Sugar Cookies Bell-Cut-outs
Express your love this Christmas with these specially made biscuit from Martha Stewart.
Servings: 50
Ingredients
- 250 grams unsalted butter, softened
- 1 cup white granulated sugar
- 1/2 tsp salt
- 1 large egg
- 1 tsp vanilla extract
- 3 cups plain flour
- White, pink and red sanding sugar, to decorate
Instructions
- Using an electric mixer with a large bowl, beat butter, sugar and salt on medium-high speed until light and fluffy. Add egg, beating well. Add vanilla. Beat until combined. Reduce speed to low. Add flour, beating until just combined (do not over-mix). Divide dough in half. Shape each dough portion into a disc. Cover with plastic wrap. Refrigerate for at least 2 hours or until firm.
- Remove one disc of dough from fridge. Stand at room temperature for 5 to 10 minutes or until soft enough to roll. Roll between 2 sheets baking paper until 3mm thick. Freeze for 15 to 20 minutes or until firm.
- Preheat oven to 180°C/160°C fan-forced. Line 2 large baking trays with baking paper. Using bell-shaped cutters, cut shapes from dough, re-rolling and cutting any dough scraps. Transfer to prepared trays, leaving 4cm between each shape (refrigerate dough if it becomes too soft to cut). Repeat process with remaining dough disc.
- Bake for 10 to 14 minutes or until firm and just starting to turn golden around edges, swapping trays halfway during cooking. Stand for 2 minutes. Transfer to a wire rack to cool completely.
- To decorate, brush top of cookies lightly with water. Sprinkle with sanding sugar, as desired. Shake off any excess sugar. Serve.
Notes
The secret to crisp-looking outlines is to chill the dough before and after cutting out the shapes. We’ve used 3 different sized bell-shaped cutters: 4cm, 6cm and 8cm.