Duck Baby Shower Cookies


There has been no shortage of baby showers in Pink Apron world! For this shower the mommy to be did not know the gender of the baby so the theme was yellow duckies.   This worked out great for me since these yellow ducks are some of my favorite cookies to make.  I am a big fan of bright colors, and I love how the yellow pops out with just a little sanding sugar for texture.
These cookies are not difficult to make.  Like any other sugar cookie with royal icing you just need to give yourself enough time to bake, decorate and dry.   I try to give myself three days, one to bake, one to outline and flood, and one to do detail work.  I work 9-5 during the week, so I unless there is a holiday or a long weekend I am usually working on cookies at night after work. The spans of time in between steps actualls works out well because you cannot do the detail work until the icing is dry.
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
 

Fall Baking Ideas!

It's officially fall, even if we are having a bit of a warm and muggy weather pattern here in the northeast.   For me the start of fall makes me want to get into the kitchen and bake!  Some of you might be thinking that, I am always in the mood to bake, in July and August when the weather is beautiful outside and Mr. Apron and I are trying to make the most out of summer, sometimes being a hot kitchen baking is not the first place I want to be.  But once the weather starts getting cooler, and the sun starts setting earlier and earlier, I get the urge to start baking again. 

I love baking with traditional fall flavors like pumpkins and apples.  There is nothing like the smell of an apple pie baking in the oven.  Here are some of my favorite fall baked goods.  I plan on adding to this list between now and the end of November. Sometimes I think its a shame that fall isn't longer. I could personally use more time with pumpkins and apples, rather than cold snowy days!

Chocolate Pumpkin Cupcakes are a fall staple in the Pink Apron house. Mr. Apron isn't the biggest fan of pumpkin, but mixed with chocolate and he loves it.  I am already getting requests for these and it's still September! Top these with some orange cream cheese frosting and you have a definite crowd pleaser.

Apple Pie.  It's Apple Pie.   Need I say more....though I might experiment with some variations this season. 

Pumpkin Crunch Cake is a cake I found last year on one of my favorite foodie blogs and I knew I had to make it. The crunch mixed with the pumpkin cake is amazing, and it is covered in cream cheese frosting.  Takes a little time to make, but well worth it!

Oatmeal Pumpkin Cookies are not the prettiest cookie on my blog, but they are strangely addicting.  

And if you are looking for some inspiration for fall sugar cookies, look no further! Herea re some ideas for Autumn Leaf Cookies, Halloween Cookies and Thanksgiving Cookies.The maize cookies from last year's Thanksgiving are my favorite fall cookies.


Girls Rule Cookies!

I don't think that it is a secret to any Pink Apron readers that I am a bit of a "girly" girl.  I frequently describe myself to others as a "pink person" and I never miss Lilly Pulitzer sale!   When I was asked to make these cookies I was more than excited!    Pink tiara cookies that say: girls rule, is classic Pink Apron.
I used pink sanding sugar to give the cookies some bling, and sugar pearls on the three center tips.The other dots I were made with royal icing using a #2 tip.

Since I happen to have a new Lilly Pulitzer tablecloth I coudln't resist taking a photo with these cookie on it!  

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
 

Wedding Cake Cookies

Power is finally back on at the Pink Apron House.   We lost power  because of Huricanne Irene about two minutes after I posted the chocolate rum cake post on Sunday and did not geti t back until Wednesday.  No damage, just lots of outages cross Massachusetts.   Losing power is nothing compared to what happened to some Vermont towns that got totally destroyed.  Puts things into perspective.
Now that power is restored and the internet is working I am back to posting.   I made these wedding cake cookies for a bridal shower back in July. (I told you I was backed up!) I love how these came out.  I've made similar cookies before but these are definitely the best they have come out.
All the detail work for these cookies takes while, but it is so worth it. I like the contrast between the crisscrossed lines and swiss dots. The details make it pop depite the fact it is a mostly white cookie.

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