I got up earlier than usual on Sunday morning (I'll admit, I sleep in until 10:30 or so) and made butter cookies. They're like sugar cookies, but you don't have to wait for the dough to chill before baking. Makes the process go all the faster.
I made eggs and carrots, however I never got around to decorating the eggs.
These are the carrots. I think there were close to 3 dozen.
I used a simple powdered sugar icing recipe and used the piping method and then flooded the cookies. I haven't quite mastered the process, but I'm getting much better.
These are some of the naked cookies and others I just started icing.
Carrots waiting for their greens
Finished!
Close-up
They were so darn cute and I must add how deliciously soft they were. That icing really seals in some moistness.
4 comments:
Those are adorable!! I didn't know you were supposed to chill sugar cookie dough before you baked it. I guess i never do that because i never roll them out. :)
Oh, and I love the felt carrots and strawberries, too. Are you going to make some for your store?
Chilling dough will ensure less spreading during baking. This way, you won't have to add as much flour to your dough (which alters the taste) to get a rolling consistency. The same mentality you'd use when making pie crust. You want it as cold as possible before rolling out so the ingredients (butter and sugar mixture) don't liquefy too much.
You'll end up with more flaky/tender cookies.
OOh! Also, when rolling out cookie dough, use powdered sugar instead of flour to keep it from sticking to surfaces. For chocolate doughs, I use cocoa powder and powdered sugar combo (so the cocoa doesn't make the outside too bitter).
where do you find the time??? and i'd like to eat those cookies right off the computer screen!
Can I have some? Yum!!!
Aunt Lorie
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