Ingredients

• 1/2 cup - Maida (all - purpose flour)
• 1/2 Cup - Wheat flour
• 1/3 cup - Icing Sugar
• 1/3 cup - Butter heaped (at room temperature)
• 1 to 2 tbsp - Milk
• 1/4 tsp - Vanilla essence
• 1/2 tsp - Baking powder
• 1/4 tsp - Salt
• For Royal Icing:
• 1/2 cup - Icing sugar
• 1 and 1/2 tsp - corn flour
• 1 tsp - Lemon Juice
• 2 to 3 tsp - Milk
• Food colour few drops in each colour

How to Make Sugar Cookies

• Sieve flour, salt, baking powder together and mix it well. Set aside.
• In a mixing bowl add butter, icing sugar, milk and vanilla essence and whisk it together to form a cream.
• Then add the flour mixture and mix well to form a smooth dough.
• Add 2-3 tsp of extra milk if needed to bind the dough.
• Roll out with a chapatti roller on a butter paper till just about 1/4 inch thickness.
• Then cut into different shapes with cookie cutters.
• Take it carefully with a ladle and place it on the tray with butter paper.
• Refrigerate for 15mins before baking.
• Meanwhile preheat oven to 180 degrees Centigrade for 10 mins.
• Bake the cookies for 15-20 mins or until the edges turn golden brown.
• Cool on wire rack.
• Once cooled store them in airtight container until you are ready to decorate them.
• For the icing take a large bowl and add icing sugar and corn flour.
• Then add milk and lemon juice, mix well to form smooth thick paste.
• The consistency should be thick but flowing.
• Divide the icing into equal portions in different bowls, and then add a few drops of food colour in each bowl to get the required colour. Rest for 5 mins for the air bubbles to come on top but not more than that as the icing will harden.
• Spoon into icing bags and pipe designs onto cookies and serve.
• Recipe courtesy: Sharmi's Passions