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Decorating Sugar Cookies - Page 2

post #16 of 58
I, too, use a glace icing from Toba Garrett's cookie book. It is a dream to work with and I find it to be easier to eat when on large cookies.

I also have squeeze bottles that have an adapter for a coupler ring and a decorating tip. The bottles are from CK products and they came with a plastic tip that is about a #2. I use a #3 for outlining and then use the #2 for small fill ins and a #3 or #4 for larger areas.

The photos I'm posting are cookies that are generally 6x3 or 6x6 inches. The cookie is a no-fail cookie that is similar to a shortbread and the icing is a glace with light corn syrup and lemon extract.

Thanks for looking,
Rae
BlakesCakes
LL
I love you, but your emergency is not my crisis!

They say that a little knowledge is a dangerous thing, but it is not one half so bad as a lot of ignorance.--Terry Pratchett (b.194
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I love you, but your emergency is not my crisis!

They say that a little knowledge is a dangerous thing, but it is not one half so bad as a lot of ignorance.--Terry Pratchett (b.194
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post #17 of 58
Beautiful cookies Rae. Those decorating bottles sound like they would be easier to use than icing bags. Thanks for the tips. icon_smile.gif
Liz
post #18 of 58
Rae,
Can you post your recipe for no-fail cookies? I love shortbread and would love a sugar-cookie type cookie that taste like that! YUM! thumbs_up.gif
New Year's Resolution: I will not keep making the same old mistakes-I'll make all new ones.
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New Year's Resolution: I will not keep making the same old mistakes-I'll make all new ones.
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post #19 of 58
I would also like to see your no-fail cookie recipe. I am on the hunt for a sugar cookie that tastes good, will stand up to decorating but not be too dry. Now is that so much to ask? LOL

Cindy
post #20 of 58
icon_biggrin.gif This is reprinted directly from www.kitchengifts.com (Kitchen Collectables), the website where I bought my gorgeous cookie cutters. I followed the hint for quick dough cooling and had great results. The cookies are durable but moist and taste great with, or without, icing.

NO FAIL SUGAR COOKIES
This recipe is GREAT when using complex cookie cutters. The dough holds its' shape and won't spread during baking. Make sure you let your oven preheat for at least 1/2 hour before baking these or any other cookies.

6 cups flour
3 tsp. baking powder
2 cups butter
2 cups sugar
2 eggs
2 tsp. vanilla extract or desired flavoring (I like almond myself)
1 tsp. salt

Cream butter and sugar until light and fluffy. Add eggs and vanilla. Mix well. Mix dry ingredients and add a little at a time to butter mixture. Mix until flour is completely incorporated and the dough comes together.

Chill for 1 to 2 hours (or see Hint below)

Roll to desired thickness and cut into desired shapes. Bake on ungreased baking sheet at 350 degrees for 8 to 10 minutes or until just beginning to turn brown around the edges. This recipe can make up to 8-dozen 3 cookies.

thumbs_up.gifHINT: Rolling Out Dough Without the Mess -- Rather than wait for your cookie dough to chill, take the freshly made dough and place a glob between two sheets of parchment paper. Roll it out to the desired thickness then place the dough and paper on a cookie sheet and pop
it into the refrigerator. Continue rolling out your dough between sheets of paper until you have used it all. By the time you are finished, the first batch will be completely chilled and ready to cut. Reroll leftover dough and repeat the process! An added bonus is that you are not adding
any additional flour to your cookies.
I love you, but your emergency is not my crisis!

They say that a little knowledge is a dangerous thing, but it is not one half so bad as a lot of ignorance.--Terry Pratchett (b.194
Reply
I love you, but your emergency is not my crisis!

They say that a little knowledge is a dangerous thing, but it is not one half so bad as a lot of ignorance.--Terry Pratchett (b.194
Reply
post #21 of 58
This is the recipe I've been using and it is awesome! So easy to mix, makes a large batch and the cookies hold up great!
post #22 of 58
Oh ok! I've seen this receipe on that site. They have great directions too!! Does anyone know if you can cut this recipe in half?? Are any adjustments necessary if you do this?? Thanks!
New Year's Resolution: I will not keep making the same old mistakes-I'll make all new ones.
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New Year's Resolution: I will not keep making the same old mistakes-I'll make all new ones.
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post #23 of 58
Hi mamafrogcakes:

I´ve use half this recipe and I haven´t problem whit this. I made cookie bouquets and If my clients ask just a bouquet half is enought and I don´t change anything just divide ingredients between 2.

I hope this help.

Saborita
post #24 of 58
When you make cookie bouquets, what kind of sticks do you use? How do you get the cookies on the sticks without messing them up?
post #25 of 58
I just made my first cookie bouquet (see my album for pics) and I found that if you insert the stick into the middle of the cookie when it is still hot, that's the best. I made some cookies pretty thick just for this purpose. Other cookies weren't so think and I had to attach to the stick with royal icing. I found that these weren't as stable and one even fell off the stick.

You can buy cookie sticks at Michales, JoAnn's or even a bakery supply store
FAITH sees the invisible, believes the incredible, receives the impossible!
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FAITH sees the invisible, believes the incredible, receives the impossible!
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post #26 of 58
Thread Starter 
Thanks for everyone's suggestions. I've posted a picture of my first attempt at sugar cookies since everyone's advice. I'm pleased with how they turned out. I would put it in this message but the picture is too big.

Natalie
post #27 of 58
I am so scared to try cookies. I am such a chicken.
Happy Baking,

Twin Dees

"Good cakes aren't cheap,
Cheap cakes aren't good" (TM)

I am a very proud Mom of Nia , Jada, & D.J.
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Happy Baking,

Twin Dees

"Good cakes aren't cheap,
Cheap cakes aren't good" (TM)

I am a very proud Mom of Nia , Jada, & D.J.
Reply
post #28 of 58
Just go ahead and try some twindees. Even if the decorating doesn't turn out as good as you'd like the first time you will still have a delicious batch of cookies to eat . icon_smile.gif You might be surprised at how good they turn out. icon_smile.gif
Liz
post #29 of 58
Hi....

I always just use BC for my cookies ( I think it tastes the best). I made some royal icing once & didn't care for it. All my customers love the taste of the BC on the cookies too! I do want to try making some Poured cookie icing.... I figure since the cookie derived from cake accidentally, may as well use cake frosting icon_smile.gif

Gwenn
HomanSweets
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HomanSweets
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post #30 of 58
Can anyone tell me if I made the no fail sugar cookie recipe Wed night and have it in the fridge wrapped in wax paper and then cling wrap, is it still good? I didn't have time to make the cookies but do tomorrow and don't want to start over if I don't have to....thanks
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