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Cut-out Sugar Cookies – Baby Feet!

June 30, 2013 by sarah

I took a box of these baby feet cookies to the baby shower. This is my first attempt at cut-out cookies and royal icing and piped icing biscuits. Well, actually second attempt for the cookies because the first recipe, from my trusty Nigella’s ‘How To Be A Domestic Goddess’, were disappointing; not at all buttery or sweet like they should be and easily burnt. So 10pm on Thursday I made a second batch which were much more successful. This recipe is made up from various sources when I noticed I needed to add more butter and to leave out the baking powder. I have to admit to much preferring a nice slice of moist cake or a tasty cupcake to a biscuit or cookie but I may be tempted to make these from time to time, especially as they can be made in advance (supposedly keeping for up to a month).

Butter/sugar cookies for cut out

200g unsalted butter, soft/room temperature

150g caster sugar

2 tsp vanilla extract

1 large egg

300g plain flour, 1 tsp salt

  • Cream the butter and sugar until well mixed but not getting to light and airy stage (air will make the biscuits spread), whisk in the vanilla and then the egg.
  • Sift over the flour and salt and mix until comes together in one lump.
  • Divide the very soft and sticky dough into 2 patties, wrap in cling film and refrigerate for at least an hour.
  • Kneed just a couple of times so smooth and warm enough to work. Roll out using minimal flour (can do it between 2 sheets of parchment so no extra flour needed as the flour will change the texture of the cookies) until 1/2cm thick. Cut out desired shapes and place on greased or parchment lined baking trays, allowing a couple of centimeters between each cookie. Place trays in fridge for at least half an hour or the freezer for 10 minutes until firm.
  • Bake in preheated oven at 160 degrees fan for 12-14 minutes until just going golden around the edges, allow to cool completely on wire racks and leave at least 24h before icing.

Royal Icing

500g icing sugar

3 tbsp dried egg white powder

100-150ml warm water

  • Add 100ml warm water to the dried egg whites in a bowl and whisk until well blended. Add any liquid flavourings eg vanilla extract.
  • Sift over the icing sugar and beat until well mixed then continue beating for 10 minutes until thick. Colour at this stage.
  • Leave for 24h before uring. To pipe on to biscuits, the correct consistency is that a knife dragged through the mixture takes 10 seconds to fill in.
  • Pipe an outline then fill in. Size 2 to 5 nozzle is required, though I only had a size 10 and this worked too.

baby (7 of 5)


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