Even Big Kids love to decorate cookies!
Now that it's Christmas time everyone wants to decorate cookies!
The number one rule - patience
The number two rule - more patience, especially if you are expecting young children to decorate expertly!
Cookie – defined: “small cake”
Yes that’s basically a cookie, and like cakes a multitude of
problems can sometimes arises from poor ingredients, over mixing, or oven
temperature is incorrect.
Basic Cookie Traits
Crispness
Softness
Chewiness
Spread
When making
cookies to decorate or roll out, spread is one of the most important
factors! You want your cookie to
maintain it’s shape and a dough that is proportionate to butter and flour will
make the best match.
Butter
Cookies (like sugar cookies) require special attention. If you make a large batch and your kitchen is
warm, keep the extra dough in the refrigerator while it waits to be
rolled.
Chill dough
for rolled cookies at least 5 hours in the refrigerator
When you
bake delicate butter cookies, use bright shiny baking sheets, they don’t get as
hot
Line your
cookie pans with parchment paper, it helps with clean up, and your cookies
won’t stick as much. If you need to, you
can lightly spray the paper
When your
cookies cool, do not let them “steam” the cooling rack should be a good 5 – 6
inches above the counter
Margarine
and butter have different shortening powers and cannot be “interchanged” in a
recipe and get the same results
Use the best ingredients that
you can! Pure vanilla is so much better
than imitation.
Check your baking powder if
using – spoon ½ teaspoon in a bowl and pour ¼ cup of boiling water over
it. It should bubble up right away, if
not discard it and purchase more.
Baking Soda does not have a
“shelf” life, but some manufacturer’s suggest replacing after 3 years. Check the box for the expiration date!
Measure the same way all the
time! If you spoon your flour lightly
into a cup, do that every time; if you weigh it on a scale, do that every time.
Though these
are chocolate chip cookies, you can see the difference in the basic
recipe. Just as with sugar cookies, the
more butter, the stiffer the batter
-most sugar
cookies use a little bit of baking soda or none at all!
4. If you wait to long and the royal icing sets, the sprinkles will roll off!
Basic Sugar Cookies
Makes approximately 18 cookies
Ingredients
2 ½ cups all
purpose flour, spooned and leveled, plus more for dusting the cutting board for
shaping/rolling out
¼ teaspoon
baking soda
¼ teaspoon
kosher salt
1 cup
unsalted butter (2 sticks) at room temperature, but not soft
¾ cup sugar
1 large egg
1 teaspoon
pure vanilla extract (clear vanilla extract if available)
Whisk
together the flour, baking soda, and salt – set aside
Using an
electric mixer beat the butter and sugar until smooth. Add the egg and beat until fluffy, about 2
minutes. Beat in vanilla.
With the
mixer on low, gradually add the flour mixture, mixing until just incorporated –
the dough will be stiff. Shape into a
disk and refrigerate, for at least one hour, and up to 3 days. If you want you can shape it into a “log” for
slicing cookies.
Preheat oven
to 350° F
Roll out
cookies on a cutting board that has been dusted lightly with flour. You may choose to do this between two sheets
of parchment paper. Roll out to 1/8”. Cut out shapes and place on cookie sheet.
Bake for 12
– 15 minutes until the edges are firm, and the cookie is lightly browned. Remove from oven. After 1 minute, remove from cookie sheet and
place on a cooling grid/rack.
Cool
completely before frosting.
Store in an
airtight container for up to 7 days or freeze for up to 3 months
There are
many different icing recipes. I use
royal icing for almost everything, why, I usually have confectioner’s sugar and
water available. You can use flavorings
and color your icing as you choose.
Simple Royal Icing
3 – 6
tablespoons water
1 pound
sifted confectioner’s sugar
food
coloring as needed
Mix the
water into the sugar, slowly.
To outline
cookies use a b it more water – check for consistency less water will be
thicker and allow you to have a “straight” line
To fill in
cookies you may need to add water to the batter.
No comments:
Post a Comment