5/23/2017
Wedding cake cookie
(for cookie dough)
2 cups all purpose flour
1/2 t baking powder
1/2 t baking soda
1 t vanilla essence
8 T unsalted butter at room temperature
1 cup light brown sugar, firmly packed
1 large egg
(for royal icing)
2 lbs. powdered sugar
1/2 t cream of tartar
5 large egg whites
(for decoration)
a package of fondant (baby pink)
>how to make<
(for cookie dough)
*Place parchment on cookie sheets.
*Preheat oven to 350 degrees.
*Mix flour, baking powder, and baking soda in a bowl. Set aside.
*Beat butter and brown sugar with a stand mixer on medium speed until it becomes creamy about 2 minutes.
*Beat in egg and continue beating until the mixture is smooth.
*Remove the bowl from the mixer and stir in flour mixture with a rubber spatula.
*Scrape the dough out onto a lightly floured flat surface and divide the dough into two.
*Roll out one piece at a time to 1/8" thickness, moving the dough often so it does not stick.
*Use a cookie cutter to cut out the cookies.
*Repeat the process with the other piece of dough.
*Place cut out cookies 1" apart on the prepared cookie sheet.
*Bake cookies until they are lightly golden about 12 minutes.
(Change the position of cookie sheet at least once during baking.)
*Cool the cookies on wire rack completely.
(for royal icing)
*Combine the powdered sugar and cream of tartar in the bowl of an electric mixer.
*Mix in the egg whites by hand to moisten the sugar.
*Fit the electric mixer with a whip attachment.
*Beat the mixture on low speed just until the egg whites are evenly incorporated.
*Scrape down the sides of the bowl; then turn the mixer to its highest speed and continue to beat about 2 to 3 minutes until it becomes like "glue" consistency.
(You may beat in flavoring and/or coloring, as desired.)
*Add a little bit of water to the desired consistency depending on how you want to decorate cookies.
(Unless you are using the icing, always cover the surface with plastic wrap to prevent a crust from quickly forming.)
(for decoration)
*Use the same cookie cutter and cut out fondant.
*Brush the surface of the cookie with water.
*Put the cut out fondant on the cookie.
*Using stencil and/or pastry bag with your choice of coupler, decorate cookies as your desire.
-makes about 30 decorated cookies-
Note: I used the royal icing recipe of Julia M. Usher.
(for cookie dough)
2 cups all purpose flour
1/2 t baking powder
1/2 t baking soda
1 t vanilla essence
8 T unsalted butter at room temperature
1 cup light brown sugar, firmly packed
1 large egg
(for royal icing)
2 lbs. powdered sugar
1/2 t cream of tartar
5 large egg whites
(for decoration)
a package of fondant (baby pink)
>how to make<
(for cookie dough)
*Place parchment on cookie sheets.
*Preheat oven to 350 degrees.
*Mix flour, baking powder, and baking soda in a bowl. Set aside.
*Beat butter and brown sugar with a stand mixer on medium speed until it becomes creamy about 2 minutes.
*Beat in egg and continue beating until the mixture is smooth.
*Remove the bowl from the mixer and stir in flour mixture with a rubber spatula.
*Scrape the dough out onto a lightly floured flat surface and divide the dough into two.
*Roll out one piece at a time to 1/8" thickness, moving the dough often so it does not stick.
*Use a cookie cutter to cut out the cookies.
*Repeat the process with the other piece of dough.
*Place cut out cookies 1" apart on the prepared cookie sheet.
*Bake cookies until they are lightly golden about 12 minutes.
(Change the position of cookie sheet at least once during baking.)
*Cool the cookies on wire rack completely.
(for royal icing)
*Combine the powdered sugar and cream of tartar in the bowl of an electric mixer.
*Mix in the egg whites by hand to moisten the sugar.
*Fit the electric mixer with a whip attachment.
*Beat the mixture on low speed just until the egg whites are evenly incorporated.
*Scrape down the sides of the bowl; then turn the mixer to its highest speed and continue to beat about 2 to 3 minutes until it becomes like "glue" consistency.
(You may beat in flavoring and/or coloring, as desired.)
*Add a little bit of water to the desired consistency depending on how you want to decorate cookies.
(Unless you are using the icing, always cover the surface with plastic wrap to prevent a crust from quickly forming.)
(for decoration)
*Use the same cookie cutter and cut out fondant.
*Brush the surface of the cookie with water.
*Put the cut out fondant on the cookie.
*Using stencil and/or pastry bag with your choice of coupler, decorate cookies as your desire.
-makes about 30 decorated cookies-
Note: I used the royal icing recipe of Julia M. Usher.
Labels: cookie dough recipe, royal icing recipe, wedding cake cookie decoration, wedding cake cookie recipe
