A couple of weekends ago I was at one of my favorite home stores; Crate and Barrel. Each time I go there I have to use every bit of self control I have in order to not buy everything I see. I did however settle on some cute Easter cookie cutters.
My first foray into decorating cookies was on Valentines day. They were okay, not terrible for my first time but there was certainly room for improvement. I’m a little bit happier with how these turned out. I see so many gorgeous decorated cookies on the blogosphere; there are some extremely talented people out there who make it look so easy.
Needless to say I got a little carried away with the sanding sugar! 🙂 I just was in love with the way they sparkled and glittered. I used the traditional royal icing method on them and then sprinkled the flooded portion of the cookie with sanding sugar. Even if you don’t want to decorate cookies with the royal icing, definitely make these cookies! They are so delicious on their own. They stay soft and chewy but are still sturdy enough if you choose to decorate. There’s really no downside to these cookies.
Brownie Roll-Out Cookies
Makes a lot of cookies
3 cups all-purpose flour
3/4 teaspoon salt
1/2 teaspoon baking powder
1 cup unsalted butter, softened
1 1/2 cups sugar
2 large eggs
1 teaspoon vanilla extract
1 teaspoon espresso powder or instant coffee
2/3 cup unsweetened cocoa powder
- Preheat oven to 350 degrees.
- In a small bowl, whisk together flour, salt, and baking powder.
- In mixer, mix butter, sugar, eggs, vanilla, espresso powder, and cocoa powder.
- On low speed, gradually add flour mixture, and mix until smooth.
- Wrap in plastic, and chill for at least 1 hour.
- Roll out cookie dough on a floured counter (I use powdered sugar). Using cookie cutter, cut into desired shapes. Alternatively, after making the dough roll into a log and refrigerate. Once chilled you may just slice and bake the cookies.
- Bake on lined cookie sheet for 8 to 11 minutes (8 minutes for 1/8 inch cookies and 11 minutes for 1/4 cookies). The cookie should be firm around the edges and soft and puffed in the middle.
Makes about enough to ice about 2-3 dozen cookies depending on size
4 tablespoons meringue powder
scant 1/2 cup water
1 lb. powdered sugar, about 4 cups
few drops of extract, I use a combination of vanilla, and almond extract
- In a mixer, using the paddle attachment combine the meringue powder and water. Mix until combined and mixture begins to get foamy.
- Sift in the powdered sugar.****
- Add the extract. Increase speed to medium/high and beat for about 5 to 10 minutes, until the icing is glossy and stiff peaks have formed.
****Don’t skip this step! I forgot to sift and the icing never reached to the proper consistency and I had to remake it.
I’m not an expert when it comes to decorating cookies with royal icing, therefore I urge you to check out these great blogs for tutorials. These blogs were extremely helpful for me.