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.

Diets

LACTO OVO VEGETARIAN

Ingredients

baking powder

0.5 teaspoon

egg

1 large

flour

2 cups

granulated sugar

1 cup

meringue powder

3 tablespoons

salt

1.25 teaspoons

sanding sugar

0.5 cup

butter

1.25 cups

vanilla extract

1 teaspoon

Cooking in Steps

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

baking powder

butter

cream

all purpose flour

salt

hand mixer

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

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

vanilla

dough

wrap
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

dough

roll

cookie cutter

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

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

oven
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

water

bowl
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

sugar

toothpicks

bowl
9
Brush the edge of each cookie with meringue.

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

sanding sugar

cookies

roll
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

wire rack

frying pan

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Monogram Cookies

Diets

LACTO OVO VEGETARIAN

Ingredients

baking powder

0.5 teaspoon

egg

1 large

flour

2 cups

granulated sugar

1 cup

meringue powder

3 tablespoons

salt

1.25 teaspoons

sanding sugar

0.5 cup

butter

1.25 cups

vanilla extract

1 teaspoon

Cooking in Steps

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

baking powder

butter

cream

all purpose flour

salt

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

egg

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

vanilla

dough

wrap

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

dough

roll

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

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

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

water

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

sugar

9 Brush the edge of each cookie with meringue.

cookies

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

sanding sugar

cookies

roll

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

Nutrition ?

Similar Recipes

Peppermint Hot Chocolate Cupcakes

Dulce De Leche Brownies

Vanilla Coconut Snowball Cupcakes

Tuscan White Bean Soup with Olive Oil and Rosemary

Pumpkin soup with wine

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.

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

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

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.

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

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

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.

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.

9
Brush the edge of each cookie with meringue.

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

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.