Does anybody have a good recipe for decorated sugar cookies? - decorated cookies
I try to make sugar cookies with thick ice that hard decorative dried.
Tuesday, January 5, 2010
Decorated Cookies Does Anybody Have A Good Recipe For Decorated Sugar Cookies?
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Perfect Rolled Cookies
* This is the recipe twice, because the role of pastry 1 / 4 inch thick, two times thicker than the original recipe, which is States *
• 2 cups of butter to cool to room temperature
• 2 cups superfine (aka the Baker's sugar (or granulated sugar processed fine texture in a food processor)
· 1 teaspoon salt
• 2 egg yolks
• 2 whole eggs
· 1 teaspoon vanilla extract and 1 teaspoon
· 5 cups flour, raw
NOTES:
1.Cream butter, sugar and salt with electric mixer at medium speed until fluffy. Add the egg yolks, beat well and add the eggs and vanilla, continue beating until well incorporated. Flour and beat on low speed until flour is blended. Divide dough in half and wrap in plastic. Refrigerator until firm, at least 1 hour. (The dough can be refrigerated up to 2 will be days or two bags and frozen for 1 month.)
2.Adjust the oven racks in upper and lower-middle position and Preheat oven to 375 degrees F. Line 2 baking sheets with parchment paper to interpret. Removing a disk from Dough from the refrigerator and cut in half. Back to the unused refrigerator. Sprinkle work surface lightly with flour, roll dough 1 / 4 inch thick with a spatula spread the dough and work surface lightly dusted with flour subtracted as needed. Cut with a cookie cutter, dough into the desired shape. Place 1 / 2 inches apart on baking sheets placed. Or dough into balls, with about 1 tablespoon per flat, greased, and with bottom of glass dipped in flour from time to time.
3.Bake cookies, half of the rotating plates to cook until they are golden brown, 8-12 minutes. Use a thin blade spatula to transfer immediately to a cooling rack. Cool to room temperature. Repeat rolling, cutting and cooking the remaining batter. Decorate cooled cookies, if desired, and transfer to an airtight container that can host up to 3 weeks.
Make Peanut Butter Cookies:
Follow the recipe for All-Purpose butter cookies, crushed 1 1 / 3 cup peanut butter with butter and sugar in Step 1
* Double lot is ¼ inch about 25-30 cookies rolled cookies (with 3 "mid-size co -Okies Cutter)
Cookie Ice Cream
6-2/3 cups powdered sugar
¼ cup water
¼ cup light corn syrup
1-3/4 c. Tsp vanilla extract
Food coloring
In a small bowl, mix the icing sugar and water until fluffy. Add corn syrup and vanilla icecream, until smooth and shiny. If ice is too thick, gradually add more corn syrup until the desired consistency. Tint with desired color. Complete ice cookie top and bottom on all sides. Then set cookies on rack on a baking sheet dry (drop in to catch the cherry) allow icing to create a small (maybe 30 minutes. Then transfer to the wax paper in full () several dry nights
In the mirror at the top of the ice with a recipe of Royal Icing MERENGUE (sp is?) In the dust, water and sugar. Meringue powder is being sold at local craft store for supplies in Wilton, and the recipe is in the container.
Royal icing dries very hard and is good for elaborate decorations.
The best recipes are in the back of the bag / box of sugar! If there is no revenue, no one wants to use his product.
Here is a recipe for the cookie is is similar to sugar cookies. This is a Snickerdoodles. I think you can carry ice on it, but if for some, their first attempt. This is an old-fashioned way everyone likes cookies.
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