Sunday, April 17, 2011

Bunnies, Carrots and a Butterfly Sugar Cookie

Easter is still a week away and I've finished the first of the decorated Easter sugar cookies!
Yeah, me!

Today's post has the remaining goodies.

Here's the deal -- I changed my type of icing for these! 

That's a big deal!

I normally use royal icing -- but this is a royal-ish type-ish of icing-ish!  I'm sure there's a real name for it, but I don't know it right now.  If I find out, I'll tell you.  For now I'm calling it cooking icing.

That's because it's past my bed-time and I'm not very creative when I'm tired!

This icing is quicker to mix up, takes color very well, and tastes much better!

For my first time, I'd go with an "ok" for experience.  I'm definitely willing to try again and to work on improving my ability with it!  I didn't do enough with it to "layer" the details which is so easy to do with royal icing -- by the point I got to these cookies, I was ready to slap some icing on these and call it good!




I realize there's no butterfly in the picture!  Oh well, it tasted good!

Cookie Icing Recipe

1 cup sifted powdered sugar
1 TBSP corn syrup
1 TBSP milk (or part milk and part flavoring)

Put in a bowl and using a whisk to mix well.  It will be thick.  This is an icing that you can outline AND flood!  That's perfect!

If it's too thick for your preference, add a bit more milk.  Go easy though - a little goes a long way!

Divided into bowls and add desired coloring.

If you would prefer a more detailed example, go to http://www.universityofcookie.com/ and search for "cookie icing tutorial"  and choose the entry that is for "An alternative to Royal Icing."

Happy cookie making!

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