Bird Bakery’s Sugarbird Cookies
Elizabeth Chambers received this sugar cookie recipe from her grandmother, who adapted it from a vintage Junior League of San Antonio cookbook. The icing included with this recipe is close, but not exact, to the one Chambers uses at Bird Bakery.
Cookies
3 cups all-purpose flour, plus more for surface and rolling pin if necessary
1 teaspoon baking powder
teaspoon salt
2 sticks very high quality unsalted
butter, softened
1 cups granulated sugar
2 large eggs
3 teaspoons high-quality pure
almond extract
Royal icing
cup egg whites tablespoon pure vanilla extract 4 cups confectioners’ sugar Gel-paste food coloring
For the cookies: Heat oven to 265 degrees. Sift flour, baking powder and salt into a large bowl. Set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy, about 3 minutes.
Add eggs and almond extract to the creamed butter mixture. Reduce speed to low. Gradually add flour mixture, incorporating well. Transfer the dough and divide in half. Flatten each half into a disk and wrap in plastic. Refrigerate until firm or overnight for best results.
Roll dough over floured surface into desired thickness and cut into the shapes of your choice. Bake on a greased cookie sheet for 10 minutes, or until golden brown.
For the icing: In the bowl of an electric mixer, whisk eggs whites on high until frothy. Slowly incorporate vanilla extract and confectioners’ sugar until mixture is smooth and fluffy. Add food coloring 1 drop at a time, until desired color is achieved. If making more than 1 color, divide icing and color accordingly. Spread evenly over cookie surface using brushes or a piping bag. Makes about 3 dozen cookies
Per cookie: 132 calories, 6 g fat (3 g saturated fat), 23 mg cholesterol, 37 mg sodium, 18 g carbohydrates, 0 g dietary fiber, 12 g sugar, 2 g protein