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Umbrella Sugar Cookies

20

These crisp, lemony sugar cookies will lend a touch of whimsy to a spring shower, but you can enjoy them anytime -- regardless of the weather.

  • Yield: Makes about 30 cookies

Source: Martha Stewart Living, April 2007

Ingredients

For the Cookies

  • 1 1/2 cups all-purpose flour, plus more for dusting
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 6 tablespoons ( 3/4 stick) unsalted butter
  • 1/2 cup granulated sugar, plus 2 additional tablespoons
  • 2 tablespoons confectioners' sugar
  • 1 vanilla bean, split, seeds scraped and reserved
  • Finely grated zest of 1/2 lemon
  • 1 large egg
  • Fine sanding sugar, for sprinkling

For the Royal Icing

  • 2 1/4 cups confectioners' sugar
  • 7 1/2 teaspoons meringue powder

Directions

  1. Preheat oven to 375. Make the cookies: Whisk together flour, baking powder, and salt in a medium bowl; set aside.

  2. Put butter, granulated and confectioners' sugars, vanilla seeds, and zest into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy. Mix in egg. Reduce speed to low. Add flour mixture in 3 batches; mix until combined.

  3. Roll out dough between 2 pieces of floured parchment paper to 1/8 inch thick. Refrigerate until firm, about 45 minutes.

  4. Remove parchment. Using a 3-inch umbrella cutter, cut out shapes. Reroll scraps, and cut out. Space cookies 2 inches apart on parchment-lined baking sheets. Bake until pale golden, 5 to 6 minutes. Transfer cookies to wire racks to cool.

  5. Make the royal icing: Put confectioners' sugar, meringue powder, and 1/4 cup water into the bowl of an electric mixer fitted with the whisk attachment; beat on low speed 10 minutes. Transfer to a pastry bag fitted with a small plain round tip.

  6. Decorate each cookie with icing, and then immediately sprinkle with sanding sugar.

Cook's Notes

Leftover icing can be stored in an airtight container up to 2 days.

Reviews Add a comment

  • mykele
    1 APR, 2011
    Again the preheat oven when you weon't be usiong the oven for about an hour plus. Why can't they get this one direction correct? Mykele
    Reply
  • chrmd72
    1 APR, 2011
    @michelpentecost I've never worked with Royal Icing but Gingerbread Houses last a long time. The cookie itself will stale before Icing spoils. Freezing is O.K, but line wax or parchment paper between layers of cookies to protect icing.
    Reply
  • kathyjfla
    10 APR, 2008
    I found this source on the internet for a cookie cutter. Hope this helps! :0) http://www.cookiesinseattle.com/product.php?id=3463
    Reply
  • MS12137367
    10 APR, 2008
    Any idea how long will these cookies last once iced? And can they be frozen after being iced?
    Reply
  • mrshog
    10 APR, 2008
    i FOUND THIS COOKIE CUTER IN A CONTAINER OF WI LSONS EASTER ONES IT HAD 20 IN THE PACKAGE..
    Reply
  • esthercarpenter
    19 MAR, 2008
    try www.thecookiecuttershop.com
    Reply
  • foodandmooddoteu
    18 MAR, 2008
    someone can tell us where we can buy online this kind of cookies cutter? thank U!
    Reply