Christmas Recap

I hope you all had a fantastic Christmas. I know we did.  On Christmas Eve we went to tour the lights around the city.  4 Generations in one car from 18 months to 100 years.  Now THAT'S impressive.

I'm sure those of you know how it is with an 18 month old.  This is my dad doing the traditional "Night Before Christmas" reading.  This year was... well... very moving.

It was fun to play Santa Claus for the first time.  Baby J LOVED her rocking horse and shopping cart... although she didn't understand at first why she didn't fit as well as the ones at the store.

Now its time to think about New Years! 2015... is that even possible?

Cut-Out Cookies and Royal Icing Recipes

These are the recipes that I use for our cut-out cookies and royal icing.  The cookies are buttery and soft.  Perfect and you don't need to refrigerate the dough which is a huge plus.

Sugar Cookie Ingredients

• 1 c. {two sticks} of REAL unsalted BUTTER, softened
• 1 1/2 c. confectioner’s sugar
• 1 egg
• 2-3 tsp flavoring {pick what you like, I prefer almond}
• 2 1/2-2 3/4 c. all-purpose flour
• 2 tsp. baking powder
• 1 tsp. salt

Instructions

1. Cream together softened butter and confectioner’s sugar. Crack the egg into a separate bowl, and add the flavoring. I use emulsions, but extract also works well. Add that to the butter sugar mixture and mix until the egg is thoroughly incorporated. In a separate bowl, sift together the flour, baking powder, and salt, then add little by little to the mixture. I can tell the dough is ready when most of it sticks to the paddle. When I touch it, it has a little give, but does not stick to my fingers.
2. Roll out on parchment to about 1/4 an inch thick, use flour for dusting as necessary. Then, cut and bake at 400 degrees for 7-8 minutes. This version makes 2-2 1/2 dozen, doubled, it makes 4-5 dozen.

Royal Icing Ingredients

• 2 pounds {one bag} confectioner's sugar {907 grams}
• 5 tablespoons meringue powder {approximately 53 grams}
• 2-3 teaspoons oil-free extract or emulsion
• 1/2-3/4 cups warm water

Instructions

1. Begin by stirring the flavoring into half the water.
2. Using a paddle attachment, gently mix the sugar and meringue powder. It's not necessary to sift the sugar beforehand, but you can if you like.
3. With the mixer on it's lowest setting slowly add the water/flavoring mix to the dry ingredients. As the water is added, the icing will become thick and lumpy.
4. Continue to add the remaining water {this may or may not be the entire amount} until the mixture reaches a thick, honey like consistency. At this point, turn the mixer to medium speed and whip 2-4 minutes until this icing is thick and fluffy. Mixing time can vary greatly so watch carefully and stop mixing when the icing is this enough to form a soft peak.

If you're new to royal icing make sure to visit Sweet Sugar Belle's site with lots of tips and tutorials!