Tuesday, May 3, 2011


I was up until midnight baking these darn (good) cookies
last week. My daughter wanted to take them to
her music class so what am I mom to do..??

I got a special 'cookiepop pan' from Target and used
half the batch for that, they turned out soooo bad. Well,
they tasted good but were just way to thick!
So, I had to lick my wounds and try to make 10 decent
cookies by hand (note so self: BUY SOME COOKIE CUTTERS!!).
Anyho, the cookies turned out really cute and yummy
and the kids loooved them. Abbie was so proud :)
This was my first time making Royal Icing btw and
I think I did a pretty good job if I may say so myself!

Royal Icing
1 pound powdered sugar
5 TBSP meringue powder
1/2 c. water

Combine the meringue powder and water with a whisk attachment using an electric mixer. Beat until peaks begin to form. Sift in the powdered sugar and beat on low to combine. Increase speed to high and beat until stiff peaks form. (You should be able to remove the beater from the mixer and hold up and jiggle without the peak falling.) If using an extract, add it then beat for a few more seconds to incorporate.

This "stiff" icing is perfect for outlining and even for building gingerbread houses and monogramming. To fill in your cookies, add water to your icing a little at a time until it is the consistency of syrup.

Sugar cookie (makes aprox 30 medium/small cookies)
recipe from Sweetapolita.

6 cups sifted all-purpose flour
1 teaspoon salt
3 teaspoons baking powder
2 cups unsalted butter (softened for about 2 hours at room temperature)
2 cups sugar
2 large eggs
2 teaspoons pure vanilla extract
1/4 teaspoon pure lemon extract

1. In large bowl, sift together flour, salt, and baking powder. Set aside.

2. Use an electric mixer to cream butter and sugar until fluffy. Beat in eggs.

3. Add flour mixture and mix on low speed until thoroughly combined. Stir in vanilla and lemon extract.


4. Remove 1/2 of dough from bowl, make a ball, and place on a large piece of plastic wrap on counter.

5. Wrap the sides of wrap over the ball, then press down with the palm of your hand and make a disc about 2″ thick. Finish wrapping the disc with the plastic wrap. Repeat with 2nd half of dough.

6. Chill both discs of dough for about 45 minutes.

7. Remove one disc and remove plastic wrap. Place on top of a large piece of parchment paper , then place 2 wooden dowels on either side of your dough, then another sheet of parchment paper.

8. Roll dough so it’s flush with dowels–they will ensure that your dough is even thickness.

9. Preheat your oven to 350 F. Slide your parchment paper and dough onto a board, then place in refrigerator for about 15 minutes.

10. Remove from fridge, and cut your shapes using the cutters of your choice

11. Place sheet with cookies into freezer for 15 minutes before baking. Then bake 10-12 minutes, or until edges are golden brown.

12. Cool sheets on wire racks for 10 minutes, then gently remove cookies and place on wire racks to finish cooling.

To make the cookiepops. Follow step 1-10. Press a cookiepop stick in
the cookies and cover with dough. Flip over. Then follow step 11-15.

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