For those that asked, here is the cookie and icing recipie I used for the Emma's E graduation cookies posted to my gallery.
After trying several cookie icing recipies, this is my version. I will be posting the cookie recipe that I use as well.
8 Cups of Powdered Sugar
2 Teaspoons of Cream of Tarter (adds to the creaminess of the icing)
1/4 cup of hot water
1/4 cup of milk or heavy cream
1/2 cup of corn syrup
Bright White Food color from Americolor
Flavoring
Pour the Powdered Sugar and Cream of Tarter into a large bowl (I make this in a 4quart Kitchen Aid bowl).
Add hot water, milk and corn syrup.
Mix on low until well blended - if the mixture is too thick add either hot water or corn syurp to thin.
Add coloring and flavoring. I always add the white food coloring even if I"m going to tint a differnt color. I found that if I didn't add the white, then my colors took a more translucent look.
After adding coloring and flavoring == Mix for about 2 minutes on high.
Again, to thicken add powder sugar -- to thin, add water.
I decorate my cookies with the plastic squeeze bottles. When I"m ready to decorate, I put icing in a microwave bowl and heat for 15 to 20 seconds so that I can pour into the bottles.
Meliissa Cookie REcipie
With a few adjustments to a couple standard recipes, this is what I use for my iced cookie favors.
All Ingredients at room temperature. Preheat oven to 400 degrees.
2 Large Eggs
2 Cups of Granulated Sugar
1 Cup (4 sticks) of sweet cream salted butter -- I prefer Land-o-Lakes
1 tablespoon of Vanilla or other flavoring
5 ¾ to 6 cups of plain flour (do not use self rising flour)
In a large bowl beat eggs, sugar, butter and vanilla until creamy. Add flour, 1 cup at a time until the dough is just blended.
Roll out dough to 3/8 of inch thick place cut out cookies on ungreased cookie sheet . Bake at 400 degrees for 8 minutes or until center is just set.
This is one of the most basic cut out cookie recipes that Ive found. It does not need to be chilled. Only uses 4 ingredients, plus the flavoring. The cookies are dense due to not using any leavening (baking powder or self-rising flour).
These cookies will not spread, they hold their shape beautifully, another reason I used this recipe.
The above recipe is perfect for the 5 or 6 quart stand mixers. For smaller batches, the recipe may be ½ with no problem.
After trying several cookie icing recipies, this is my version. I will be posting the cookie recipe that I use as well.
8 Cups of Powdered Sugar
2 Teaspoons of Cream of Tarter (adds to the creaminess of the icing)
1/4 cup of hot water
1/4 cup of milk or heavy cream
1/2 cup of corn syrup
Bright White Food color from Americolor
Flavoring
Pour the Powdered Sugar and Cream of Tarter into a large bowl (I make this in a 4quart Kitchen Aid bowl).
Add hot water, milk and corn syrup.
Mix on low until well blended - if the mixture is too thick add either hot water or corn syurp to thin.
Add coloring and flavoring. I always add the white food coloring even if I"m going to tint a differnt color. I found that if I didn't add the white, then my colors took a more translucent look.
After adding coloring and flavoring == Mix for about 2 minutes on high.
Again, to thicken add powder sugar -- to thin, add water.
I decorate my cookies with the plastic squeeze bottles. When I"m ready to decorate, I put icing in a microwave bowl and heat for 15 to 20 seconds so that I can pour into the bottles.
Meliissa Cookie REcipie
With a few adjustments to a couple standard recipes, this is what I use for my iced cookie favors.
All Ingredients at room temperature. Preheat oven to 400 degrees.
2 Large Eggs
2 Cups of Granulated Sugar
1 Cup (4 sticks) of sweet cream salted butter -- I prefer Land-o-Lakes
1 tablespoon of Vanilla or other flavoring
5 ¾ to 6 cups of plain flour (do not use self rising flour)
In a large bowl beat eggs, sugar, butter and vanilla until creamy. Add flour, 1 cup at a time until the dough is just blended.
Roll out dough to 3/8 of inch thick place cut out cookies on ungreased cookie sheet . Bake at 400 degrees for 8 minutes or until center is just set.
This is one of the most basic cut out cookie recipes that Ive found. It does not need to be chilled. Only uses 4 ingredients, plus the flavoring. The cookies are dense due to not using any leavening (baking powder or self-rising flour).
These cookies will not spread, they hold their shape beautifully, another reason I used this recipe.
The above recipe is perfect for the 5 or 6 quart stand mixers. For smaller batches, the recipe may be ½ with no problem.
