St. Patrick's Day Patterned Wafer Paper Cookies
St. Patricks’s Day is coming up! March 17, 2012 is the date! Let the tradition of wearing green migrate to your cookies this year! Dress them in our festive St. Patricks Day wafer papers.
What You Need To Make Patterned Shamrock Cookies(above):
- St. Patrick’s Day Pattern Wafer Paper - NEW!
- Shamrock Cookie Cutter Set
- Silicone Mold Claddagh Jeweled Brooch
- Sugar St. Patrick’s Day Assortment
- 4mm Sugar Pearls Green
- Royal Icing Mix, or from scratch, see below
- No Fail Sugar Cookie Recipe, see below
Instructions for Making St. Patrick’s Day Cookies:
1. Use No Fail Sugar Cookie recipe below and cut out several shamrock cookie shapes. Bake and cool as directed.
2. Ice each cookie with 1 layer of royal icing. Let completely dry.
3. Carefully cut out wafer paper shapes using craft scissors, making sure each one will fit on the cookie. Be careful, wafer paper is fragile!
4. Adhere each wafer paper cut out to a cookie shape by adhering a thin layer of edible clear writing gel (or light corn syrup) to the top of the iced cookies.
5. Flip each cookie face down on a piece of wax paper to dry for about 30 minutes (this will keep the wafer paper shape flat).
6. Flip cookies over and add the additional decorations with the edible clear writing gel. Add borders on each cookie with remaining icing and tip of your choice.
7. Let completely dry and store in an airtight container.
No Fail Sugar Cookie Recipe:
Ingredients:
- 6 cups flour
- 3 tsp. baking powder
- 1 tsp. salt
- 2 cups sugar
- 2 cups butter (4 sticks)
- 2 eggs
- 2 tsp. vanilla
Instructions for Making Dough:
1. 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.
2. 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 no wait and no added flour! Repeat with scraps after cutting cookies.
3. Bake at 350° F for 8 -10 minutes. Let cool. Recipe makes 8 dozen 3″ cookies.
Royal Icing Recipe:
Ingredients:
- 1 pound confectioners sugar, sifted
- 5 teaspoons of meringue powder
- 1/2 cup of water, add more if needed
Instructions for Making Icing:
1. Combine all ingredients in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until smooth and creamy, about 7 to 10 minutes. If icing is too thick, add more water. If too thin, beat icing 2 to 3 minutes more.
2. Add a clear extract or flavored oil to make your frosting take on different flavors. We love lemon oil and almond oil.
3. Color icing with desired food colors by blending a drop of coloring into the icing. Gradually blend additional drops until you achieve the desired color.
4. For decorating sugar cookies you will want your icing consistency to be somewhere between heavy cream and ketchup. Not too thick that it won’t come out of your pastry bag or squeeze bottle, and not too thin that it rolls over the sides of your cookies.
