|You mean I can't just scoop the dough out?|
Brown Eyed Baker makes rolled sugar cookies look so easy that I decided to try the Dorie Greenspan recipe that she posted. I made two batches of the dough because one just didn't look like enough, though after I started rolling it out, I found that it really did make about 40-50 2" cookies. Now I have the second batch chilling in the fridge for a later project.
|Well that wasn't so bad...|
|Alright, it was actually pretty easy.|
Unfortunately I didn't have meringue powder for her royal icing recipe so I started surfing the web for some alternates. I stumbled across a delicious sugar cookie icing on Allrecipes.
I modified it just slightly by adding more milk instead of more corn syrup to loosen it up.
1 cup confectioners' sugar
2 tsp milk
2 tsp light corn syrup
1/4 tsp almond flavoring
In a bowl, mix the confectioners' sugar and milk until smooth. Add in the corn syrup and almond extract. Add your food coloring for the desired color (in this case, green).
If it's too thick, add a dash of milk at a time until it reaches the right consistency.
|Feeling festive yet?|
I loved the iridescent sheen of the icing. I filled a few but didn't like having so much icing on such a little cookie. I decided to just decorate instead, adding sprinkles to some of the cookies while the icing was still wet.