As the RNC gets started tonight, I thought it was the perfect time to get back to my blog. So … let’s talk about cookie cutters.
I won’t lie. I have way more cookie cutters than would be considered healthy or normal by most people. Some I use a lot, some I hardly ever get a chance to use, and some I avoid like COVID-19. This week alone I’m using all of the following cutters: watermelon slice, pineapple, flamingo, circle, scalloped square, lightning bolt, hexagon, Nancy plaque, rectangle, and rainbow.
But the truth is, my favorite cookie cutter is one I think most people have – it’s a 3” circle. It’s a perfect canvas for so many designs. Two weeks ago, I had a chance to do a virtual live demo for JCC Chicago using only a circle cookie cutter. You can watch it yourself here. Also, here are some pictures of the designs from the demo, the colors I used, and my set up!
If you’re ever looking for cutters beyond the humble circle, here are links so some of my favorites:
Lastly, if you want to get started decorating cookies at home, I’m including my sugar cookie recipe and royal icing recipe here too.
1 cup butter
2 oz cream cheese (1/4 of an 8 oz block)
1 cup granulated sugar
1 large egg
2 tsp vanilla
3 cups all purpose flour
1 tsp baking powder
¼ tsp baking soda
¾ tsp salt
Bake at 350 – time depends on size of cookie.
Combine the flour, baking powder, baking soda and salt in a medium sized bowl and set aside.
In the bowl of a stand mixer with the paddle attachment, beat the butter, cream cheese and sugar until well combined
Add the egg and vanilla. Scrape down the sides of the bowl as necessary
Add the dry ingredients and mix until combined, about 1 minute
Refrigerate or freeze until you’re ready to use the dough
Dough will stay good in the refrigerator for a week, or up to 3 months in the freezer.
Bake time is usually about 8 minutes for a cookie that is 3” in diameter
2/3 cup room temperature water
1/3 cup meringue powder
2 lbs powdered sugar
1 pinch of table salt
1 tsp vanilla or any flavored extract of your choice
Combine the water and meringue powder in the bowl of a stand mixer fitted with the whisk attachment. Whisk until well combined and let sit for 2-3 minutes
With the mixer on high, whisk the water and meringue powder mixture until it about triples in volume (2-3 minutes)
Add the powdered sugar. With the mixer on low, combine the sugar and meringue mixture. Scrape down the sides of the bowl as necessary
Add the vanilla and salt and continue to mix on low-medium until the royal icing is shiny and smooth. It should be think and form stiff peaks when you pull out the whisk.