Wedding Cake Cookies

Power is finally back on at the Pink Apron House.   We lost power  because of Huricanne Irene about two minutes after I posted the chocolate rum cake post on Sunday and did not geti t back until Wednesday.  No damage, just lots of outages cross Massachusetts.   Losing power is nothing compared to what happened to some Vermont towns that got totally destroyed.  Puts things into perspective.
Now that power is restored and the internet is working I am back to posting.   I made these wedding cake cookies for a bridal shower back in July. (I told you I was backed up!) I love how these came out.  I've made similar cookies before but these are definitely the best they have come out.

All the detail work for these cookies takes while, but it is so worth it. I like the contrast between the crisscrossed lines and swiss dots. The details make it pop depite the fact it is a mostly white cookie.

Sugar Cookies

6 cups all-purpose flour

3 teaspoons baking powder
1 teaspoon salt
2 cups unsalted butter
2 cups granulated sugar
2 large eggs
2 teaspoon vanilla extract

Cream sugar and butter until fluffy, about 5 minutes. Add eggs and vanilla. Mix dry ingredients in separate bowl and add to butter mixture. Mix well. Put a handful of the freshly made dough between two sheets of parchment paper and roll to desired thickness. Repeat with the rest of the dough. Put the rolled dough, including the parchment paper, on a cookie sheet and refrigerate for 10 minutes or longer. Your dough will be chilled and ready to cut and bake with now wait and no added flour! Repeat with scraps after cutting cookies. Bake at 350 degrees for 8 -10 minutes. Let cool.

Source: Fancys Flours

Royal Icing

3 tablespoons Meringue Powder

4 cups confectioners' sugar sifted
6 tablespoons warm water
Beat all ingredients until icing forms a peak (7-10 minutes at low speed with a heavy-duty mixer, 10-12 minutes at high speed with a hand-held mixer).

Source: Wilton