|Spritz, Red Velvet Swirls, Coconut Chocolate Chip Cookies|
|Holiday Spritz Cookies|
|Red Velvet Swirls|
|Coconut Chocolate Chip Cookies|
I am not an artist so I worked slow and did my best to make the Sugar Cookies pretty. I doubled the Sugar Cookies recipe from the batch I made the week prior. You can find the recipe here: http://twofrys.blogspot.com/2011/12/holiday-cookies.html. I used small and large snowflakes, two different Christmas trees, star, snowman, heart and round cutouts.
|Snowflake Sugar Cookies|
|Large Snowflake Sugar Cookies|
Here is the Decorating Icing recipe:
1 Egg White
3 ½ Cups Confectioners Sugar
1 Teaspoon Pure Almond Extract
3 Tablespoons Water
|Christmas Trees Sugar Cookies|
|Stars, Christmas Trees, Snowflakes Sugar Cookies|
Gradually add Confectioners Sugar, Almond Extract and Water. Continue beating until smooth and glossy.
Decorate cookies using icing in pastry bag. Allow icing to dry before stacking them together or putting them in cookie gift tins or bags.
|Snowmen Sugar Cookies|
|Lots of Sugar Cookies|
|Gingerbread Boys & Girls|
1 Stick Butter
1 Extra Large Egg
1 Tablespoon Water
Stir Gingerbread Mix, Softened Butter, Egg and Water in a large bowl until a soft dough forms.
Form dough into a large ball, cover in plastic wrap and refrigerate for ½ hour to 1 hour.
Heat oven to 375 degrees.
Place the Gingerbread cutouts 2 inches apart on an ungreased cookie sheet.
Bake 8-11 minutes.
Cool for 2-3 minutes before transferring to cooling racks. Do not wait longer or they make stick to the cookie sheets. I know, I broke about 4 of them.
Cool completely for about 1 hour before decorating.
|Hearts Sugar Cookies|
Before starting a recipe, be sure to have all your ingredients measured ahead of time. It is not fun running to the supermarket in the wee hours of the night.
Gels and cake/cupcake Frosting does not work well with Sugar Cookies. They do not harden up like Decorating Icing. If you have to stack or package cookies, do not use Gels or Frosting.
To make sure decorating sugars, sprinkles, etc. stick to your Spritz Cookies use a spray bottle filled with water, and gently spray and add your decorations.
To decorate Sugar Cookies, use artist brushes to flood the cookies and toothpicks to help you with decorations. I got 24 artist brushes for .99 cents at my local dollar store.
To soften butter, place in the microwave for 5-15 seconds. Start with 5 seconds then check it and continue to microwave 5 seconds at a time until butter is soft. Allow to cool before adding to recipe.
When you fill a pastry bag or clear storage bag, keep a clip on the tip so the icing does not run out and make a mess all over the darn place.
|Ornament Sugar Cookies|
When working with dough, always refrigerate for ½ hour to an 1 hour to make it easy to do cutouts.
Decorating Icing dries up quickly so add your decorations ASAP and then let the cookies dry completely before stacking or packing them in gift tins. My Gingerbreads dried so fast I was unable to add any decorations. Do one at a time.
Place parchment paper or paper towels under cooling racks so they catch your decorating mess and do not stain your counter tops or table.
Try to have many cookie sheets because you have to let them cool completely before putting them back in the oven with more cookies.
Lastly, do not eat all the cookies that break at once. Place them in a cookie jar. There is no need to give yourself a tummy ache and be in a sugar coma when you have so much to do.