Truck Cookies

Several posts ago I mentioned that I had a backlog of posts to do, and I wasn't joking.   This weekend I realized how many I actually had to do and that I had better get posting! I'm not sure why I haven't seemed to have much time to post.  It's probably because I sit in front of a computer all day, and I try to avoid doing the same thing when I get home.

I was asked to do trucks for a little boy's birthday party earlier this summer.   Trucks are not a hard shape, or require much detail, but my cookies can be a little girly.  I like sparkles, pinks, etc, so trucks seemed a bit more of a challenge for me.  I haven't exactly spent a lot of time around trucks (I lived in the city for over well over ten years up until recently) but overall I was very pleased with how these came out.  I love the bright primary colors.   I did want to add some sanding sugar, but Mr. Apron nicely informed me that you don't put sparkles on trucks.

Lots of posts coming in the next few weeks.   Stay tuned! 

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.

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