♬♬ Rose Cookie Tutorial ♬♬

These sweet little Rose Cookies are so fun and easy to do, and I am so excited to finally be sharing the recipe with you!

I used my favorite Sugar Cookie recipe but with some adjustments.

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~@ Caramel Cashew Bars ~@ {Baking with My Baking Addiction}

Ingredients

• 3 cups finely crushed shortbread cookies (I used 32 Keebler Sandies Simply Shortbread Cookies)
• 1/2 cup unsalted butter, melted
• 1/4 cup sugar
• 36 caramels, unwrapped
• 1/2 cup heavy cream
• 1/2 teaspoon pure vanilla extract
• 2 cups chopped salted cashews
• 2 cups miniature marshmallows

Instructions

• Preheat oven to 325 degrees F. Line a 13x9x2 inch baking pan with foil – be sure to extend the foil a little over the edges. Spray foil with non-stick cooking spray.
• In a large bowl, combine cookie crumbs, butter, and sugar. Press the cookie mixture firmly into the bottom of the prepared pan creating an even layer of crust. Bake crust in preheated oven for 15 minutes or until it starts to lightly brown around the edges. Remove pan to cooling rack.
• In a medium saucepan over medium-low heat, melt caramels and cream until smooth. Remove from heat and stir in vanilla and cashews. Sprinkle the marshmallows evenly over prepared crust. Spread the caramel-cashew mixture over the marshmallows as evenly as possible.
• Bake for 8-10 minutes, or until the caramel is set. Remove to wire rack and cool completely.
• Once bars are cool, use the foil overhang to remove the bars from the pan and cut into squares. 

I added baking soda to help keep the cookie soft.  When both baking powder and baking soda are in a recipe, the baking powder does most of the leavening while the baking soda mostly adds tenderness. 

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~@ Awesome Cookie Icing ~@

Ingredients

• 1 cup Confectioners Sugar (powder Sugar)
• 1 Tablespoon Milk
• 1 drop Lemon Juice (fresh Or Processed)
• 1 Tablespoon Light Corn Syrup

Instructions

• Combine powder sugar, corn syrup, and lemon juice in a bowl.
******This next step is important!******
• If you need a thicker frosting, say for outlining your cookies, add LESS milk.
• Just a drop at a time. If you have already outlined your cookies and need a to fill in or ’spill’ your cookies, you can add more milk (as much as you would need) to make your frosting very runny.
• If you are using food coloring, be sure to use LESS milk. Most food colorings are liquid and can make your frosting more runny. If you are using a gel food coloring, your milk quantity can remain the same.
• If you want to add different flavors, you can add drops of vanilla extract, almond extract, lemon, etc. to flavor your frosting.
• If you want more SHINE, use more corn syrup and less milk. This frosting will stay good for days in the fridge.

@~ Sugar Cookie Frosting Recipe (Glaze) ~@

Ingredients

• 1 cup powder sugar
• 1 tbsp milk
• 1 tbsp light corn syrup
• 1-3 drops lemon juice (optional)

Instructions

• Sift powder sugar to remove lumps.
• Add all ingredients to bowl and mix until combined.
• Add more milk as needed to achieve desired consistency.

******This next step is important!******

• If you need a thicker frosting, say for outlining your cookies, add LESS milk. Just a drop at a time.
• If you have already outlined your cookies and need a to fill in or
  ’spill’ your cookies, you can add more milk (as much as you would need)
  to make your frosting very runny.
• If you are using food coloring, be sure to use LESS milk. Most food
  colorings are liquid and can make your frosting more runny. If you are
  using a gel food coloring, your milk quanity can remain the same.
• If you want to add different flavors, you can add drops of vanilla extract, almond extract, lemon, etc. to flavor your frosting.
• If you want more SHINE, use more corn syrup and less milk.
• This frosting will stay good for days in the fridge.

I also added a thin layer of my glaze icing to the cookie prior to adding the rose.

I wanted to do things that way for two reasons:

1. The combination of the frosting and cookies is so sweet I needed a little depth of flavor to the cookie.

2. I needed to keep the cookie moist because they need a good 24-48 hours to dry to stack-able stage.

I found these cookies to be even more delicious on day three.

