Jack Skellington Cookies |
Close up of Jack Skellington Cookies |
Vanilla Sugar Cookie
Ingredients
2 cups Unsalted Butter, softened
2 cups Sugar
2 Extra Large Eggs
3 teaspoons Pure Vanilla Extract
5 cups King Arthur All Purpose Flour
1 teaspoon Coarse Salt
Jack Skellington Cookies |
Directions
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 20-25 seconds.
Slowly add flour mixture on low to combine. The dough is ready when it begins to clump around paddle attachment.
Jack Skellington Cookies |
Cut dough into 4 cuts, leaving unused dough covered with plastic wrap until ready to use.
Preheat oven tp 350 degrees.
Use 2 sheets of parchment paper with dough in between and roll with rolling pin until desired thickness is reached.
Use a round cutter to cut shapes. I measured the size cutter by placing the Jack Skellington cutter over my Ateco round cutter and made sure it fit over it correctly leaving an inch or so of space.
Jack Skellington Cutter |
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.
Royal Icing in Super Black |
Royal Icing
Ingredients
4 Egg Whites
4 teaspoons Lemon Juice, freshly squeezed
6 cups Confectioners Sugar, sifted
Wilton Decorator Preferred Fondant in White Vanilla |
Directions
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.
Cake Boss Rolling Pin and Wilton Decorator Preferred Fondant |
Jack Skellington cutter imprinted onto Fondant |
I transferred the icing immediately into 3 small Squeeze Bottles using a funnel to prevent it from spilling. Keep the squeeze bottle tips covered. If the Royal Icing hardens due to exposure to air, spray a little bit of water and shake bottle well holding the tip with your finger. Test the icing consistency on a paper towel before decorating the cookie.
Jack Skellington Cookies ready for Royal Icing |
Fondant
I bought Wilton Decorator Preferred Fondant in White Vanilla. I am typically not a fan of fondant at all, but to my surprise this Wilton product has a great taste. The fondant was very easy to work with. I sprinkled powdered sugar on my work surface/counter to prevent sticking. I sprinkled powdered sugar on my Cake Boss Fondant Rolling Pin and formed the fondant into a round ball and started kneading it until it was soft to roll out.
I rolled the fondant until desired thickness, and then dipped my Jack Skellington cutter in the powdered sugar and pressed into the fondant using both hands to make sure the imprint came out. Repeat this step until all the fondant Jack Skellington faces are done.
Use a dab of the royal icing and place in the center of the cookie and put the fondant over it. Just press gently to hold it in place. I found this easier than using royal icing in white and then black to decorate over it. I am not an artist and knew the face would not come out like I would want it to.
Close up of one Jack Skellington Cookies without Royal Icing |
I let the cookies dry for 4-5 hours.
For further information:
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:
http://www.joyofbaking.com/RoyalIcing.html
Enjoy!
Happy Halloween/Samhain.
-Sophia/Two Frys
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