Sunday, February 5, 2017

Royal Icing Heart Rhythm Cookies

My co-worker just had surgery and was out for a few weeks. He commented on my snapchat photo of some cookies I had made for Birthday Dreams, where his were at. I told him when he returned back to work I'd send him some. I live in WA and work virtually for a company in MA. So I was a little worried mailing cookies across the US. My first was to make band-aids but I thought that could be bad since small they could all break before they got there. So I searched and found some fun Hearts with heart beat rates and RX pads. Here are the heart cookies I made.

 
I'm a bit obsessed with royal icing cookies right now.

What you Need:
Heart Shaped Cookie Cutter

Sugar Cookie Dough (see recipe below)Royal Icing - White (uncolored) (see recipe below)
Red Food Writer

I used the dipping method with my royal icing. I started to do the dipping method about 6 months ago to speed up my decorating time. You can pipe each cookie which is a little cleaner but I find the dipping method to be the best. You get your royal icing to the outline consistency and put into a pie dish (I find this is not too deep). Once you dip the top of the cookie you tap off the extra icing! AFTER the frosting is dried, take a food writer to add on the heart rhythm. You can add anything you want I saw a few rhythm's that have a heart also in there. Have fun!

Here is how we pack cookies in the mail. Pray they stay together


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INGREDIENTS:
1 1/2 cups butter, softened
2 cups white sugar
4 eggs
1 teaspoon vanilla extract
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
DIRECTIONS:
1.In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
2.Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
3.Bake 6 to 8 minutes in preheated oven. Cool completely.

Julie Usher, she has a GREAT YouTube video on how to make, color and make consistency adjustments

Royal Icing what you need:
2 lbs Powdered Sugar
1/2 tsp Cream of Tartar
5 Large Egg Whites (or equivalent) 
Flavor to Taste
Gel Icing Color

Mix powder sugar and cream of tartar in your mixer, just to make sure it is incorporated in. Slowly add egg whites, then whip start of slow then go to very high speed. She says around 2 minutes, my friend had an older mixer so it took almost 10 minutes. You want stiff peaks that hold on and won't fall off the spoon. Add in your flavor, I would suggest you use a clear flavoring.  This would be the glue texture great for ginger bread houses etc.

Take 1 cup of royal icing in a smaller bowl then add your coloring, lightly mix so you don't get air into the the icing. I'm like her and like the gel coloring. 

For Top Coating - Add 1 1/2 to 2 1/2 tsp Water (This is if you don't want to outline and flood)
For Outlining - Add 1/2 to 3/4 tsp Water
For Flooding  - Add 2 to 3 tsp Water

WATCH her video on How to Top-Coat, Outline, and Flood Cookies. YES it is around 7 minutes BUT if you have never done this technique it's a MUST she explains it perfectly.

4 comments:

Commments welcome, helps me know the people in the wall really do exsist!

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