I love baking cookies! Especially if I have an easy and quick to make sugar cookie recipe to stick to. However my favorite aspect is the decorating. That is just what transforms a basic everyday cookie into a delicious work of art. Let your creativity come out!
So the first thing we need to do is to make the cookies. There will be no creaming butter or sugar required. The dough is blended within a food processor. Simple as that..
Ingredients required:
2 ½ cups plain all-purpose flour
5 ½ oz unsalted butter, chopped
Pinch salt
3 tbsps sugar
2 egg yolks beaten along with four tbsps cold water
Pre-heat your oven to 400 F / 200 C. Cover two baking sheets with parchment or baking paper.
In the bowl of a food processer, mix your flour along with your butter till it looks like coarse crumbs. Insert your salt and sugar and mix for a second time till just combined, being cautious not to overmix the batter.
While the motor still running, add your egg yolk mixture and blend using the pulse button until it forms a shiny ball.
Take out of processer, cover in plastic wrap and cool in the refrigerator for thirty min's.
Now grab the mixture from the fridge and divide it into small sized amounts for rolling. When rolling a single piece, keep the rest refrigerated. Work the dough out to a quarter inch thickness. Utilizing cookie cutters, cut out shapes, positioning the cutters as near to the sides as possible in order to reduce the amount of instances you re-roll the dough. Perform repeatedly using the leftover dough, after that mix all the remaining dough and re-roll.
Position upon your baking sheets permitting space for spreading and bake for ten or fifteen min's or until they are a golden color. Take them our of your oven and keep the baking sheets on for another few minutes before putting them on to wire racks to cool off.
Permit the cookies to cool completely before icing and decorating.
Here comes the exciting part, icing and decorating. Glace icing is ideal for this sugar cookies recipe. It may be sprinkled over the top or made into simple designs.
This glace icing recipe is adequate to top 2 dozen cookies.
1 cup icing / confectioners sugar
A few drops of vanilla essence
1 tablespoon of hot water
A few drops of food coloring
Sift your icing sugar in a bowl then include the vanilla essence. Slowly mix in your hot water till the blend is the uniformity of thick cream. Include the water a couple of drops at a time right up until you have your desired consistency. In the event that you believe you have included too much water and the icing is too gooey, merely include more icing sugar.
Place a bit of icing in to the middle, then simply use a spoon to spread out to cover the whole cookie. The icing will set rather quickly, therefore when you're including additional decorations, you'll want to operate fast before your icing sets.
Glace icing is also incredibly versatile. It's ideal for feathering and drizzling.
In order to produce a feathered look, cover the cookie using icing as before, after that pipe a number of straight parallel lines of icing in a different color over the top. Grab a toothpick and draw lines in the reverse direction, lightly pulling the color through the icing.
Additionally, pipe lines of icing, or, if you would like to get an adventurous type, just go ahead and add designs over the tops of your cookies.
Your only limited by your imagination.Have fun baking!
So the first thing we need to do is to make the cookies. There will be no creaming butter or sugar required. The dough is blended within a food processor. Simple as that..
Ingredients required:
2 ½ cups plain all-purpose flour
5 ½ oz unsalted butter, chopped
Pinch salt
3 tbsps sugar
2 egg yolks beaten along with four tbsps cold water
Pre-heat your oven to 400 F / 200 C. Cover two baking sheets with parchment or baking paper.
In the bowl of a food processer, mix your flour along with your butter till it looks like coarse crumbs. Insert your salt and sugar and mix for a second time till just combined, being cautious not to overmix the batter.
While the motor still running, add your egg yolk mixture and blend using the pulse button until it forms a shiny ball.
Take out of processer, cover in plastic wrap and cool in the refrigerator for thirty min's.
Now grab the mixture from the fridge and divide it into small sized amounts for rolling. When rolling a single piece, keep the rest refrigerated. Work the dough out to a quarter inch thickness. Utilizing cookie cutters, cut out shapes, positioning the cutters as near to the sides as possible in order to reduce the amount of instances you re-roll the dough. Perform repeatedly using the leftover dough, after that mix all the remaining dough and re-roll.
Position upon your baking sheets permitting space for spreading and bake for ten or fifteen min's or until they are a golden color. Take them our of your oven and keep the baking sheets on for another few minutes before putting them on to wire racks to cool off.
Permit the cookies to cool completely before icing and decorating.
Here comes the exciting part, icing and decorating. Glace icing is ideal for this sugar cookies recipe. It may be sprinkled over the top or made into simple designs.
This glace icing recipe is adequate to top 2 dozen cookies.
1 cup icing / confectioners sugar
A few drops of vanilla essence
1 tablespoon of hot water
A few drops of food coloring
Sift your icing sugar in a bowl then include the vanilla essence. Slowly mix in your hot water till the blend is the uniformity of thick cream. Include the water a couple of drops at a time right up until you have your desired consistency. In the event that you believe you have included too much water and the icing is too gooey, merely include more icing sugar.
Place a bit of icing in to the middle, then simply use a spoon to spread out to cover the whole cookie. The icing will set rather quickly, therefore when you're including additional decorations, you'll want to operate fast before your icing sets.
Glace icing is also incredibly versatile. It's ideal for feathering and drizzling.
In order to produce a feathered look, cover the cookie using icing as before, after that pipe a number of straight parallel lines of icing in a different color over the top. Grab a toothpick and draw lines in the reverse direction, lightly pulling the color through the icing.
Additionally, pipe lines of icing, or, if you would like to get an adventurous type, just go ahead and add designs over the tops of your cookies.
Your only limited by your imagination.Have fun baking!