Sand Dollar Snickerdoodles

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Sand Dollar Snickerdoodles

Cream together:

*1 1/2 cups Granulated Sugar
*1/2 cup Margarine or Butter, at room temperature
*1/2 cup Shortening
*2 Eggs, at room temperature

Whisk dry ingredients together:

*3 cups of All-Purpose Flour
*2 teaspoons Cream of Tartar
*1 teaspoon Baking Powder
*1/4 teaspoon Salt

Mix together the creamed mixture to the dry ingredients making a slightly sticky cookie dough. Roll the dough into a large ball of dough and refrigerate 1/2 hour and then roll out cookie dough to about 1/4 inch thick or a little thicker, using a round cookie cutter, the size of your choice and cut out cookies OR you can also make into cookie dough balls or use a cookie scoop small or large depending the size of Sand Dollars you want. Refrigerate cookie dough balls for about a 1/2 hour and then place onto Silpat covered 1/2 baking sheet. Press the balls flat and take little arrow shaped nicks out of round cookie dough edges if desired. See baked cookies. Decorate and bake cookies in a pre-heated oven at 350*F. For 10-12 minutes.

Decorating:

*2 Egg Whites, lightly whisked
*Pastry Brush, brush each cookie with egg whites

Sprinkle on cut out or round cookie balls with the following mixture:

*2 tablespoons Sugar
*1-2 tablespoons Cinnamon

Mix together sugar and cinnamon and sprinkle on egg white covered uncooked cookie dough circles.

Then add:

*4-5 Sliced Almonds onto each cookie, press slightly into cookie, points towards the middle of the cookie and make a circle with the almonds. See the pictures below.

For more decorating tips see Mama Miss

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Large Sand Dollar Snickerdoodles

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Small Sand Dollar Snickerdoodles

Enjoy!

Jessica & Jamie

Beach Sugar Cookies

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We saw these cute beach sugar cookies and had to make some. You can see how to decorate them at Make Me Cake Me

Sugar Cookie Recipe

Cream together:

*3/4 cup Butter, softened
*1 1/2 cups Sugar
*3 tablespoon Honey
*1/2 cup Sour Cream
*1/2 cup Milk
*1 tablespoon Vanilla

Dry Ingredients:

*1 teaspoon Salt
*4 cup Flour
*4 teaspoon Baking Powder

Mix together until dough forms a slightly sticky ball.

Cut out cookies in desired shape. Bake at 350* F. for 8-10 for small cookies and 10-14 minutes larger cookies. Do not over Bake! Edges should be slightly brown.

Royal Lemon Icing

*1/2 cup Water
*3 tablespoons Meringue Powder
*1 teaspoon Vanilla
*1/2 teaspoon Lemon extract
*1/4teaspoon Sea Salt
*1 lb. Powdered Sugar/half of a bag (3 1/2-4 cups) add more powdered Sugar if needed

Beat together into a slightly runny consistency. Let icing rest for a few minutes to let air bubbles pop. Then add food coloring of your choice and use pastry bags with small tip for outlining and bottles for filling in the middle of the cookies.

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Enjoy!

Jessica & Lindy