YESHIVAT LEV TORAH Sponsors Grand Siyum and Special Lag Ba'omer Event
By: Esther Sassoon
Cookie Decorating Made Easy!
With Purim on the way, many of us are left scratching our heads as to thinking of that perfect themed costume and mishloach manot. Cookie decorating really comes in handy when trying to match an original mishloach manot to your theme. All you need to do is order your cookie cutter of choice and follow these easy steps!
Ingredients for Sugar Cookie Recipe:
2 sticks margarine
2 cups sugar
2 tspns vanilla
2 tbsps. orange juice
5 cups flour
1. Preheat oven at 350 degrees.
2. In an electric mixer, cream margarine and sugar.
3. Add vanilla and orange juice and continue mixing.
4. Add flour and mix for another five minutes.
5. Roll out dough on parchment paper and bake for about 8 minutes or until golden.
Ingredients for Royal Icing Recipe:
1 medium egg white
1 cup of confectioner’s sugar
• Mix with electric mixer for 4 minutes. Icing should have the same consistency as marshmallow fluff.
• You will need about 6xs this recipe to cover 1 batch of sugar cookies.
How to Color Icing with Desired Color Food Coloring (I usually work with at least 4 colors as a time).
1. Fill piping bags with a #2 tip and coupler.
2. Holding your piping bag slightly above the cookie, pipe an outline surrounding the cookie.
3. After all cookies are outlined, you are ready for flooding. Add a few drops of water to the icing. The consistency should be that if you pour icing from a spoon back into a bowl of icing it will dissolve within a few seconds. When you've reached desired consistency use a small spoon to fill in or flood your cookies. Gently drag the icing to the edges of the cookie while being careful that the icing does not spill over the sides of the border.
4. Set cookies aside to dry for about 6 hours. After cookies are completely dry they are ready to be decorated. I generally recommend using the edible markers for sketching your design on the cookie before decorating with icing. After you have sketched your design you are ready to decorate. Using the first consistency of icing, pipe above the lines you have drawn in desired colors.
You can also add embellishments such as, sprinkles, colored sanding sugar, or candy pearls at this stage. Just use icing as glue!
* When adding water to icing add slowly and mix well because only a drop of water goes a long way.
* Royal icing dries our very quickly. Always keep icing covered when you are not working with it.
* Keep toothpicks handy when decorating. They help clean out tips in case icing does dry out inside.
When your cookies are decorated set aside once again until dry. After cookies are completely dry, wrap as desired!