Today Alex and I are celebrating the anniversary of our engagement! No celebration is compete without something sweet to eat, so I made these engagement ring cookies for us to munch on this afternoon.
1 stick butter
3/4 cup sugar
2 3/8 cups flour
3/4 tsp. baking powder
1/4 tsp. salt
1 egg plus 1 egg white
1 Tbsp vanilla extract
Beat butter in the bowl of a mixer. Add the sugar and beat until light and fluffy. Then beat in the eggs and fold in the vanilla. Stir in flour, baking powder, and salt. Wrap the dough in plastic wrap and chill in the refrigerator overnight. Remove the dough from the refrigerator and let sit for 15 minutes before you’re ready to roll out the cookies. Flour a flat surface and roll out the dough until it is 1/2 to 1/4 inch thick. Dip cookie cutter in flour and cut cookies. Place cookies on a cookie sheet and bake for 8 minutes at 350 degrees. Let cookies cool for 5 minutes on cookie tray before moving to a wired rack.
Recipe makes approximately 24 cookies.
Engagement ring cookie cutter was purchased at Williams-Sonoma.
Sugar Cookie Icing
2 cups powdered sugar
3 Tbsp milk
Mix powdered sugar and milk together in a small bowl with a fork.
Arrange the cookies on a cooling rack and be sure they’re completely cool before icing them. Add icing to a plastic bag and snip off a small piece of one corner of the bag. Pour clear, gold, and silver decorating sugar onto separate plates. Pipe icing onto the diamond of the cookie and spread the icing into a thin layer using an icing spatula. Then dip the cookie unto the plate of clear sugar until the icing is covered. Repeat with the other cookies, then give the icing about 15 minutes to dry and harden. Next pipe icing around the edges of a cookie to form the ring band and setting. Dip the cookie into the plate of gold or silver sugar until the icing is covered. Repeat with the other cookies.