One of my oldest and best friends turned 30 in May. Not only was it her birthday but she is also pregnant with her first child. So, when I talked to her husband about her party I knew I wanted to bring something special! She is one of the biggest Red Sox fans I know-which is saying a lot living in Boston- so make Red Sox cookies was perfect!
I wasn't sure what shapes to make at first, but I found a baseball cookie cutter set so I bought that and made all the different shapes except for the baseball globe. I wish the baseballs themselves were bigger, when I make these cookies again I will get a bigger circle for the baseball. I also didn't like how the pennants came out. Because they are larger than all the other cookies they look a bit longer to bake and the ribbons on the end did not make storage easy and many broke off in storage before I decorated them. I think next time I will skip the pennants.
Overall I was pleased with how these came out and the birthday girl loved them! I think my favorite shape are the jerseys. As I write this up I am realizing it might be the right time for some basketball cookies.
Sugar Cookies
6 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
2 cups unsalted butter
2 cups granulated sugar
2 large eggs
2 teaspoon vanilla extract
Cream sugar and butter until fluffy, about 5 minutes. Add eggs and vanilla. Mix dry ingredients in separate bowl and add to butter mixture. Mix well. Put a handful of the freshly made dough between two sheets of parchment paper and roll to desired thickness. Repeat with the rest of the dough. Put the rolled dough, including the parchment paper, on a cookie sheet and refrigerate for 10 minutes or longer. Your dough will be chilled and ready to cut and bake with now wait and no added flour! Repeat with scraps after cutting cookies. Bake at 350 degrees for 8 -10 minutes. Let cool.
1 teaspoon salt
2 cups unsalted butter
2 cups granulated sugar
2 large eggs
2 teaspoon vanilla extract
Cream sugar and butter until fluffy, about 5 minutes. Add eggs and vanilla. Mix dry ingredients in separate bowl and add to butter mixture. Mix well. Put a handful of the freshly made dough between two sheets of parchment paper and roll to desired thickness. Repeat with the rest of the dough. Put the rolled dough, including the parchment paper, on a cookie sheet and refrigerate for 10 minutes or longer. Your dough will be chilled and ready to cut and bake with now wait and no added flour! Repeat with scraps after cutting cookies. Bake at 350 degrees for 8 -10 minutes. Let cool.
Source: Fancys Flours
Royal Icing
3 tablespoons Meringue Powder
4 cups confectioners' sugar sifted
6 tablespoons warm water
Beat all ingredients until icing forms a peak (7-10 minutes at low speed with a heavy-duty mixer, 10-12 minutes at high speed with a hand-held mixer).
Source: Wilton
6 tablespoons warm water
Beat all ingredients until icing forms a peak (7-10 minutes at low speed with a heavy-duty mixer, 10-12 minutes at high speed with a hand-held mixer).
Source: Wilton
1 comments:
OMG. I absolutely adore your cookies. You do such a fantastic job. These are awesome!
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