SWEETLY SPICED SUGAR COOKIES

SWEETLY SPICED SUGAR COOKIES

Serves 2

  • Kerala Garam Masala Spice Blend
  • 2 tablespoons Demerara sugar (for decorating)
  • 2 cups all-purpose flour (9 oz)
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup butter (1-4 oz. stick), softened
  • 1 cup granulated sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 recipe Royal Icing (for decorating)
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  • Make the Kerala Garam Masala Spice Blend. Combine ½ teaspoon of the spice blend and the Demerara sugar and set aside until ready to decorate.
  • Sift together the flour, baking powder, salt, and remaining spice blend; set aside.
  • Cream butter and sugar with a hand-blender until slightly fluffy. Add egg and vanilla extract and mix until combined.
  • Use a spoon to stir in the flour mixture and mix until well combined. Divide dough in half, forming each into a disk. Wrap the disks well and refrigerate at least 30 minutes.
  • Preheat oven to 325 degrees.
  • Shape and Bake: Roll each disk between sheets of wax paper or parchment into a 1/4-inch-thick Working with one disk at a time, cut lengthwise into 1 ½ -inch wide strips and then cut each strip into 3-inch pieces (or alternately, on the diagonal into 3-inch long diamond shapes). Transfer the cookies (an offset spatula works well) to an ungreased cookie sheet, spaced about 1/2-inch apart. (Repeat rolling and shaping with other dough disk and any scraps)
  • Bake until pale golden and dry looking, about 8 to 10 minutes. Do not overbake. Cool slightly before transferring to a wire rack to cool completely. Keep them on the rack for decorating.
  • Decorate: Make the Royal Icing. It should be loose enough to pipe or drizzle over the cookies. Immediately sprinkle with the spiced sugar. Let dry before serving or packing. The cookies will keep for 2 weeks in an airtight container. They also freeze well.