Dexter Blood Spatter Cookies
|Dexter Blood Spatter Cookies|
Vanilla Sugar Cookie
2 cups Unsalted Butter, softened
2 cups Granulated Sugar
2 Extra Large Eggs
3 teaspoons Pure Vanilla Extract
5 cups King Arthur All Purpose Flour
1 teaspoon Coarse Salt
|Dexter Blood Spatter Cookies|
Sift flour and add salt. Combine with spatula. Put aside.
Cream butter and sugar in a hand held mixer or stand mixer with paddle attachment on low, 1-2 minutes.
Scrape sides of bowl with spatula and mix for a 10-15 seconds.
Add eggs one at a time, mix until incorporated. Scrape sides of bowl and mix for 5-10 seconds.
Add vanilla extract and mix on low until incorporated, about 15-20 seconds.
Slowly add flour mixture on low to combine. The dough is ready when it begins to clump around paddle attachment.
Cut dough into 4 cuts, leaving unused dough covered with plastic wrap in the fridge until ready to use.
Preheat oven to 350 degrees.
Use 2 sheets of parchment paper with dough in between and roll with rolling pin until desired thickness is reached.
Place cut out shapes on cookies sheets lined with parchment paper and put in freezer for 5 minutes. The cookies hold their shape when you do this.
Bake 12-15 minutes or until the edges have slightly browned.
Wait 2-3 minutes before transferring cookies on cooling racks to complete cooling.
Decorate once cookies have cooled.
|Close-up view of Dexter Blood Spatter Cookies|
4 Egg Whites
4 teaspoons Lemon Juice, freshly squeezed
6 cups Confectioners Sugar, sifted
In a medium size bowl, whisk together the egg whites and lemon juice.
Transfer to stand or hand held mixer with paddle attachment.
Slowly add sifted sugar and beat on low until smooth.
If needed, you may add 1 teaspoon of water at a time until you reach the right consistency. Watch the Joy of Baking (link at the end) video for both Flooding Consistency and Piping Consistency Royal Icing. If you prefer a recipe using Meringue Powder, it is also available at this link.
I separated the icing in plastic containers with lids for tinting with Americolor Soft Gel Paste Food Color in Super Red and Super White. Keep the containers covered until you are ready to color. Royal Icing hardens fast so keep it covered when not in use.
To make the red, I add 3 drops and combine with a small spatula. Add 1 drop at a time until you reach the red you want. For the white, I added 2 drops to give it a pure white color.
|Close-up view of the rest of the Dexter Blood Spatter Cookies|
I did the white borders around each cookie and waited 1/2 hour before flooding the cookie.
I used the remaining white icing by just adding a few squirts of water from a spray bottle and then shaked to combine. This made the Flood Consistency I needed to flood/fill the cookie. Add the water a little at a time until you reach a nice smooth consistency.
Use a paintbrush or cookie stick to reach edges and use tip of toothpick to pop any air bubbles.
I lined a cookie sheet with paper towels and placed the cookies on cooling tray over it.
I used a thin paintbrush and splattered away until I was happy with my mess.
Let dry for 5-6 hours or overnight.
For further information:
Please visit, Annie's Eats for the Blood Spatter Cookies: http://www.annies-eats.com/2012/10/29/blood-spatter-cookies/
Please visit, Sweetopia for the Vanilla Sugar Cookie Recipe: http://sweetopia.net/2009/12/sugar-cookie-recipe/
Please visit, Joy of Baking for the Royal Icing Recipe and Video Tutorial: