I have a rather large collection of cookie cutters. Way more than I will ever use or even need. Still I am enchanted by them. Every now and then I remove them from the large cookie jar where they live and daydream about what I might create. With spring upon us (I hope) what better way to celebrate new life than with a batch of edible Easter eggs?
Too often decorated cookies look good, but don't have the taste to back them up. Flavored with vanilla-scented sugar, an added punch of vanilla extract, and a little freshly grated nutmeg these sugar cookies are as tasty as they are pretty. Royal icing made with meringue powder elevates plain oval cookies into fanciful eggs. If you want to forgo the royal icing, colored sanding sugar is an easy alternative. Sprinkle the sanding sugar on the cookies before baking. Although decorating these cookies with royal icing is part of the fun and a great kid-friendly activity.
Freeze the dough briefly before baking so the cookies to have a clean, defined edge.
To decorate the cookies divide the royal icing into separate glass bowls. Add the food coloring a little at a time until you reach the desired intensity. Be sure to keep about one cup of white icing to do the overlay decorations. Thin the colored royal icing with a little water until the consistency of a thick glaze. You want it to be able to spread easily on the cookies. Spoon some icing on each cookie and spread to the edges with a small offset spatula. Allow cookies to dry completely before adding the white decorations.
To add the white decorations put the white royal icing in a pastry bag fitted with a very small round pastry tube. (Alternately, put the icing in a Ziploc bag and seal. Cut the tip off one of the corners to make a small hole. Use as you would a pastry bag.) Don't thin the white icing. You want it to be thick, so it will stand up on the cookies. If it is too runny add more confectioners' sugar until desired consistency.
Allow the royal icing on the cookies to dry. Store the decorated cookies in a tin separating each layer with waxed or parchment paper. The cookies will keep at room temperature for 5 days, (if they last that long).
Easter Egg Vanilla-Scented Sugar Cookies
Inspired by Baking By Flavor by Lisa Yockelson
makes 3 dozen cookies
1 1/2 cups (300 g) granulated sugar
1/2 vanilla bean
3 cups (420 g) unsifted all-purposed flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon freshly ground nutmeg
1 cup (8 ounces/226 g) unsalted butter, softened
2 large eggs
2 teaspoons vanilla extract
2 tablespoons (30 ml) milk
To make the vanilla-scented sugar put the granulated sugar in a medium-size bowl. Split the vanilla bean down the middle with a sharp knife. Scrap the seeds out and mix with the sugar using your fingers to work it into the sugar. Set aside.
In another medium-size bowl whisk together the flour, baking powder, salt, and nutmeg.
Put the butter in the bowl of a free-standing mixer fitted with a paddle attachment, cream for 2 minutes on medium speed. Add the sugar and beat another 2 minutes. Mix in eggs, vanilla extract, and milk.
On low speed add the flour in three additions just until the flour is absorbed. Divide the dough into thirds. Roll out each portion between two sheets of waxed or parchment paper until slightly less than a 1/4 inch (6.34 mm) thick. Stack rolled out dough on a rimmed cookie sheet. Cover well with plastic wrap and refrigerate for several hours to over night to allow the dough to rest. Prior to cutting the cookies into shapes freeze the dough for 30 minutes. The cookies will cut out easier and hold their shape when baked.
To bake the cookies preheat the oven to 375℉ (190℃) degrees. Line baking sheets with silicon baking mats or parchment paper. Remove dough from the freezer, peel off waxed or parchment paper from one side then replace it loosely, put that side down on the work surface leaving the paper between the dough and the work surface. Remove the top piece of waxed or parchment paper and cut cookies into desired shapes. Place on prepared baking sheets. Bake for 10-12 minutes until golden. (If baking more than one baking sheet at a time rotate the cookies halfway through to ensure even browning.) Cool cookies for 5 minutes on the baking sheet before transferring to a cooling rake. Allow cookies to cool completely before decorating with royal icing.
Royal Icing
makes 2 1/2 cups
16 ounces (545 g) confectioners' sugar, sifted
5 tablespoons meringue powder
2 teaspoons freshly squeezed lemon juice
2 teaspoons vanilla extract
1/3 cup (79 ml) water
Combine all ingredients in the bowl of a freestanding mixer with a paddle attachment. Mix on low speed until the ingredients are combined. Scrape down the sides of the bowl then beat for 2-4 minutes longer until the icing is glossy and smooth but not fluffy. You may need to add additional water if the icing is too stiff. Add a little at a time. If you add too much add additional confectioners' sugar to thicken. Royal icing dries quickly. Keep the bowls covered with plastic wrap or a damp towel when not using. Store any left-over icing in the refrigerator in a glass jar.
To decorate the cookies divide the royal icing into small glass bowls. Color the icing with food coloring. Add a little color at a time until you reach the desired intensity. (Be sure to reserve about one cup of white icing to do the overlay decorations.) Thin the colored royal icing with a little water until the consistency of a thick glaze. You want it to be able to spread easily on the cookies. Spoon some icing on each cookie and spread to the edges with a small offset spatula. Allow cookies to dry completely before adding the white decorations.
To add the white decorations put the white royal icing in a pastry bag fitted with a very small round tube. (Alternately, put the icing in a Ziploc bag and seal. Cut the tip off one of the corners to make a small hole. Use as you would a pastry bag.) Don't thin the white icing. You want it to be thick so it will stand up on the cookies. If it is too runny add more confectioners' sugar until desired consistency.
Allow the royal icing on the cookies to dry. Store the decorated cookies in a tin separating each layer with waxed or parchment paper. The cookies will keep at room temperature for 5 days, (if they last that long).
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