Tuesday, November 30, 2010
2 1/2 cups powdered sugar
2 tablespoons water
1 tablespoon LAND O LAKES® Butter, softened (I like this best)
1 tablespoon light corn syrup
1/2 teaspoon almond extract or vanilla, if desired (Neilsen Massey)
Food color, if desired
Combine powdered sugar, water, butter, corn syrup and vanilla in small bowl; mix until powdered sugar is moistened. Beat at medium speed until smooth, adding additional water, if necessary, to reach desired spreading consistency. Tint with food color, if desired.
Glaze cooled cookies. Let stand until hardened (6 hours or overnight).
Tuesday, November 23, 2010
Friday, November 12, 2010
Guess what anyone pondering the cookie contest we are having online, we have another sponsor for this contest and it is our wonderful Louise from Cake Journal dot com! This should motivate to get your cookie groove on!!! I was going to tell you what the prize was, but I decided a prize is like a gift and a gift is a surprise so .... you have to wait. In the meantime if you visit our Louise that is a gift all upon it's own. The contest is easy, don't bake? Well make fimo cookies then! We want to see art! You still have to send in a recipe though Good luck everyone!
If you are interested in being a sponsor for our contests be it a small $5.00 prize or anything larger please do let me know as we love our sponsors! acupcakery at yahoo dot com
Monday, November 8, 2010
Roll-Out Cookie Recipe
- 1 cup unsalted butter, softened
- 1 egg
- 1 1/2 cups granulated sugar
- 1 1/2 teaspoons clear vanilla extract
- 1/2 teaspoon no-color almond extract
- 2 3/4 cups all-purpose flour
- 2 teaspoons
- 1 teaspoon salt
instructionsPreheat oven to 400°F. In , cream butter with sugar until light and fluffy. Beat in egg and extracts. Mix flour, baking powder and salt; add to butter mixture 1 cup at a time, mixing after each addition. Do not chill dough. Divide dough into 2 balls. On a floured surface, roll each ball into a circle approximately 12 in. wide and 1/8 in. thick. Dip in flour before each use. Bake cookies on ungreased cookie sheet 6-7 minutes or until cookies are lightly browned.
Recipe may be doubled.
People seem to like it.
Thanks so much!!!
Cassandra Sakamoto (aka: Cup-e-Cake Gang)
Thank you for your submission it is fantastic!
Jul 04, 2010
Jul 04, 2010
You may or may not have noticed a little button my Bridget's sidebar that says "TLC Cake Crew." Well, TLC (yes,the channel of Cake Boss and Stacy & Clinton) asked Bridget the cookie queen, to be one of about 20 bloggers in their Cake Crew. ...
The reason I have put this here is because it will give you a chance to "see Bridget" in action and well it is an awesome recipe and video! You will see why I adore her and value her as a guest judge!
Sunday, November 7, 2010
Hiya on this marvelous daylight savings time day! It gives you an extra hour to make cookies! With the holidays coming, it doesn't hurt to have a few cookies tucked away starting now. Most cookies will freeze gorgeously for up to 3 months. My boys got creative using cookie cutters but then changing the intent of the design, they had a blast. These are just dipped in a wash of confectioners sugar and milk with a tad of almond flavour and then detailed with royal frosting as you would not want to do a whole cookie with that, it is not so appealing in taste. Should you use royal frosting for all of the cookie use an infusion or an extract to flavour the icing and to thin it for the "fill" method. Bridget teaches all of that in her wonderful tutorials below.
Vanilla sugar cookies:
Makes around 25-30 medium sized cookies.
100 grams sugar and
100 grams of confectioners sugar (powdered)
2 large eggs.
1 tbsp of vanilla and 4 drops almond or lemon extract
(450 grams) of all-purpose flour, sifted.
(200 grams) of unsalted butter, diced.
50 grams of flour for rolling.
In a bowl or in the kitchen mixer with paddle attachment, mix the two types of sugar, vanilla and the egg. Add the flour and the butter and keep mixing just until the dough comes together.
Knead the dough lightly by hand on your flour dusted kitchen counter and wrap it well in cling film and put it in a plastic bag. Chill the dough for 2 hours.
Baking and rolling:
Depending on the size of cookie bake them from 15-20 mins. You want them to be light golden brown without being raw in the middle
Hint: Roll cookie dough using rolling guides from PME they are called "spacers" They are available through Amazon
Go have a fab cookie day and would love to see YOUR work HERE
Upload your photos in our album and win Contest open until Dec 10th 2010