Day four was the best!

Just in case anyone asks, I used a 1M tip to make the frosting roses.

Just start in the center and make a swoop once around.

For even more detailed instructions check out this post.

Then package them up and share them with someone you love!

✾ ✿ ❀ Sugar Cookies Recipes ✾ ✿ ❀

Lately rasa mcm nak mencuba plak SUGAR COOKIE RECIPES, sbb ter'FALL IN LOVE' ngan design2 yang menarik .. but i'm not a fan of ROYAL ICING and COOKIES (Prefer cupcakes better !!) ...so, tgk design aje la hehehe ...

How to Fill a Piping Bag & My Favorite Cookie Decorating Tools
see the VIDEO

These are the best sugar cookies (in my opinion), so I’m sharing the recipe with you.

Ingredients 

Source : http://iambaker.net

• 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

• 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). I have a tendency to do this 30 mins max due to time and they taste awesome!
• 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.
• Bake 6 to 8 minutes in preheated oven. Cool completely.

I hope you enjoy!

Sugar Cookie Recipe
Source : http://sweetopia.net

Ingredients:

• 2  1/2 cups butter (at room temperature)
• 2 cups sugar
• 2 large eggs
• seeds from 1 vanilla bean (or 3 tsp vanilla)
• 5 cups flour
• 1 tsp baking powder
• 1 tsp salt

Instructions:

• Cream the butter and sugar together in the bowl of an electric mixer on low to medium speed.  (Use the paddle attachment).  Mix until thoroughly incorporated – for about one minute.  Scrape down the sides of the bowl with a plastic spatula and mix again for a few seconds more.
• Over mixing the butter and sugar in this step will cause too much air to be incorporated into the dough.  If you’d like a light and fluffy cookie, that’s ideal, however the dough will spread more during baking; not ideal if you’d like the cookie to hold its shape.
• Add eggs slowly and mix.  Scrape down the bowl with your spatula at least once and mix again.
• Cut open your vanilla bean and scrape the seeds out.  Add to mixing bowl.  Alternatively, add liquid vanilla extract.  Stir briefly.
• Sift your dry ingredients together.  (Flour, baking powder and salt).
• Add all of the flour mixture to the bowl.  Place a large tea towel or two small tea towels between the edge of the bowl and the electric mixer so that the flour won’t escape.  Mix on low speed for 3o seconds.  Remove the tea towels and observe the dough mixing; when it clumps around the paddle attachment it’s ready.  It’s also important at this stage not to over mix the dough (the glutens in the flour develop and the dough can become tough).
• Roll the dough out between 2 large pieces of parchment paper.  Place on a baking sheet and into the fridge for a minimum of 1 hour.
• Roll out the dough further if you need to, and cut out cookie shapes.  Place on parchment paper-lined baking sheet.  Re-roll scraps and repeat.
• Put cookie dough shapes back into the fridge for 10 minutes to 1 hour to chill again.  They will then hold their shape better when baked.
• Preheat your oven to 350°F or 176°C.
• Bake cookies for 8-12 minutes or until the edges become golden brown.  The baking time will depend on the size of your cookie.
• Let cookies cool to room temperature and decorate!

 See TUTORIAL to Decorate Butterly Cookies HERE

{Video} How to Marble or Swirl Royal Icing - HERE !!!

 

A few notes about the recipe:

*Butter – The butter needs to be soft, or room temperature.  I leave mine out the night before I do my baking.  If you forget, you can grate the butter on the largest hole of your box grater, so that the sugar and butter will mix together better.
*Baking powder – I hardly use any baking powder in my recipe because the dough will spread and rise more during baking, thereby making the shape of the cookie less crisp.
*Read these tips here on preventing your dough from spreading.
Click here for a Printer-Friendly Version of the Sugar Cookie Recipe
I’ll do an in-depth tutorial with pictures on making the sugar cookie dough in a future post.


Hope you enjoy this recipe!
xo,
Marian (from http://sweatopia.net)
This post is supported by Reader’s Digest. Try out their recipe for sugar cookies and other yummy treats!