Archive for the 'Sugar Cookies' Category

Valentine’s Day Sugar Cookies Part 2 – Hearts

Yesterday I posted photos of my conversation heart cookies.  Here are some photos of the other Valentine sugar cookies I made.  For these cookies, I used various heart-shaped cookie cutters that I have collected over the years, as well as two different sizes of the crinkle cut square cookie cutters from this set.  There are endless ways to decorate heart shaped cookies.  Here’s what I came up with:

Happy Valentine’s Day!

The inspiration for these cookies is from one of my favorite cookie decorating blogs – Whimsy Cookie Co.

Valentine’s Day Sugar Cookies Part 1 – Conversation Hearts

Valentine’s Day is a little over a week away, so of course I had to make some sugar cookies!  This past week, I made a double batch of Valentine’s Day sugar cookies.  I decorated the first half of the cookies to look like conversation heart candies.  I have always loved conversation hearts – they are so cute and I like all of the little phrases on them.  Before decorating my cookies, I did a quick internet search and made a list of some of my favorite conversation heart phrases.  (Alternatively, you could purchase a bag or box of conversation hearts and make a list of the phrases while you are snacking on them- yum!)

Tomorrow I will post photos of the rest of the sugar cookies.  They are a much more traditional Valentine bunch – lots of pink, red, and purple hearts!

If you want to see photos of other sugar cookies I have made, check out my Sugar Cookie Gallery.  The sugar cookie and royal icing recipes that I use can also be found there.


5th Birthday Sugar Cookies

I made these sugar cookies for my nephew’s 5th birthday party.  I love the bright color palette and the simplicity of the polka dots.

I also made a few peppermint candy-shaped cookies.

For the sugar cookie and royal icing recipes, click here.  If you want to see photos of other sugar cookies I have made, head on over to my “Sugar Cookie Gallery”!

Christmas Sugar Cookies

Here are a few photos of the sugar cookies I made for Christmas this year.  I used cookie cutters in the shape of presents, peppermints, Christmas trees, candy canes, and holly leaves.  I also used my crinkle-edge-square cookie cutter to make cookie place cards/favors for a family Christmas dinner.  These cookies were so much fun to decorate!  The recipes for the sugar cookies and royal icing are posted below.  Enjoy!

Presents. This is a new cookie cutter that I got from Target this year. It would be perfect for birthday present sugar cookies too.

Lots of Christmas trees!

 

Holly leaves

 

Peppermints. The cookie cutter is from http://www.coppergifts.com. And the design was inspired by the book “Cookie Craft Christmas” by Valerie Peterson and Janice Fryer.

Candy canes

 

Cookie favors and place cards

Sugar Cookies

Ingredients

  • 1 cup butter, softened
  • 1 cup powdered sugar
  • 1 egg, beaten
  • 1 ½ tsp. almond extract
  • 1 tsp. vanilla extract
  • 1 tsp. salt
  • 2 ½ cups sifted all-purpose flour

Directions

  1. Cream the butter and powdered sugar together in the bowl of a stand mixer.
  2. Blend in the egg, almond extract, vanilla extract, salt and flour.
  3. Chill the dough until firm.
  4. Roll the dough out to ¼” thickness on a well-floured surface.
  5. Cut with cookie cutters.  Place on greased (or parchment lined) cookie sheets, and bake at 375° for 8-10 min. The cookies should not brown.
  6. Frost and decorate the cookies when cool.

Yield: 3-4 dozen cookies, depending on size

Source: Annie’s-Eats

Royal Icing

Ingredients

  • 4 tablespoons meringue powder
  • scant ½ cup water
  • 1 lb. powdered sugar
  • ½ – 1 teaspoon light corn syrup
  • few drops almond extract (optional)

Directions

  1. Combine the meringue powder and water in the bowl of a stand mixer. With the paddle attachment, beat until combined and foamy.
  2. Sift in the powdered sugar and beat on low to combine. (Do NOT skip the sifting!)
  3. Add in the corn syrup and extract if desired. (The corn syrup helps keep the icing shiny.) Increase the speed to med-high/high and beat for about 5 minutes, just until the icing is glossy and stiff peaks form.  (You should be able to remove the beater from the mixer and hold up and jiggle without the peak falling.) Do not overbeat.
  4. Cover with plastic wrap touching the icing or divide and color using gel paste food colorings.

This “stiff” icing is perfect for outlining cookies or piping details onto cookies. To fill in the cookies, add water to the icing a teaspoon at a time, stirring with a rubber spatula, until it is the consistency of syrup. (This technique of filling a cookie with thinned icing is called “flooding.”)

Yield: This will cover 2-3 dozen 3.5 inch cookies in 2 colors.  (I usually double this recipe.)

Source:  Bake at 350

And here is a photo of the Christmas cookies I made last year (in 2009).  This was the first time I had ever used royal icing to decorate cookies.  As you can see from this photo, practice really does make perfect!  This year, my royal icing colors were so much richer (ie- they are actually red and dark green instead of pink and pale green!)  To get the icing colors to look like this, I now use only Americolor gel food coloring.

Turkey Sugar Cookies & Herb Roasted Turkey

Even though Turkey Sugar Cookies and Herb Roasted Turkey are two very different things, I decided to combine these two recipes into one post since Thanksgiving is over and everyone is probably in Christmas-mode by now.  I made both the cookies and herb roasted turkey for our Thanksgiving dinner last week.

