Sunday, January 30, 2011

Packer Super Bowl Cookies

*I love this recipe because they do not spread in baking at all. Great for cut-outs. *

For this recipe, I used  Best Sugar Cookie Recipe, Poured Fondant for base color, and Royal Icing to decorate.

Best Sugar Cookie Recipe

•1 cup butter, softened
•1 cup powdered sugar
•1 egg, beaten
•1 ½ tsp. almond extract
•1 tsp. vanilla
•1 tsp. salt
•2 ½ cups sifted flour

1.Cream the butter and powdered sugar.
2.Blend in egg, almond extract, vanilla extract, salt and flour.
3.Chill dough until firm.
4.Roll to ¼” thickness on a well-floured surface.
5.Cut with cookie cutters. Place on greased cookie sheets, and bake at 375° for 8-10 min. The cookies should not brown.
6.Frost and decorate when cool.


Poured Fondant

*I would suggest more water. I found the fondant to be a little too think for my liking*

6 cups confectioners' sugar (I often add 1-2 cups more sugar to make it a bit thicker, optional)

1/2 cup water
2 tablespoons light corn syrup
1 teaspoon almond extract ,optional
1 teaspoon vanilla, optional

In a saucepan, combine confectioner's sugar, water and corn syrup. Cook over low heat, stirring constantly, until it reaches a temperature of 92 degrees F (33 degrees C.) Mixture should be thin enough to pour, but thick enough to coat cookie. Add food coloring to desired color and stir thoroughly.

Royal Icing

•3 tablespoons meringue powder
•4 cups sifted confectioners’ sugar
•5-6 tablespoons water
•½ teaspoon almond extract

1.Beat all ingredients at low speed for 7 to 10 minutes, or until icing forms peaks.


•Icing recipe can be doubled. I recommend doubling it if you double the cookie recipe and/or if you are using more than 2 colors of icing. It’s always better to have a little extra, than to run out.
•Keep icing covered with a wet kitchen towel (or wet paper towels) at all times, as icing can dry out quickly.

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