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baking spirits bright

SUGAR COOKIES Makes about 4 dozen large cookies

STIR MIX-A-LOT

WHAT YOU WILL NEED: 6 cups all-purpose flour 1½ teaspoons baking powder

handheld mixer on medium to high speed.

ARROW-CIRCLE-RIGHT Stirring is a simple mixing technique used to mix dry ingredients, liquid ingredients, or a combination of both. You generally want to stir the ingredients just until they are combined. Recipes that contain flour often say, “be careful not to overmix.” When flour is exposed to liquids and stirred around, its proteins start to form gluten structures. That gluten holds whatever you’re baking together — but too much gluten, which can be the result of overmixing, can also make baked goods tough or gummy. ingredients without deflating the lighter, aerated element. A lighter, airy component, such as whipped egg whites, is folded into a heavier ingredient or mixture, like heavy cream or cake batter, to preserve the air bubbles — adding a light fluffiness to the batter. Folding is best executed using a rubber spatula to gently and repeatedly lift and turn the ingredients until they are combined. ARROW-CIRCLE-RIGHT Beating means combining two ingredients — at least one wet — into a smooth mixture and bringing in air. For example, eggs are beaten to blend the egg white and yolk and incorporate air. Beating can be done by hand with a spoon, whisk, or fork, or with a stand mixer (using either the paddle or whisk attachment), or an electric ARROW-CIRCLE-RIGHT Folding is a way to gently combine light and heavy

1 teaspoon kosher salt 3 cups granulated sugar 1½ cups (3 sticks) unsalted butter, softened

ARROW-CIRCLE-RIGHT Whipping is similar to beating, but the two are not the same thing. To whip is to beat an ingredient or mixture vigorously to incorporate a large amount of air into an ingredient or mixture, making it frothy. Egg whites are whipped to soft, medium, or firm peaks. ARROW-CIRCLE-RIGHT Whipping Egg Whites When recipes tell you to whip egg whites to a particular peak stage, follow the directions, or your results will be unpredictable. Room temperature egg whites create the best foam volume and stability. You can use a whisk or electric beater to whip egg whites to one of four stages: » No peak: Egg whites are barely beaten and still so liquidy they won’t hold a peak.

1 tablespoon vanilla extract 1 teaspoon almond extract 3 eggs Royal icing (recipe below) Sprinkles and sanding sugars, for decorating

HOW TO PREP: Whisk together flour, baking powder and salt in a bowl; set aside. In a mixer fitted with a paddle, beat together sugar, butter, vanilla extract and almond extract until smooth and creamy, about 2 minutes. Add eggs one at a time, beating after adding each egg to incorporate. Add dry ingredients; mix on low speed until dough is smooth and well-blended. Turn dough out onto to a floured surface; divide into 4 pieces. Shape each piece into a flat disk, and wrap each disk in Working with 1 disk at a time, roll to ¹ / ₈ -inch thickness on a floured surface (lightly coat rolling pin with flour to prevent sticking). Using various large cookie cutters, cut out shapes and place on parchment paper-lined baking sheets, spacing cookies 2 inches apart. Reroll and cut scraps. Place baking sheets in preheated oven and bake until cookies are lightly browned around the edges, 12 to 15 minutes. Remove from oven and cool cookies completely on wire racks, about 20 minutes. Decorate with royal icing, sprinkles and sugars. plastic wrap; chill 1 hour. Preheat oven to 325°F.

Soft peak: Egg whites are not glossy, can barely hold their shape, and the peaks slump over to one side. Medium peak: Egg whites are becoming glossy, and hold their shape well but will not remain standing if turned sideways or upside-down. Stiff or firm peaks: Egg whites are glossy, and stand straight up when you turn your whisk or egg beater upside-down.

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ROYAL ICING Makes about 4 cups of icing

WHAT YOU WILL NEED: 4 large egg whites, divided 8 cups confectioners’ sugar 1 tablespoon vanilla extract ½ teaspoon almond extract 5-6 tablespoons warm water Food coloring, optional

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