Happy Birthday, America!!!

Can you handle one more *just under the wire* 4th of July cookie post?

There was a cookie idea I'd been planning to make all month.  When I started yesterday, it just wasn't coming together quite right.  So, I went to my cookie cutter stash and thought, "ok...what I can I make cute in red, white, and blue?" 

Pumpkins?  Not quite right.
Butterflies?  Hmm...maybe.
Armadillos?  Promising...

CAKES?!? Now, why didn't I think of that before?!?

I'm so happy with the way the star looks on the top of that cake, I may use it on ALL cake cookies from now on.  {You've been warned.}

Also, I think these cookies have sealed the deal.  Black outlines are my favorite.  Hands-down.  They just add that graphic quality and certain pop.  I may do all black outlines from now on.  {You've been warned again.}


To make the star cake cookies, you'll be putting to shapes together, like this:
Cut out tiered cakes and small stars...

...use the star cutter to cut out where you want to place the star on the cake...

...place the star in the cut-out and freeze for 5-10 minutes before baking.
(You DO freeze your cookies before baking, right?)

For the double-decker cookies, you'll put those together just like these double-decker valentine cookies.

 

(The stars on the blue cookies are just sugar pearls.)


For the star-topped cakes, just outline with a #2 tip and black icing.

Before filling a black outline with another color, you'll want to let it dry for at least one hour to prevent bleeding.  {I use AmeriColor Super Black.}

After an hour, fill in the outline with thinned white icing.  Let the icing dry for at least one hour.

Again with the #2 tip, go over the outline of the star and pipe "bunting" across the cake.  Fill in the bunting with red and blue icings.  (Piping consistency icing is fine here...flood icing in tiny spaces has a tendency to collapse.)

Place small star sprinkles on the bunting with tweezers, or place on and nudge gently into place with a toothpick.

Let the cookies dry overnight.

Happy birthday, America!!!

Happy Easter, bunnies!

aaaand, the obsession with double-decker cookies continues....

How do you say Happy Easter?  Dots, bunnies, sparkling sugar?

Yep.  That should do it.

You've heard of the "double-decker" cookie, right?  Two cookies, but only the guilt of eating one.  It's part of my new diet plan.

{You know, I thought the pink would be my favorite, but I actually ended up loving the yellow.}

Let me show you how to make them...
 
For the double-decker bunny cookies, you'll need:

• sugar cookies (pick any flavor cut-out here) in scalloped ovals and tiny bunny faces
• royal icing, divided and tinted with AmeriColor Lemon Yellow, Electric Pink, Regal Purple, Bright White, and Super Black
• couplers and tips: #3, #1
• disposable icing bags
• squeeze bottles
• toothpicks
• small paintbrush
• small ramekins
• meringue powder
• basket-style coffee filter
• sparking or sanding sugar: yellow, pink and purple

Use a #3 tip to outline the ovals and bunnies.  Reserve some of this piping consistency royal icing.

{PS...I'm officially obsessed with this scalloped oval.  PPS...anyone else watch Fashion Police?  Now I can't say "I'm obsessed" with something without thinking of Kelly Osbourne.}

Thin the yellow, pink, purple and white icings with water, a bit at a time, stirring with a silicone spatula, until it is the consistency of a thick syrup.  You'll want to drop a "ribbon" of icing back into the bowl and have it disappear in a count of "one thousand one, one thousand two." Four is too thick, one is too thin.  Count of 2-3 is good.  Cover with a damp dishcloth and let sit for several minutes.

Stir gently with a silicone spatula to pop and large air bubbles that have formed.  Pour into squeeze bottles as needed.

Working a few cookies at a time, fill (flood) the ovals with white icing.  Use a toothpick to guide to edges.

On top of the wet white icing, drop dots of the thinned colored icing, starting with the first cookie filled.  (Giving the base color a few minutes to set will help prevent bleeding.)

Fill in the bunny faces.  Let the cookies dry uncovered 6-8 hours or overnight.

The next day,  mix 1/2 teaspoon meringue powder with 1/2 teaspoon water.  Brush this mixture onto the bunny faces.  Sprinkle on the sugar, shaking the excess off over a coffee filter.  Use the filter as a funnel to pour back into the jars. {psst...can you see where I overfilled one?}

Use a #1 tip to pipe eyes on the bunny faces in black.  Add a nose in an alternating color.

Pipe a small amount of icing onto the back of the bunny cookies.  Place on the ovals and press down slightly to adhere.  Let the cookies dry for at least 30 minutes before packaging and stacking.

What are you baking this Easter?

Double-decker Rainbow Shamrock Cookies

You didn't think you'd seen the last of the double-decker cookie, did you?!?  Oh no...I sense a double-decker cookie obsession coming on.

As soon as I started thinking about St. Patrick's Day, I wanted to do a shamrock version of the hearts...but I couldn't decide on a background.  Then, out-of-the-blue, it came to me....rainbow!  Do you know I've NEVER made a rainbow cookie before?!?  Never!  How is that possible?

Of course, you could really put any shape in the middle for your second cookie...heart, cloud, unicorn... ;)

For the double-decker rainbow shamrock cookies, you will need:

• cookies...rectangle and shamrock
• royal icing, divided and tinted with AmeriColor leaf green, bright white, super red, orange, egg yellow, sky blue and regal purple
• disposable icing bags
• couplers and tips (#2)
• squeeze bottles
• meringue powder
• small paintbrush
• white sanding sugar

Outline the cookies with a #2 tip.  Use green for the shamrock and white for the rectangle.  Pipe stripes across the rectangle.

