Easter Cookie Ideas Recipe

Ingredients

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• sugar cookie Recipe shopping list
• After trying over 50 sugar cookie recipes, I found this one to be my absolute favorite. I love this basic sugar cookie recipe for many reasons. It taste great. It is simple with few ingredients. It will maintain it's shape which makes the dough ideal for molding. You must chill the dough for a couple hours (or overnight is great) or it will be very sticky to work with. shopping list
• 1 cup butter, softened shopping list
• 1 3-ounce package cream cheese, softened shopping list
• 3/4 cup sugar shopping list
• 1 egg shopping list
• 1 teaspoon vanilla shopping list
• 3 cups all purpose flour shopping list
• In large mixer bowl combine all cookie ingredients, except flour. shopping list
• Beat at medium speed, scraping bowl often until creamy. shopping list
• Reduce speed to low; add flour. Beat, scraping bowl often, until well mixed. shopping list
• Divide dough into 2 equal portions; wrap in plastic wrap and refrigerate unitl firm (at least 2 hours). shopping list
• Heat oven to 350°. roll out on lightly floured surface OR parchment paper. Bake for 7 to 10 minutes or until edges are very lightly browned. Remove from cookie sheets; cool completely. shopping list
• url: cookiedecorating.com shopping list
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• chocolate Cut-Out Recipe shopping list
• Yummy! Crisp chocolate cut-outs with a brownie-cookie type flavor. This dough should be chilled for an hour or two (or overnight) or it may be sticky to roll. shopping list
• 1/2 cup butter shopping list
• 3/4 cup sugar shopping list
• 1 egg shopping list
• 1 teaspoon vanilla shopping list
• 1 1/2 cups all purpose flour shopping list
• 1/3 cup unsweetened cocoa shopping list
• 1/2 teaspoon baking powder shopping list
• 1/2 teaspoon baking soda shopping list
• 1/4 teaspoon salt shopping list
• In large mixer bowl beat butter, sugar, egg and vanilla until well blended. In medium bowl, stir together flour, cocoa, baking powder, baking soda and salt; add to butter mixture and blend well. shopping list
• Refrigerate dough about 1 hour or until firm enough to roll. shopping list
• Preheat oven to 325°. On lightly floured surface or parchment paper, roll out dough. Bake 5 to 7 minutes or until no indentation remains when touched. shopping list
• Remove from cookie sheets; cool completely. shopping list
• url: cookiedecorating.com shopping list
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• Run sugar shopping list
• Run sugar icing is the classic cookie icing. It is a smooth textured icing that forms a very hard crust. It is made by taking royal icing at it's fluffiest form and adding water to make it flow. When it dries, you can stack the cookies. This type of icing takes several hours to dry. The icing has a simple, flavor with some crunch. shopping list
• 8 cups powdered sugar shopping list
• 4 Tablespoons meringue powder shopping list
• 1 Tablespoon gum arabic shopping list
• 1/2 teaspoon cream of tarter shopping list
• 2/3 cup water shopping list
• Additional water shopping list
• food color shopping list
• First, mix-up royal icing (use this recipe or follow instructions on the commercial royal icing)- shopping list
• In small mixing bowl, combine water, meringue powder and cream of tarter. shopping list
• Beat until stiff peaks form. shopping list
• In separate bowl, combine powdered sugar and gum arabic. Mix thouroughly, then add to meringue. shopping list
• Beat on low, then medium speed until stiff peaks form. After the royal icing has been mixed, shopping list
• Divide the mixture into several small containers and cover with wet towel. Add a small amount of water to each batch until it us just barely fluid, NOT watery. Test consistency by dropping a small amount from spoon onto waxed paper. It should smooth itself in about 10 seconds. If it runs too much, add more powdered sugar. If it is too thick, add a bit more water. shopping list
• Remember: keep this icing covered when you are not using it. It dries out quickly. Place the icing in a bag with a tip #3 or #4. Outline the area to be covered. Quickly fill in the outline. If the icing is running off the cookie, too much water was added to the royal icing. If the icing is not smooth, add a bit more water to the royal icing. When icing crusts, pipe adjoining color. For added dimension or outlining, allow icing to harden (several minutes) and pipe on the top. shopping list
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• Royal Icing: shopping list
• is probably the most popular icing that cookie decorators use. It is preferable because it holds up very well if the cookies need to be stacked, shipped, stored, etc.. Royal icing can be made into a very nice glaze and also works great for very fine detail work. The biggest problem with royal icing is that it dries hard as a rock, and also tends to dry out the cookies more than a buttercream icing would. The drying rock-hard isn't a big deal if you are doing a cookie that has a thin layer of glaze and some basic outlines or decorations, but if you need a cookie to have thick piping, the thick decorations would almost be impossible to eat in royal icing. shopping list
• Ingredients: shopping list
• 3 T. meringue powder shopping list
• 4 cups (1 pound) powdered sugar shopping list
• 6 T. water shopping list
• ½ tsp. vanilla extract (use clear vanilla if you want a pure white icing) shopping list
• ¼ tsp. almond extract shopping list
• Beat all ingredients together until stiff peaks form (about 10 minutes). To vary the consistency, add water to thin and add powdered sugar to thicken. shopping list