Sorry for the lack of updates on the blog front! Needless to say, we have still been working away with clients from all over the world. Between the day job and the wee one (who is 18 months soon, wowza!) there isn’t a ton of time for promotion, but I thought I should share this recipe while it’s on my mind. Also I updated my testimonials page?! Thanks Katy! You and David were so lovely to work with!
So – decorated cookies have made a renaissance in my family. My sister and brother in law are awesome at them and sometimes they let me help. This year we did Valentine’s Day cookies and then just this weekend we did Easter cookies! It’s a fun family activity for cool weather. This is the recipe they use – the cookies are delicious and not (somehow?) cloyingly sweet like the sugar cookies I remember. I like to make them on the thick side so they stay nice and chewy. I have icing directions below, but there are a tonne of resources available – I think this recipe derives from Sweet Sugar Belle‘s – she has awesome tutorials and images on her site. But a quick overview of our new family sugar cookie recipe:
- 1.5 c. butter
- 2 tsp. vanilla
- 1 c. sugar
- 5 c. all purpose flour
- 1 c. icing sugar
- 2 tsp. baking powder
- 4 eggs
- 1 tsp. salt
Cream butter and sugar. Beat in eggs and vanilla. Stir in flour, baking powder, and salt. Cover and chill dough for at least 1 h. Dough can be frozen for use later.
Preheat oven to 400F. Roll dough to ¼ to ½ inch thick. Cut out shapes with cookie cutters, transfer to cookie sheets. Bake 6-8 minutes.
- 1kg /900g bag icing sugar (~3 ¾ c)
- 5 tbsp. meringue powder (I found this witchery at the Bulk Barn in the spice section)
- ½ to ¾ c. water
- 2-3 tsp. flavour (I use vanilla usually)
Stir flavouring into half of the water. Mix sugar and meringue powder. Slowly add water mixture; icing will become thick and lumpy. Continue adding water until honey-like consistency is reached. Whip 2-4 minutes until thick and fluffy.
I run this with the paddle attachment in my stand mixer until it is shiny and soft peaks form. Then the fun!
Fill and Flood Icing
- Divide icing into as many bowls as you want colours. (Probably best to keep it under 4-5 colours.)
- Use food dye (I used beet juice for pink!) to get the colour you want, stir well and thin with water (in a spray bottle) until it is a creamy shampoo texture.
- Split that colour into two batches – one will stay thick and go into a bag with the tip cut off or piping apparatus. The other gets watered down to a shampoo texture – until it drizzles off the spoon.
- Use the thicker colour to pipe around the edge of the cookie. Allow to dry (5-10 minutes should do it) and then fill with the runnier icing – you can use a bag with a larger tip and then spread with a chopstick to reach all the corners.
- Allow the flooded icing to dry and then go back with your fill icing and do some decorations on top!
- Wait for them to dry enough that you can eat them – in a few hours, you should be able to stack them.
Notorious C.O.OK.I.E styles are recommended.