Bacon and Legs - Hello, Sweetie
Author: 
Recipe type: Snack
 
Ingredients
Lemon Cookies
  • 3 cups all-purpose flour (plus additional for cutting out)
  • ¾ teaspoon baking powder
  • ½ teaspoon salt
  • 2 sticks unsalted butter
  • 1 cup granulated sugar
  • 1 large egg
  • 1 tbsp sour cream
  • 1 lemon, zested and juiced
  • cooking spray
Chocolate Cookies
  • 2⅔ cups all-purpose flour
  • ⅓ cup unsweetened Dutch-process cocoa powder
  • ¾ teaspoon baking powder
  • ½ teaspoon salt
  • 2 sticks unsalted butter
  • 1 cup sugar
  • 1 large egg
  • 1 tbsp sour cream
  • 2 teaspoons pure vanilla extract
Royal Icing
  • 1 lb powdered sugar (that’s half a 2lb bag, genius)
  • 5 tbsp meringue powder
  • ½ cup water
  • gel food colorings
Instructions
Lemon Cookies
  1. In a large bowl, combine flour, baking powder and salt. Set aside.
  2. Using a mixer, beat together butter and granulated sugar with a mixer (medium high speed) until pale and fluffy. Then add in the egg, sour cream and lemon juice + zest.
  3. Reduce speed to low and add flour mixture in a ½ cup at a time until completely combined.
  4. Divide dough into two sections and place each on a sheet of psychic… er… wax paper. Wrap up and refrigerate for 1 hour.*
  5. Preheat oven to 350°. Spray two cookie sheets with cooking spray and wipe down with a paper towel.
  6. Flour your counter. Shit’s about to get messy. Remove dough from wax paper and place on floured work surface. Add a little flour to the top of your dough and dust your rolling pin. Roll out the dough to about ¼ inch thick. Begin cutting out shapes and placing them on the prepped cookie sheets.
  7. Place first cookie sheet in preheated oven on the center rack. Back for 10-12 minutes. (If you’re using the doctor who cookie cutters, the sonic screwdrivers only need about 8 minutes.)
  8. Remove from oven and let cool. Frost with royal icing (recipe below).
  9. * The dough can keep in the fridge for up to a month. The longer it is in the refrigerator, the more it may dry out. If you remove the dough from the fridge and it is dry, put it back in a bowl and mix in an extra tablespoon of sour cream.
Chocolate Cookies
  1. In a large bowl, combine flour, cocoa powder, baking powder and salt. Set aside.
  2. Using a mixer, beat together butter and granulated sugar with a mixer (medium high speed) until pale and fluffy. Then add in the egg, sour cream and vanilla.
  3. Reduce speed to low and add flour mixture in a ½ cup at a time until completely combined.
  4. Divide dough into two sections and place each on a sheet of psychic… er… wax paper. Wrap up and refrigerate for 1 hour.*
  5. Preheat oven to 350°. Spray two cookie sheets with cooking spray and wipe down with a paper towel.
  6. Flour your counter. Shit’s about to get messy. Remove dough from wax paper and place on floured work surface. Add a little flour to the top of your dough and dust your rolling pin. Roll out the dough to about ¼ inch thick. Begin cutting out shapes and placing them on the prepped cookie sheets.
  7. Place first cookie sheet in preheated oven on the center rack. Back for 10-12 minutes. (If you’re using the doctor who cookie cutters, the sonic screwdrivers only need about 8 minutes.)
  8. Remove from oven and let cool. Frost with royal icing (recipe below).
  9. * The dough can keep in the fridge for up to a month. The longer it is in the refrigerator, the more it may dry out. If you remove the dough from the fridge and it is dry, put it back in a bowl and mix in an extra tablespoon of sour cream.
Royal Icing
  1. Using a mixer, blend powdered sugar, meringue powder and water together. Tint with food colors and scoop into piping bags to begin your bad ass artistry.
Recipe by HoboTrashcan at http://www.hobotrashcan.com/2015/02/12/bacon-and-legs-hello-sweetie/