Showing posts with label sugar cookies. Show all posts
Showing posts with label sugar cookies. Show all posts

Thursday, February 6, 2014

Valentine Sugar Cookies



 It is almost Valentine's Day, and because I am always working to improve my cookie decorating skills, I thought some red and pink decorated sugar cookies would be perfect to celebrate! I love giving friends and neighbors little valentine gifts, like these cookies. It's something they don't expect, and it's something they wouldn't make for themselves. The recipe I used is an old "go to" favorite and so is the frosting.
No Fail Sugar Cookies

2 cups Butter
2 cups Sugar
2 Eggs
2 teaspoon Almond Extract
5 cups Flour
3 teaspoon Baking Powder
1 teaspoon Salt
Cream butter and sugar until light and fluffy.
Add eggs and almond extract, and mix well.
Mix dry ingredients a little at a time to butter mixture.
Mix until flour is incorporated and the dough comes together.
The dough needs to be chilled. On the Kitchen Gifts web site
they recommend this great idea so you can start cutting out
your cookies sooner than later. Take a spatula full 
of dough, and put it in the middle of  a piece of
 parchment paper. Cover the dough with the same size
parchment paper. Roll out the dough to 1/4" thickness.
Place the dough on a baking sheet, cover with plastic, 
and let it chill in the refrigerator. Repeat the process
 until all the dough is used, and all the sheets of 
parchment are in the fridge. By the time you are done,
the first sheet you put in should be done. If not, wait about
1/2 hour. They should be done by then. 
Take out the first batch, cut out, and start baking at
350 degrees for 8-10 minutes.
The best thing is that you are not adding any additional 
 flour to your cookies.
If covered properly with the plastic, these can stay in
the fridge overnight. Many times I have made the recipe
before I go to bed, and then I cut them out and 
bake them in the morning.
 Here is the frosting recipe I use:
Antonia 74 Royal Icing
  6 ounces Warm Water
5 tablespoons Meringue
1 teaspoon Cream of Tartar
2.25 pounds Confectioner's Sugar
In a mixing bowl, pour in the warm water and the meringue powder.
Whisk together for 30 seconds.
Add the Cream of Tartar.
Whisk together for 30 seconds more.
Place all the icing sugar in the bowl and mix on low for a full
10 minutes. The icing fill get thick and creamy.
Keep bowl covered with a damp tea towel to prevent crusting.
Tint with food colorings and water to obtain desired
color and consistency.

I started by outlining the cookie with a Wilton #2 tip.
 Then I filled it in.
I outlined and filled in the pink one, put in on top of a dry red cookie
I added the white edible pearls to the red cookie before it dried.
For the small pink cookie with the hearts,
 I outlined and filled in with pink, using a #2 tip.
Then I placed 2 small dots, both the same size, right next to
each other on the cookie, while the pink icing was wet.
Then, I pulled each dot down to a center point to
make a heart.
You can see that on the large pink heart, I squiggled
lines and dots, making it pink on pink, and attached a small red heart.

Although I love my cookies to look perfect in my eyes, I am not there yet.
But, everyone loves a decorated sugar cookie, and the smile on a
friends face when they eat these, really is the best gift to me.
Have fun with these!

Thanks for joining me at The Freshman Cook.




Thursday, January 9, 2014

Hot Chocolate w/ Marshmallows Sugar Cookies

Today I am participating in the Lady Behind The Curtain Dessert Challenge, and I made Hot Chocolate with Marshmallows Sugar Cookies. The ingredients for this month are cocoa or chocolate pudding and marshmallows. This is always such a fun challenge, and I am so glad to finally be participating again. I made these sugar cookies because I am always trying to improve my decorating skills, and because they were fun!

Hot Chocolate w/ Marshmallows Sugar Cookies

I used my "go to" sugar cookie recipe to make the cookies, and then I used 
my favorite frosting recipe for the top.
When I made the chocolate in the mug, I used some of the frosting and added 
a tablespoon of cocoa powder to the frosting. It came out really tasty!
I drew on a little mug with a food marker, and then
outlined the mug with the frosting.
I filled in the mug and .....
added hot chocolate and a handle.
Pop the marshmallows on top, and that's it!

One of my resolutions for the new year is to become
a better cookie decorator, so this is the beginning
of the journey. We will see.

Thanks for joining me today!

Check out what everyone else made below:

Thursday, August 9, 2012

Sugar Cookie Thongs!

I know I am showing my age here now, but when I was a little girl, flip flops used to be called thongs. Do you remember that? Of course now, flip flops and thongs are definitely 2 very different things. However, I still have a tendency to slip up once in a while and call my flip flops "thongs" and although I try to catch myself before I say it out loud, this is forever a source of humor for my husband. (So glad to be available for his amusement!)
Never the less, it is Cookie Journey Thursday and we are making sugar cookie flip flops! I have this cute little container that I think would make such a great gift if it was filled with matching flip flop cookies. So today I made two of the designs. I hope they make you smile!
Flip Flop Cookies
Outline the pink and the green cookie.
I used Americolor Soft Pink
and Americolor Electric Green
I also used a Wilton tip #2.
Fill in the pink flip flip and .....
the green one.
I made a little flower cookie for the center of the pink cookie.
Outline and fill in with Americolor Orange.
Use Americolor Electric Blue and a #2 tip to make
 a strap for your flip flop.
Attach the flower to the center top of the strap.
Freehand some white, 5 petal flowers of your green flip flop.
Place a small pink dot in the center of each flower.
Make the straps for the flip flop in the same pink as your dots.
Thanks for joining me as I continue to work on 
improving my cookie decorating skills. I am still a long way
from where I want to be, but I am closer than I was.
Practice, Practice, Practice!
That seems to be the major key.
If you are practicing with me let me know!



