Wednesday, March 18, 2015

St Patricks Day Sugar Cookies


Whenever a holiday comes around sugar cookies always come to my mind! No matter what holiday it is! So this year I decided to step up my sugar cookie game after taking a sugar cookie decorating class in February. I am not going to lie frosting these cookies were time consuming. Maybe its because I decided to do cookies the size of my face or maybe because I need a little more practice.  But all I know is that I spent a few too many hours decorating them while my son was at preschool and my daughter sleeping. But in the end they turned out cute and my son could not stop talking about how much he liked them! So here is my go-to sugar cookie recipe again and the glace and royal icing that I used!


Sugar Cookies

1/2 cup butter, softened
1/2 cup crisco
1/2 cup powdered sugar
1/2 cup sugar
1 egg, room temperature
1 teaspoon vanilla
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
2 1/4 cup flour

Cream together butter, crisco, powdered sugar and sugar until fluffy. Add in egg and vanilla. Whip together and scrap the sides and whip together. In a sifter, place flour, baking soda, and cream of tarter. Place sifter over wet ingredients and sift. Turn on mixer and continue to mix until all dry ingredients are added. Cover and place in refrigerator for at least a hour. Once chilled, on a floured surface place 1/2 of dough and roll out. Start in the center and go to the edge and then the center to the other edge. Switch directions and roll out until the width is about the size of your pinky. Use any cookie cutter to cut. Depending on the size of the cookie cutter depends on how many can fit on a cookie sheet. I lined mine with parchment paper. Repeat the roll out process until all dough is used! Bake at 350 degrees F for 6 to 8 minutes. Watch them closely and remove just when the shininess of the dough is gone. Let them sit on the cookie sheet for about 5 minutes and then transfer to a cooling rack. You can then frost them once they are cooled or I like to freeze them and then frost them just before we are ready to eat them. When you freeze them they become really easy to frost and once they are thawed they are moist and so yummy!


Glace Icing: (base/flooding)
1/3 cup light corn syrup
1/3 cup milk
4 cups powdered sugar
food coloring-optional

Mix all ingredients on low until incorporated. You may need to add more powdered sugar (1/4 cup at a time) if the consistency is too runny or if it is too thick add more milk a Tablespoon at a time.

Royal Icing:
2 egg whites
4 cups powdered sugar
1 teaspoon lemon juice
1 teaspoon vanilla
food coloring-optional

Mix all ingredients on low for 7 minutes. If the mixture is too thick add water a teaspoon at a time until it is a smooth paste consistency. Then you can add food coloring or divide is small bowls and add different colors to each bowl.




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