Go ahead and save some of this piping consistency green or white icing....it doesn't matter which one. You won't need it until the next day; this will be your "glue" to attach the cookies together. You can just plop the icing bag right in your fridge.

Thin all of the icings (except white) with water, a little at a time, stirring gently with a rubber spatula, until it is the consistency of a thick syrup. (Here is a video I made a few years ago showing how I do it.)  Cover with a damp dish towel and let sit for several minutes.

Stir gently with a rubber spatula to pop any air bubbles that might have formed.  Pour into squeeze bottles as needed.

Fill the shamrocks with the green flood icing, using a toothpick to guide to edges and pop large air bubbles.

Fill in the rainbow with the other colors....remember Roy G. Biv?  Follow that, but I just skipped green since we have the shamrock, and indigo, because, well, I just did.

TIP: Small spaces, such as the individual rainbow colors have a tendency to cave in, or crater, while drying. After talking with fellow cookiers, we've decided it's trapped air bubbles that don't have anywhere to go.  So, to help avoid this...

1. ...don't overfill the area.  Use just as much icing as you need to cover the area well, but you don't want a mound of icing.
2. ...run a toothpick all the way through the icing (I use an 8-pattern), even if your icing has already spread across the area to me filled.

Let the cookies dry overnight.

The next day, take the reserved icing out of the fridge to warm up a bit.

Combine 1/4 teaspoon water with 1/4 teaspoon of meringue powder.  Brush with mixture onto the shamrock cookies with a small paintbrush.  Sprinkle on the sanding sugar and shake off the excess.

Pipe a small amount of icing onto the back of the shamrock.  Press onto the rectangle cookie to adhere.  Let the cookies dry about 30 minutes before packaging.

Happy St. Patrick's Day!!!

May your troubles be less,

 And your blessings be more

 And nothing but happiness,

 Come through your door  

Double-decker, Stripey, Valentine Cookies

Hey guys!  We're invited to a Valentine Party today at my friend Shelly's blog, Cookies and Cups!

I have a deep love for the horizontal stripe.  I know, I know, they are not figure-flattering.  So, how about if we EAT the horizontal stripes, instead of wear them?  That won't make us look fat, will it?

{Don't answer that.}

These are some of the simplest cookies to make.  And what makes them extra special is that they're double-decker!  The cookies are just attached with a bit of royal icing...it's like yummy, yummy glue.

To make the cookies, you'll need:

• square and small heart cookies
• royal icing, tinted with AmeriColor Super Red, Bright White and your choice of stripe color (I used turquoise, egg yellow, regal purple, and super black.)
• disposable icing bags
• coupler and icing tips (#3 & #2)
• squeeze bottles
• toothpicks

First, use a #3 tip to outline the square cookie.  I used a #3 here because I really wanted the outline to show.  Switch the tip to a #2 and outline the hearts in red.

Go ahead and save some of this piping consistency red icing.  You won't need it until the next day.  You can just plop the icing bag right in your fridge.

Thin the red icing with water, a little at a time, stirring gently with a rubber spatula, until it is the consistency of a thick syrup. (Here is a video I made a few years ago showing how I do it.)  Cover with a damp dish towel and let sit for several minutes.

Stir gently with a rubber spatula to pop any air bubbles that might have formed.  Pour into a squeeze bottle.

Fill the hearts with the flood icing, using a toothpick to guide to edges and pop large air bubbles.  Set aside to dry overnight.

Thin the white icing and the colors for the stripes, using the method described above.  Transfer to squeeze bottles.

Working 6 cookies at a time, flood the square cookies with the white icing.  Guide to the edges and spread with a toothpick; pop large air bubbles.

{We're working 6 cookies at a time here to give the white a few minutes to set.  It helps prevent bleeding. If you wait too long, though, the icing won't lie flat on the base color and will be raised up.}

Starting with the first cookie flooded, add stripes in the colored icing. 

Let the cookies dry overnight.

The next day, remove the reserved piping icing from the fridge.  I like to let it come to room temperature, but you don't have to.  You may need to remove the tip and push a toothpick through if the tip is clogged.

Squeeze a little of the icing on the back of the small heart cookie.  You don't need much, and you don't want it to ooze out the sides.

Gently press it onto the square cookie.  Let dry for about 30 minutes to an hour to set.

So simple.  And perfect for sharing with your valentine. 

Now...you must (MUST!) go see all of the treats linked up to Shelly's valentine party.  No, really...you must.  I'm watching you.

Just look at all of these amazing valentine treats...

Here's the list:

1.  Confessions of a Cook Book Queen  ~ Valentines Twinkies on a Stick
2.  Buns in My Oven ~ Hot Fudge and Strawberry Donut Pudding
3.  Glorious Treats ~ Red Velvet Cupcakes
4.  Cookies and Cups ~ Glass Topper Valentines Cookies
5.  Bakingdom ~ Valentines Day Cookie Cakes
6.  The Hungry Housewife ~ Valentines Jello Hearts
7.  Sweet Adventures of Sugarbelle ~ Valentines Dotty Cookies
8.  Sprinkle Bakes ~ Red Velvet Cake Minis
9.  Bake at 350 ~ Double-Decker, Stripey, Valentine Cookies
10.  Two Peas and Their Pod ~ Red Velvet Crinkle Cookies
11.  Scarletta Bakes ~ Mexican Chocolate Hearts
12.  She Wears Many Hats ~ Valentines Popcorn

Are YOU baking for Valentine's Day?