The Great Food Blogger Cookie Swap
|December 12, 2011||Posted by Madeline @ Food, Fitness, and Family under default, Dessert|
I participated in the most epic virtual cookie swap this year! I signed up back in November and was sent three matches. The premise was that you sent 1 dozen of your favorite homemade cookies to each of your matches you and in turn would receive 1 dozen cookies from three other people as well! I had SO much fun doing this
Snowflake Sugar Cookies with Royal Icing
Yields: 4 dozen cookies
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup butter, softened to room temperature
- 1 1/2 cups sugar
- 2 eggs
- 1 teaspoon vanilla
- 3 cups powdered sugar
- 2 tablespoons water
- 2 tablespoons light Karo syrup
- 3/4 teaspoon clear vanilla
Preheat oven to 350 degrees.
In a large bowl whisk together flour, baking powder, and salt.
In a separate bowl (or stand mixer) beat the butter and sugar on low speed until well blended and then on high speed until fluffy. Mix in your eggs and vanilla. Slowly add your flour mixture and mix until just blended.
Divide dough into 4 equal parts. Wrap in saran wrap. Place in freezer for 10 minutes.
On a floured surface roll one piece of your dough to about a 1/4 inch thickness. Using whatever cookie cutter you want cut out your cookies. Place on a cookie sheet covered with parchment paper, 1 inch apart. I like to put the whole cookie sheet into the freezer for about 5 minutes. I think it helps the cookies keep their shape more
Bake for about 13 minutes or until the edges are golden brown. Transfer to a cooling rack and allow to cool completely. Repeat with remaining dough.
While cookies cool prepare your royal icing. Using a mixer combine the powdered sugar, Karo syrup, water, and vanilla. You can keep adding water until you get your desired consistency.
For your first batch of icing you want a thicker, paste like consistency. It needs to be thin enough to be squeezed through your pastry bag but thick enough to maintain it’s integrity. Place icing into a pastry bag. I used a Wilson’s 3 tip for mine.
Outline all your cookies using your thicker royal icing.
To fill in your cookies you will have to ‘flow’ in the icing. You want a much thinner consistency for this icing so continue to add water until you find it. I use a squeeze bottle for this part.
Pour icing into your cookie. Use a toothpick to get the icing to every edge and corner. Allow to dry.
For decorations you can add sprinkles while icing is still wet. I decorated 4 ways: I sugared some cookies while the flow icing was still wet, piped on thicker royal icing and added sprinkles while that was wet, sprinkled shaved coconut over cookies while flow icing was wet, and used thick icing to pipe in a design and added candy pearls.
To ship: I bought tins from Walmart and layered my cookies in it with parchment paper between each layer. I added tissue paper to the top for some more cushion. I also wrapped the entire tin in bubble wrap before placing them in a box.
If you missed out on The Great Food Blogger Cookie Swap you can sign up here to get on the news list for next years!