Well I guess our luck has run out (for now). While all the rest of the U.S. have been experiencing horrible weather, we've been enjoying temperatures in the 80s, all across SoCal.
I know your all secretly hating me.
[ducking all of the cyber daggers thrown my way]
We yesterday we had a slight drizzle, but today it rained for most of the day. Since rain normally makes for a lazy day (hence the reason for the DIY dinner) I attempted to gain a little ground on what I plan on doing for Valentine's Day. I practiced flooding some sugar cookies with simple designs to see if I liked the outcome.
So far, I'm doing ok.
RECIPE: Vanilla Sugar Cookies (from Confetti Cakes)
2 1/3 c + 2 tbsp A/P flour
1 tsp salt
1 tsp baking powder
3/4 c butter
1/2 c + 2 tbsp granulated sugar
1 egg, large
1 tsp Pure vanilla extract
Sift dry ingredients. Cream butter and sugar until light and fluffy. Add egg and vanilla, beat until combined. Add flour mixture in 2 batches. Turn dough onto lightly floured surface. Wrap in plastic wrap - refrigerate for 30 minutes.
Place ball between two pieces of parchment paper - roll out to 1/4 inch thick. Keeping on parchment paper, transfer to baking sheet - refrigerate for 1 hour. Remove from REFRIGERATOR, cut out shapes. Freeze cut-outs for 15 minutes prior to baking in 350 degree oven for 10 min.
Allow cookies to cool completely. Using pastry #1 or #2, and royal icing, pipe border around cookie. Using same royal icing (add water to make loose) "flood" cookie, now using a #3 or #4 tip. Use a toothpick to spread icing all the way to the border. Use a 'lighter' color royal icing when doing the "drop-in flooding" - darker color will bleed.
(so the ones that I sprinkled colored sugar on top of ... were still drying, that's why they look like CRAP!)
So, I'm still practicing...see my previous post about "Rains and Floods"
Well I guess our luck has run out (for now). While all the rest of the U.S. have been experiencing horrible weather, we've been enjoying temperatures in the 80s, all across SoCal.
RECIPE: Vanilla Sugar Cookies (from Confetti Cakes)
Sift dry ingredients. Cream butter and sugar until light and fluffy. Add egg and vanilla, beat until combined. Add flour mixture in 2 batches. Turn dough onto lightly floured surface. Wrap in plastic wrap - refrigerate for 30 minutes.
Place ball between two pieces of parchment paper - roll out to 1/4 inch thick. Keeping on parchment paper, transfer to baking sheet - refrigerate for 1 hour. Remove from REFRIGERATOR, cut out shapes. Freeze cut-outs for 15 minutes prior to baking in 350 degree oven for 10 min.
Allow cookies to cool completely. Using pastry #1 or #2, and royal icing, pipe border around cookie. Using same royal icing (add water to make loose) "flood" cookie, now using a #3 or #4 tip. Use a toothpick to spread icing all the way to the border. Use a 'lighter' color royal icing when doing the "drop-in flooding" - darker color will bleed.
