Hat and Mitten Sugar Cookies

I find it funny that whenever some people hear you're from California they automatically think it's sunshine and warm weather year-round.  Maybe that's true in the south, but up here in the north it can get downright freezing.  

My place in San Francisco was built many, many years ago so the heating system can be "quirky" to say the least.   When the mercury starts dropping I immediately bust out my cashmere-wrapped hot water bottles, thermals and cold weather accessories to stay warm. These hat and mitten sugar cookies are a tongue-in-cheek homage to this frosty ritual.  

Basic Vanilla Sugar Cookie
1 cup butter, at room temperature

1 cup granulated sugar

1 egg

1 tsp vanilla extract

3 cups all-purpose flour

1 tsp baking powder

1 tsp salt

Preheat oven to 350 degrees.

In a standing mixer with the paddle attachment, beat butter and sugar until light and fluffy.  Add egg and vanilla extract and combine until egg is completely incorporated.  Add flour, baking powder and salt and mix until no trace of dry ingredients remain. 

Roll out dough on a lightly floured surface to about 1/4" thickness and cut out shapes using cookie cutters.

Bake for about 18 minutes or until golden brown.

Royal Icing

4 cups powdered sugar

1/4 cup meringue powder

water

gel food coloring

Mix powdered sugar and meringue powder in mixer until well combined.  Slowly add water and mix until you get the consistency you want*.  Add food coloring to achieve your desired color.

For outlining: consistency should be like glue paste

For flooding: add enough water so that the consistency is pretty runny

* Note: Royal Icing is extremely forgiving.  If you find you've added too much water and the icing is too runny, just add more powdered sugar.  Vice versa if your icing is too thick.