Monday, September 26, 2011

Decorative Shortbread Cookies

Going through our DVR on Saturday, I came across a Barefoot Contessa episode in which Ina invites her friend over to show her how to make decorative shortbread cookies. Reminiscent of my mother's Halloween Cookies, I decided to give it a go. The cookies were a lot of work. Not because it took a long time to make the dough or icing (it was super fast) but because I made the whole recipe (I would suggest cutting the recipe in half unless you want 40 iced cookies hanging around). Decorating a few different types of cookies can be difficult with all the food color mixing and prep work that you have to do so I would suggest picking one shape and sticking to it, at least for your first time. Below is the recipe as I wrote it.

Decorative Shortbread Cookies:

For the Dough:

Mix together:
24 ounces all purpose flour
1 1/4 tsp baking powder
3/4 tsp salt

Then cream together:
3/4 lb butter
2 1/4c sugar
Add 3 large eggs
1tbs vanilla extract

Add in dry ingredients

Wrap in plastic and chill until firm
Roll to 1/8th of inch thick
Bake 350 degrees for 8-12 min

Makes 35-40 cookies

Icing for outlining (royal icing):
1 lb confectionary sugar
3 large egg whites
1/2 tsp lemon juice
Beat with paddle on medium speed until thick.

To make flood icing:
1/4 cup of royal icing
1tsp egg white
Consistency of maple syrup. Add more egg white if need be.

First outline the cookie using the royal icing in the same color that you will use for the whole body of the cookie. Then use a brush (#12 artist brush works best) to push the flood icing around on the cookie and cover up to the edges. Let dry (maybe overnight or a few hours) and then you can use more royal icing in different colors to make the details.

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