Daring Bakers: Sugar Cookies with Royal Icing

The September 2010 Daring Bakers’ challenge was hosted by Mandy of “What the Fruitcake?!” Mandy challenged everyone to make Decorated Sugar Cookies based on recipes from Peggy Porschen and The Joy of Baking.

When I first found out what this months challenge was I was really excited. I had always wanted to try decorating sugar cookies with royal icing...but I was always too intimidated by it. But this month I was so busy that I didn't get to bake these until yesterday! Needless to say, I felt rushed.

I also wanted to mention that I did not make it to round two in Project Food Blog. I am really disappointed that I didn't even get past the first round, but at the same time I'm a bit happy about it. I'm just way too busy to be able to crank out a new challenge ever week!

Anyway, in the end I learned 3 things by doing this challenge:

1. I am never going to decorate cookies like this again unless it's for a super special occasion! This is far too much work just to 'celebrate September'.

2. I have a pretty quick learning curve for making royal icing.
Here's my first attempt:

 Here's the finished product:

 3. Liquid colouring sucks! I really wish I could have found gel colouring. So instead of apples to celebrate fall, I now have apples from Barbies fairy land :( Oh well.

While this challenge was not as much work as the last two challenges, for some reason this one I had the least amount of patience for. I'm sure I could have done a better job at decorating, but I just wanted to get it over with in the end. I'm still happy I took part in this challenge, but I will have to try it again some time when I have a bit more patience ;)

I used both techniques for icing and I have to say I prefer the same consistency method. It just seems like the cookies looked better using this method.

I know this challenge was all about decorating, but I have to say that I loved the cookies! They tasted fantastic; Nice and vanilla buttery. I actually preferred the cookies undecorated ^^;

Basic Sugar Cookies:
Makes Approximately 36 Cookies
(Printable Recipe)

Ingredients:
1/2 cup + 6 Tbsp Unsalted Butter, at room temperature
3 cups + 3 Tbsp All Purpose Flour, sifted
1 cup Caster Sugar / Superfine Sugar
1 Large Egg, lightly beaten
1 tsp Vanilla Extract

Directions:
1. Cream together the butter, sugar and any flavourings you’re using. Beat until just becoming
creamy in texture.
2. Beat in the egg until well combined, make sure to scrape down the sides of the bowl.
3. Add the sifted flour and mix on low until a non sticky dough forms.
4. Knead into a ball and divide into 2 or 3 pieces.
5. Roll out each portion between parchment paper to a thickness of about 5mm/1/5 inch (0.2 inch). Refrigerate for a minimum of 30mins.
6. Once chilled, peel off parchment and place dough on a lightly floured surface. Cut out shapes with cookie cutters or a sharp knife.
7. Arrange shapes on parchment lined baking sheets and refrigerate for another 30mins to an hour.
8. Re-roll scraps and follow the above process until all scraps are used up.
9. Preheat oven to 180°C (160°C Fan Assisted) / 350°F / Gas Mark 4. Bake until golden around the edges, about 8-15mins depending on the size of the cookies.
10. Leave to cool on cooling racks. Once completely cooled, decorate as desired.


Royal Icing:

Ingredients:
2½ - 3 cups Icing Sugar, sifted
2 Large Egg Whites
2 tsp Lemon Juice
1 tsp Almond Extract


Directions:
1. Beat egg whites with lemon juice and almond extract until combined.
2. Add icing sugar to the egg whites.
• Tip: I’ve listed 2 amounts of icing sugar, the lesser amount is good for a flooding consistency, and the larger amount is for outlining, but you can add even more for a much thicker consistency good for writing. If you add too much icing sugar or would like to make a thinner consistency, add very small amounts of water, a few drops at a time, until you reach the consistency you need.
3. Beat on low until combined and smooth.
4. Use immediately or keep in an airtight container.