Seems fitting since the east coast is digging out from the SECOND major snow storm in less than a month. See here in Michigan we are very used to that kind of snow.I don’t think Massachusetts sees that much snow often. We get to thank Lake Michigan for our constant blanket. We just had a storm ourselves
And I did what any normal person does in this situation, I made cookies! I once again used a retro style and awesome cookie cutter from Gramma’s Cutters. If you recall, I used Gramma’s Cutters Santa cookie cutter for the Holidays to make these amazingly adorable cuties:
This time was all about this adorable snowman!
Isn’t that just the cutest face? If I could I would have naked cookies just to show the details of the cutter but this is a family blog..heehee. I basically took a similar approach for the recipe on this cookie as I did with my Santa cookies because I LOVED the thickness of the cookie. Instead of spice flavors these cookies are lemon flavored.
These are big cookies, almost 5 inches! I actually ended up making these 3 times and the last time I made them I used buttercream frosting and other items that just did not work they looked terrible.
This time I used Royal Icing. I have never made it at home and wanted a recipe without using a meringue powder and found a recipe that was just a few ingredients! It made LOTS but that is good because you can batch them out to bowls and thin them to the consistency you need. Royal icing for beginners can seem scary but for me I loved it. Then again I am a pastry chef and know that exact measurements create desired results. Its all in the amount of water you add. I will get into that later. My royal icing was perfect. My decorating skills can still use some practice but they turned out cute!
Lemon Sugar Cookies
1/2 C. Unsalted butter, softened
1/4 C. fresh lemon juice (lemon extract works but its not as natural)
1 C. Brown Sugar, Packed or White sugar if you want whiter cookies, I like brown for flavor.
1 Egg, beaten lightly
1/2 TSP. Vanilla extract (I used 1 TSP because I had imitation)
2 C. All-Purpose Flour
1/2 TSP. salt
1 TSP baking powder
Instructions: (this is a refrigerated dough, you have to let the dough chill out at least 4 hours)
Cream the butter and sugar in a stand mixer. While you do that, add your dry ingredients together in a separate bowl. Set Aside.
Add your egg, wipe the sides of the bowl, and continue mixing, adding the vanilla.
In small batches, add the flour mixture until blended.
Form ball with dough, wrap in plastic wrap and throw it in the fridge for at least 4 hours, overnight is better.
Let dough sit for ten minutes at room temp, we need pliable dougn
Preheat oven to 350 degrees F (175 degrees C)n. Line your cookie sheet with a silpat mat or parchment paper.
Roll the dough out to 1/4 inch. I know it seems thick but you need thick dough or Santa’s face won’t fill in all the way. Cut your cookies, re-rolling leftover doughs to get 12 cookies out of the dough.
Bake cookies until the edges just start to brown, 10-12 minutes. Let the cookies chill on the pan for 1 minute before transferring them to the cooling rack.
4 C. sifted Powdered sugar
5 large egg whites
1/2 TSP. Cream of Tartar
Add sugar, eggs and cream of tartar to a mixing bowl and mix on low until it starts coming together, then put it on high for 2.5 minutes. Stop the mixer to scrape the bowl and add flavor if you want, then mix it on high for another couple of minutes or until the sheen is lost. It will be very thick, stiff peaks. In this state it is perfect as a glue for gingerbread houses and the like. Keep the mixture covered when not in use it dries VERY fast.
I used Wilton gel colors in blue and black. For the flooding I added about 1 tsp to the bowl of frosting to thin it. You don’t want it just running super fast, you want it to run smooth and then the trail will disappear into the smooth icing. I also thinned out some white with 1/2 tsp of water to make borders. This isn’t always necessary but it was my first time and I didn’t want the icing flood to go off the cookie.
Because the recipe makes it dry fast, you need to work fast. Fill in your small areas first with a pastry bag or parchment cone, using a toothpick to tap the top and make it spread out and into the corners. Keep the tips of your bags covered in a wet towel so that they don’t dry out. Take your time when you outline. I did the white last. I love the smooth and will use this recipe for some cookies later in the year.
Now for the Giveaway!
Gramma’s Cutters is giving away the Happy Days cutters set that contains the Snowman!
To Enter: Leave me a comment below telling me what your weather is RIGHT NOW! Is it a blizzard? Nice and Sunny? Tell Me!
I can’t require you to do this but if you want 5 extra entries, go LIKE GRAMMA’S CUTTERS ON FACEBOOK PRETTY PLEASE!
If you leave them a comment just to them (don’t have to say I sent you) I will give you 2 more entries
If you share the Gramma’s Cutters Facebook page on your Facebook or Twitter, I will give you 1 more entry
(That means you can get 8 more entries (leave a separate comment for each, yes that is 9 comments) by helping me give the Gramma’s Cutters Facebook page some love!)
This contest ends March 5th at 11:59 PM. (This giveaway was etended due to my illness and not being able to promote) US Entrants only please! I was given a gift and cutters to facilitate the reviews and create recipes, but opinions and words are all my own