Decorated Sugar Cookies ~ The Daring Baker's Challenge, Sep 2010

1st October. It has gone a while since I posted here. Well, there have been alot of things to do and I have been quite busy decorating my bedroom. Now as operation bedroom is completed [amazing result], I am ready for my blog again and there are alot of photos and recipes in my database that I can not wait to share. 

As for now, this post is dedicated to the daring baker's challenge, September 2010. This is my second challenge since I joined the group, but my first challenge to participate in. Last month's challenge was all about getting creative and create amazingly decorated cookies which could be great giveaways and gifts. I did the cookies one day before deadline and I was not really prepared and in the most creative corner that day. The cookies turned out good in taste, but I should have baked them a few minutes more. As for the decorating I have was quite empty of ideas and could not think of what else September would mean to me other than fall. And I do not have a good variety when it comes to cookie cutters, only have the standard ones, so I used the tree cookie cutter as leaves and they did not turn out pretty at all. Horrible colors! Rest of the cookies were alot better, but I can not understand where the wedding inspired cookies fits in the month of September. The recipes for the sugar cookies and royal icing for this challenge are adapted from the daring kitchen.

I guess I am far more creative and experienced when it comes to decorating cakes. Decorated cookies are not really my piece of cake. I hope I will do better in this month's challenge.

 

Basic Sugar Cookies (recipe adapted from the daring kitchen)

I n g r e d i e n t s

Makes Approximately 36x 10cm / 4" Cookies

200g / 7oz / ½ cup + 6 Tbsp Unsalted Butter, at room temperature

400g / 14oz / 3 cups + 3 Tbsp All Purpose / Plain Flour

200g / 7oz / 1 cup Caster Sugar / Superfine Sugar

1 Large Egg, lightly beaten

5ml / 1 tsp Vanilla Extract / Or seeds from 1 vanilla bean


Directions

• Cream together the butter, sugar and any flavourings you’re using. Beat until just becoming

creamy in texture.

• Tip: Don’t over mix otherwise you’ll incorporate too much air and the cookies will spread during

baking, losing their shape.

• Beat in the egg until well combined, make sure to scrape down the sides of the bowl.

Add the sifted flour and mix on low until a non sticky dough forms.

• Tip: I don’t have a stand mixer so I find it easier to switch to dough hooks at this stage to avoid

flour flying everywhere.

• Knead into a ball and divide into 2 or 3 pieces.

• Roll out each portion between parchment paper to a thickness of about 5mm/1/5 inch (0.2 inch)

• Refrigerate for a minimum of 30mins.

• Tip: Recipes commonly just wrap the whole ball of dough in clingwrap and then refrigerate it for an

hour or overnight, but by rolling the dough between parchment, this shortens the chilling time and

then it’s also been rolled out while still soft making it easier and quicker.

• Once chilled, peel off parchment and place dough on a lightly floured surface.

• Cut out shapes with cookie cutters or a sharp knife.

• Arrange shapes on parchment lined baking sheets and refrigerate for another 30mins to an hour.

• Tip: It’s very important you chill them again otherwise they’ll spread while baking.

• Re-roll scraps and follow the above process until all scraps are used up.

• Preheat oven to 180°C (160°C Fan Assisted) / 350°F / Gas Mark 4.

• Bake until golden around the edges, about 8-15mins depending on the size of the cookies.

• Tip: Bake same sized cookies together otherwise mixing smaller with larger cookies could result in

some cookies being baked before others are done.

• Tip: Rotate baking sheets half way through baking if your oven bakes unevenly.

• Leave to cool on cooling racks.

• Once completely cooled, decorate as desired.

• Tip: If wrapped in tinfoil/cling wrap or kept in airtight containers in a cool place, un-decorated

cookies can last up to a month.

Royal Icing:

315g – 375g / 11oz – 13oz / 2½ - 3 cups Icing / Confectioner’s / Powdered Sugar, unsifted
2 Large Egg Whites
10ml / 2 tsp Lemon Juice
5ml / 1 tsp Almond Extract, optional

Directions

• Beat egg whites with lemon juice until combined.
• Tip: It’s important that the bowls/spoons/spatulas and beaters you use are thoroughly cleaned and
grease free.
• Sift the icing sugar to remove lumps and add it to the egg whites.
• Tip: I’ve listed 2 amounts of icing sugar, the lesser amount is good for a flooding consistency, and the larger amount is for outlining, but you can add even more for a much thicker consistency good for writing. If you add too much icing sugar or would like to make a thinner consistency, add very small amounts of water, a few drops at a time, until you reach the consistency you need.
• Beat on low until combined and smooth.
• Use immediately or keep in an airtight container.
• Tip: Royal Icing starts to harden as soon as it’s in contact with air so make sure to cover containers with plastic wrap while not in use.