Canada 150 Sugar Cookies

Canada 150 Sugar Cookies – Candy Coated Culinista

Since its Canada’s 150th birthday this was my push to do something I have never done before. This is the first time I have ever attempted to make a sugar cookie as I seem to have an aversion to rolling out doughs; whether cookie or pie. My cooking dreams have been filled of me making sugar cookies for two plus years now. Visions of these perfectly decorated cookies that I see in the shops and I just never tackled it in fear of a terrible finished product.

Yield/Serving: 16-20 cookies depending on size
Prep Time: 15 min.
Cook Time: 12 min.
Difficulty level is: Medium, and time consuming and much patience

• ¾ cups all-purpose flour, plus extra for rolling
• ½ tsp baking powder
• Pinch of seas salt
• 1 stick unsalted butter, at room temperature
• ¼ granulated sugar
• 1 egg yolk
• ½ tsp vanilla extract
• ½ tsp almond extract
• 3 tbsp of milk
Red Icing
• ¼ cup confectioners’ sugar
• 2 tsp milk
• ½ tsp vanilla extract
• 1 tsp red food colouring
White Icing
• ¼ cup confectioners’ sugar
• 2 tsp milk

1. In a medium sized bowl, whisk together the flour, baking powder and sea salt.
2. Using an electric mixer, cream the butter and sugar together using the paddle attachment.
3. Once the butter and sugar is fluffy and light and pale in colour, add in the egg yolk and extracts until well incorporated.
4. Pour in over half the flour mixture and combine and then add the remaining flour mixture remaining.
5. Add milk and allow the dough to come together.
6. Preheat oven to 350°F.
7. Place parchment paper onto cookie sheets.
8. Sprinkle flour onto a marble pastry board or floured clean counter top and over rolling pin and roll out dough.
9. Cut out cookies and place on the cookie sheets.
10. Gather the dough scraps and re-roll and cut more cookies.
11. Continue step 10 until all the dough has been used up.
12. Place cookies on the cookie sheet in the freezer for 5 minutes.
13. Bake cookies for 10-12 minutes, until the edges of the cookies are golden brown.
14. Let the cookies remain on the cookie sheet for 5 minutes before moving them to a wire cooling rack to cool completely.
15. Prepare the icing and first outline the cookies and let that icing dry before flooding the interior with icing and then let that dry. (Ensure the icing isn’t too runny as it will run off the cookie. There is a subtle balance regarding the consistency of the border icing and flooding icing. You may want to add a touch more milk after doing the borders to get the icing to flood across the cookie easier.)

• Add more or less milk depending on how your dough is coming together.
• Don’t add vanilla extract to white icing as then the icing will lose its white colour.
• You can make the cookies ahead of time and decorate the next day.
• Sprinkle flour onto cookie cutters to minimize sticking.
• Remember you will need to set aside a nice chunk of time to decorate.

Please Enjoy

My thoughts
I made a test run recipe to see how everything would come together and I was almost annoyed. I knew I couldn’t use my own recipe as I have no clue how to make a sugar cookie and yet the recipe didn’t turn out well at all. The cookies were floury and I wasted way to much butter, egg yolks and flour; which is why I could make the meringue cookies recipe last week. I had 7 egg whites to use from all the fails for this recipe. Since I had already purchased two specialty cookie cutters from the U.S. months ago and I wasn’t going to waste that money; I just persevered. In the end I used another recipe and it still was too crumbly and the dough didn’t come together. Was it a humidity thing? Not today as it wasn’t humid; so I did my own thing and adjusted to my needs. For the next time I have to work on my finer lettering and decorating skills; but for my first go I’m happy with how it turned out. These are decent enough to give away to my friends for Canada Day celebrations. Everyone enjoyed the look of the cookies and even figured out the shape of Canada. The Ontario cookie shape was a litter harder to distinguish; even with my “x marks the sport” on Toronto where we live lol. Overall the Canadians did well in my book and these were not to sugary, which I liked. I’m excited to make another batch soon and keep refining my skills as I have 50 plus cookie cutters to my name and they’ve been in my cooking box for 7 years now unused sadly.

Canada 150 Sugar Cookies – Candy Coated Culinista

Canada 150 Sugar Cookies – Candy Coated Culinista

Sweet Dutch Baby

Sweet Dutch Baby - Candy Coated Culinista

Sweet Dutch Baby – Candy Coated Culinista

This sweet popover eggy pancake also known as a German pancake can be easy turn from a breakfast treat to a savory meal much like a crepe. Just a few simple quality ingredients and you have an absolutely magical treat. This was apart of the Chatelaine Cooking Club see my picture here in the gallery of participants.

