I was inspired to create a sugar cookie with frills from a Craftsy video and a beautiful fluted egg cookie cutter I purchased at Copper Gifts. The design is a collaboration between Sydney and myself, we wanted something different and frills seemed perfect. The fondant is a monochromatic pink-purple color as are the frilled wrapped roses.
The sugar Cookie Recipe:
150 grams/ 1 cup confectioner’s sugar
1 tsp flavoring, pick what you like, for these I chose cherry blossom (the cherry blossom is very concentrated only add 3 drops)
300 to 350 grams / 2 1/2 cups all purpose flour
1 tsp. salt
1/2 teaspoon milk
Prepare your mise en place, sift together flour, salt and set aside. Line four baking sheets with either a silpat or parchment paper.
Cream together the butter, confectioner’s sugar, with a standing mixer and the paddle attachment. Beat until just becoming creamy in texture. Whisk the egg and extract together, and add to butter mixture.
Scrape down the sides of the bowl and paddle attachment. Sift the flour into the bowl of the standing mixer and mix on low until dough just begins to come together.
Knead on a cool floured workspace, such as a marble board or counter top, bring the dough together, form a well in the center, and add the milk. Knead to amalgamate.
Pat the dough into a disk, wrap the dough with plastic film and place into a zip lock bag. Place in the refrigerator for 30 to 35 minutes, you can work with dough with out chilling it, but I find it is easier to work with it if chilled.
Roll out the dough to about 6.35 mm/ 1/4-inch thick. Dip the cookie cutters in some reserved flour, and cut out the egg shapes.
Place on prepared cookie sheets and refrigerate for 30 more minutes.
Preheat the oven to 165 degrees C/ 325 degrees F, bake the cookies for about 7 to 9 minutes.
The cookies should remain beige in color.
Cool on the cookie sheets for 5 minutes, transfer to a baking sheet , and allow to completely cool.
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-- Bobbie Bakes