I absolutely love the fall. Ad and I have toyed with the idea of moving down to Florida several times since we've been married, but one thing always stops me........there is no fall in Florida. No crisp air. No beautiful leaves changing. Don't get me wrong...once winter comes and I'm reminded of how incredibly cold NY in the Catskills can be, I'm back to thinking about warm weather and beaches.
I think that when every fall rolls around I start looking at baking projects that involve aspects of fall...leaves, pumpkins, etc. Naturally I was excited when a friend asked me to make these cookies for her AND a cake that coordinates. I love making decorated cookies, but don't do it very often and forget how time consuming and how much work they are. Props to the people who do it all the time, and bigger orders (I only did 30!)
For these cookies, I chose to use the No Fail Sugar Cookie recipe that is found on Cake Central. I wanted to make the flavor a little more fall like, so I added 1 tsp. cinnamon, 1/2 tsp. cloves, 1/2 tsp. ginger, and 1/2 tsp. nutmeg. The results were excellent. I really love working with this dough. I didn't refrigerate it at all, just cut out my shapes and baked them off. My shapes stayed nicely; no spreading. You do really have to watch how long you bake them, though...they need to stay completely white, but not look dough-y on the top. If they start to get brown at all, they will be too hard.
For the royal icing, I don't ever follow a recipe. I believe I used 4 egg whites and maybe a little more than 1/2 a bag of confectioner's sugar. I was pretty excited with how these cookies turned out...hopefully they go over well at my friend's event.
Baking By The Numbers
1 year ago