Yield/Serving: 2-4
Prep Time: 5 min.
Difficulty level is: Easy

From Chatelaine (Altered the cooking time though)

• ¼ cup butter
• 4 eggs
• 2/3 cups 2% milk
• ½ cup all-purpose flour
• ¼ cup tsp granulated sugar
• ½ tsp vanilla extract
• 1/4 tsp sea salt
• Confectioners’ sugar
• Blueberries
• Blackberries
• Raspberries
• kiwi

1. Over medium heat melt butter in a 12” cast iron skillet.
2. Pre-heat oven to 400°F.
3. Using a large bowl whisk eggs and milk until uniform in colour.
4. Add in flour, sugar, vanilla and salt and whisk until well combined.
5. Pour batter into the hot skillet.
6. Bake for 20 to 25 minutes.
7. Dust with confectioners’ sugar and add fruit as desired.
8. Serve immediately.

• Watch closely in the last 5 minutes so it doesn’t burn.

Please Enjoy

My thoughts
This tasted like an eggy pancake to me and it was just okay. I did like all the fresh fruit and confectioners’ sugar on top, but still it was just okay for me. I turned out well and I had no issues with the recipe, I wanted a little more fluffiness to it. I alerted the cooking time by turning the temperature down a little and extended as baking at 475°F for 9 to 11 minutes it only going to guarantee me fire alarm to go off and I wasn’t in the mood for that in the morning. I did notice the Dutch baby deflated quite fast much like a soufflé.

Cookie Decorating – Practice #1

Royal Icing Decorating - Candy Coated Culinista

Royal Icing Decorating – Candy Coated Culinista

Truth be told I am about 3 months late practicing how to decorate cookies. The plan was to make El Dia Los Muertos (Day of the Dead) Sugar Skull cookies, as I love all things macabre and skulls being my focal point in this genre. There should have been a post November 1st 2013, but I had so many Halloween posts leading up to that day that I thought I should relax a bit. I also put a hold on it as I haden’t practiced or got myself all the tools needed, even though I had the sugar skull cookie cutters from my prize money for my Mini-Jumble Berry Tarts. Christmas rolls around and Bulk Barn is now selling pre-made gingerbread cookies and houses and royal icing. That’s perfect for me as I can just concentrate on the decorating aspect and not worry about making the gingerbread. I bought my supplies and what happens again, I have so many Christmas recipes and posts that I run out of time. Now it’s the first week in January and I am practicing now. The only good thing to my procrastination was that everyone in my life for Christmas either gave me cooking, baking or photography related presents and my second mom (she’s more like big sister and mom – my mom has always said if anything should happen to her this is my new mom) and that’s exactly how it worked out. Anyway back to the story, she and one of her sons (my god-son) gave me a unique measuring cup set that looks like seashells, as my god son thought they were unique just like his aunty C.C. and an icing pen set with all the decorating tips and the much needed offset spatula. Now I had everything I needed and I had no excuse, and I broke in my new icing set.

• Gingerbread cookies
• Royal icing
• Sprinkles, quinns, coloured sugar (as decorations you like)
• Offset spatula

1. Lay out cookies.
2. Pipe outlines around the edges of the cookie.
3. Let the outline set for 1 hour before flooding the interior.
4. Thin the icing in the microwave or add a little water at a time until runny.
5. Let the icing stand for 5 minutes to allow bubbles to rise to the top and then flood the cookies inside your outlines.
6. Use an offset spatula along with a toothpick to help the icing reach the edges.
7. Let cookies set for 1 hour and then pipe details or the next colour on top. Or when you have finished flooding the cookie sprinkle the sprinkles, quinns or coloured sugar on top immediately so they can adhere to the icing.

• I found it easier to work with the royal icing if it was slightly warm to get a more liquid consistency.
• Another option is to add water, a little at a time until the runny texture is achieved.

Please Enjoy

My thoughts
My first cookies was a real disaster, you can always tell your first when your practicing something new. By the second cookie I had the hang of it (I was expecting this to take me longer, but maybe my artistic background kicked it). For my first practice at cookie decorating I am quite pleased with myself. I just have to work on my flooding technique and using the offset spatula. I am now feeling more confident and by November 1st 2014 I will have that El Dia Los Muertos (Day of the Dead) Sugar Skull cookies post up for you to try.

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