Baby Shark Sugar Cookies
Special Supplies:
*Baby Shark Cookie Cutters See Amazon
*Yellow, Blue, Green, Orange, Pink, Red and Black and remember to leave some White, Food Coloring/Paste, start with a small amount and add more until desired color is achieved
*Piping Bags or Bottles with round tips
*
Sugar Cookie Recipe:
Ingredients:
*
*1/2 cup Butter
*1 cup Sugar
*1 teaspoon Vanilla
*1 Egg
*1/2 cup Heavy Cream or Whipping Cream, Sour Cream or Cream Cheese (I’ve used each one of these variations each gives the cookie a slightly different taste and they’re all yummy!) Note: If you use cream cheese use only 3 cups of flour
*3 1/4 cup any All-purpose Flour
*1 teaspoon Soda
*1/2 teaspoon Salt
Instructions:
*
In a stand mixer on medium-low speed cream together the butter and sugar. Then add the vanilla, egg and cream of your choice and mix just until combined.
*
Using Sifter, sift together in a bowl the flour soda and salt and slowly add to the creamed mixture, mixing on low just until barely combined. Dough should be slightly sticky. Do Not Over Mix!
*
Then divide the dough into 3 dough balls, flatten dough balls making disk shapes. Now wrap each disk in plastic wrap and refrigerate for about 30 minutes or more.
*
Remove 1 dough disk at a time from the refrigerator and rollout disk on a floured surface with rolling-pin or use 2 pieces of plastic wrap, placing the dough disk in the center of 1 of the pieces of plastic wrap and the second piece on top of the dough disk, use rolling-pin and roll out the cookie dough about 1/2 inch thick.
*
Use a cookie cutter and cut out shapes in the rolled out dough. Repeat for each dough disk. Then add to the next dough disk the scraps from the first disk or (discard scraps of dough), continue this technic until all the dough is used.
*
Place cookies on a Silpat covered half baking sheet, 12 cookies per sheet. For best results refrigerate the cut cookies on baking sheet before baking 5-10 minutes.
*
Bake the cookies in a pre-heated 425* F. oven for 8-12 minutes or barely starting to turn golden on the bottom; baking time depends on the size of cookie cutter used. Do Not Over Bake! If you do over bake they will become to hard. Cool on baking sheet.
Recipe from Tested Recipes Cookbook, Central Milling Company third edition, now out of print an old family cookbook
Glacé Icing: this is not Royal Icing
Ingredients:
*1/2 cup Water
*4 tablespoons Meringue Powder
*7 to 8 Cups Powdered Sugar
*1 teaspoon Clear Vanilla Extract
*1 teaspoon Almond Extract
*2 tablespoons Butter Flavored Shortening
*2 tablespoons Light Corn Syrup
Instructions:
In a stand mixer with whisk attachment add the water and meringue, on medium speed whisk the mixture about 1 minute and then turn to high-speed and whisk until mixture makes peaks.
Then add 1 cup of powdered sugar and mix on medium-low speed until combined then add vanilla, almond extracts, shortening and light corn syrup. Gradually add the remaining powdered sugar until combined. Then test icing by taking a spoon and check consistency it should slowly come of the spoon. For thinning icing add small drops of water and to thicken add more powdered sugar, but the consistency is best on the thicker side and then thin with water as needed. Note: You will know if the icing is to thin, it will run off the sides of the cookie, test on one cookie first. If to thick icing won’t pipe well.
Coloring Icing:
Divide the icing into bowls, the number of bowls depends on how many colors you want to use. Add drops of food coloring until desired color. Repeat for each color see colors above. Note: Leave some icing white for decorating.
Add icing to decorating bags with tips or you can use disposable decorating bags and cut of the very end of the tips of the bag cutting small pieces at a time to get the size of hole you desire for piping.
Fill piping bags 2/3 full, then pipe on icing, make an outline using a decorating bag with a small tip or a drip bottle with a small tip. Make a line of icing all around the edge of the cookie. Then use a slightly bigger round tip and flood the center of the cookie until filled. Repeat for each cookie.
Note: Make sure to let each of the colored icing set be for adding the next color.
Tips:
*To color your icing, you can use Wilton colorings or use your desired brand. I used Yellow, Blue, Green, Orange, Pink, Red for mouth, Yellow and Black for eyes. Found at Walmart.
*Allow iced cookies to set 24 hours before storing in an airtight container.
*I usually make my cookies a day or two before icing them. You can also freeze cookies after baking and they have cooled completely. When ready to use remove cookies from the freezer and allow the cookies to come to room temperature before icing.
Icing Recipe adapted from the Decorated Cookie
Enjoy!
Lindy
