Fall Sugar Cookies
If any of you happen to have an extra straitjacket lying around (anybody?), I might need to borrow it.
You see, anyone who is 8 months pregnant and in her right mind… wait… that’s complete gibberish. Let me try again.
Anyone who is 8 months pregnant… at all… should not be taking on lots of ambitious projects in the kitchen. The end.
There’s just one tiny problem, though: It’s fall! It’s holiday season! There are events and occasions left and right! And, despite not being able to get up the energy to heft laundry baskets around or mop the kitchen floor, I find myself spending outrageous amounts of time on my feet, putting together dessert after dessert after dessert… and liking it.
Like I said, straitjacket.
I recently took the plunge into the wide world of cookie decorating (thanks to Bake at 350), and whipped up these pretty things for a bake sale. They were a hit! And… I think my body went into rebellion mode afterward. See, I don’t really remember the rest of that day.
But good grief, these were fun. I felt like a 6-year-old again. Bright colors! Sweet icing! Pretty patterns! There are several helpful hints to know before getting into cookie decorating, but I won’t take the time to do a tutorial here. Why should I, when there are several better ones I can link to?
Stay tuned for my next big project — a wedding cake. Yes, I just said wedding cake.
Like I said, straitjacket.
You know, unless the delivery room gets me first…
Vanilla-Almond Sugar Cookies
from Bake at 350
3 c unbleached, all-purpose flour
2 tsp baking powder
1 c sugar (I use sugar that I’ve stored vanilla beans in)
2 sticks butter
1 egg
1/2 tsp pure vanilla extract
1/2 tsp pure almond extract
Preheat oven to 350.
Combine the flour and baking powder, set aside. Cream the sugar and butter. Add the egg and extracts and mix. Gradually add the flour mixture and beat just until combined, scraping down the bowl, especially the bottom.
Roll onto a floured surface (or between two sheets of wax paper) and cut into shapes. Place shapes on parchment-lined baking sheets and refrigerate for 10 minutes. Then bake for 10-12 minutes. Let sit a few minutes on the sheet, then transfer to a cooling rack. When the cookies are completely cooled, they are ready to decorate.
Tags: royal icing, seasonal
I loved these Lachelle! And that cookie recipe happens to be my new favorite! You DO need a straightjacket!
Good luck with both the impending events.
Beautiful cookies!
Oh, how pretty!!!
And, thanks so much for the shout-out!
OK…time to stop cookie decorating and rest!
Maybe these turned out so perfectly BECAUSE you are 8 months pregnant! You could go into business these are so adorable.
I remember getting very busy the last month- trying to get everything done ahead of time.
i’d lend you my straightjacket, but i’m currently using it.
as someone who’s pretty inept at decorating, you have my complete respect!
seriously though, these cookies are absolutely beautiful, and i’m sure they’re tasty too. after all, they’re cookies.
Wow - your cookies look phenomenal! I imagine they were a huge hit.
Those Fall Leave cookies are equisite! I am going to attempt to recreate them in my kitchen…I am an extreme novice in baking. Please share with me how you applied the yellows, orange and reds..Is it thinned frosting? Did you paint it on? Ohhh I can’t wait!!!!! I can taste them already! Thanks!
ooops please forgive me spelling of “leave” above…was meant to say Leaf…
Thanks Michelle! Yes, it’s thinned icing on the cookie. Basically, you use the thicker icing to pipe a “dam” around the edge of the cookie, and then you flood it with the thinned icing. There are a bunch of helpful hints on the pages from Bake at 350 that I linked to, so that can help you get started. I seriously spent over an hour just browsing through that site before I started on these cookies!
For the design on the leaves, I flooded the cookies with random squirts of fall colors, and then I took a toothpick and swirled the colors together a few times. Does that make any sense? Maybe not. If you’re still confused, I can email you a picture of what it looked like before I swirled the colors together. Good luck!
Oh yes..your information is extremely helpful and I will checkout that bake at 350 site tonight! I agree with another poster that you should definitely start your own business! What a talent. I hope the last of your pregnancy goes smoothly and that you deliver a happy, healthy, baby! Thanks for everything!
So pretty. I haven’t ventured into royal icing yet, but I just bought some meringue powder to give it a try. I love yours!
These look delicious, will try them at our childrens christmas lights evening should suit the bill perfectly, thanks
Beautiful cookies. How did you get your brown to be that perfect. Mine turned out more like a mud brown.
Very beautiful cookies….that’s creative. I wish I can have some.