This is another project I made in order to improve my skills in desserts decoration. It didn’t go as planned, but still, they were pretty good, so here they are. The thing is that these cookies are so delicious, they don’t even need any coating, but they will look way better dressed in color. So my advice is to leave them “naked” if is just for you; but if you are making them for a party or something similar, go ahead and flood those babies!!
Ingredients2 cups (260 grams) all-purpose flour ¼ teaspoon (2 grams) salt 1 cup (2 sticks) (226 grams) unsalted butter, room temperature ½ cup (60 grams) powdered (confectioners or icing) sugar 1 teaspoon (4 grams) pure vanilla extract
In a separate bowl whisk the flour with the salt. Set aside.
In the bowl of your electric mixer (or with a hand mixer), beat the butter until smooth and creamy (about 1 minute). Add the sugar and beat until smooth (about 2 minutes). Beat in the vanilla extract. Gently stir in the flour mixture just until incorporated. Flatten the dough into a disk shape, wrap in plastic wrap, and chill the dough for at least an hour or until firm.
Preheat oven to 350 º F (177 º C) with the rack in the middle of the oven. Line two baking sheets with parchment paper.
On a lightly floured surface roll out the dough into a ¼ inch (0.6 cm) thick circle. Cut into rounds or other shapes using a lightly floured cookie cutter. Place on the prepared baking sheets and place in the refrigerator for about 15 minutes. (This will firm up the dough so the cookies will maintain their shape when baked.) Bake for 8 – 10 minutes, or until cookies are very lightly browned. Cool on a wire rack.
Combine egg whites and lemon juice in a large bowl. Add some of the sifted icing sugar to the mixture and start the mixer.
Keep adding icing sugar a little at a time. When the mixture looks like thick whipped cream and makes soft peaks when you push down the hooks/paddle in it, you can use it for piping. This is the consistency we are going to need for making the outline of the cookie.
When you have the soft peak icing, add 2 tbsp. of icing sugar at a time and mix well, because from now on the icing will get more and stiffer. When you can pull out small stiff peaks the icing is ready. Cover the icing with cling film and a lid or wet cloth and store it in the fridge.
To make runny icing for flooding cookies take some royal icing (stiff) into a bowl and start mixing it with water, a few drops at the time. Continue this until the icing is thin and liquid. It should be smoothing out when you lift the spoon. The mixing with the water will most likely cause many air bubbles, so it is always a good idea to cover up the icing and let it “rest” for 30 min. Then give it a gentle stir and you have reduced the amount of air bubbles in your icing.
Now, let’s start decorating. Pipe the outline of the cookie. Let it dry a few minutes. Then take a squeeze bottle filled with runny royal icing. Start piping from the outside and work your way into the middle. Be careful not to over flood the cookie. If any air bubbles comes use a pin to perforate them.
Let the cookies dry overnight. Use a tip no.2 to pipe other details.