Trouble comes in threes. Caught a cold and with that a sore throat, fever and body ache (and the reason why I am up late at this hour since I was out the whole day sleeping under the effect of the cough syrup). Then my foot has been aching for a while and have no idea why, making standing a pain. Also, mother nature planned to visit me with its monthly gift at the exact same time while all this was happening.
And if all that wasn’t enough I have to start packing! Those of you who know me or have read this blog post would know that I absolutely hate (with a capital H) packing. Its right next to washing a pressure cooker and lizards on the “Things I Hate” list.
But then I had to get this post out before I leave and announce the winner of the giveaway I hosted. I used random.org to generate a number and the winning comment is Carolsue Anderson’s. Congratulation Carolsue- I will be contacting you soon.
And since I am here, I thought I might as well share a recipe with you guys. And this is one recipe that comes highly recommended and I can see why.
The first time I made them I sent it to V’s office and V told me that the people in his office loved them. Well what’s not to love about balloon decorated cookies (even if they are not as perfectly decorated). The second time I made them I had all intentions of sending it to V’s office again- this time decorated as daisies but my friends ate them all. I had actually taken it for their kids, and I might be wrong, but I think the moms ate more of these cookies than the kids.
These cookies reminded me of the Shrewsbury my dad would get whenever he went on TD (temporary duty) to Pune. They were my brother’s and my favorite cookies growing up and my dad made it a point to get them for us. They were seriously addictive and so are these.
This recipe is perfect for making cutouts or decorative cookies. Sweetopia recommends it and so do the many members of CakeCentral.com. If you are into baking and love learning decorating stuff subscribe to cakecentral.com – they have amazing tutorials and quite a lot of them free.
I am not posting a recipe for royal icing yet. I need to work on my consistencies for perfectly icing cookies. It was definitely easier icing these cookies than the first time I tried royal icing on cookies, but I still need some work with the recipe for flood icing and piping icing consistency.
- 6 cups flour
- 3 tsp. baking powder
- 2 cups unsalted butter
- 2 cups sugar (white granulated)
- 2 large eggs
- 2 tsp. vanilla extract or desired flavoring (Jackie from Cake central prefers almond extract)
- 1 tsp. salt
- In a stand mixer fitted with a paddle attachment, cream the butter and sugar until light and fluffy.
- Add in the eggs and vanilla or desired flavoring. Mix well.
- In a separate bowl, mix the dry ingredients and add a little at a time to the creamed butter sugar mixture. Mix until flour is completely incorporated and the dough comes together.
- Chill for 1 to 2 hours or if in a hurry, divide the dough into manageable sized blobs and roll them out between two sheets of parchment paper to desired thickness. Place the dough and paper on a cookie sheet and pop it into the refrigerator. Continue rolling out your dough between sheets of paper until you have used it all. By the time you are finished, the first batch will be completely chilled and ready to cut.
- If you chill the dough for 1-2 hours it is better. Besides making it easier to handle, chilling also makes the cookies rise better & be more tender.
- Bake on ungreased baking sheet at 350 degrees F (176 C) for 8 to 10 minutes or until just beginning to turn brown around the edges. Since I had cut mine larger and thicker it did take me 13-15 minutes to bake these cookies. Let cool on baking sheet for five minutes or till slightly cool to handle. Transfer to baking rack to cool completely before icing.