|Eclipse Galaxy Cookies|
Yield: About 4 Dozen depending on cutter size
2/3 cup Granulated Sugar
2 cups King Arthur All Purpose Flour
1/3 cup Dark Cocoa Powder
1/2 teaspoon Coarse Salt
1 cup (2 sticks) Unsalted Butter, softened and each stick cut into 8 cubes
1 Large Egg, beaten
1 teaspoon Pure Vanilla Extract
In a large bowl whisk together the flour, dark cocoa powder and salt; set aside.
In a stand mixer with paddle attachment on medium speed, cream butter and sugar until light and fluffy, about 1 to 2 minutes.
Scrape sides of bowl and mix for 10 seconds.
Add vanilla extract and incorporate for 5 seconds.
Add egg and incorporate for 5 seconds.
Scrape sides of bowl and then mix for 5 seconds more.
Turn mixer to low speed and slowly add flour mixture until incorprated. Scrape sides of bowl and continue to mix until dough starts to clump around the paddle attachment.
Form dough into a ball, cover with plastic wrap and chill in fridge 2-4 hours or overnight. If pressed for time, place in the freezer for 45 minutes.
Heat oven to 350°F.
|Eclipse Cookie (sorry about the flash exposure)|
|Sun, star and round cookie cutters|
Use two sheets of parchment paper with dough in between and roll with rolling pin until desired thickness is reached.
Make the sun with the sun cutter, and eclipse using the round cutter making one of each. Use the rest of the dough with the star cutter and make shapes. Repeat until you have used up all the dough.
Place onto cookies sheets lined with parchment paper, and put in freezer for 20 minutes. The cookies hold their shape when you do this.
Bake 10-12 minutes or until the edges have slightly browned. My cookies baked in 12 minutes.
Make sure cookie sheets cool in between baking. I place them in the freezer for a few minutes.
Then I place cut-out dough on cold cookie sheets lined with parchment paper, and put in freezer for 20 minutes as mentioned above.
This is important. Do not use hot cookie sheets or the cookies will spread and lose their shape.
Wait 2-3 minutes before transferring cookies with cookie spatula to cooling racks to complete cooling, about 1 hour.
Decorate once the cookies are cool to the touch.
|Luster Dust on the cookies except the Eclipse|
|Luster Dust on the Galaxy Cookies|
Marble Glaze Icing Ingredients
3 cups Powdered Sugar
3 tablespoons Light Corn Syrup
3-4 tablespoons Milk
1/2 teaspoon Pure Vanilla Extract
1/4 teaspoon Almond Extract
AmeriColor Soft Food Gel Paste Food Color in Yellow, Super Black, Violet, Royal Blue, and Fuschia
Optional: Wilton Edible Accents Silver Stars
Optional: Wilton Silver Luster Dust
|Added Silver Stars and now they need to dry|
|Silver Stars on|
In a large bowl whisk together the powdered sugar, 3 tablespoons of milk, and light corn syrup until smooth.
If the glaze is too dry, add 1 more tablespoon of milk.
Add vanilla and almond extracts and stir.
Put a little amount of glaze just to cover the sun cookie in a container, and use 1-2 drops of AmeriColor Soft Gel Paste Color in Yellow.
In a separate container put a little amount of glaze to cover the eclipse cookie, and use 1-2 drops of AmeriColor Soft Gel Paste in Super Black.
Use the remaining glaze and divide in equal amounts in 3-4 containers with lids.
|One of my swirls to dip the cookies in|
|1 tray of stars out of the oven|
Use one bowl at a time and dip toothpick (1 toothpick per color) into each of the gel colors and then into glaze, and swirl with Wilton Scribe Tool or a toothpick to make a pretty design.
Take the round cookie and dip it into the black glaze making sure you cover the entire cookie, and place on wire rack to set.
Take the sun cookie and dip it into the yellow glaze making sure you cover the entire cookie, and place on wire rack to set.
Make each container a different variation of color with more or less of the colors.
I only used Super Black with Violet and Royal Blue in one container and for the rest of the containers I used Fuschia, Violet, and Royal Blue in different amounts in each one for variation.
Dip each cookie into glaze, swirl around, and place on wire rack to set.
Make sure cookies are on wire racks in cookie sheets with paper towels under the racks to catch icing overflow.
If you wish, add Wilton Edible Accents Silver Stars and repeat until you are done.
To make the Eclipse Cookie, make sure the glaze is dry and with a brush dipped in Light Corn Syrup dab onto the center of the sun cookie. Place black round cookie on top pressing lightly to adhere. Be gentle or you will break your cookie.
Once cookies dry, take a brush and gently add a little Wilton Silver Luster Dust on each cookie. To do this, dip the brish into the luster dust and gently flick the brush with your finger over the cookie. Repeat until you are done dusting all the cookies. This is optional but makes the cookies shimmer.
For the Galaxy Cookies recipe, visit Sugar Spun Run: