(photos kinda uggo because they were taken by my phone at a friend’s house)
my original intention was to make martha stewart’s recipe for “chocolate cookie cutouts,” but i didn’t start baking until about 12:30 in the morning– and of course, only then did i notice that i was out of chocolate. so i made some adjustments on the fly, and turned them into cinnamon cookies. pretty tasty! also, royal icing recipe will follow below.
ingredients: 2 cups AP flour, 1/8 tsp salt, 1 tsp ground cinnamon, some ground clove (1/8 tsp maybe?), 3/4 cup (1 1/2 sticks) unsalted butter at room temp, 1 1/2 cups sifted powdered sugar, 1 large egg, 1/2 tsp pure vanilla extract
1. sift flour, salt, cinnamon, and clove in a bowl.
2. put butter and confectioners sugar in a bowl– mix on medium speed until pale and fluffy, about 3 minutes. mix in egg and vanilla. using a spoon, mix in flour mixture gradually. refrigerate at least an hour or overnight.
3. on a lightly floured surface, roll out dough to about 1/4 -1/8 inch thick. cut out shapes, and transfer them to a pan lined with parchment paper, and freeze for about 15 minutes. preheat oven to 350.
4. bake cookies until crisp on edges and slightly soft in the middle, about 8 minutes. let cool completely.
ingredients: 1 pound powdered sugar, 5 tablespoons meringue powder, scant 1/2 cup water, food coloring if desired
combine all the ingredients except food coloring into a bowl and mix on low speed until smooth. if the icing is too thick, add more water; if it’s too thin, beat the icing more or add more powdered sugar. immediately divide icing into ziploc baggies. add a few drops of color to each bag (or just leave it white), zip the bag closed, and mix the color into the icing. cut a tiny hole in the bottom corner of each bag, and decorate away!
just for fun: katie made a cookie cake, and we turned it into (another!) ambulance. so, ambulance cookie cake pic below!