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This site is dedicated to sharing what we have learned with you! Enjoy our tutorials, and if you have a question please feel free to ask! I know one of our sugar enthusiasts will either know or try to find the answer. We all have something to share...and we all have something to learn!


Does your mouth water at the mention of banana cake?

Does your mouth water at the mention of  banana cake?
Well, Edna De La Cruz shares her delicious recipe! Scroll down for Edna's Video Tutorial!


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Tuesday, August 9, 2011

Sparkling Summer Sugar Cookies

Sparkling Summer Sugar Cookies

Ingredients

Butter Cookie Dough

1 cup butter, softened
1/4 cup light brown sugar
1/2 cup granulated sugar
1/4 tsp salt ( omit if using salted butter)
1 egg
1/2 tsp vanilla
2-3 drops orange oil 
2 cups+2 Tblsp all purpose flour
1/3 cup finely ground pecans or almonds


Large Gumdrops ( discard the black )

Colored Sanding sugar

With an electric mixer, cream butter with granulated and brown sugar. Beat in egg. 
Add vanilla and orange oil. Gradually mix in flour.
Mix ground almonds with confectioners sugar. Add to dough.

Wrap dough in plastic wrap and chill well for easier handling.
If when rolling or cutting with cookie the dough becomes too soft, simply chill for about 10 minutes.


When ready to roll out, divide dough into 4 pieces. 
Place between sheets of wax paper and roll very thin, about 1/8".


Remove the top sheet of wax paper.

Using a 3" Blossom cookie cutter, cut Flower shaped cookies.



Lift away excess dough, gathering scraps. 
Wrap unused dough in plastic wrap and keep chilled, 
repeating process until all dough is used.


Line a cookie sheet with parchment paper. 
 Flip cookies onto parchment paper and gently remove wax paper.

Bake in a 325 degree oven for 9-10 minutes.

While cookies are baking, cut gumdrops
horizontally about 3/4 way down using clean scissors.



Place the gumdrops cut side down on plastic wrap.
Set aside.


When edges of the cookies become a golden brown,
remove from oven and slide parchment with cookies onto a cooling rack.

Immediately place the gumdrops, cut side down, in the center of the cookies.

 While still warm, sprinkle the perimeter of the cookies with 
a colored sanding sugar. I chose pink.
 Remove from parchment paper with a spatula onto a cooling rack
and cool completely.
 Arrange on a pretty plate and enjoy the glittering cookies.
You know how fairies love sparkly things and sweets, so leave
a few out for them tonight too!



Tutorial and Photography by Jacque Benson
Copyright 2011
This tutorial may not be reproduced without permission from the author.

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This Tutorial was generously contributed by

Edna De La Cruz
JellyMuffin.com graphics & Images

And to ALL of our Readers...

ENJOY EACH DAY!

Think CHOCOLATE!

Sweet Feature of the Week

Sweet Feature of the Week
Sugarpaste Butterfly ---click on Photo for tutorial by Jacque Benson

Absolutely Amazing Artistry of Karolina Andreasvoa Gergelova

Absolutely Amazing Artistry of Karolina Andreasvoa Gergelova
This masterpiece was designed and created by Karolina Gergelova, owner of Karolina Cake Designer, in Devon, UK. Thank you, Karolina, for sharing your work of art with SugarTeachers!

Hey! Check out the Edible Artists Network

Hey! Check out the Edible Artists Network
Click on image to visit!
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