Monday, December 16, 2013
Snowflake Sugar cookies
1 cup butter (no substitutions), softened
1 cup granulated sugar
1 large egg
1 teaspoon almond extract
1/2 teaspoon vanilla extract
3 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
Cream together butter and sugar in large mixing bowl until light and fluffy--about 2 minutes. Add egg and flavorings and mix to incorporate.
In a separate bowl whisk together the flour, baking powder, and salt.
Add slowly to the butter mixture and mix to combine.
When your dough is made, instead of putting it in the fridge, immediately roll between 2 sheets of waxed or parchment paper until it's about 1/4 thick. Place on a cookie sheet and then put in the fridge. Chill for about 20-30 minutes. This way it chills faster and the bonus is that you don't need to add extra flour to roll it out. Just remove the top layer of wax paper and cut with your desired cookie cutter. Move from the wax paper to another cookie sheet lined with parchment paper for baking with a spatula. Continue until your cookie sheet is full (you can roll out the scraps again between the two pieces of wax paper.)
Bake at 350 for 8 to 12 minutes. The baking time really depends on how you like them and how thick your dough is. If you like them slightly chewy, about 8 to 9 minutes does it --this is what I do. If you like them slightly crisp and buttery, then go for 10 to 12.
Cool completely before icing.
1 pound powdered sugar (about 3 and 3/4 cups)
6 Tablespoons whole milk
6 Tablespoons Corn Syrup
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
A Dash of salt
With a whisk or electric mixer, combine sugar and milk until smooth (no lumps!) Then stir in corn syrup and extract and dash of salt.
You will use this same recipe for both glazing and piping. The way it is right now is the consistency you want for glazing (or flooding). It's smooth and thin. It easily runs off the whisk in a pretty thin drizzle.
To prepare the icing for piping (or outlining) you just add more powdered sugar. Just eyeball it. You can't really mess it up because if it's too thick you just add more milk and if it's too thin, you add more powdered sugar. I add it in small amounts until it's a good consistency. For me it's when it gets to a point where it's relatively hard to whisk by hand. When I pick up the whisk, it still runs off, but in a very slow, thick stream.... also you should almost be able to count to ten when you run a spoon through the middle of it by the time it runs back together.
Take your glazing icing and color to whatever colors you like. I use colored piping icing in decorator bags for adding details after the cookie has been flooded and allowed to dry for about half an hour.
To see some of the other cookies I have done go here and for a quick tutorial on how to flood and ice cookies go here. I only wait about 15 minutes between outlining and flooding... and dragging a toothpick in your flooding icing on the cookie will help you fill in the area. I hope you have as much fun decorating cookies this way as I do, and that they turn out for you! :)