Mummy Sugar Cookies with Buttercream Frosting
Mummy Sugar Cookies
- 2 cup sugar
- 2 tsp salt
- 2 tsp soda
- 6.5 cup flour
- 1 cup sour cream
- 2 tsp vanilla
- 2 eggs
- 2 sticks butter, softened
- Preheat your oven to 350.
- Cream the butter and sugar until combined and smooth.
- Add the eggs. Add the vanilla, and sour cream and mix until combined.
- Add the soda & salt and mix until combined. Add 4 cups of flour and combined and then add the rest. Turn your dough out onto a floured work surface or a Roul'pat. I can't say enough about my demarle roul'pat, no need for extra flour because nothing sticks to it and it makes my life so much easier! I'm pretty sure the magic trick to making these super super delicious is rolling them out thick, like 1/2" thick.
- Bake them for 8-9 minutes and let them cool completely.
Classic Vanilla Buttercream Frosting
- 0.5 cup milk
- 8 cup (2 lbs) powdered sugar
- 2 sticks of unsalted butter, softened
- 2 tsp vanilla
- Cream your butter until it is super smooth. Add most of the powdered sugar, the milk and the vanilla and mix on low speed. Keep adding the rest of the sugar until its smooth. Sometimes depending on elevation and humidity you may need to add a little more liquid or sugar, just look at the consistency and make the call. This recipe is pretty foolproof, I use it for everything!
- For decorating the mummies, I first iced the cookies with a nice thin layer of icing. Then I added the eyes and using a flat tip (#47 by wilton, if you are interested) in a pastry bag, I made the mummy strips by just pulling my had across as I squeezed out the icing. It's really pretty easy and looks super cute!
Notes: When I was taking a cake decorating class the instructor told us that the most common error is over-mixing icing, and if you never go over the first speed on your mixer once you put the powdered sugar in you wont over-mix it.
For the full post, visit Handmade in the Heartland.