I know that I promised a follow-up to the sugar cookie cut-outs with royal icing that I made for a local dessert auction. Well, your time has come!
I have to admit, the first round of cookies I made were NOT going to work. One of the most important characteristics of a good cut-out is that the cookie doesn't spread while baking.
After some research on high altitude effects on baking, I found the PERFECT cookie recipe. If you're at high altitude like me, half the amount of baking powder and soda. No more problems!
The next step I had to master (remind me again why I decided to try something completely new for the auction?) was the royal icing. Having never worked with royal icing before, I was optimistic that a sense of humor would pull me through!
I did a LOT of reading on using meringue powder, the proper consistency of the icing, and decorating tips. Here's a nice collection of resources that I think other RI newbies might find useful in your cookie decorating quests - the videos from My Recipes are especially fun... and cute!
Trees were great for practice...
I still found it difficult to "flood" the icing - not liquid enough, I guess!
Rainbow Trout - straight from the Green River :)
The Wyoming Log Cabin
I would paddle that red canoe - right into my mouth...
For the auction, I needed a creative way to both package and display the cookies. Luckily, I have a very crafty husband that came up with the idea of using picture hangers on the side of my bucket...
Hold your cookie up to a hanger to determine where it needs to be attached on the back of the cookie (mine were wrapped in cello).
With a little hot glue...
... and a little love...
...the perfect cookie bucket!
With 3 cookies on each side, bidders on the dessert auction could get a good view of each of the cookies - 2 dozen in all!
More than $110 raised for cause! Sweet :)