Sugar Cookie Place Cards

Sugar Cookie Place Cards 250 Image by: Sugar Cookie Place Cards 250 Author: Canadian Living

Cute place cards add a special touch to your holiday table. This recipe may make more dough than you need, so bake off any extras to serve for dessert or freeze for another time. 

  • Portion size 50 servings
  • Credits : Canadian Living: Holiday 2012

Ingredients

  • 3/4 cups butter softened
  • 1 cup granulated sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1 pinch salt
  • Royal Icing recipe
  • paste food colouring
  • coarse decorating sugar (optional)
  • dragees (optional)
  • small candies (optional)

Method

In large bowl, beat butter with sugar until light and fluffy; beat in egg and vanilla. Whisk together flour, baking powder and salt; stir into butter mixture in 3 additions.

Divide dough in half; shape into discs. Wrap each in plastic wrap; refrigerate for 1 hour. (Make-ahead: Refrigerate for up to 24 hours.) Let stand at room temperature until soft enough to roll out, about 15 minutes.

Between waxed paper or on lightly floured surface, roll out dough to 1/4-inch (5 mm) thickness. Using 3-inch (8 cm) cookie cutter, cut out place card shapes, rerolling scraps. To make stands, cut one 2- x 1-inch (5 x 2.5 cm) rectangle for every 2 place cards. Cut each rectangle diagonally into 2 triangles.

Using spatula, place cookies, 1 inch (2.5 cm) apart, on parchment paper–lined or greased baking sheets. Bake in 375ºF (190ºC) oven until light golden on bottoms and edges, about 10 minutes. Let cool for 1 minute on pans on racks. Using ruler, trim edges of triangle cookies. Transfer to racks; let cool completely.

Reserve 1 cup royal icing to assemble place cards and pipe names. In small bowl, tint half of the remaining icing with paste food colouring if desired. Using piping bag fitted with small plain tip, pipe thick outline around cookies. Set aside to dry, about 20 minutes.

To flood outlined cookies: Thin remaining icing by adding 1/2 tsp water at a time until easily spreadable. Pipe or spoon thinned icing onto centre of each cookie. Using toothpick or skewer, spread to piped edges; burst any air bubbles. Let set for 2 minutes; sprinkle with sugar or other decorations if desired. Let dry until set, about 30 minutes. Using reserved thick white icing, pipe names on cookies.

To assemble place cards: Pipe remaining reserved royal icing onto long edge (perpendicular to short edge) of each triangle stand; secure onto back of each decorated cookie. Let stand until hardened, about 30 minutes. (Make-ahead: Store in airtight container for up to 5 days.)

Nutritional facts Per cookie: about

  • Fibre trace
  • Sodium 26 mg
  • Sugars 13 g
  • Protein 1 g
  • Calories 100.0
  • Total fat 3 g
  • Potassium 9 mg
  • Cholesterol 11 mg
  • Saturated fat 2 g
  • Total carbohydrate 18 g

%RDI

  • Iron 2.0
  • Fibre 0.0
  • Folate 6.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 0.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 3.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Sugar Cookie Place Cards

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