It’s been a long time since I last made sugar cookies. I have the same aversions to making them as everyone else does: while the dough is easy to make, it takes nearly forever to roll them all out, cut them into pretty shapes and then bake them, not to mention frost and decorate each individual cookie (a step that’s not necessary, but let’s face it – who wants to eat a plain sugar cookie? No one.). Since I’ve been making cupcakes pretty much nonstop in recent times, I thought it was time for a change of pace, and Valentine’s Day was the perfect excuse to make a batch of seasonal cookies. Plus, I really wanted to try my hand at royal icing (and, having no meringue powder, used this recipe which substitutes pasteurized egg whites instead – for the record, 3 oz egg whites is equivalent to 3 large egg whites). Spreading the frosting evenly wasn’t as easy as I anticipated, but a butter knife solved the problem nicely.While sugar cookies aren’t something I’m going to make all the time, they were definitely a nice treat.
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