This is part two of the Fashion Inspired Fondant: Great Gatsby Hat... The royal Icing filigree hatbox. You will need five sugar cookie squares 2-1/2 by 2-1/2 for each hat.
As I mention in the Great Gatsby hat post the sugar cookies are for a wedding in May and I thought the boxes would be little gift for the guests; I will try to remember to tell you if the hats and boxes are a success at the wedding. The bride”s mother and the bride to be…
Bobbie’s Special Sugar Cookie Recipe:
200 grams/7/8 cup unsalted BUTTER, softened
150grams/ 1 cup confectioner’s sugar
1 tsp flavoring pick what you like, for these I chose cheery blossom (the cherry blossom is very concentrated only add 3 drops)
300 to 350 / 2 1/2 cups all purpose flour
1 tsp salt
1/2 tsp milk
Vanilla bean, seeds only,
1/2-tsp almond extract
Equipment: Egg sugar cookie cutter
Parchment paper or silpat
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, sugar, and seeds from the vanilla bean in a standing mixer with the paddle attachment. Beat until just becoming creamy in texture. Whisk the egg and extract together, and add to butter mixture.
(Don’t over mix otherwise you’ll incorporate too much air and the cookies will spread during baking, losing their shape.) 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. Place the dough into a zip lock bag. Roll the dough into a disk, and place in the refrigerator for 35 to 40 minutes.
-- Bobbie Bakes