I think I have mentioned this many times on my blog but I hate baking. I feel like I say HATE a lot.. anyways I LOVE to decorate and I am still working on my royal icing skills to perfect the technique when doing my outline and flooding. At first I was using a fairly thick icing and dipping a spoon into warm water to push the icing to my edges. It actually worked fine, it’s just that I would have water lines if I didn’t mix it right. I see videos of people using a scriber tool to pop bubbles and push the icing so I have one of them on order but for now I am using a toothpick.
My hand is pretty steady but for some reason I just can’t get my outlines to be perfect. Again, something I am working on. I think it’s just knowing where the icing is going to land and not going too fast or too slow. Next time I am also not going to use a tip in my bag. The professionals just use a piping bag with a cut tip so I’ll try that next time too.
If you want to see the different consistencies for royal icing I found this video quite helpful and I have used some of their terminology in my directions. Here is the Quick and Easy Royal Icing recipe below
Valentine’s Day is right around the corner and what better way to celebrate than with some delicious shortbread cookies? I obtained this quick and easy recipe from a friend and it is my go to recipe! I rarely enjoy baking and if and when I decide to make something from scratch I don’t want anything complicated or that includes too many ingredients. I much prefer decorating the cookies over baking them.
These cookies are great for all seasons and are soft and will melt in your mouth! You can shape them round and stick a maraschino cherry in them for a classic Christmas treat or make a batch of royal icing to decorate for any occasion.
This style of cookie is best mixed with your hands. No fancy mixer is needed but I would suggest you wear gloves (the dough is sticky in the beginning). Your butter should be softened before you add it to your mixture. I always refrigerate mine and by the time I realize I need butter for my mixture I have no patience to wait for it to soften. I usually cut it into small sections and squish it with my hands and fingers to soften it.
Don’t get discouraged when mixing the ingredients together. Every time I make these, I think I need to add more butter because it seems like I have so much powder ingredients. But I continue to fold the dough over and over and it eventually becomes all mixed and forms into the perfect cookie mixture.
Once you have folded all the ingredients together, it is time to start rolling! I hate rolling dough because I feel like I press harder on one side or I make the middle section way thicker then the outside. If this happens to you, just put the thinner cookies in the middle of the pan instead of on the outside. I don’t know if there is an actual theory behind this but I feel like the middle takes longer to cook…OR maybe I just need a new oven?
I have ruined a few batches of these cookies, mostly because I don’t take a lot of time or care to measure the ingredients exactly and my husband will tell you I have absolutely no patience. Things I have learned in the chaos…
- Don’t put your cookies too close together when baking. Apparently this can cause air pockets in your cookies (as you can see in this photo).
- Don’t overbake. I don’t know what it is about me and cooking things but I always overcook everything. I get nervous if things don’t cook long enough. The last thing I want is for my family to get sick from something I made…hmm come to think of it maybe if they do get sick they won’t want me to cook and I’d never have to make a dinner again Muhahaha Lol just a thought…
- Don’t increase the temperature to get them baked faster. I didn’t even realize it but I set my oven to 350 degrees instead of 300 and the bottoms burnt.
Anyways here is the recipe and I hope I have shared enough of my bad experience with you to make your shortbread cookies turn out tasty and beautiful!
Click here for the perfect royal icing cookie recipe.