Thursday, November 3, 2011

Happy 4th Birthday, Mikaeli!

The bf's neice is turning 4 this weekend and I'm baking these adorable frog shaped royal icing cookies (Princess and the Frog themed birthday):

Luckily Sugar and Spice in Daly City carries frog cookie cutters.  I plan on using fondant for the eyes and piping all the other details using royal icing.  I'll post pics this weekend.  

 As you can see, the frogs are missing the hearts on their cheeks.  I had such a difficult time piping for some reason and was only able to successfully decorate 12 out of 3 dozen+ cookies.  I was tired, had a headache, and the baby kept kicking me throughout the cookie making process.  It was a baking disaster!  Needless to say, I was exhausted and had a huge headache the day of the party.  :(  

Below you will find the sugar cookie and royal icing recipes.  I may do a batch of chocolate and regular sugar cookies since the chocolate ones were a big hit for Halloween.  

These are a few pics of Yo Gabba Gabba cookies I made last year for Mika's birthday:

Look at how small my old oven was compared to the cookies.  Crazy how much baking I did in such a small space.  This was my first attempt at royal icing but I promise I'm much better now...I think. ;)

Sugar Cookie Recipe
taken from Cookie Craft

3 cups all purpose flour
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 cup sugar
1 large egg
2 teaspoons vanilla* or 1 teaspoon vanilla plus zest of 1 lemon
food coloring (if cookie design calls for it)

*Instead of vanilla, you can use other extracts such as almond or peppermint.

1. Whisk together the flour and salt in a medium bowl.

2. Using your mixer, use the paddle attachment to cream together the butter and sugar until the mixture is light and fluffy. Add the egg and vanilla (and lemon zest, if you're using it) or your extract of choice and mix until well blended.

3. With the mixer on low, gradually add the flour mixture to the butter mixture until the two are thoroughly blended.

4. If your cookie design calls for adding food coloring, do so now, and continue blending until desired color is reached and is evenly incorporated.

5. Turn out dough onto work surface and divide into two or three equal portions, form each one into a rough disk.

6. Preheat oven to 350 degrees.

7. After you have rolled and cut the dough and the cookie shapes are on parchment-lined cookie sheets, bake them in the middle rack of the oven for 12-16 minutes or until the cookies start to turn slightly golden around the edges.

8. Cool cookies completely on a rack before icing or decorating.

2 1/2-inch cookies--about 30
3 1/2-inch cookies--about 16
4 1/2-inch cookies--about 12

Royal Icing taken from Bridget 

4 TBSP meringue powder
scant 1/2 c. water
1 lb. powdered sugar
1/2 - 1 tsp light corn syrup
few drops clear extract (optional)

1.  Combine the meringue powder and water. With the paddle attachment of an electric mixer, beat until combined and foamy. 

2.  Sift in the powdered sugar and beat on low to combine. (Do NOT skip the sifting!) 

3.  Add in the corn syrup and extract if desired. ( I think the corn syrup helps keep the icing shiny.)  Increase speed to med-high/high and beat for about 5 minutes, just until the icing is glossy and stiff peaks form. 

4.  (You should be able to remove the beater from the mixer and hold up and jiggle without the peak falling.) Do not overbeat.

5.  Cover with plastic wrap touching the icing or divide and color using gel paste food colorings.  (I use both Wilton and AmeriColor food colors). 


1 comment:

  1. i use this exact same sugar cookie recipe (cookie craft.) ive tried all the other sugar recipes out there that are all so called "the best" but none of them compare to the cookie craft recipe. cookie craft is 100 percent no fail