Recipes

Royal Icing with Meringue Powder
(works only with Wilton and Americolor MP for me)
1 pound confectioners sugar
5 TBS meringue powder
1/2 c water plus more for thinning the icing later
1 tsp clear vanilla
1 tsp additional flavoring (optional)
1/2 tsp cream of tartar (optional)

Combine sugar and powder, add water and vanilla and beat on medium speed until light and fluffy. 

Sugar cookie recipe


Ingredients:
3 cups all-purpose flour,
1 teaspoon baking powder
1 cup (2 sticks) unsalted butter, room temperature
1 cup sugar,
pinch of salt,
1 large egg
1 teaspoon good quality vanilla extract


Directions:
- In a medium bowl, stir together the flour and baking powder and set aside.
- In the bowl of an electric mixer, using the paddle attachment, cream together the butter and sugar until light and fluffy.  This should take about 3 minutes.
- Add the egg and vanilla and beat another minute or so.
- Add the flour mixture slowly.  
(Be careful not to add too much at a time or you will have a snowstorm of flour.)
- Blend until all of the flour is incorporated and the dough begins to pull away from the sides of the bowl.
- Take the dough out of the bowl and place it on a piece of parchment paper.  
- Using your hands, knead the dough a few times.
- Place the dough in a large plastic (ziplock type) bag and refrigerate for about 2 hours. 
- When it's almost time to remove the dough from the refrigerator, 
preheat oven to 350 degrees (F).
- When the dough has chilled and is firm, take out about half of the dough, leaving the rest in the refrigerator (until your ready to work with it). 
Bake cookies on middle rack of oven for 8-12 minutes, or until cookies are lightly browned. 

Brownie Roll-Out Cookies
(by smittenkitchen)
3 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup lightly salted butter, softened (I used one stick salted, one stick unsalted)
1 1/2 cups sugar
2 large eggs
1 teaspoon vanilla extract
2/3 cup unsweetened cocoa 
Preheat oven at 350 degrees. Whisk dry flour, salt and baking powder in bowl and set aside. Mix butter, sugar, eggs, vanilla and cocoa in mixer. Gradually add flour mixture, and mix until smooth. Wrap in plastic and chill for at least one hour.

Roll out cookie dough on floured counter. Cut into desired shapes, brushing extra deposits of flour off the top. (It does disappear once baked, though, so don’t overly fret if they go into the oven looking white.) Bake on a parchment-lined baking sheet for 8 to 11 minutes (the former for 1/8-inch thick cookies, the latter for 1/4-inch cookies) until the edges are firm and the centers are slightly soft and puffed.
Transfer to a wire rack to cool.

Amanda's Amazing Sugar Cookies 

1-½ cup Butter (I Use Unsalted)
2 cups Sugar
2 whole Eggs
2 whole Eggs Yolks
4 teaspoons Vanilla Extract
2 teaspoons Almond Extract
4 cups All-purpose Flour
1 teaspoon Salt
1 teaspoon Baking Powder
Preheat oven to 350 degrees.
    In a mixer, beat butter and sugar until well combined, about 2 minutes. 
    Add in 2 eggs and 2 egg yolks and mix until combined. 
    Add in vanilla and almond extract; mix until combined. 
    In a separate bowl, sift together flour, salt, and baking powder. Slowly (about a cup at a time) add flour to butter mixture and combine. You can use a mixer or not, just depends on how strong you are. 
    I usually just mix ingredients until they are combined, as I have heard that if you over-mix this dough it will get tough. 
    Put dough in some Saran wrap and refrigerate for at least one hour. When you are ready to bake, heat oven to 350 degrees. Roll dough out, cut out cookies, and bake for 6-8 minutes.

    Chocolate Cookies Recipe 
    (by LilaLoa)

    1 cup butter
    1/4 cup shortening
    1 1/2 cups granulated sugar
    2 eggs
    1 teaspoon vanilla
    1 teaspoon salt
    3/4 teaspoon baking powder
    2/3 cup cocoa
    or 3 1/2 cups flour
    Cream butter, shortening and sugar together. Add eggs and vanilla. Mix well. Add baking powder and salt and mix again. Stir in the cocoa until well blended. Add flour 1 cup at a time. IF YOU ARE GOING TO MAKE COOKIES RIGHT AWAY, ADD 3 1/2 cups flour. If you are going to "chill" the dough, or just wait for another day to make your cookies, STOP AT 3 cups. It will be totally soft and look all wrong, and you will want to ignore me completely and add more flour, but I'm telling you -- DON'T DO IT. Practice self-restraint. You will be glad you did, and I will be proud of you. Roll out on lightly floured surface. Bake at 375 F for 6 1/2 minutes. 

