Wednesday, 22 September 2010

Vanilla Sugar Cookies with Blue Glace Icing

That post comes from The Crafty Penguin, and it looks so cute:

The cookies
3 cups all-purpose flour
1 cup butter (if you are using unsalted butter, add 1/2 tsp salt)
1 cup sugar
1 large egg
2 tsp vanilla

Prep. Line 2 cookie sheets with parchment paper.
Step 1. In mixer, cream butter and sugar until fluffy. (I like to slice the sticks of butter to make the mixing easier.)

Step 2. Mix in egg and vanilla.

Step 3. Add flour cup-by-cup.

Step 4. Split dough into 2 parts. Form each into a brick. Sandwich each brick between two sheets of wax paper, then roll each brick into a sheet using 1/4 inch cookie slats. Refrigerate dough sheets for 20 minutes before cutting shapes. Save dough scraps to make a third sheet of cookies.

Step 5. Bake cookies for about 14 minutes at 350 degrees F. Cookies are done when they start to turn golden on the edges. Transfer cookies to racks to cool.


4 cups powdered sugar
6 tbs milk
6 tbs light corn syrup
1 tsp clear vanilla extract

Step 1. Mix ingredients together until smooth. Icing should be thin, forming a drizzle. This consistency is the flood icing, the background for the cookies. Split icing into several bowls - one for each color. Dye icing to the desired colors. (I left one bowl white and used Wilton Royal Blue for the other two, one with more food coloring than the other.)

Transfer half the icing from each bowl to squeeze bottles to flood the cookies. (Make sure to leave enough in the bowls for the piping icing.) To make the background of the cookies, make a pool of icing in the center of the cookie, then use the back of a spoon to spread the icing towards the edges.

Step 2. Half the icing is left in each of the bowls. This will become the piping icing. Mix powdered sugar into each bowl until icing is the consistency of toothpaste. Transfer icing to piping bags and decorate. 

Her TIP here: Wait until the flood is nearly dry to go for second layers.

Imagine the possibilities of colors and draws! 

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