Sugar Rush Cookies
Note: Make sure you use 1/2 cup Butter and 1/2 Butter Flavored Cisco. No Substitutes.
*I4 Cookies depending on cookie cutter size
Cookie Recipe
Ingredients:
*1/2 cup Butter, room temperature
*1/2 cup Butter Flavored Shortening
*1 cup Powdered Sugar
*1 teaspoon Vanilla Extract
*1 teaspoon Almond Extract
*1 Egg, room temperature
*3 cups All-purpose Flour, more as needed
*1/4 teaspoon Kosher Salt
Instructions:
Pre-heat oven: 375*F.
Cream together the butter, shortening and powdered sugar. Then add Egg, vanilla and almond extracts, mix until combined.
Sift together flour and salt, slowly add to the creamed mixture. Mix on medium-low speed just until combined. Semi sticky dough, if really sticky add 1/4 cup flour. Divided the dough into thirds and form into disks wrap each disk in plastic wrap. Refrigerate for 30 minutes to an hour no longer it will make the dough to sticky.
Remove 1 disk at a time and roll out dough on floured surface about 1/4 inch you will need to use a straw to make a hole in the heart cookie for the ribbon or if you forget to poke a hole in the cookie, I used a hand drill with a clean drill bit. Note: I like to roll out dough on the plastic wrap. I used one 4-inch heart cookie cutter.
Place cut cookies on a Silpat or parchment paper covered half baking sheet.
Bake cookies for 12 to 14 minutes or until edges are golden brown.
Allow cookies to cool before removing from baking sheet.
Cool completely before icing.
Glacé Icing Recipe
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 add a 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.
Divide the icing into bowls, the number of bowls depends on how many colors you need. I left mine mostly white and 1-2 cups turquoise*. Then pipe on white icing, by making an outline using a small tip and a piping bag 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 tip and flood the center of the cookies with the turquoise icing until filled. Add Sprinkles. Repeat for each cookie.
After iced cookies have set completely, pipe on “You’re My Hero.
*If you need colors to color your icing I use Wilton colorings or use your desired brand. I used Turquoise, start with a drop at a time until desired icing color Found at Walmart.
Allow iced cookies to set 24 hours before storing in an airtight container.
Tip: 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.
Note: You will have leftover icing.
Recipe Source and adapted from The Decorated Cookie
Enjoy!
Lindy
