Recipes I use

Sugar Cookie Recipe

(with Chocolate version)

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. I add 1 tsp almond extract too. You can add lemon, orange, coconut or any you like.

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. 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 using your hands, knead the dough a few times. Wrap the dough in plastic wrap and let to rest for half an our. Preheat oven to 350 degrees (F). Roll out the dough between waxing paper sheets and put in a freezer for 20 min. Cut and bake cookies on middle rack of oven for 8-12 min or until cookies are lightly browned.

To make Chocolate sugar cookies just replace 1/3 (or 1/2 for more chocolate color) cup flour with cocoa and add 1 tsp chocolate extract + 1 tsp vanilla

Burnt sugar gingerbread cookie recipe

2.5 cups of sugar 200 ml of boiling water 2 sticks of butter (1 cup) 1 tsp of baking soda 1/2 tsp of salt 1 tsp of ginger 1 tsp of cinnamon 1/4 tsp of cloves cardamom, nutmeg, anise 1 egg, 6 cups flour + 1 tbsp for powdering

Take a saucepan with a thick bottom. Add sugar and cook on a medium heat. Wait until the lower layer of sugar melts and begin to mix gently with a spatula. It is very important that the sugar does not burn, otherwise the gingerbread cookies will have a bitter aftertaste. Cook until a rich dark amber color then remove from the stovetop and pour boiling water in a thin stream, stirring actively. The mass bubbles strongly and boils be careful not to burn yourself. Put the pan back to to stove and add butter. As soon as the butter dissolves add salt, spices and baking soda. Cook for 1 minute, stirring constantly. The mass should foam. Then let the mass cool completely. Add 1 egg into the cooled mass, mix and begin to add flour in parts. The dough should be soft and slightly sticky. Wrap the dough in plastic wrap and refrigerate for at least 3 hours, preferably overnight in the refrigerator. Roll out the dough on a lightly floured surface and cut out. I bake for 7 minutes at 325 degrees. But, you have to adjust to your oven. If the dough is strongly deformed during baking, then there is not enough flour and if the dough bubbles, then a lot of flour has been added.

Royal Icing

Ingredients:

2 pounds confectioners sugar, 5 tbsp meringue powder, 1/2 cup of room temp. water (plus more for thinning the icing later), 1 tsp clear Vanilla, 1 tsp additional flavoring, 1/2 tsp cream of tartar (optional), 1tbsp corn syrup (optional), 1 tsp Glycerin (optional).

Directions:

Combine water, meringue powder and cream of tartar and beat about 1 min on high speed.

Add vanilla, another flavor, glycerin and corn syrup and beat on medium speed for about 30 sec.

Add confectioners sugar gradually and beat on medium speed for about 1 min.

Icing should be very thick.

Place the icing in a plastic container, cover with wrap and close the lid. Icing can be stored in refrigerator for 3 weeks.

To achieve the desire consistency for decorating cookies just add water.

Modeling Chocolate

Ingredients

8 ounces (227 grams) candy melts or white chocolate
2 ounces (by weight) (57 grams) corn syrup (use 2.5 ounces [71 grams] if using white chocolate)
Instructions
1. Place candy melts or chocolate in a microwave safe bowl with enough room to stir easily. Heat melts on high in microwave for 1-2 minutes then stir. Heat an additional 25-35 seconds on high and stir to melts. If unmelted product remains, heat in 15 second intervals followed by stirring to melt.
2. Add corn syrup and fold gently until the melts lose their sheen and becomes firm and slightly chunky. Scoop the modeling chocolate onto a piece of plastic wrap and wrap to seal. Let cool until firm on the edges for candy melts or solid throughout for chocolate. Remove the plastic wrap and knead until smooth. Rewrap and let cool to room temperature. Use immediately or wrap well for later use.

Meringue Powder Buttercream

Ingredients:

1/3 cup water, 3 tbsp 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.

Directions:

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 where 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.

Marshmallow fondant:

16 ounce package mini marshmallows (8 ½ cups)

2-5 Tablespoons water

8 cups powdered sugar

1/3 cup vegetable shortening

Instructions: Place marshmallows and 2 tablespoons of water in a large microwave-safe bowl. Microwave for 30 seconds on high; stir until mixed well. Continue microwaving in 30 second intervals until melted and smooth. Place about 5 cups of the powdered sugar on top of the melted marshmallow mixture and gently fold it into the marshmallows. Grease your hands and your counter generously with shortening. Turn marshmallow mixture onto counter and start kneading it like you would dough. Add more confectioners' sugar as needed and re-grease your hands and the counter as needed.