Monogrammed Cookies Recipes

STAMPED COOKIES

Steps:

• Whisk together flour, baking powder, and salt in a medium bowl. Set aside.
• Using stand mixer, cream together butter and brown sugar until fluffy. Mix in egg and vanilla extract.
• Add flour in two batches, mixing just until combined.
• Divide dough into two, then shape each half into a ball. Flatten each ball into a disk about 1-inch thick, then cover with plastic wrap. Chill for at least 2 hours (or overnight). Place cookie stamps in refrigerator, too.
• Once dough has chilled, preheat oven to 375 degrees. Line two baking sheets with parchment paper. Add granulated sugar to a small bowl.
• Roll a piece of dough into a golf ball-sized ball, then roll in granulated sugar. Place on baking sheet.
• Dip cookie stamp into sugar, then press ball until dough reaches edges of stamp. Repeat with remaining dough.
• Once you have filled a baking sheet, freeze cookies for 10 minutes.
• Bake chilled cookies until golden brown on bottom, about 9 to 10 minutes.
• Let cookies cool on baking sheet for 5 minutes, then transfer to a baking rack to cool completely before decorating. Enjoy!
• Whisk together powdered sugar, milk, and vanilla until smooth. Add just enough milk to make a thin glaze (should be fairly runny).
• Dip cooled cookies in glaze, then brush off excess. Or brush glaze on cookies using a decorating brush. Place cookies on a parchment lined tray until glaze is set.

ROYAL ICING FOR MONOGRAMMED SUGAR COOKIES

Steps:

• Beat sugar, water, and meringue powder with a mixer on low speed until smooth, about 7 minutes. Continue beating until opaque. Use immediately on.