Decorative Cookies...How To (plus extras)

I got a ton of emails and comments (here and on FB) asking about how to make the decorative cookies I've been making....

I'd love to share...goodness knows I would have loved a place to start when I tried making these back for the teacher gifts in May (that turned out great if I do say so myself)

Check out the Christmas Tree cookies I just finished for Mini Me's party tomorrow.....

Here are the basic cookie recipes and icing that not only taste out of this world but hold up when you are taking them on the go. I wouldn't recommend substituting any of the ingredients. You can find most Wilton products (like the Meringue Powder and gel dyes) at Walmart at a great price.

After trying about 5 sugar cookie recipes this is by far my favorite esp for making these type cookies

Basic Rolled Sugar Cookies

This is my favorite all-around cookie recipe and the one I use most often.

• 1 cup butter, softened
• 1 cup superfine sugar, or granulated sugar, processed in blender or food processor for 30 seconds
• ½ tsp. Salt
• 1 large egg
• 1 large egg yolk
• 2 tsp. Vanilla extract
• ½ tsp. Almond extract or emulsion, optional
• 2 ½ cups all-purpose flour.

Cream butter, sugar and salt until light and fluffy, about 3 minutes with mixer set at medium speed (see Dough Preparation and Baking tutorial for more information on creaming times). Add yolk, beat well. Add whole egg, vanilla and optional almond extract and beat until well-incorporated. Add flour; beat at low speed just until flour is mixed in; do not overmix. Divide dough in halves or thirds and wrap in plastic wrap. Refrigerate until firm, at least one hour and up to 2 days.

Preheat oven to 375 degrees. Dust work surface and rolling pin with flour. Roll dough to 1/4" thick, sprinkling with additional flour as needed to prevent sticking. Cut into desired shapes and place on parchment or silicone-lined pans. Bake in preheated oven until cookies appear dry on the surface and are light golden brown on the edges, about 10 minutes (very large cookies may take up to 12 or 13 minutes). Remove from cookie sheets to cooling racks and cool completely before decorating.

This is by far my favorite icing recipe. This works great for glazing and decorating to travel. Lasts a few weeks (thanks to the crisco hee hee)

Meringue Powder Buttercream

• 1/3 cup water
• 3 T. meringue powder
• ½ cup shortening
• 4 ½ cups powdered sugar (1 lb. 3 oz. If you have a scale)
• 1 tsp. vanilla extract (use clear vanilla if you want a pure white icing)
• ¼ tsp. almond extract

Place half of the powdered sugar and the meringue powder in the bowl of an electric mixer. Whisk together well. Turn on mixer (use whip attachment) and, while motor is running, slowly stream in the water. Mix until everything is incorporated. Turn mixer to high speed and whip until stiff peaks form. Add flavorings and mix well. Change to paddle attachment (for stand mixer) or dough hook (for Bosch). If using a hand mixer, use the same beaters you were using before. Add remaining powdered sugar and shortening and whip for 2-3 minutes more.

Note: Don't skimp on the whipping time after adding the shortening. You really need to whip it well to prevent separation later.

Now that you have the basic recipes....here's what I do. My steps take me 3 days..you can rush it if you want but I feel 2 days for decorating give it great time to set so they won't smush!

I can get about 16 cookies per cookie batch w/the big 3-4" cutters. Less if you are making cookie bouquets (I roll those even thicker...1/2" in thickness) These are just under that.

Bake and then I immediately take a flat spatula and press down to flatten cookie...(No rounded edges) Cool on racks.

Prepare icing. I usually make 2 batches esp if I am doing many colors. I found the Wilton Gels work best for vibrant colors. For browns and red I usually use a whole jar! I love color!!! (again Walmart)

You want your icing spreadable...if you find you are having a difficult time w/your decorative tips add a few drips (yes drips) of water and stir until it's perfect. You don't want to have to press too terribly hard when decorating (1. could pop your bag...2. hurts your hand hee hee)

Let's get started glazing and icing!

For glazing techniques...

First outline your cookie in the color of the glaze you want. (I like to let this sit a few hours to set before glazing)

To make the glaze take some of your icing in a bowl and add drips of water ...a few at a time and stir.

You are looking for glue consistency

Note...my colors look more tree green than the images...I think the time of day and location make them look like the Incredible Hulk or slime.. (grins)

Then start to add a few spoonfuls of the glaze on your cookies and spread around gently to the edges of your outline.

Let this set overnight (or at least a handful of hours)

Get your icing in bags and start decorating! Again I like these to set overnight when finished before packing!

I wish I was an artist because I can see how this could be a gorgeous blank canvas to work on. I'm the basic stick figure kind of girl, but I have fun nonetheless!!!

Feel free to email if you have great tips to pass along or more questions....

On to more of my busy projects.....Here are some more of my pom pom crafts I've been doing for the girls (mini me and cousins) for gifts this Christmas. I'm on a roll!!!! i did tank tops and flip flips...gonna add a matching headband too!

Hey guess who's getting bigger than Santa? OHHHH that would be me. I wonder if there are any openings at the mall? I'm 33 weeks ladies!

I am definitely feeling this little boy in all areas of my body! My back and feet need a break by 11pm...whew! The joys of motherhood! SO far so good. Reid is still head down and I got to feel where his back and butt were at my appt on Monday. I was rubbing my baby's bum! Lovin it! :o)