I’m not confused.
I know that cake is usually more appropriate for occasions such as this.
I mean, it is a birthday, after all.
But I’m not one to stick to conventional means of celebration.
Who says you can’t celebrate the Marine Corps Birthday with cookies?
And after tonight’s ball, everyone will be suffering from cake overload anyway.
There’s that, too.
So in honor of the 235th Birthday of the United States Marine Corps, I made these cookies.
I’d like to give a big shout out to Marines everywhere. Thank you for your service. Your dedication. Your courage. Your honor. Your commitment.
I’m never prouder to be a wife and an American than when I’m standing next to my Marine.
I think General Douglas MacArthur said it best: “I have just returned from visiting the Marines at the front, and there is not a finer fighting organization in the world!”
Well said, sir. I couldn’t agree more.
Happy Birthday and Semper Fi!
Best-Ever Cut-Out Cookies
Active time: 30 minutes
Start to finish: 2 hours (plus time for decorating)
Makes 3 dozen cookies
For the cookies
3/4 cup butter flavored shortening
1 cup white sugar
1 tablespoon milk
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
For the royal icing (recipe by Sweetopia)
6 ounces (3/4 cup) of warm water
5 tablespoons meringue powder
1 teaspoon cream of tartar
2.25 pounds (about 9 cups) powdered sugar
* Note: if your meringue powder has no vanilla flavor in it, add a teaspoon of clear vanilla to this recipe
For the cookies
In a large bowl, cream together the shortening and white sugar until smooth. Beat in the eggs one at a time, then stir in the milk and 1 teaspoon vanilla. Combine the flour, baking powder, and salt; stir into the creamed mixture. Cover dough, and chill for at least one hour.
Preheat the oven to 400 degrees F. Lightly grease cookie sheets, or line with parchment paper. On a lightly floured surface, roll out the dough to 1/4 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart on cookie sheets.
Bake for 6 to 8 minutes in the preheated oven. Remove cookies from baking sheets to cool on wire racks. Cool completely before frosting.
For the icing
In the bowl of your stand mixer, pour in the warm water and the meringue powder. Mix it with a whisk by hand until it is frothy and thickened, about 30 seconds. Add the cream of tartar and mix for 30 seconds more.
Pour in all the powdered sugar at once and place the bowl on the mixer. Using the paddle attachment on the lowest speed, mix slowly for a full 10 minutes. Icing will get thick and creamy.
Cover the bowl with a dampened towel to prevent crusting and drying.
Tint with food coloring. Thin the icing with small amounts of warm water to reach the desired consistency.
When cookies are completely cooled, decorate as desired.