Every once and awhile dotter gets the itch to make decorated sugar cookies. This always fills my heart with warm fuzzies and my tummy with sweet treats. For a moment I lost her so I called out her name and she popped up from behind the counter.
“Oh, lookin’ for the strawberry cookie cutter.”
You see, the strawberry cookie cutter is one of the smaller cookie cutters in our collection, so it sinks way down to the bottom of the cookie cutter drawer.
She worked all night long on this batch of cookies. Her red frosting turned out a gloriously bright color.
And her cookies? Well, simply perfection. Happy June. Happy strawberry season. Happy cookie cutter hunting.
Sugar Cut-out Cookies Recipe
2/3 c. shortening
3/4 c. sugar
Add & beat together well:
4 tsp. almond extract
3 tsp. milk
2 c. flour
1 tsp. baking powder
1/2 tsp. salt
Refrigerate dough for about 1 hour. Preheat oven at 350 degrees. Roll out and use cookie cutters. Create your favorite shapes. Bake 6-8 minutes. Allow cookies to cool completely on a rack.
Outline cookies with green leaves and red berries using Wilton’s royal icing recipe.
Wilton’s Royal Icing Recipe
Beat all ingredients until icing forms peaks (7-10 minutes at low speed with a heavy-duty mixer, 10-12 minutes at high speed with a hand-held mixer).
NOTE: Keep all utensils completely grease-free for proper icing consistency. * For stiffer icing, use 1 tablespoon less water. **When using large countertop mixer or for stiffer icing, use 1 tablespoon less water.
Using a decorating bag, fill in the cookies with powdered sugar frosting. Allow red and green to dry at least over night and then add 5 white dots to the top of each berry using royal icing (set aside a little bit of white royal icing for this by covering with a damp towel until ready to use).
Powdered Sugar Frosting
Mix together about 5 cups of powdered sugar with a few teaspoons of water at a time until it becomes a smooth, easy to spread (but not too runny) consistency.
Tonight’s winner of Trophy Cupcakes!
Yay, Scott! Your mistake paid off!