Monogram Cookies

Monogram Cookies

  Ready in : 45 mins

Monogram Cookies is a lacto ovo vegetarian recipe with 48 servings. One portion of this dish contains around 1g of protein, 5g of fat, and a total of 88 calories. For 18 cents per serving, this recipe covers 1% of your daily requirements of vitamins and minerals. It works well as a dessert. A mixture of vanillan extract, egg, flour, and a handful of other ingredients are all it takes to make this recipe so yummy. Not a lot of people made this recipe, and 1 would say it hit the spot. From preparation to the plate, this recipe takes about 45 minutes. It is brought to you by Foodista. Taking all factors into account, this recipe earns a spoonacular score of 8%, which is improvable.

Ingredients

baking powder

baking powder

0.5 teaspoon

egg

egg

1 large

flour

flour

2 cups

granulated sugar

granulated sugar

1 cup

meringue powder

meringue powder

3 tablespoons

salt

salt

1.25 teaspoons

sanding sugar

sanding sugar

0.5 cup

butter

butter

1.25 cups

vanilla extract

vanilla extract

1 teaspoon

Cooking in Steps

  1. 1
    In a large bowl, sift together flour, salt, and baking powder. Set aside.In the bowl of an electric mixer fitted with the paddle attachment, cream butter and granulated sugar until light and fluffy.

    granulated sugar

    granulated sugar

    baking powder

    baking powder

    butter

    butter

    cream

    cream

    all purpose flour

    all purpose flour

    salt

    salt

    hand mixer
    hand mixer
    bowl
    bowl
  2. 2
    Add the egg; beat until combined. Gradually add sifted ingredients, and mix on low speed until combined.

    egg

    egg

  3. 3
    Add vanilla. Shape dough into a disk, wrap in plastic, and chill until firm, about 30 minutes.

    vanilla

    vanilla

    dough

    dough

    wrap

    wrap

  4. 4
    Heat oven to 325 degrees. On a lightly floured surface, roll dough to a 1/4-inch thickness. Using a 1 1/2-inch round cookie cutter, cut out approximately 52 circles. Using a clean rubber stamp, imprint an initial into the center of each cookie.

    cookies

    cookies

    dough

    dough

    roll

    roll

    cookie cutter
    cookie cutter
    oven
    oven
  5. 5
    Transfer to ungreased baking sheets, and refrigerate until firm, about 15 minutes.

    baking sheet
    baking sheet
  6. 6
    Bake until edges start to brown, about 8 to 10 minutes.

    oven
    oven
  7. 7
    Transfer cookies to a rack to cool.In a small bowl, combine 3 tablespoons meringue powder with 2 tablespoons water until smooth. Decorate one cookie at a time: Using a small paintbrush, lightly brush each imprinted initial with meringue.

    cookies

    cookies

    water

    water

    bowl
    bowl
  8. 8
    Sprinkle sanding sugar in the initial, and tap out excess over a small bowl. Using a toothpick or a small dry paintbrush, gently remove the excess sugar in and around the letter.

    sanding sugar

    sanding sugar

    sugar

    sugar

    toothpicks
    toothpicks
    bowl
    bowl
  9. 9
    Brush the edge of each cookie with meringue.

    cookies

    cookies

  10. 10
    Roll the edge of each cookie in sanding sugar to coat.

    sanding sugar

    sanding sugar

    cookies

    cookies

    roll

    roll

  11. 11
    Transfer cookies to a cooling rack set over a sheet pan to dry completely, 1 to 2 hours. Cookies can be stored at room temperature in an airtight container up to 4 days.This recipe yields about 4 dozen cookies.

    cookies

    cookies

    wire rack
    wire rack
    frying pan
    frying pan