Monday, November 24, 2008

More Sugar Cookies

Both Cess and I worked hard on these. Making the sugar cookie dough was the easiest part of this whole wedding themed cookies effort. After making the dough, we chilled it in the freezer for about 1 hour and then we rolled out the dough. The rolling part requires some muscle work. Cess was there to witness my wrestle with the dough. :p The fun part was using the cookie cutters to make the dough into fun shapes! For this occasion, I had especially bought a bride and groom cookie cutter. :)

I also bought a dress-shaped cookie cutter for the wedding dress!

The mini heart shapes are the easiest one to decorate because there aren't a lot of curves and patterns to fill in. :) I like these a lot though because I think it's such a classic.

Here are the cookies that we made. :) Cess and I regretted the fact that we were too ambitious up front with the decorations. By the end of the day, I'm loving toothpicks (the "tool" we used to fill in the cake).

Cess mentioned that her friend wanted the sugar cookies recipe and the royal icing recipe. So here they are...

Sugar Cookies (adapted from Alton Brown)

3 cups all purpose flour
3/4 tsp baking powder
1/4 tsp salt
1 cup unsalted butter
1 cup sugar
1 egg
1 tbs milk

First, sift together the flour, baking powder, and salt. In a large bowl, cream butter and sugar until fluffy. Add egg and milk and beat to combine. Using the mixer on low speed, add the flour mixture in additions. 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.

Preheat oven to 375F. Sprinkle surface with powdered sugar and roll out one of the dough into 1/4 inch thick. Sprinkle the rolling pin with powdered sugar as well. Cut into desired shape and bake for 8 minutes, turning midway.

Line on baking sheet for 2 minutes after baking and then transfer to the cooling rack. Once cooled, the cake is ready to be decorated.

Royal Icing (adapted from Diana's Desserts)

3 egg whites, at room temperature
4 1/2 cups confectioners' sugar
1/2 tsp. cream of tartar
Pinch of salt
A few drops of vanilla extract or fresh lemon juice (optional)

Using an electric mixer fitted with the whisk attachment, beat the egg whites, sugar, cream of tartar and salt on medium-low speed until blended. If adding vanilla or lemon juice, add it now. Increase the speed to medium-high and continue beating until stiff peaks form and the mixture is nearly triple in volume, 7 to 8 minutes.

Remove the bowl from the mixer, cover tightly with plastic wrap and store at room temperature until ready to use.

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