(original post 8/11/15)
Make these Minion Cookies for any special occasion. They Will Love these.
I used the Wilton.com Roll-out Cookie Recipe and their Royal Icing Recipe.
Willton Cookie Recipe: http://www.wilton.com/recipe/Roll-Out-Cookie-Recipe
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1 egg
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon no-color almond extract
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
Makes about 3 dozen 3-in. cookies.
Preheat oven to 350ºF.
In large bowl, beat butter and sugar with electric mixer until light and fluffy. Beat in egg and extracts. Mix flour, baking powder and salt; add to butter mixture 1 cup at a time, mixing after each addition. Do not chill dough. Divide dough into 2 balls.
On floured surface, roll each ball into a circle approximately 12 in. diameter x 1/8 in. thick. Dip cookie cutter in flour before each use. Bake cookies on ungreased cookie sheet 8-11 minutes or until cookies are lightly browned.
Wilton Royal Icing Recipe: http://www.wilton.com/recipe/Royal-Icing
- 3 tablespoons Meringue Powder
- 4 cups (about 1 lb.) confectioners’ sugar
- 5 tablespoons warm water
- Yellow, Blue, White, Black food coloring
About 3 cups of icing.
Beat all ingredients until icing forms peaks (7-10 minutes at low speed with a heavy-duty mixer, 10-12 minutes at high speed with a hand-held mixer).
NOTE: Keep all utensils completely grease-free for proper icing consistency.
* For stiffer icing, use 1 tablespoon less water.
**When using large countertop mixer or for stiffer icing, use 1 tablespoon less water.
Thinned Royal Icing: To thin for pouring, add 1 teaspoon water per cup of royal icing. Use grease-free spoon or spatula to stir slowly. Add 1/2 teaspoon water at a time until you reach proper consistency.