Friday, July 27, 2012

Ice Cream Cone Sugar Cookies!

It is Cookie Journey Thursday, and today we are making cookies in the shape of an ice cream cone, with a scoop on top, of course! Let's get started!!
I used a Wilton tip #2 for the entire cookie.
Americolor Brown for the cone.
Americolor Light Pink for the ice cream.
Outline the ice cream cone.
Fill it in.
Make diagonal lines from one side of the cone to the other.
Then go back and make them the other way.
Kind of a criss cross pattern.
Outline the ice cream cone on top of the filled in icing.
It should be the same height as the criss cross on the cones.
Outline the pink ice cream.
Fill in the pink.
I made the pink icing a little thicker for the top outline.
Outline on top of the filled in icing just as we did on the cone.
The next time I make these ice cream cone cookies,
 I think I will use a tip bigger than a #2 for the top outline 
on the ice cream. Perhaps a #3 or 4. I just think it would look 
more pronounced with a thicker line.
Thanks for joining me today!




Friday, July 13, 2012

Mini Sugar Cookies and a Giveaway!

Today for Cookie Journey Thursday, I made some simple, pretty mini sugar cookies shaped like a flower. I thought they fit in perfectly with our "Mini Week" of desserts.
To make these cookies I used a Wilton #2 tip 
and the following colors:
Americolor Super Red, Turquoise, and Leaf Green
and Wilton Violet.
To get the different shades of the same color, I just
used fewer drops when mixing the color.
Outline your flower cookie and then...
fill in with the same color.
Let dry.
Place a white dot in the center of each cookie
with a Wilton tip #4.
Enjoy !
Simple and sweet and mini!
(and you can eat more than one because they're small)

Thanks for joining
The Freshman Cook 
today for Day 4 for our
"Mini Week of Desserts".

Don't forget to enter our giveaway of a Libbey 25 piece "Just Desserts"
 Parfait Set and a "Just Mini Desserts" cookbook. 
Just leave a comment about what
your favorite mini dessert is. You can leave one everyday this week~one
a day. To receive 2 extra entries, follow us here at The Freshman Cook,
and like our facebook page. 
The giveaway ends Sunday 7/15/12 at 11:59 pm PST

Friday, June 1, 2012

Beach Ball Cookies!

It's Thursday already! I can't believe how fast the weeks fly by!! Today is Cookie Journey Thursday here at The Freshman Cook, and this week I worked on making a beach ball cookie. I used a round 2" diameter circle cookie cutter, and I copied an advertisement for a beach ball to determine color and placement of the color. It went pretty well, but I need a little practice with getting my icing ready to use. A couple times it got clogged in the tips. I made the icing last week, and I kept it covered in a plastic container with a lid, but it didn't seem as nice as when I first mixed it.
I used Americolor Orange, Leaf Green and Super Red.
I also used Wilton Lemon Yellow, Royal Blue, and 
plain white. I did everything with a #2 tip.
I used a food marker on the round cookies, marked off the center,
and the 6 color sections. I used an ad for a beach ball
as a guide. I filled in the green center first.
I outlined and filled in the white section first.
Then I outlined and filled in the 
yellow, red, and green sections.
I finished with the orange and blue.
That's it. It wasn't difficult. The toughest thing was
making sure the angles for the sections on the ball 
are correct. I think my spacing needs some work, but I 
love the colors, and beach balls are fun! I think I 
will go buy a beach ball. It may be helpful to have
it in front of me to get better spacing of the sections!

Thanks for joining me this week!
I hope you are learning along with me. 

Stop by next Friday for Cookie Journey Thursday.
I have another post due on Thursday, so I have pushed 
my cookie journey to Friday. I will continue with
summer funtime posts for a few weeks!

Friday, May 25, 2012

She's A Grand Old Flag!

Today is another Cookie Journey Thursday, and we are making Flag cookies for Memorial Day! I love making cookies for special holidays!
I used a Wilton #2 tip for everything, and I used 
Wilton Royal Blue and Americolor Super Red #120 for the icing.
I cut out my cookie, and started the decorating by
outlining a circle at the top of the flag pole, and then filling it in.
Let it dry before going on to the next step.
Outline and then fill in the flag pole. 
Mark out a small square at the top for the bed of stars,
outline and then fill in. Let dry.
Here is a pic from the top of the cookie. The flag should look
like it is waving, so I brought the blue field all the way to the top,
and I made it as wide as the first scallop on the cookie.
Let the icing dry.
I made the first stripe red, and followed with 6 stripes total.
I let the stripe dry for about 20 minutes before 
moving on.
I piped the stripes freehand. It was very easy.
I made sure that the first red and the first white stripe
were equal in width to the field of blue. I was going to sketch
a line as a guide for the rest of the stripes, but instead
I estimated the width and drew the first line, like the red one above.
Then I came back along the previous white line. This was a
lot like the outlining I piped when I made the graduation cookies, 
but this looks much better. 
I guess it does pay to practice!
 (I should have listened to that advice a long time ago!)
Then I piped the line at the edge of the flag, and filled
in the stripe.
I think these turned out pretty well, but
I definitely need to perfect this, so look for these again
near the 4th of July.
Practice makes Perfect!
(or so I have heard :))

Looking for cookie cutters? 
I got a great email today from Foose Cookie Cutters,
and they have some fantastic new cutters!
Check them out!

Thanks for joining me today!
I hope someone is practicing along with me!

Have a great Memorial Day and weekend!!

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