Friday, November 25, 2005
SHF/IMMB- Joint Virtual Cookie Swap
Jennifer, the Domestic Goddess, and Alberto at Il Forno this month are jointly hosting a Sugar High Friday and Is My Blog Burning event- "Joint Virtual Cookie Swap".
The holidays are a season for baking and what better than festive cookies to share with friends, family and co-workers. I decided on the cookie that is the center of my baking passion. The decorated sugar cookie. The cookies will bring out your creative side. With a pallet of colors to choose from, anyone can customize the cookie from this receipe for any occassion. Cookie cutters are available in all sorts of shapes and there are companies out there which can customize a cookie cutter just for you.
NO FAIL SUGAR COOKIES (from Kitchen Gifts)
6 cups flour
3 tsp. baking powder
2 cups butter
2 cups sugar
2 tsp. vanilla extract
1 tsp. salt
Cream butter and sugar. Add eggs and vanilla. Mix dry ingredients and add to butter mixture. Mix well.
Chill for 1 to 2 hours
Roll to desired thickness (I like ¼ inch) and cut into desired shapes. Bake on ungreased baking sheet at 350 degrees for 8 to 10 minutes or until just beginning to turn brown around the edges. This recipe
can make up to 8-dozen 3" cookies.
Royal Icing (from Kitchen Gifts)
2 tablespoons meringue powder
1/4 cup water
About 2 cups confectioners' sugar
1 teaspoon flavoring such as vanilla, lemon, orange or almond (optional)
It's easiest to make royal icing if you use a large electric mixer. You can make smaller quantities in
a small bowl and just stirring with a spoon.
Put confectioners' sugar, meringue powder and flavoring in mixing bowl. Start mixer and add water a little at a time until you get the desired consistency. It's best to keep it a little stiff at first and thin it later to pipe or fill.
Mix until smooth and shiny.
Take out portions of it to tint with food coloring. Keep the icing you are not working with covered with a damp cloth or paper towel so it doesn't dry out.
Colored Royal Icing In Pastry Bags
Royal icing will keep. Put leftover icing in a small Tupperware type container or plastic squeeze bottle and pop it into the refrigerator. It will darken slightly over time.
Thin royal icing with water until it is a good piping consistency. You want it not so stiff that you can't get it out of the bag, but stiff enough to hold it's shape.
Use Royal Icing for Cookies that you want to keep. It hardens nicely and it also freezes, so you can make and decorate cookies a week or two ahead of time.
For a listing of other great cookie design sites see links on Food Got to Love It