These Monogram Cookies are a delightful treat that combines a buttery cookie base with a personalized touch. With a simple recipe and a few creative steps, you can create these charming cookies that are perfect for any occasion. The combination of the delicate cookie and the sweet sanding sugar topping makes these cookies both visually appealing and delicious.
Ingredients:
- 2 cups sifted all-purpose flour, plus more for rolling
- 0.5 teaspoon baking powder
- 1.25 teaspoons salt
- 1 cup granulated sugar
- 1.25 cups unsalted butter (2 ½ sticks)
- 1 large egg
- 1 teaspoon pure vanilla extract
- 0.5 cup sanding sugar
- 3 tablespoons meringue powder
- 2 tablespoons water
Instructions:
- In a large bowl, sift together the flour, salt, and baking powder. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and granulated sugar until light and fluffy.
- Add the egg and beat until combined. Gradually add the sifted ingredients and mix on low speed until combined.
- Add the vanilla extract. Shape the dough into a disk, wrap it in plastic, and chill until firm, about 30 minutes.
- Preheat the oven to 325 degrees Fahrenheit (165 degrees Celsius). On a lightly floured surface, roll the dough to a 1/4-inch thickness.
- Using a 1 1/2-inch round cookie cutter, cut out approximately 52 circles. Using a clean rubber stamp, imprint an initial into the center of each cookie.
- Transfer the cookies to ungreased baking sheets and refrigerate until firm, about 15 minutes.
- Bake until the edges start to brown, about 8 to 10 minutes. Transfer the cookies to a rack to cool.
- In a small bowl, combine the meringue powder with water until smooth. Decorate one cookie at a time: lightly brush each imprinted initial with the meringue using a small paintbrush.
- Sprinkle sanding sugar over the initial and tap out the excess over a small bowl. Gently remove the excess sugar in and around the letter using a toothpick or a small dry paintbrush.
- Brush the edge of each cookie with meringue and roll the edge in sanding sugar to coat.
- Transfer the cookies to a cooling rack set over a sheet pan to dry completely, which takes about 1 to 2 hours.
- These Monogram Cookies can be stored at room temperature in an airtight container for up to 4 days.
Recipe Details:
- Yield: This recipe yields about 4 dozen cookies.
- Total Time: 45 minutes
- Vegetarian: Yes
- Price Per Serving: $0.1841
Nutritional Information:
- Calories: 87.56 kcal
- Fat: 4.96 g
- Saturated Fat: 3.08 g
- Carbohydrates: 10.44 g
- Net Carbohydrates: 10.3 g
- Sugar: 6.27 g
- Cholesterol: 16.58 mg
- Sodium: 146.78 mg
- Protein: 0.72 g
- Vitamin B2: 0.03 mg
- Selenium: 2.18 µg
- Vitamin B3: 0.31 mg
- Manganese: 0.04 mg
- Phosphorus: 26.46 mg
- Vitamin B1: 0.04 mg
- Iron: 0.35 mg
- Folate: 10.2 µg
- Vitamin A: 153.35 IU
- Calcium: 49.41 mg
- Vitamin E: 0.15 mg
Enjoy these delightful Monogram Cookies that are not only visually appealing but also a delicious treat for any occasion.
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