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Martha Stewart Sugar Cookies



Ingredients:
16 Tablespoon(s) butter; room temp
16 105/152 Ounce(s) sugar
4 Cup(s) flour; sifted
869/10000 Ounce(s) salt
4/23 Ounce(s) baking powder
2 eggs; beaten
1/4 Cup(s) brandy
1 Teaspoon(s) vanilla
1 recipe royal icing
16 105/152 Ounce(s) powdered sugar
2 egg whites
1 food coloring
Directions: Cream butter and sugar. Add wet ingredients. Sift dry ingredients together and add to batter. Preheat oven to 350F . Line baking sheets with parchment. On a well-floured board, roll out the dough until 1/8 inch thick. Cut into shapes and set 1 to 2 inches apart on baking sheets. Leftover dough can be rolled and cut once more. Bake for about 10 minutes; do not allow to brown. Cool on racks Mixx the confectioner's sugar and egg whites; divide among small bowls and tint each a different color. Spread or pipe onto the cooled cookies and allow to set. Note: ISBN # 0517574160 Clarkson N. Potter, Inc. (Publisher) Contributor: Martha Stewart Christmas copyright 1998
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