The Art of the Cookie by Shelly Kaldunski

Author:Shelly Kaldunski
Language: eng
Format: epub
Publisher: Weldon Owen

TWINKLE STARS

makes 20—30 cookies

Using cookie cutters in various sizes makes this collection that much more special. When baking the cookies, group similar sizes on a sheet so that they finish at the same time.

Dough for Vanilla Sugar Cookies (see recipe), cut into 20 large or 30 small star shapes

Royal Icing (see recipe)

White sanding sugar for sprinkling

TOOLS NEEDED

Assorted star-shaped cookie cutters; paper cone or pastry bag with a ¼-inch (6-mm) round tip

1 Bake the cookies according to the Vanilla Sugar Cookies recipe, grouping like-sized cookies together. Smaller cookies should bake for 10—12 minutes and larger ones for 16—19 minutes. Let cool completely, about 30 minutes.

2 Spoon the icing into a paper cone or pastry bag with a ¼-inch (6-mm)round tip (see recipe). Pipe the icing around the edge of each cookie to form a border. Then pipe the icing into the middle of the cookie, letting it run to the edges of the border. Gently tap the cookie twice to settle the icing and set aside to firm up at least 2 hours or overnight. While the icing is still wet, sprinkle with sanding sugar. Let the cookies dry completely, at least 6 hours or up to overnight.

3 Store the cookies in an airtight container, layered between sheets of parchment paper, at room temperature for up to 3 days.

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