As for the recipes, I have the one I use for the Royal Icing. I have tried two differnt recipes for the dough, the hard thing with the tough is that you cant just use the cut and bake dough from the store, because it will swell and become very flat and not hold shape when baking. The other thing is the two recipes I have used neither of them were ones that I LOVED based on taste. Texture and ease of dough is definitely something I loved from the second recipe. The people who tasted it said the second batch was good so it has been my go to dough recipe (but I am on the hunt for a sweeter sugar cookie recipe.)
Not to go against anyone who isnt really artistically inclined or patient BUT using royal icing and the time it takes to make these cookies is actually very hard!
THE RECIPES:
Royal Icing
-You will start out with mixing your meringue power and the 4 lbs of the confectioners sugar together.
-You will add your extract to your warm water.
-You will slowly add the warm water to the dry ingredients while mixing at the same time.
-Start out mixing on low and as the icing starts to thicken you will turn the mixer up on high.
-Continue to mix the icing for 5-7 minutes until the icing is extremely thick it will be very fluffy.
Notes:
-Once you mix this icing and it is good to use, you can store it (Please store it in a refridgerater) I usually dont feel comfortable storing and reusing it more than 3 weeks out. (Some will store it longer but I prefer to be safe)
-Keep away from OIL this icing WILL not turn out if there is any oil involved (that is including the extract make sure that it is oil-free)
-I store my icing in a large mixing bowl covered in the fridge.
-Once I am ready to use I pull that out scoup some out into a bowl to color and I will add my Wilton Gel food color and mix it in throughly.
-You can not flood pipe a cookie with you icing this thick so essentially you will work backwards using warm water to thin down your colored icing.
-YOU NEED YOUR ICING THICK ENOUGH TO HOLD ITS SHAPE ONCE YOU PIPE THE COOKIE!!
-WHEN FLOODING YOU WILL ADD A LITTLE MORE WATER TO THE ICING TO THIN IT EVEN MORE.
A few of my favorite products for making cookies:
Wilton Meringue Powder
Wilton Gel Icing color The pack of 8 is my most recent purchase
The Wilton couplers for using the icing bags
Wilton decorating bags
COOKIE RECIPE:
In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour.
Preheat oven to 400 degrees F. Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any
Bake 6 to 8 minutes in preheated oven. Cool completely.
PROCESS:
-CHOOSE YOUR DECORATION AND COLOR ICINZG YOU ARE GOING TO USE.
-After the cookie is dry you will pipe the thicker icing around the edges (after drying it works like a wall to keep the icing from going over.
-Let the piping dry (15-20 Minutes)
-Then with the icing that is a little thinner than what you used for the piping you will flood the cookie, fill in all of the top of the cookie, the icing should be thin enough that it will spread and even out some on its own (but thick enough to fluff up some.) YOU DONT WANT IT REALLY RUNNY!
After you get your first layer on LET IT DRY! I usually let mine dry with a fan on for at leats 30 minutes but PREFERABLY an hour if not longer. (If it isnt all the way dry then your decorating on top will not work out!)
EX.This cookie took about 1.5 hours with drying and decorating.
It has 6 steps.
1. The piping
2. The flooding
3. Add the green detail (I used a paintbrush)
4. Add the Blue detail (I used a paintbrush)
5. Flood the green center add the sprinkles
6. Add the Yellow center.
OTHER COOKIES:
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