Monday, July 18, 2011

Cut-out Sugar Cookies

I have been itching to make cut-out sugar cookies since, well December when I missed my normal Christmas cookie making.  But its okay because I spent the holidays in the Dominican Republic with my family instead which is way more amazing than making sugar cookies at home.  Regardless, I have been in the sugar cookie mood for awhile now and just haven't found the time to make them because lets face it when you factor in all the decorating time, they take a very long time!  But finally, I was able to find some time to make them but then I realized that there was no current holiday to celebrate....but then I remembered seeing some really cute "popcorn" cookies while I stalking my fellow bloggers.  I "borrowed" this idea from The Decorated Cookie.

My cookies don't look as realistic as her's but I gave it my best shot.  I used my good ole trusty sugar cookie recipe which can be found below and my delicious almond cookie icing (recipe also below!)  In the spirit of summer I also made some sunglasses and strawberries! I did however use a buttercream frosting for the summer cookies; but in hindsight, I should have used the buttercream on the popcorn to give them more "texture" and the glaze on the summer cookies... oh well, next time.

Sugar Cookies from All Recipes
This makes a very large amount of cookies (approx. 60); Measurements are friendly to making a half batch.  But why make a half batch?! :)

1 1/2 cups butter, softened
2 cups sugar
4 eggs
1 tsp. vanilla extract
5 cups flour
2 tsp. baking powder
1 tsp. salt

(1) In a large bowl, cream together butter and sugar until smooth.  Beat in eggs and vanilla.  Stir in the flour, baking powder, and salt.  Cover and chill dough for at least 1 hour, or overnight.

(2) Preheat oven to 375 degrees F.  Roll out dough on floured surface 1/4 inch thick.  Cut into shapes with any cookie cutter.

(3) Bake 6-9 minutes or until just golden.  Cool completely before icing.

All ready to decorate :)
Glaze Icing from All Recipes
1 cup powdered sugar
1-2 tsp. milk or water
2 tsp. light corn syrup
1/4 tsp. almond extract
assorted food coloring

(1) In a small bowl, stir together powdered sugar and milk until smooth
(depending on how runny or thick you want the icing, add milk until desired

(2) Stir in corn syrup and almond extract until icing is smooth and glossy. Divide into separate bowls, and add food coloring.

The icing can take several hours to completely dry if you are wanting to stack the cookies, and depending on the humidity, you may have to allow them to dry overnight. And Houston is not friendly in the summer months when it comes to humidity... I always allow the cookies to dry overnight before stacking.

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