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Embroidered Sugar Cookies

Now’s your chance to take your "embroidery" and baking skills to the next level with this twist on a sugar cookie classic. Honestly, what better compliment could a stitching artist receive than to have her work devoured by a hungry public?

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For the sugar cookie

  • 1 2/3 Cup all-purpose flour
  • 1/2 Teaspoon baking powder
  • 1/4 Teaspoon salt
  • 1/2 Cup unsalted butter, softened
  • 3/4 Cups plus 2 tablespoons sugar
  • 1 egg, at room temperature, beaten
  • 1 Teaspoon vanilla extract

For the frosting and topping

  • 3 Cups royal icing or sugar cookie frosting
  • 1/2 Cup tinted sanding sugar
  • 1/2 Cup sprinkles, in several colors
  • 1/4 Cup yellow dragées


For the sugar cookie

Sift together flour, baking powder, and salt into a bowl.

In another bowl, cream butter and sugar with an electric mixer on medium speed for 2 to 3 minutes, or until light and fluffy. Beat in egg and vanilla. Mix in flour mixture until dough is smooth and firm.

Divide dough in half and shape into two ½-inch-thick disks. Cover them in plastic wrap and refrigerate for 2 hours. (At this point the dough can be covered in plastic wrap, sealed in a zip- top plastic bag, and frozen for up to 2 weeks.)

Preheat oven to 325 degrees. Line several baking sheets with parchment paper.

Place dough on a lightly floured surface and dust dough with more flour. Gently roll each disk to a thickness of 1/8 inch. Using a cookie cutter, cut out cookies and then place about 1 inch apart on prepared sheets.

Bake for 10 to 15 minutes, rotating sheets halfway through baking, until edges are golden brown. Transfer cookies to wire racks with a metal spatula and let cool.

For the frosting and topping

Decorate cookies with icing, colored sugars, and sprinkles. Use clean hands or kitchen tweezers to place jimmies on cookies in a decorative pattern. For flowers, place 1 dragée at the center of each blossom.