Butterfly Sugar Cookies (Painting Class) - “The Pioneer Woman”, Ree Drummond on the Food Network.

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Yannie

subheading: Butterfly Sugar Cookies:

1½ cups granulated sugar

2 sticks plus 5 tablespoons butter (salted, at room temperature, 1 cup plus 5 tablespoons)

1 orange (zested)

1 teaspoon vanilla extract (pure)

2 eggs (large)

4 cups flour (all-purpose, plus more for dipping cutters)

1 tablespoon baking powder

½ teaspoon Kosher Salt

3 tablespoons milk (whole)

subheading: Icing:

2 pounds powdered sugar (sifted, plus more if needed)

⅓ cup plus 2 tablespoons milk (whole, plus more if needed)

2 egg whites (large, pasteurized)

1 tube food coloring (gel, red, as needed)

1 tube food coloring (gel, orange, as needed)

subheading: Special Equipment:

A Cutting Board

A Sharp Chef's Knife

A Sifter

An Egg Separator (optional)

A Stand Mixer (fitted with the Paddle Attachment)

A Rubber Spatula

A Large Mixing Bowl

3 to 4 Medium Mixing Bowls (for icing)

2 Large Resealable Plastic Bags

2 Baking Sheets (lined with Parchment Paper)

A Rolling Pin

A 2-Inch Cookie Cutter (butterfly-shaped)

A 3-Inch Cookie Cutter (butterfly-shaped)

An Offset Spatula

Cooling Wire Racks

3 to 4 Toothpicks or Skewers

An Air-Tight Container (for storing leftovers)

A Large Rimmed Serving Platter and Small Serving Tongs

Small Dessert Plates, Small Cellophane Bags or Parchment Paper Bags

Note: Ingredients may have been altered from the original.

Directions at foodnetwork.com

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