Spice Sugar Cookie

With Fall upon us and it is time to make Autumn Cookies. I would love to make a nice spiced-pumpkin flavored sugar cookie that can still be used with my cookie cutters. I have wanted to use my Oak and Maple leaf cutter as well as the Acorn.

I have decided to make the NFSC recipe and add.. Pumpkin Spices and Pumpkin Extract – a flavoring really to replace the Vanilla Extract.

I am prepared for the cookies to come out a little dark due to the spices and since I will be icing them that won’t be a problem…after all it is Autumn.

here is the pumpkin spice recipe I am going to use

1/2 t mace, ground
1 T cinnamon, ground
1 t ginger, ground
1/2 t cloves, ground
1/2 t allspice, ground
1/2 t nutmeg, ground
Makes 2 tablespoons.

Now as to how much to put in the cookies… I am going to start with 2 teaspoon in my dry mix and taste the dough once assembled.

I will be adding the same Pumpkin Flavoring to my Royal Icing and coloring the cookies with oranges and yellows…and a little green of course.


More beautiful cookies

I have read in a couple of posts about the KopyCake system. They offer the edible ink for the canon or epson printers. they also offer a projector to project an image on cookies so they can all be identical.

No wonder my cookies only come close to being identical! here is another site with beautiful cookies!


Shiny Icing

Here is a recipe adding corn syrup to create shiny icing

bake at 350 royal icing that shines

to go to her home page bake at 350

I just love looking at cookies!

Wood Grain on Cookies?

Again I was looking at cookie painting techniques and happened on another blog! I hope you enjoy the video. I need wood grain for making a pirate ship cookie! arrrrh! ahoy matey!

University of Cookie

A Dozen Eggs blog

I was looking for information on decorating a Crown cookie cutter. I happened upon this blog and love what I see! oh my… her cookies are beautiful, fun, and whimsical!

A Dozen Eggs

Antonia74 Royal Icing

Antonia74 Royal Icing

Serves/Yields: about 6 cups of thick icing?

This icing is mixed to a stiff consistency for outlining cookies, then can be thinned with warm water to fill in the cookie shape. I like to dry my cookies for at least 24 hours and up to 48 hours before packaging them. This icing can be kept at room temperature in an air-sealed container for literally weeks, with a good re-mixing before you use it again. I haven’t had great results with keeping it in the fridge…but untinted icing (i.e. white) seems to be okay from the freezer.

6 oz (3/4 cup) of warm water (subtract the amount of flavoring you use 2 teaspoons)
5 Tablespoons meringue powder (made by Wilton and found at Micheal’s, Joann’s or other Craft stores)
1 teaspoon cream of tartar
1 kilogram (2.25 lbs.) powdered icing sugar
2 tsp. clear vanilla extract, almond extract, butter extract, lemon extract or desired flavoring (1 tsp each Clear Vanilla, almond, and butter extract combined creates a flavor called `creame bouquet’)

In mixer bowl, pour in the warm water with flavoring and the meringue powder. Mix it with a whisk by hand until it is frothy and thickened…about 30 seconds.

Add the cream of tartar and mix for 30 seconds more.

Pour in all the icing sugar at once and place the bowl on the mixer.

Using the paddle attachment on the LOWEST speed, mix slowly for a full 10 minutes. Icing will get thick and creamy. Or use a hand mixer on low. Cover the bowl with a dampened tea-towel to prevent crusting and drying. (*note – I (green aprons) use my hand mixer on low and find it works just fine.

Tint with food colorings and thin the icing with small amounts of warm water to reach the desired consistency. It is best to use Gel food coloring as liquid tends to thin the icing. If using liquid coloring, make sure you use the coloring first then thin as needed.

Left over icing can be stored on the counter in a covered container for about 2 months. When needed, remix with a spoon.

Left over icing can also be made into flowers, dots, leaves or other designs and be placed on cookie when icing is still wet. Pipe onto wax paper, store in a covered container.

No Fail Sugar Cookies

No Fail Cut Out Sugar Cookies

This recipe is GREAT when using complex cookie cutters. The dough holds its’ shape and won’t spread during baking.
Make sure you let your oven preheat for at least 1/2 hour before baking these or any other cookies.

6 cups flour
3 tsp. baking powder
2 cups butter
2 cups sugar
2 eggs
2 tsp. clear vanilla extract, almond extract, butter extract, lemon extract or desired flavoring (1 tsp each Clear Vanilla, almond, and butter extract combined creates a flavor called `creame bouquet’)
1 tsp. salt

Cream butter and sugar until light and fluffy. Add eggs and vanilla.

Mix well. Mix dry ingredients and add a little at a time to butter mixture. Mix until flour is completely incorporated and the dough comes together.

Chill for 1 to 2 hours (or see Hint below)

Roll to desired thickness and cut into desired shapes. Bake on ungreased baking sheet at 350 degrees for 8 to 10 minutes or until just beginning to turn brown around the edges (I take out before turning brown, this makes a nice softer cookie). This recipe can make up to 5-dozen 3″ cookies. My cookie cutters are 4″ and 1/4″ thick so I get far less.

HINT: Rolling Out Dough Without the Mess — Rather than wait for your cookie dough to chill, take the freshly made dough and place a glob between two sheets of parchment paper.
Roll it out to the desired thickness then place the dough and paper on a cookie sheet and pop it into the refrigerator. Continue rolling out your dough between sheets of paper until you have used it all. By the time you are finished, the
first batch will be completely chilled and ready to cut. Reroll leftover dough and repeat the process! An added bonus is that you are not adding any additional flour to your cookies. (I place parchment paper on cookie sheet, place dough on paper, place parchment paper on top of dough and roll out between paper. I use ¼” wood slats to create a cookie thick enough to put a cookie stick in. Place ¼” rubber rings on rolling pin or use ¼” sticks on cookie sheet so the rolling pin ends are on the sticks. To use cookie sticks, cookies need to be ¼” thick. Place hand on unbaked cookie, with other hand wiggle the stick into the cookie about halfway up and through the cookie. Bake) I chill rolled out dough then cut and put back in refrigerator too re-chill before baking.

Cookies can be frozen until needed. This makes it nice if you have several batches to bake. Remove from freezer and let get to room temperature before icing. Best to freeze in plastic container to keep from breaking.