient; we don't have to figure everything out and convert it. ;)) Moreover, we made a recipe from this website before and really enjoyed it. So take a look if you have the time.
Here is how to make Mini Pumpkin Pie Cookies
Make the dough from the recipe
Place the dough 1-2 hours in the fridge.
Roll the dough to 1 cm thickness.
Cut circles of 10 cm.
Cut in half and then in eight slices.
Place the slices on baking paper on the tray.
Place the tray in the fridge for 30 minutes.
Remove the cookies from the fridge.
Preheat the oven to 180°C
Bake the cookies for 10-12 minutes.
Let the cookies cool on the baking tray.
Then move them to a wire rack.
Knead the fondant until it is soft.
Roll the fondant thinly.
Cut out a slightly larger circle.
Cut the slices to size of the cookies.
Brush a drop of water onto the back of the fondant and press it gently on the cookies
Pipe buttercream onto the cookies.
Pipe it in a line of the letter M shape.
Pipe a tiny rosette in the middle.
Look how cute they are!
Place the cookies in the fridge until serving.
Take the cookies out 10 minutes earlier, then they taste best!
Because our little monsters love fondant icing best on their cookies, we put that on the first half of the cookies. Now we are taking a tea break, and then we will decorate the other half of the cookies with royal icing. :))
For tomorrow, we wish everyone celebrating a Happy Thanksgiving in advance!