Turkey-Shaped Sugar Cookies

For the cookies and royal icing, I used the same recipes I always use, which can be found by clicking here.  I have tried a lot of sugar cookie recipes over the years and this one is my favorite.  The cookies always taste delicious and the dough never spreads when it bakes, so the cookies perfectly hold the shape of the cookie cutter.  These cookies were fairly easy (and fun!) to decorate too.  All you need is a few #2 decorating tips, piping bags, squeeze bottles, and royal icing that has been tinted black, brown, red, orange, and yellow.  If you would like to see how to decorate these cookies and create the feather details, click here to see Bridget’s tutorial on her blog, Bake at 350.

Source: Bake at 350 blog

Herb Roasted Turkey

Since this was the first turkey I’ve ever cooked, I spent some time researching different recipes.  I ended up narrowing it down to 3 recipes, but all of them seemed to be missing something.  So I took the parts I liked from each recipe and combined them to make my own turkey recipe.  I’m very happy with how it turned out and I will definitely use this recipe again!  It was a simple recipe too – basically I just stuffed the turkey with lots of fresh herbs, vegetables, and a few orange wedges (to keep the turkey juicy).  I also rubbed the turkey with herb butter to add an extra layer of flavor.  Additionally, I added some vegetables and chicken broth to the roasting pan to flavor what would become the gravy.

I decided not to brine the turkey because logistically, I don’t think it would have worked.  There wouldn’t have been enough space to store it in our fridge, and since we were hosting Thanksgiving for 19 people, we needed a fairly large turkey.  We went with a 22-pound bird, which provided us with lots of yummy leftovers!  This is a great recipe for a flavorful, juicy, herb-roasted turkey.  Enjoy!

Herb Roasted Turkey

Ingredients

For the Turkey & Roasting Pan:

  • 6 ribs celery, largely chopped & divided
  • 6 carrots, largely chopped & divided
  • 2 onions, cut into wedges & divided
  • 2 cups low sodium chicken broth
  • 1 orange, cut into 8 wedges
  • 2 rosemary sprigs
  • 5 thyme sprigs
  • 6 sage leaves
  • 1 whole turkey, 18-22 pounds, thawed

For the Herb Butter:

  • 6 Tbsp. unsalted butter, softened
  • 1 ½ Tbsp. each chopped fresh thyme, sage, & rosemary
  • ½ teaspoon kosher salt

Directions

  1. Preheat oven to 350 F and set oven rack to lower position.  Remove the neck and giblets from the turkey and discard.  Rinse the turkey well and pat dry with paper towels.  Set the turkey on a large baking sheet.
  2. Line a roasting pan with half of the celery, carrots, & onion wedges.  Add 2 cups chicken broth (this will help keep the turkey moist and add flavor to the juices for the gravy). Place a roasting rack on top of the vegetables & set aside.
  3. Stuff the turkey with salt & pepper, half of the onion wedges, celery, carrots, thyme & rosemary sprigs, sage leaves, & orange wedges.  Tie the legs together with kitchen twine.
  4. For the herb butter: Process the softened butter, thyme, sage, rosemary, and salt in a mini food processor.  Rub the turkey all over with the herb butter, making sure to reach the crevices of the legs and wings.
  5. Insert a meat thermometer into the center of one of the inside thigh muscles, but not touching the bone.  Transfer the turkey to the roasting rack, breast side up.  Roast the turkey for 2 hours, occasionally checking on it to make sure it doesn’t brown too much or burn.  Once the turkey is golden brown (this should take approximately 2 hours) tent it loosely with foil (make sure to leave air space between the bird and foil).  If the vegetables begin to scorch, add some additional chicken broth to the pan.  Continue roasting the turkey until the thickest part of the thigh registers 170 F.  (Our 22 pound bird roasted for approximately 6 hours until it was done).
  6. If desired, baste the turkey every 30 minutes with pan juices. (Basting helps keep the skin moist & helps it to brown—I did not baste my turkey.)
  7. Remove the turkey from the oven, transfer it to a cutting board set on a jelly roll pan, tent it with foil, and allow the turkey to rest for 30 minutes before carving.  Carve the turkey, arrange on a platter, and garnish as desired.
  8. Strain the pan drippings into a large glass measuring cup & reserve them for the gravy.

Source: Inspired by recipes from Real Simple, Sur La Table, & Cuisine at Home

Halloween Sugar Cookies

Happy Halloween!  Here are a few photos of the sugar cookies I made for Halloween this year.  (I used the same recipes that I always use for the cookies and icing.)

I made ghosts:

And candy corn:

Black and purple bats:

And spiderwebs:

The inspiration for the spiderwebs is from here and here.

The whole bunch:

Football Sugar Cookies

Last weekend, Eric and I celebrated our anniversary.  My anniversary gift to him was tickets to a football game, to see his favorite team (The 49ers) play.  To go along with the tickets, I made football-shaped sugar cookies.  We went to the game last night, and sadly, our team lost, but it was a close game! (The score was 24-27).  Here are a few photos of the football sugar cookies.  Enjoy!

Also, I recently updated my “About” page – head on over and check it out!


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