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cookie icing

post #1 of 52
Thread Starter 
I am making cookies that need to be individually wrapped in clear plastic bags. I am not a real big fan of Royal icing, or using rolled butter cream. I am trying to find another type of icing for cookies that will harden enough so I can indiviually wrap each cookie, but these are goin to be shrek cookies and they are going to have a lot of detail. I was thinking about a frozen butter cream transfer, but I am thinking once it thaws it will just be a mess and stick to the clear plastic bag. I was thinking about foundant, but I don't think my customer will like the taste of it. If anyone has a suggestion please let me know thanks.
post #2 of 52
I use a glace icing for all my cookies. It dries firm to the touch but stays soft underneath. It works great for bagging. This is the recipe I use:

3 cups powdered sugar, sifted
3 tablespoons skim milk (or other type milk, or water)
3 tablespoons corn syrup
1/2 tsp. clear vanilla or almond extract (optional)
15 drops brite white food color (optional) I use Americolor brand

Mix the first four ingredients until well blended. (I just use a mediumsize bowl and a spoon). You will want the icing to be the consistency of white school glue. To thin, add more corn syrup. To thicken, add more powdered sugar. If it is really thick, add equal amounts of milk and corn syrup. Add the brite white and mix well. (The brite white seems to help prevent the icing from getting cloudy and spotty when it dries). Divide and color.

Note: leftover icing will stay fresh in the fridge for 2-3 weeks.
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the optimist expects it to change;
the realist adjusts the sails.
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The pessimist complains about the wind;
the optimist expects it to change;
the realist adjusts the sails.
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post #3 of 52
Can you also use this icing for the detail work?

Quote:
Originally Posted by GeminiRJ

I use a glace icing for all my cookies. It dries firm to the touch but stays soft underneath. It works great for bagging. This is the recipe I use:

3 cups powdered sugar, sifted
3 tablespoons skim milk (or other type milk, or water)
3 tablespoons corn syrup
1/2 tsp. clear vanilla or almond extract (optional)
15 drops brite white food color (optional) I use Americolor brand

Mix the first four ingredients until well blended. (I just use a mediumsize bowl and a spoon). You will want the icing to be the consistency of white school glue. To thin, add more corn syrup. To thicken, add more powdered sugar. If it is really thick, add equal amounts of milk and corn syrup. Add the brite white and mix well. (The brite white seems to help prevent the icing from getting cloudy and spotty when it dries). Divide and color.

Note: leftover icing will stay fresh in the fridge for 2-3 weeks.
post #4 of 52
I do all my outlining and detail work with this icing, yes. You simply have to add enough powdered sugar to get the icing to the consistency of peanut butter.
The pessimist complains about the wind;
the optimist expects it to change;
the realist adjusts the sails.
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The pessimist complains about the wind;
the optimist expects it to change;
the realist adjusts the sails.
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post #5 of 52
Thanks to GeminiRJ, I also use that glace. Her work is outstanding!

There are many excellent cookie decorators here that have inspired me.
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post #6 of 52
I also use GeminiRJ's icing recipe and absolutely love it. Just remember, it takes glace longer to dry than your regular RI so allow enough time (at least 24 hours) to dry.
post #7 of 52
GeminiRJ - may I ask what cookie recipe you use? And how thick you make them for the cookie bouquets?

Thanks.
post #8 of 52
Quote:
Originally Posted by Mickeebabe

GeminiRJ - may I ask what cookie recipe you use? And how thick you make them for the cookie bouquets?

Thanks.



I roll my cookies to 1/4", whether for bouquets or not. I use a recipe almost identical to the NFSC on this site except it makes about half the batch size.

1 cup butter
1 cup sugar
1 large egg
2 tsp. vanilla
1 to 2 tsp. baking powder
3 cups all-purpose flour

Cream the butter and sugar together until fluffy (about 3 minutes on medium speed). Add the egg and vanilla and mix until combined. In a separate bowl, mix together the flour and baking powder. Add the flour mixture to the creamed mixture by thirds, mixing just until combined. Lay a sheet of waxed paper on your work surface and lightly dust with flour. Roll a piece of the dough out to 1/4" thickness and cut. Transfer the cut-outs to an ungreased cookie sheet and bake at 350 degrees, 10-12 minutes or until the edges just begin to brown.

Chocolate version: add 3 oz. of unsweetend, premelted baking chocolate when you mix in the vanilla and egg. (Yumm!)

P.S. - I never chill the dough or the cut-outs. I mix, roll, cut, and bake. The cookies keep their shape very well, especially the chocolate ones.
The pessimist complains about the wind;
the optimist expects it to change;
the realist adjusts the sails.
Reply
The pessimist complains about the wind;
the optimist expects it to change;
the realist adjusts the sails.
Reply
post #9 of 52
Thank you. I made some cookies yesterday and I think they were too thick and they spread a lot. I can't wait to try this one. (especially the chocolate one. Yum!)

