Yes, July is here and I know 4th of July is the most celebrated holiday but I just want to think outside the box and do something fun for this month. Please forgive me America, no matter what, me and most of the people in this country, will still be celebrating our independence. God Bless America! But let’s celebrate this month with a Flamingo Luau Party since flamingos are still such a hot theme this summer.
Here are a few things you should know before starting this recipe.
1. It is going to take you half the day at least, so make sure you have hours to dedicate.
2. Make your icing,do your tinting, and fill your bottles while your dough is chilling. This will be a messy process.
3. Keep your dough as cool as possible, this keeps your cookies shape while baking. Using powdered sugar instead of flour to “flour” your surface also helps.
4. Using a sil-pat baking mat will ensure your cookies turn out pretty darn nice (even coloring and not too much spreading), as long as you don’t bake them too long.
NOW, ONTO THE RECIPE!
DECORATED FLAMINGO COOKIES – SUGAR COOKIES WITH ROYAL ICING
You will need:
One recipe Sugar Cookies, baked.
One recipe of Royal Icing, tinted in pink, yellow.
Black sanding sugar & Black non-pareils for decoration.
Flamingo Cookie Cutter
Baking supplies including a cookie sheet, rolling pin, sil-pat or parchment paper & spatula.
SUGAR COOKIE RECIPE
2 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1/2 cup (1 stick) unsalted butter
1 cup sugar
1 large egg, lightly beaten
2 tablespoons milk
1/2 teaspoon vanilla extract
Whisk together flour, salt, and baking powder in a medium bowl; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar; mix until light and fluffy.
With mixer running, add egg, milk, and vanilla; mix until well combined.
With the mixer on low, slowly add the flour mixture. Mix until just combined.
Move dough to a work surface. Shape into 2 discs, cover with plastic wrap, and refrigerate for at least 1 hour.
Preheat oven to 350 degrees. Line baking sheets with nonstick baking mats or parchment paper; set aside.
On a lightly floured work surface, roll out dough to 1/8-inch thickness.Cut with your cookie cutter.
Transfer to prepared baking sheets, leaving an inch in between. Bake until lightly golden, about 10 minutes; do not allow to brown. Transfer to wire racks to cool.
ROYAL ICING RECIPE
1 lb powdered sugar
5 tablespoons meringue powder or 2 large egg whites
In the bowl of an electric mixer fitted with the paddle attachment, combine sugar and meringue powder. Mix on low speed, add a 1/2 cup water. For flooding, gradually add more water a tablespoon at a time until you reach a consistency where the icing is ribbon-ing. Mix until icing holds a ribbon like trail on the surface of the mixture for 5 seconds when you raise the paddle.
Separate and divide the icing into bowls and tint each, one with pink and the other with yellow food coloring.
Use the icing to decorate the cookie as shown in the photos, use sanding sugar to define the tip of the flamingo nose and a nonpareil for his eye.
Allow to dry for at least 12 hours before handling.
We wish you great success with your decorated flamingo cookies! Remember, if you run into a snag, Martha always knows the answer. (Not to leave you hanging or anything but she is the master cookie maker!)
Pineapple Macarons guarenteed to bring a smile to your face!
Macaron Recipe Makes about 2 dozen completed macaron sandwiches
INGREDIENTS 3 egg whites ¼ cup sugar Yellow gel food coloring 2 cups powdered sugar 1 cup almond flour (I recommend the Honeyville brand from Costco)
DIRECTIONS 1. Whip egg whites until foamy, then slowly add in ¼ cup sugar. Whip for 8-10 minutes until stiff peaks form. Add in gel food coloring and combine. 2. Sift together powdered sugar and almond flour. Whisk to combine. 3. Add powdered sugar mixture to egg white mixture, then fold together until batter flows off of spatula slowly but continuously – see video! 4. Transfer to piping bag fitted with round piping tip, then pipe out macarons onto mat (or parchment paper lined baking sheet). Let set for 20-60 min, or until “skin” forms on top. Macarons should be tacky to touch, but not wet. 5. Bake at 300F for 20 minutes, or until macarons remove cleanly from baking sheet. Do not underbake!
Pineapple Buttercream Makes a generous amount of frosting for 24 completed macaron sandwiches
INGREDIENTS 2 sticks (1 cup) softened butter 3 cups powdered sugar ¼ tsp salt 3 T pineapple juice ¼ cup finely chopped pineapple pieces (or crushed pineapple)
DIRECTIONS 1. Whip together butter and powdered sugar until light and fluffy. Add ¼ tsp salt. 2. Add in pineapple juice and pieces, then continue whipping for 3 min.
Yes, in every school march is the month to celebrate many things. This week we will celebrate Dr Seuss, one of the greatest children authors. He wrote more than sixty children’s books and was also an illustrator.
One of my favorites is The Cat in the Hat so in honor of this amazing author