Linderhof


Gardening, Cooking and Decorating on the Prairie of Kansas


Welcome to Linderhof, our 1920's home on the prairie, where there's usually something in the oven, flowers in the garden for tabletops and herbs in the garden for cooking. Where, when company comes, the teapot is always on and there are cookies and cakes to share in the larder.

Friday, April 7, 2017

Four Cookies -- One Recipe

I put my cutout cookie recipe to the test Tuesday
And baked up a storm!


The bunny and chick cookies that I am making as a PEO fundraiser


Put in cello bags and tied with a ribbon
An advance order because "grammy" is leaving on Friday
and needed the cookies for her grand.
(These are the first of the 700 cookies that I will make next week)


The hand painted frosted bird cookies


Placed on a doily covered silver tray
For our first meeting in April -- a champagne tea
And my contribution were these cookies.


Letters frosted in primary colors


And Little Golden Books
(both are for our library Grand reopening)


They set a pretty table
And the different cookies are because different board members
made the cookies.
The variety makes for a prettier table, I think.

The Little Golden Book Cookies and the chick and bunny cookies were frosted with royal icing.   Then the details are painted on the bunny and chick cookies, while pieces of printed wafer paper top the squares.

The alphabet was frosted with my favorite vanilla glaze -- 1 cup of powdered sugar, 2 tablespoons of milk and 1/2 teaspoon vanilla, mixed together and then add 2 teaspoons of corn syrup.   You may need to add more powdered sugar or milk to get the right consistency.   I like it because it dries hard which buttercream doesn't.

My cutout cookies are an easy recipe and a good one -- I've made literally thousands.

LINDERHOF CUTOUT COOKIES
1 cup softened butter
1 1/2 c. sugar
3 eggs
1 T. vanilla
1 t. almond flavoring
4 cups flour, resifted with
1/2 t. salt and 1 t. baking powder
Beat the butter and sugar until light and fluffy. Add the eggs and flavorings. Add the flour mixture and beat or knead until smooth. Roll into two rolls, wrap in paper and chill for several hours.
Using one roll at a time, roll dough out on a lightly floured board. If thin crisp cookies are wanted, roll the dought about 1/16 inch thick; if soft, thicker cookies are wanted, roll about 1/8 inch thick.
Cut out as desired.
Bake in a moderate oven (375) until very delicately golden, usually 8 or 10 minutes. When cool, frost with your favorite buttercream frosting (to which I add almond flavoring).

4 comments:

Thickethouse.wordpress said...

You are amazingly accomplishful! Where do you get the printed wafers for the Little Golden Books cookies?

Bernideen said...

those all look so wonderfully professional!

ruthie staley said...

The cookies are beautiful, I especially like the birds with the sugar sprinkled on top any chance you could give us some tips, thanks

Bonnie said...

Please share your royal icing recipe!