rolled together for mini leaves...
after the cut-out....
ready to bake........
piping and flooding technique...
I had such a great time and will definitely be taking more of their classes!!! The dough was not sticky and we did not need to use EXTRA flour to roll out on!!! If you roll out on the parchment paper you will not need extra flour!!
Cut-Out Sugar Cookies
- 1 cup butter - room temperature (she says if you know the day before that you are going to cook leave it out the night before)
- 1 cup white granulated sugar
- 2 large eggs
- 2 Tbsp vanilla
- 5 cups all - purpose flour
- 1/4 cup heavy cream
- 1/2 tsp salt
- 1 tsp baking powder - OPTIONAL - if you do not use the baking powder the cookies will not be raised and will be nice and smooth for icing. The cookies we used in the class did not have baking powder and were perfect! Also, perfect if you are using fondant if you do not use baking powder you can use your cookie cutter you used to cut the cookie dough to cut the fondant and it will fit perfectly!!!
Cream butter and sugar. Add eggs, vanilla and cream and mix until smooth. Combine flour and salt and add to liquid mixture. Mix just until well incorporated. Don't over mix. Roll out dough to 1/4 inch thickness between two pieces of parchment paper. Refrigerate flattened dough for 1 hour. Preheat oven to 350. Peel parchment off of top side. Flip and peel off other parchment sheet. Cut into shapes and places cookies 1 inch apart on parchment lined cookie sheets. Bake 12-14 minutes (10 minutes for mini cookies) until bottom edges are light brown. Cool. Decorate with royal icing. Makes approximately 36 medium sized cookies.
- 3 tbsp Meringue Powder
- 4 cups sifted confectioners sugar
- 6 tbsp water
Beat all ingredients at low speed for 7-10 minutes until icing forms peaks. This recipe makes a stiff royal icing. Water can be added to make a thinner icing - the consistency for flooding is like thick paint. Stiff icing is used for cookie borders/outlines while thinner icing is used too fill- in border areas.