Monday, December 27, 2010

I made fancy cookies

I made some sugar cookies with royal icing.

You know the ones you see on all the food blogs and the pretty Martha Stewart magazines:
 Well I made my own. They weren't as hard as you'd think. It's all in the icing!

Take a look at this fanciness

And some more fanciness

And even more fanciness! (Are you sick of the word fancy yet?)

Sometimes, I impress myself. 

Okay, enough chatter, you want to know how to make these wonderful cookies? Here you go!

1. Make Sugar Cookies
3 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, softened
1 cup sugar
1 egg, beaten
1 tablespoon milk
Powdered sugar, for rolling out dough

1. Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.

2. Preheat oven to 375 degrees F.

3. Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill.

4. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time.

5. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice as desired. Store in airtight container for up to 1 week.

2. Make Royal Icing
Also by my hero, Alton Brown

3 ounces pasteurized egg whites
1 teaspoon vanilla extract
4 cups confectioners' sugar

In large bowl of stand mixer combine the egg whites and vanilla and beat until frothy. Add confectioners' sugar gradually and mix on low speed until sugar is incorporated and mixture is shiny. Turn speed up to high and beat until mixture forms stiff, glossy peaks. This should take approximately 5 to 7 minutes. Add food coloring if desired. For immediate use, transfer icing to pastry bag or heavy duty storage bag and pipe as desired. If using storage bag, clip corner. Store in airtight container in refrigerator for up to 3 days.

Ready for the icing tutorial?
3. Gather materials
(Feel free to use pastry bags or even ziplock bags with a tiny tiny tip cut out instead of the bottle)
4. Divide icing, color to preference

5. Outline cookies, let dry

6. Flood outline

7. (Optional) Add Decorations

8. EAT!

Tutorial and pictures from
Cupcakes and Cashmere

Check out some more fabulous, easy tutorials at: 
Pioneer Woman 
Brown Eyed Baker
Annie's Eats 

1 comment:

  1. your cookies look amazing! Total fanciness :) I will admit, royal icing scares me! you did an awesome job though!


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