GOLDEN SUPERFINE SUGAR RECIPES

Steps:

• For the cookies: Whisk together the flour, baking powder and salt in a small bowl.
• Beat the superfine sugar and butter with an electric mixer on medium speed in a large bowl until light and fluffy, about 5 minutes; beat in the egg, then the vanilla. Add the flour mixture and mix on medium-low speed until completely incorporated. Divide the dough in half, pat into 2 discs about 1/4 inch thick, wrap in plastic wrap and refrigerate until firm, about 1 hour.
• Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
• Let the dough sit at room temperature for a few minutes to make rolling easier. Roll out 1 disc of dough at a time between 2 pieces of parchment paper until 1/8 inch thick. Cut out shapes with cookie cutters and arrange about 2 inches apart on the prepared baking sheets.
• Bake until the cookies are golden brown on the bottom, 10 to 12 minutes. Let the cookies cool on the baking sheets until firm enough to transfer to a wire rack; let cool completely.
• Gently gather any scraps of dough into a ball and press into a disc; wrap in plastic wrap and refrigerate the disc until firm enough to roll, about 1 hour. Cut out as many cookies as possible and bake.
• For the royal icing: Beat the confectioners' sugar, meringue powder and 1/3 cup water with an electric mixer on medium-high speed in a large bowl until stiff peaks form. Beat in the food coloring if using. (The icing can be stored in an airtight container at room temperature for up to 2 days.)
• Decorate the cookies with the icing; top with decorating sugar and sprinkles if using.

Steps:

• In a stand mixer fitted with the paddle attachment turned to low speed, mix the flour, sugar, and salt together until combined.
• Add the butter, 1 cube at a time, and mix until the dough looks crumbly and slightly wet about 2 minutes.
• Add the vanilla and cream cheese and beat for another 30-60 seconds until the dough just begins to form large clumps, scraping down the sides of the bowl as needed.
• Gather dough with hands and knead just until it sticks together. Divide dough in half and shape into discs. Wrap each half in plastic and chill in the refrigerator for at least 45 minutes (or up to 2 days).
• Line two large baking sheets with parchment paper. Set aside. When ready to roll, remove and unwrap one dough disc from the fridge.
• Place a large piece of parchment paper on a flat surface. Place dough in the center. Place another large parchment paper on top of the dough and using your rolling pin, roll into 1/4 inch thickness (1/8 inch for thinner cookies). Place the sheet in the freezer for 10 minutes and grab the other dough and repeat.
• Remove the first dough sheet from the freezer and remove the top parchment paper. Cut into shapes with cutters of your choice. Place cut cookies on lined baking sheets, about 1 inch apart and place in freezer again for 10 minutes (to prevent spreading). Repeat with the other dough sheet and any scraps.
• Preheat oven to 375° F.
• Bake cookies, one sheet at a time, on the middle rack for 8-10 minutes, rotating the pan halfway, or until edges are light golden brown (do not overbake).
• Allow cookies to cool on baking sheet for 3 minutes, then transfer to wire rack to cool completely.
• Frost or decorate cookies as desired.
• For royal icing: Beat all ingredients together until icing forms peaks, about 7 minutes.
• Tint with gel food coloring as desired and frost cookies.