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RECIPE of the Month
Previous recipes-of-the-month
Jessica's Shaped Sugar Cookies for Holiday Decorating
Recipe by Jessica Bard     Makes about 3 dozen 2 1/2-inch cookies
1 1/2 cups confectioner’s sugar
1 cup butter (2 sticks), softened
1 egg
1 teaspoon vanilla extract
1 teaspoon almond extract
1 teaspoon baking powder
1 teaspoon salt

Cream butter and sugar until well blended slightly fluffy. Add egg, vanilla, and almond
extracts and mix until combined. Sift the flour, baking powder, and salt into the butter
mixture. Mix until well combined.

Divide dough in half, forming each into a disk. Wrap the disks well and refrigerate at
least 30 minutes.

Preheat oven to 350ºF.

Roll one disk of dough out to 1/4-inch thick on floured board. (use thickness gauge…)
Cut shapes with your favorite shaped cookie cutters (dipping cutters into flour if
necessary to prevent sticking.) If dough gets too soft, put board and all into the
refrigerator until cold before proceeding (Cookies should be chilled before baking to
prevent spreading).  Use a spatula to carefully transfer cookies to a lined cookie sheet
(parchment or silicone baking mat both work well)

Bake until firm and set, about 10-12 minutes depending on size (try and keep the same
size cookies together on each baking sheet.) The cookies should remain pale with only
a little golden coloring around the edges.  Repeat with remaining dough. Let cookies
cool in the pan for a few minutes then transfer to a wire rack to finish cooling.  They can
be decorated as soon as they are cool.
Royal Icing for Decorating (made w/ egg white powder)
Makes 2 1/2 cups

5 tablespoons dried egg white powder (one brand I like is called
“Just Whites”)
1 pound confectioner’s sugar
1/3 cup water
1 teaspoon extract -vanilla, anise, almond, or your favorite flavor

In a large bowl, mix together the dried egg white powder and the
sugar. Slowly add flavoring and then water and whip gently until a
semi-stiff piping consistency is reached. Add food coloring as
desired. (The paste kind work best.)

****   For flowing consistency- gradually add water until desired
consistency is reached. (You can fill in piped lines with a looser
icing and spread with a small paintbrush or push around with a