    Meringue Powder Buttercream



    1/3 cup water
    3 T. meringue powder
    ½ cup shortening
    4 ½ cups powdered sugar (1 lb. 3 oz. If you have a scale)1 tsp. vanilla extract (use clear vanilla if you want a pure white icing)
    ¼ tsp. almond extract

    Place half of the powdered sugar and the meringue powder in the bowl of an electric mixer. Whisk together well. Turn on mixer (use whip attachment) and, while motor is running, slowly stream in the water. Mix until everything is incorporated. Turn mixer to high speed and whip until stiff peaks form. Add flavorings and mix well. Change to paddle attachment (for stand mixer) or dough hook (for Bosch). If using a hand mixer, use the same beaters you were using before. Add remaining powdered sugar and shortening and whip for 2-3 minutes more.

    Note: Don't skimp on the whipping time after adding the shortening. You really need to whip it well to prevent separation later.


    Royal icing...

    1 egg white
    3 cups powdered sugar
    3-5 drops (or more)  of lemon juice
    1 / 4 teaspoon cream of tartar
    almond extract if desired

    While rubbing in egg white, gradually add sugar (do not beat egg whites). At the end put cream of tartar, lemon juice and essence. Consistency should not be too thick, but not liquid.


    Glaze

    • 1 cup confectioners' sugar
    • 2 teaspoons milk (or water)
    • 2 teaspoons light corn syrup
    • 1/4 teaspoon almond extract
    • assorted food coloring

    In a small bowl, stir together confectioners' sugar and milk until smooth. Beat in corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup. Divide into separate bowls, and add food colorings to each to desired intensity. 




    41 comments:

    1. Hallo! I find your work amazing, congratulations ! can you please tell me what tip do you use on the white-green cake (cake number 9) from the special category "cakes and more"?
      Thank you in advance,
      amalia (Athens)

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    2. I love your cookies and recipes! Wish you were closer, I used to live in LA but now I live in Maine! Love your blog! Moore or Less Cooking, Nettie

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    3. HI! I am trying to make a candy cake topper, and have tried 10 count royal and your meringue powder buttercream. Nothing is working! What would you recommend for making something flat that gets hard enough to pick up? Thanks!

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      Replies
      1. Buttercream is working good for me. Sorry, I can't help you.

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      2. You could try fondant with cmc, added thats (tylo, gum trach) or what ever its called where you are, it dries hard.

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    4. i made your sugar cookies,i love it ,question how long can i store the cookies ?

      thank you
      liz

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      Replies
      1. Cookies stay fresh up to 2 weeks in plastic container..

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    5. Hi Nadia;
      I've been following your blog (more like the photos) through Facebook for quite some time now... what an artist you are! I was wondering, in the cakes section you have a pair of "flip flops" that have a big flower on each one. Can you tell me what tip you used to make that, and what type of buttercream you used? I know a local "cake person" where I'm from, but he wouldn't help me out (I guess he thinks of me as the competition, which I'm no where near his level of decorating!)
      Sure would appreciate the hint on that! Also, with all of your cookies and the lace work, are you just using your royal icing recipe? You MUST have one steady hand!!!!

      Hope to hear from you!
      Jill
      Early Dawn Confections

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      Replies
      1. I have to let you know that those flowers were artificial bought at Michaels :) But you can make them with gumpaste...

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    6. Would you do a video tutorial on your RI? I would really like to see the consistency you use to create such beautiful cookies. And, can the egg white in your RI recipe be made using Meringue Powder? Your string work is absolutely amazing!

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      Replies
      1. Yes, you can use Merigue Powder for RI. I'll publish the recipe today...I used these RI for Wedding cookie gift.

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    7. Can you provide details about the RI you make? What is rubbing the white? and not beating them?
      Thankyou so so much! Been following you for a long time now, and the work is just amazing!

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      Replies
      1. When I make RI with egg whites, I do not use mixer. Because I do not need fluffy RI.

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    8. These recipes sound DELISH and your work is amazing! Thanks for sharing!

