September 13, 2013

Classic Sugar Cookies 2.0

 

she is ONE!

my beautiful, precious, funny, perfect girl is now one. she's walking and hilarious and good and fun. she loves her brother. she adores birds. she has 6 teeth and still no hair. she's sweet and expressive. 

last weekend we celebrated this little one. she finally has girl toys! i love watching her stare at her baby doll and push her in the stroller. almost as much as i love when she puts her purse on her shoulder, a bracelet on her wrist, and walk around like a lady.

because of her infatuation with waving at birds (and i guess, the fact that i have dubbed her "goose") her party had a birdy theme. 

i have an infatuation with these cookies... yet because of my success of adding whey protein to other baked goods, i wanted to give it a shot here. i do think it helps with the texture. not quite as crumbly. the royal icing does a great job of making them sturdy too!

whether they top your cake or get wrapped up as favors, they're certainly perfect for featuring. and almost as cute as the girl we're celebrating! 




Classic Sugar Cookies 2.0

1 teaspoon golden flaxmeal
2 teaspoons very hot water
420 grams (about 3 cups) kumquat's all-purpose flour
2 tablespoons whey protein
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup salted butter, softened
1 cup sugar
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon almond extract

Combine flaxmeal and hot water in a small bowl. Mix well until a slurry forms; set aside. Combine gluten-free flour, whey protein, baking powder, and salt in a medium bowl.

Beat butter and sugar in the bowl of a standing mixer, or with a handheld electric mixer, for 5 minutes or until pale. Add flax slurry, egg, vanilla extract, and almond extract; beat until combined. Stir in flour mixture until dough forms.

Transfer dough to a large sheet of wax paper. Top dough with another sheet of wax paper. Roll dough to 3/8-inch thickness. Place wax paper covered dough onto a baking sheet and place in freezer for 30 minutes.

Preheat oven to 350°. Remove dough from freezer; peel top layer of wax paper off of dough and place back on dough. Turn dough over; peel layer of wax paper off of dough and discard paper. Cut cookies with desired cookie cutter shapes. Re-roll all excess dough and cut cookies (no need to re-chill).

Place cut cookies onto a baking sheet lined with parchment paper. Bake at 350° for 12 minutes or until edges are barely golden and middles look tender.

**if you want these cookies on a stick... just after removing cookies from oven, carefully press lollipop sticks or bamboo skewers into the bottom end of the cookie, about half way through. allow to cool after stick is placed.

Yield: about 2 dozen cookies.

Royal Icing

16 ounces powdered sugar
3 tablespoons meringue powder
5-6 tablespoons warm water
1 teaspoon corn syrup

Combine ingredients in the bowl of a standing mixer. Beat on high until stiff peaks form. Color with gluten-free food colorings, if desired.


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