PAINTED SUGAR COOKIES
Adding a painted watercolor effect to cookies is an great way to make beautiful, decorated cookies without using more royal icing! These Painted Sugar Cookies are a unique and fun cookie decorating idea that is easy for beginners and everyone in between. Great as holiday cookies!
Provided by Liz at Owlbbaking.com
Categories Cookies
Number Of Ingredients 7
Steps:
- Start with cookies that have been flooded with royal icing and the royal icing is completely hard & dry.
- Add a few drops vodka to a small bowl or dish and then add a drop or two of gel food coloring.
- Mix with your brush and blot off the excess paint. You're ready to start painting!
- Allow the cookies to dry for an hour or so after painting, before packaging.
- Start by adding a few drops of the Moss Green food coloring into the dish and dilute it slightly with a few drops of vodka.
- Using a flat/wide brush, create several tree trunks. You want to try and make the color a bit deeper for the trunks to give the trees a sturdy center.
- Using the corners of the brush, lightly dab branches on either side of the center. If you repeat some dabs on top of the branches you already made, it gives the tree more depth. Be sure to blot your paintbrush on a paper towel along the way!
- With the darkest trees made, dilute the food coloring with a few more drops of vodka to lighten the color. Make a few more trees at different heights behind the darker ones.
- If you have other shades of green (the Silver Spruce color is gorgeous and works wonderfully for this design), add a drop to the green color you've already made or into a new bowl/cavity. It helps to mix up the shades/tones of greens to give the trees a more of a woodsy, forest look.
- Lastly, add a little dab of color to the bottom of the cookie and thin it out with a bit of pure vodka. Add a different shade of green and swirl it on top for contrast.
- Allow to dry before packaging (about 1 hour or so).
ROYAL ICING COOKIE PAINT
Steps:
- In the bowl of a stand mixer fitted with the paddle attachment, or in a bowl using a handheld mixer, begin to beat the egg whites and sugar on low speed. Be sure the bowl and beaters are free of any fat and that there is no egg yolk in the whites. After 30 seconds or so, scrape down the bowl with a rubber spatula and gradually increase the speed of the mixer to medium. Beat until the mixer thickens and stiffens, about 3 minutes.
- STORING ICING: Keep Royal Icing in an airtight container. To prevent a crust from forming while using the icing, keep the container covered with a damp towel or plastic wrap. Royal Icing will keep refrigerated for up to 2 days. Before reusing, lightly beat with a whisk or fork.
- Yield: 2 1/2 cups icing to cover about 4 to 6 dozen 3-inch cookies
- *RAW EGG WARNING
- Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
PAINTED SUGAR COOKIES
A simple recipe for painting on royally iced sugar cookies.
Provided by Kelly Anthony
Categories Dessert
Time 5m
Number Of Ingredients 5
Steps:
- In a small bowl mix together the gel food coloring and water until well combined. Set aside until ready to use.
- In a small bowl mix together the cocoa powder and water until mixture is smooth.
- Prepare your workstation by laying a large sheet of wax paper on the counter, and placing the cookies upon it. Have ready your cookie paint and brushes.
- Before making brush strokes on the cookies, dip the brush into the food coloring mixture and press the brush against the sides of the bowl to rid of any excess liquid.
- Gently make brush strokes on the cookies as desired. Set aside until completely dry, 4-5 hours.
Nutrition Facts : Carbohydrate 1 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 1 mg, Fiber 1 g, Sugar 1 g, ServingSize 36 g, Calories 1 kcal
PAINTBRUSH COOKIES
Betty Crocker Baking for Today cookbook shares a recipe! Paint your way to colorful cookies. Using on-hand ingredients makes creating them extra easy.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h30m
Yield 60
Number Of Ingredients 11
Steps:
- In large bowl, mix powdered sugar, butter, vanilla, almond extract and egg. Stir in flour, baking soda and cream of tartar. Cover and refrigerate 2 to 3 hours.
- Heat oven to 375°F. Lightly grease cookie sheet with shortening or spray with cooking spray. Divide dough in half. On lightly floured surface, roll each half 3/16 inch thick. Cut into desired shapes with cookie cutters. On cookie sheet, place cookies about 2 inches apart.
- In small bowl, mix egg yolk and water. Divide mixture among several small custard cups. Tint each with a different food color to make bright colors. (If paint thickens while standing, stir in a few drops of water.) Paint designs on cookies with small paintbrushes. Bake 7 to 8 minutes or until edges are light brown. Remove from cookie sheet to wire rack; cool.
Nutrition Facts : Calories 60, Carbohydrate 7 g, Cholesterol 15 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 1/2 g, ServingSize 1 Cookie, Sodium 45 mg, Sugar 3 g, TransFat 0 g
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HOW TO PAINT SUGAR COOKIES - LOVE FROM THE OVEN
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5/5 (4)Estimated Reading Time 5 mins
- 1. Mix flour, baking soda, cinnamon, nutmeg and salt in medium bowl. Set aside. Beat sugar and butter in large bowl with electric mixer on medium speed until light and fluffy. Add egg and vanilla; mix well. Gradually stir in flour mixture on low speed until well mixed. Refrigerate 2 hours or until firm.
- 2. Preheat oven to 375°F. Roll dough on generously floured surface to 1/4-inch thickness. Cut out shapes with holiday cookie cutters. Place on ungreased baking sheets.
- 3. Bake 8 to 10 minutes or until lightly browned. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.
- 4. Spoon 1 container of the frosting into medium microwavable bowl. Microwave on HIGH 20 to 30 seconds, stirring every 10 seconds. (Frosting should be a pourable consistency.) Dip tops of cookies into frosting. Microwave remaining container of frosting as needed. Place frosted cookies on wire rack set over foil-covered baking sheet. (The baking sheet will catch drips.) Let stand 10 minutes or until frosting is dried. Different frostings can have different drying times, and some may take longer.
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