I have to admit that I'm a cookie cutter junkie and recently I've added a few cookie "stamps" to my collection. Recently I purchased a teapot cookie stamp which I used with my favorite sugar cookie recipe - White Velvet Cookies. I left most of the cookies just the way they come out of the oven, but I did fill a few of the teapots with royal icing and they looked great on a platter. Enjoy! Ingredients for White Velvet Cookies 1 pound (4 sticks) butter, softened to room temperature 1 8 oz package of cream cheese, softened at room temperature (not lowfat cream cheese) 2 cups white granulated sugar 2 egg yolks (save the whites for the Royal Icing) 1 tsp vanilla 4 1/2 cups flour 1/2 cup granulated sugar reserved (see note) Royal Icing (optional) Directions: Using a stand or hand mixer beat the cream cheese, butter and sugar for 5 to 7 minutes until light and fluffy. Add the two egg yolks (no whites!) and mix for another 2 minutes. Add the vanilla and the flour (1 cup at a time) until fully incorporated. Chill dough for at least 1 hour, overnight is fine. When you are ready to bake, preheat the over to 375 degrees and line your baking sheets with silicone mats or parchment paper. Roll the dough out (about 1/3 of the dough at the time, keep the dough you are not using in the refrigerator) to about 1/2 inch thickness and cut with any cookie cutter. Place on the cookie sheet and bake for 12 - 14 minutes or until the edges of the cookie turn golden brown. Note: Place about 1/2 cup granulated sugar on a plate and dip the cookie cutter into the sugar before you push it into the dough. This helps the dough release from the cookie cutter. You need to do this step each time whether you use a traditional cookie cutter or a cookie stamp. Remove from oven and let cool on cookie sheet for 1 minute then transfer to a wire cooling rack. Optional Royal Icing:
I like Royal icing for decorated cookies because it dries hard and you can stack your cookies. If you use canned frosting or make buttercream, then the cookies tend to smear. 4 cups Confectioners Sugar (aka Powdered Sugar) 1 tsp. vanilla (or lemon flavoring is good too!) 1 egg white (no yolk or the icing will not set up) - You can use one of the egg whites reserved from the above recipe 1/4 to 1/2 cup water Food coloring (optional) Using a hand or stand mixer put the sugar, vanilla and egg white into the mixing bowl and beat on high. Slowly add the water 1 tablespoon at a time until you get the desired consistency. You will want the icing to be slightly runny so that it spreads on its own into the cookie stamp mold. If the icing is too thick, simply add 1 tbsp. at a time of more water until you get the right thinness. Add food coloring if desired. Place the Royal Icing in a piping bag or a ziploc baggie (cut off one tip) and carefully fill the cookie stamp impression. The photo above shows some cookies filled and some not. But both are delicious!
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GrammatlcGrammatlc bakes all the cookies for the clients at Split Ends Hair Studio (to visit the salon website, click the button above). She also bakes sweet treats for friends and family. Enjoy the recipes! Archives
December 2017
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