Screenshot 2020-02-21 at 7.23.46 PM - Ed

Confections

E's Cookie and Icing Recipes

For all cookies:

 

Preheat the oven to 390 F. 

 

Use room temp butter if possible. If not, chop up fridge temp butter or put frozen butter in the microwave for 45 seconds.

 

Cream butter and powdered sugar together. Add in egg. Add in extracts. Let it mix all together - scrape the sides if you need to.

 

Sift dry ingredients together and then add in half a cup at a time to the wet. Stop when the dough comes away from the sides of the bowl and all sticks on the beaters. You may have half a cup of dry stuff left at this point, and that’s ok. If the dough doesn’t do this, add another half a cup of flour a bit at a time. That’s also ok.

 

Roll out dough to about ⅛ inch and cut out shapes. Lay them about ½ inch apart on cookie sheets. Parchment paper or silpat mats are a great help!

 

Bake for between 7 and 8.5 minutes, depending on how big the cookies are and other circumstances (temp, humidity, type of oven, elevation, etc). You want the edges on the lighter color cookies to just be turning brown. You’ll have to guess for the darker ones.

 

Let cool on the cookie sheets for about 8 minutes, then move carefully to a wire rack and let them cool completely there. Don’t ice them until they are totally cool.

 

 

Sugar Cookie 

 

Butter - 2 sticks

Powdered Sugar - 6.5 oz       ---  Cream Together

 

Vanilla Extract - 1 tsp

Butter Extract 1 tsp

Egg - 1                                 ---  Add these in and mix well

Flour - 3 Cups

Baking Powder - ½ tsp       

Salt - 1 tsp                            --- Mix together separately, then add slowly to mixer


 

Lemon Poppyseed 

 

Butter - 2 sticks                   ---  Cream Together

Powdered Sugar - 6.5 oz

 

Lemon Extract - 1 tsp

Poppyseeds - 1 tbsp

Egg - 1                                ---  Add these in and mix well

 

Flour - 3 Cups

Baking Powder - ½ tsp       

Salt - 1 tsp                          --- Mix together separately, then add slowly to mixer

 

Chai Cardamom

 

Butter - 2 sticks

Powdered Sugar - 4 oz

Powdered Thai tea mix - 2.5 oz ---  Cream Together

Vanilla Extract - 1 tsp

Egg - 1                                       ---  Add these in and mix well

 

Flour - 3 Cups

Chai spice mix - 1 ½ tbsp

Baking Powder - ½ tsp             

Salt - 1 tsp                                 --- Mix together separately, then add slowly to mixer

 

Chocolate Shortbread

 

Butter - 2 sticks

Powdered Sugar - 6.5 oz           ---  Cream Together

 

Vanilla Extract - 1 tsp

Egg - 1                                      ---  Add these in and mix well

 

Flour - 2 and 1/4 Cups

Powered Cocoa - 3/4 C

Baking Powder - ½ tsp            

Salt - 1 tsp                                 --- Mix together separately, then add slowly to mixer

 

Royal Icing

 

2 lbs of confectioner’s sugar

3 tbsp of meringue powder 

⅔ C warm water

2 tbsp vanilla extract

1 tbsp lemon juice

1 pinch salt

 

Sift dry ingredients together, then mix in wet. Beat at medium-high speed for about 5 minutes. You’ll see it change from a light tan color to nearly white. The icing will be very thick - this is good for piping, but you’ll need to add water to make a good consistency for flooding. Keep in an airtight container.

 

Egg whites (or reconstituted powdered egg whites) can be used in place of meringue powder and water. I use the pasteurized powdered egg whites from www.Judeesglutenfree.com. The meringue powder I use is Wilton’s. I’ve also had good luck with Fat Daddio’s, but it tended to clump a bit.

 

Tips and tricks:

 

  • You can leave out the salt, or half it if you’re using salted butter.

  • I use unbleached, all-purpose, NOT self-rising flour. I mix White Lily with store brand.

  • Make more cookies than you’ll need for each batch about 14 per dozen. Drop off any extras on your neighbor’s porch. <3

  • Learn about the different consistencies of icing, such as flooding vs. piping. This will take practice, but it’s worth it!

  • Flooding takes about 6 hours to dry, and 12 to dry completely. Piping dries much faster, about 2 hours. Dry under a fan if possible.

  • It’s worth seeking out and purchasing gel food coloring for red, blue, black and brown. These can be really hard to saturate with liquid coloring without changing the taste and consistency of the icing.

  • Check out groups for “flipping” cookie cutters. 

  • Watch lots and lots of videos of other bakers making cookies and icing them! They’ve been immensely helpful for experimenting and troubleshooting for me.

  • Store cookies in bins with a paper towel to absorb moisture.

  • I package the cookies by placing them back to back and wrapping them in tissue paper to protect the icing. I put the wrapped cookies in a brown paper bag for local deliveries or pick up, and the shipped ones go Priority USPS.


 

My substitutions for vegan and gluten-free:

  • Eggs/egg whites are replaced with Neat Egg.

  • Butter is replaced with Miyoko’s plant-based butter, but I’ve tried several kinds and they were all fine. 

  • Flour is replaced with 2 C Bob’s Red Mill 1-1 Gluten Free Baking Flour and 1 C Bob’s Red Mill Superfine Almond Flour.

 

Chai spice mix

 

I make this ahead of time in a big batch and just let it chill until I need it. I also put it in my coffee sometimes.

 

3 Parts ground ginger

2 Parts ground cardamom

2 Parts ground cinnamon

1 Part ground cloves

1 Part ground allspice

1 Part ground nutmeg

 
 
 
 
 
 
 
 
 
Screenshot 2020-02-21 at 7.23.46 PM - Ed

© 2019 by Elizebeth Tong, Crimson Art. All Rights Reserved