Springtime is the perfect season to make these sweet little sugar cookies. Wonderful for picnics in the park, birthdays or anytime you want to bring a little floral touch to your tea table.
Sugar Cookie Dough
1/2 cup or 113g unsalted butter - at room temperature
1/2 cup or 100g white sugar
2 cups or 240g flour
1/2 tsp baking powder
Pinch of salt
Vanilla extract - you can also used other flavours here such as lemon zest, orange zest, cinnamon, coffee etc.
Milk or water
Yellow food colouring - I used a tiny sprinkle of turmeric
Oven: 190c or 374f
Notes: The basic cookie dough is not overly sweet as they are designed to be iced. The dough can also be used to make jam thumbprint cookies as well.
Cream the butter and sugar together and then add in the egg and vanilla - I used three drops of vanilla. Once mixed, add the flour, baking power and salt. Bring together to form a stiff dough. Place dough into the fridge to firm for a couple of hours. You can also freeze the dough to use later. When you're ready to bake roll out the dough onto a floured surface. I made my cookies about 0.5 cm thick and used flower shaped cookie cutters. Bake the cookies in a pre-heated oven for about 7-12 minutes, until lightly golden around the edges.
To make the icing, combine your icing sugar with a tiny drop of liquid, add more a little bit at a time until you get a consistency you like. The icing sugar only needs a small amount of liquid and it's easy to make it too runny, so best to only add a tiny bit of liquid at a time. You need the icing to be quite stiff so it does not run off the edges of the cookies. You can use water or milk as your liquid. I used milk as it makes the white icing a bit more opaque. For the yellow flower centers I added a tiny sprinkle of turmeric, turmeric is a strong dye and only a tiny bit is needed here.
Once the cookies are cooled its time to add the icing. Make sure to let the white layer dry for a while before adding in the yellow centers. I used the back and the handle of a tea spoon to push the icing out into the petals. You can also use a piping bag if you prefer. Leave the cookies to dry for several hours before storing them in an airtight container. I've found these last well for a week or so - that is, if they are not all eaten up within the first couple of days.
The daisy sugar cookies were included in Issue 3 of Meadow Afternoon. Watch the full Issue here: