Recipes

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• 1 cup (2 Sticks) unsalted butter, softened
• 1 1/2 cups granulated sugar
• 1 egg 
• 2 teaspoons Vanilla Extract
• 2 3/4 cups all-purpose flour

1. Preheat oven to 400* F  
2. In a large bowl, beat butter and sugar with electric mixer until light and fluffy.  
3. Add egg and extract, mix well.
4. Add flour to butter mixture 1 cup at a time, mixing after each addition, stirring in last bit of flour so as to not over mix .
5. Roll out dough between 2 pieces of parchment paper, using sticks on both sides of dough to roll out evenly.
6. Chill dough for 30 minutes.
7. Cut out cookies while dough is cold.
8. Bake cookies on parchment paper or Silpat, 6-7 minutes or until desired doneness.
9. Recipe may be doubled.
10. Re roll scraps and repeat step 5-7.

• 3 Tablespoons Meringue Powder
• 1 lb Sifted confectioners' sugar
• 5 Tablespoons water

1. Combine Meringue Powder and confectioners' sugar in the bowl of a stand mixer, using a wire whisk to combine by hand.
2. Add 5 Tablespoons of water and continue to combine by hand with a whisk until the mixture resembles white school paste.  This will prevent the sugar from flying.
3. Beat at low speed for 5 to 7 minutes or until icing forms peaks.
4. Makes about 3 cups.  
5. Recipe can be doubled.

• 1 cup unsalted butter, softened
• 1 cup brown sugar
• 1/2 cup granulated sugar
• 2 extra large eggs
• 2 teaspoons vanilla
• 4 1/2 cups flour

1. In stand mixer, cream the butter, brown sugar and white sugar together.
2. There should not be any brown sugar lumps.
3. Add the eggs and vanilla and mix thoroughly.
4. Add the flour 1 cup at a time, mixing slightly.
5. Stir in last bit of flour by hand.
6. Roll out dough between 2 pieces of parchment paper using spacer sticks. Chill the dough until firm.  Then cut out shapes.
7. Bake a 350* for about 7 minutes.

Recipe coming soon

Recipe coming soon

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