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    9. Hi Nadia, I'm a big fan! I was wondering....in your recipe for royal icing, the only liquid is 1 egg, 1 tsp.vanilla and 3-5 DROPS of lemon juice. Doing the icing this way, it is still thicker than playdough. Even after adding more than 20 drops of lemon juice. I am wondering if there is a disconnect because of a language barrier or something? I put ONE (large egg) white in a bowl, and mix with a fork, add powdered sugar until I've put 3 cups in. Add 1 tsp. vanilla. By this time it is very very dry, like crumb topping. Then I add 1/4 teas. cream of tartar. Then I use the lemon juice (ReaLemon in the plastic lemon from the grocery store) and even after adding 20 drops, it is still so thick there is no way I could do anything with it, let alone pipe. Am I missing something? Do you add any water?

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      Replies
      1. Hi Michele,
        When I make royal icing using egg whites I never add water only lemon juice. Sugar powder has to be added little by little ( 2,3 tea spoons). I do all that by hand, without using mixer, so it take some time but I control the consistency I need. If I need icing for flooding I add more juice. Thus, my royal icing turns out not too sweet and I like that.
        But if I use the maring powder for RI ( 1st recipe on this page) I add water and I think this recipe is much easier.
        In my last projects I used this recipe.

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      2. Thanks so much Nadia. I guess I will try adding little bits of sugar at a time and see how that works. I just saw your cookie boxes.....oh my goodness.... just amazing!!! You are such an inspiration!!

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    10. You are so amazing... When I grow up I want to be just like you!!! lol I am 45.
      but you are so good and most are not willing to share their secrets... like recipes. Thank you so much for being who you are.

      I want to try to do lace on a cake and I have watched and looked at your work and the work of others and.... I think I can... I think I can... I think I can
      !
      thanks again! Brenda

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      Replies
      1. Aww...thank you for your sweet words, Brenda! I'm still growing too...I'm 45..LOL

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    11. Hi Nadia,

      Your work is so inspiring! I was hgoping you could help me, i have a great sgar cookie recipe yet I find that it spreads a little too much when baking and I never get the perefct edges. Do you have a great recip that holds shape and tastes great too?

      Thanks x

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      Replies
      1. Thanks! All recipes (except for Amanda's cookie recipe) in my blog that I use every day and cookies never spread.

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    12. Thank you for sharing your recipes. I have tried a few from other websites with not the perfect of outcomes. I look forward to trying yours.

      In a previous post you said only the Amanda's Cookie Recipe spreads. Do you think it would be the one to use for a set of cookies that are going to be baked in cookie/cupcake molds?

      Looking forward to your thoughts!

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      Replies
      1. Great idea, Jill! Try and share with me :)

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    13. Hi Nadia,

      Your cookies are absolutely AMAZING! I am wondering what recipe you use for the intricate lace designs? Thanks!

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      Replies
      1. Thank you! You can find my recipes I use here.

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    14. You are amazing....just wonderful masterpieces.....reminds me of Pysanky detail. Thank you for your art.

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    15. Hello Nadia!
      Do you speark Russian?

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    16. Hi Nadia, thanks for sharing your amazing baking.The detail in your lace work is truly inspiring! Is there a special technique you use to create the straight lines in your iced lace work, or is it all down to an incredibly steady hand? Thanks, and best wishes, Davina.

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      Replies
      1. Thank you Davina! You can see my old video here...http://cakecreationsforyou.blogspot.com/2012/01/how-i-make-lace-embroidery-cookiesvideo.html

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    17. Hi Nadia, thank you for being so generous allowing everyone to learn from you and for sharing your creations. You are a true inspiration! Your work reminds me of Ukranian and Russian folk art which I love :-) Where I live it is not easy to find colours and all the ingredients for such a nice RI result and finish. So I decided to use chocolate instead of RI and THANKS to you I found a way to make nice things with only 1,2 or 3 colours. Like they say "no tenemos de na' (nada) pero hacemos de to' (todo)" =("we haven't got anything but we do everything") ;-D
      Many, many thanks Nadia!
      Kindest regards from your student, Celia

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      Replies
      1. Aww, thank you for your comment, Celia! You made my day! :) Hugs!

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    18. Hello Nadia, you all write in recipes that your butter is 1 or 2 sticks. This is how many grams? In Bulgaria 1 packet butter is either 250 grams or 200 grams. Thanks! Elena

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      Replies
      1. Hi, Elena! 1 stick of butter = 113 gr..

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    19. That is smitten kitchen's brownie roll out cookie dough recipe... exact wording that she uses in her website :/

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      Replies
      1. Yes, I use this recipe and always talking about it

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    20. Your cookies are awesome! So neat, detailed, and just beautiful!

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