Quote:
Originally Posted by GeminiRJ

Quote:
Originally Posted by Mickeebabe

GeminiRJ - may I ask what cookie recipe you use? And how thick you make them for the cookie bouquets?

Thanks.



I roll my cookies to 1/4", whether for bouquets or not. I use a recipe almost identical to the NFSC on this site except it makes about half the batch size.

1 cup butter
1 cup sugar
1 large egg
2 tsp. vanilla
1 to 2 tsp. baking powder
3 cups all-purpose flour

Cream the butter and sugar together until fluffy (about 3 minutes on medium speed). Add the egg and vanilla and mix until combined. In a separate bowl, mix together the flour and baking powder. Add the flour mixture to the creamed mixture by thirds, mixing just until combined. Lay a sheet of waxed paper on your work surface and lightly dust with flour. Roll a piece of the dough out to 1/4" thickness and cut. Transfer the cut-outs to an ungreased cookie sheet and bake at 350 degrees, 10-12 minutes or until the edges just begin to brown.

Chocolate version: add 3 oz. of unsweetend, premelted baking chocolate when you mix in the vanilla and egg. (Yumm!)

P.S. - I never chill the dough or the cut-outs. I mix, roll, cut, and bake. The cookies keep their shape very well, especially the chocolate ones.
post #10 of 52
gemini - do the cookies need to be refrigerated once they are glazed? i plan on letting the cookies dry and then bagging them....i would like to know how to care for them once they are bagged! dont want to make anyone sick... what do you recommend? thanks for such an awesome recipe
post #11 of 52
Quote:
Originally Posted by GeminiRJ

I use a glace icing for all my cookies. It dries firm to the touch but stays soft underneath. It works great for bagging. This is the recipe I use:

3 cups powdered sugar, sifted
3 tablespoons skim milk (or other type milk, or water)
3 tablespoons corn syrup
1/2 tsp. clear vanilla or almond extract (optional)
15 drops brite white food color (optional) I use Americolor brand

Mix the first four ingredients until well blended. (I just use a mediumsize bowl and a spoon). You will want the icing to be the consistency of white school glue. To thin, add more corn syrup. To thicken, add more powdered sugar. If it is really thick, add equal amounts of milk and corn syrup. Add the brite white and mix well. (The brite white seems to help prevent the icing from getting cloudy and spotty when it dries). Divide and color.

Note: leftover icing will stay fresh in the fridge for 2-3 weeks.



I use this recipe all the time. I searched high and low for a good icing recipe for cookies and when GeminiRJ shared this with me I was thrilled. This is the only cookie icing recipe I use now and I always get rave reviews on how good it taste. I usually use almond extract and the NFSC recipe.
post #12 of 52
Saving for when I have time to try Susan's icing recipe. icon_biggrin.gif Thanks for posting all of this!
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"I think every woman should have a blowtorch." - Julia Child
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post #13 of 52
If the cookies need to dry 24 hours do they cover them so they don't go stale?
I love the art of buttercream...
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I love the art of buttercream...
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post #14 of 52
Quote:
Originally Posted by GeminiRJ

Quote:
Originally Posted by Mickeebabe

GeminiRJ - may I ask what cookie recipe you use? And how thick you make them for the cookie bouquets?

Thanks.



I roll my cookies to 1/4", whether for bouquets or not. I use a recipe almost identical to the NFSC on this site except it makes about half the batch size.

1 cup butter
1 cup sugar
1 large egg
2 tsp. vanilla
1 to 2 tsp. baking powder
3 cups all-purpose flour

Cream the butter and sugar together until fluffy (about 3 minutes on medium speed). Add the egg and vanilla and mix until combined. In a separate bowl, mix together the flour and baking powder. Add the flour mixture to the creamed mixture by thirds, mixing just until combined. Lay a sheet of waxed paper on your work surface and lightly dust with flour. Roll a piece of the dough out to 1/4" thickness and cut. Transfer the cut-outs to an ungreased cookie sheet and bake at 350 degrees, 10-12 minutes or until the edges just begin to brown.

Chocolate version: add 3 oz. of unsweetend, premelted baking chocolate when you mix in the vanilla and egg. (Yumm!)

P.S. - I never chill the dough or the cut-outs. I mix, roll, cut, and bake. The cookies keep their shape very well, especially the chocolate ones.



This is the recipe I use as well! But I add more vanilla and a dash of cinnamon (I guess that makes it no longer a sugar cookie, no?)
I must try the melted chocolate soon!
post #15 of 52
Gem-RJ, thanks for sharing sweetie!! I am going to try your icing because I HATE royal icing! BLEUGH!!! But sometimes I need something I can wrap! thumbs_up.gif
Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
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Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
Reply
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