Piggy Cookies- The Recipe

Since I have had a lot of response to the cookie pictures I thought I had better post the recipe. Just a simple sugar cookie with royal icing. Always tasty and like any classic, always in style.

 Sugar Cookies

1 c. butter

1 c. sugar

1 egg

1 t. vanilla

3 c. flour

2 t. baking powder

3 T. milk

Extra sugar for sprinkling, if desired

Beat butter and sugar until fluffy. Beat in egg and vanilla. Combine dry ingredients and add to butter mixture. Beat in milk. Heat oven to 375-degrees. Roll dough on lightly floured surface to about 1/3- inch thickness. Cut out with lightly floured cutters and sprinkle with sugar or colored sugar if you like and if you are not going to frost them. Bake on an un-greased baking sheet for 10-12 minutes. Cool on baking sheet 3 minutes before placing on wire rack to cool completely. Frost when cooled. Makes about 4 dozen.

Decorating your cookies:

You can use buttercream frosting  but I prefer to use royal icing. Because royal icing contains egg whites it gets hard. Cookies have a smooth appearance and can be stacked. When making royal icing ALWAYS USE PASTEURIZED EGG WHITES OR POWDERED EGGS WHITES TO PREVENT SAMONELLA.

You can also use colored sugar and sprinkles and mini chocolate chips for eyes.

Royal Icing

1 lb. powdered sugar

½ t. cream of tartar

5¼ t. egg white powder, available in some grocery stores and in baking supply stores

6 T. water

½ t. vanilla, optional

Assorted food colorings, I used a little pink in the “piggies”.

In large mixing bowl combine dry ingredients and mix well. Add water and vanilla and beat until light and fluffy, about 10 minutes. Divide into small bowls and tint each batch as needed. Keep bowl covered with a damp towel while waiting to use as royal icing dries out quickly.