I needed a sturdy cookie recipe to make this diabolo cookie...
It wasn't really meant to look like this as I planned to connect the 2 pieces with a straw and then cover that part with modeling chocolate and then cover it with silver edible dust. However, after coming back from JB grocery trip in the morning, I was left with little time to accomplish the project. Finally, I couldn't even have enough time to wait for the chocolate coating to set... and instead of packing into separate bags, I can only put it into the cake box. However, from there I found this amazing sugar cookie recipe... which is super delicious and sturdy, and really can withstand stress. No chilling of the dough is required and it can be used immediately. Its not a sticky dough and I would recommend you do not over-mix the flour. Recipe adopted from here. Its a damn good recipe and I'm definitely going to use it again and again...
No-Fail Sugar Cookies
6 cups flour
3 tsp. baking powder
2 cups butter
2 cups sugar
2 eggs
2 tsp. vanilla extract or desired flavoring (I like almond myself)
1 tsp. salt
Cream butter and sugar until light and fluffy. Add eggs and vanilla. Mix well. Mix dry ingredients and add a little at a time to butter mixture. Mix until flour is completely incorporated and the dough comes together.
Chill for 1 to 2 hours (or see Hint below) - I don't find this necessary.
Roll to desired thickness and cut into desired shapes. Bake on ungreased baking sheet at 350 degrees for 8 to 10 minutes or until just beginning to turn brown around the edges. This recipe can make up to 5-dozen 3” cookies.
HINT: Rolling Out Dough Without the Mess -- Rather than wait for your cookie dough to chill, take the freshly made dough and place a glob between two sheets of parchment paper. Roll it out to the desired thickness then place the dough and paper on a cookie sheet and pop it into the refrigerator. Continue rolling out your dough between sheets of paper until you have used it all. By the time you are finished, the first batch will be completely chilled and ready to cut. Reroll leftover dough and repeat the process! An added bonus is that you are not adding any additional flour to your cookies.
The cookies are decorated with Royal Icing.
Royal Icing
3 3/4 cups sifted confectioners' sugar
3 T meringue powder
6 T warm water
Beat 4 to 5 minutes.
By hand, stir in optional flavorings and desired tints.
6 cups flour
3 tsp. baking powder
2 cups butter
2 cups sugar
2 eggs
2 tsp. vanilla extract or desired flavoring (I like almond myself)
1 tsp. salt
Cream butter and sugar until light and fluffy. Add eggs and vanilla. Mix well. Mix dry ingredients and add a little at a time to butter mixture. Mix until flour is completely incorporated and the dough comes together.
Chill for 1 to 2 hours (or see Hint below) - I don't find this necessary.
Roll to desired thickness and cut into desired shapes. Bake on ungreased baking sheet at 350 degrees for 8 to 10 minutes or until just beginning to turn brown around the edges. This recipe can make up to 5-dozen 3” cookies.
HINT: Rolling Out Dough Without the Mess -- Rather than wait for your cookie dough to chill, take the freshly made dough and place a glob between two sheets of parchment paper. Roll it out to the desired thickness then place the dough and paper on a cookie sheet and pop it into the refrigerator. Continue rolling out your dough between sheets of paper until you have used it all. By the time you are finished, the first batch will be completely chilled and ready to cut. Reroll leftover dough and repeat the process! An added bonus is that you are not adding any additional flour to your cookies.
The cookies are decorated with Royal Icing.
Royal Icing
3 3/4 cups sifted confectioners' sugar
3 T meringue powder
6 T warm water
Beat 4 to 5 minutes.
By hand, stir in optional flavorings and desired tints.
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