Tibe2 aku terase nak share pulak resepi sugar cookies& royal icing ni kat sini..aku pun baru je lagi dgn bende ni..baru 2 kali aku try buat..tp Alhamdulillah menjadi la..
Ni antara cookies yg aku buat
cookies yg da siap di bakar kene sejukkan dulu..aku buat mase ni pun da tgh mlm buta so esoknye la baru decorate kan dgn royal icing tu..
tu tgn en hubby aku tgh men lukis2..hahaha..aku mase ni kene tidokan apip sebab die da merengek2 nk tido..so mintk jasa baik en hubby sambung keje2 melukis ni..hehe..
rajin x suamiku??hahhaha..die la yg xde keje memalam bute buat bende2 ni..hehe..
yang ni lak kali ke2 aku buat cookies ni..untuk surprise birthday jehan aritu..gambar ade yg aku da letak kat entry2 sebelum ni..so tgk je la ye..hehe
girraffe yg da siap bakar kene sejukkan dulu betol2..
yang ni aku kene sejukkan dulu lapisan pertama yg base die..baru aku bole buat corak2 die ni..
yg gune coklat ni aku tak berkenan sgt tgk..huhu..coklat xbrp nk lekat sgt kat cookies tu.yela kot sbb cookies tu kan berminyak..aku gune coklat ni sebab aku xde warne coklat mase ni..huhu..kak ziza mintk aku buatkn coklat dgn biru..tapi xpe..gune yg biru je mase tu..yg coklat ni bg budak2 je mkn..hehe..
Da pjg lebar membebel baru bole kasik resepi..hahaha..
Sugar Cookies:
1/2 teaspoon salt
1 teaspoon baking soda
1 cup (227 grams) unsalted butter, room
temperature
1 cup (200 grams)
granulated white sugar
2 large eggs
2 teaspoons
pure vanilla
extract
For Sugar Cookies: In a separate bowl whisk together the flour, salt, and baking soda. In the bowl of your electric mixer
(or with a hand mixer),
beat the butter and sugar until light and fluffy
(about 3 minutes). Add the eggs and vanilla extract and beat until
combined. Add the flour mixture and beat until you have a smooth
dough. Divide the dough in half
and wrap each half in plastic wrap. Refrigerate for about one hour or until firm enough to roll.
Preheat oven to 350 degrees F (177
degrees C) and place rack in center of oven. Line two baking sheets
with parchment paper.
Remove one half of the
chilled dough from the refrigerator and, on a lightly floured surface, roll out
the dough to a thickness of 1/4 inch (1 cm). (Keep turning
the dough as you roll, making sure the dough does not stick to the counter.)
Cut out desired shapes using a lightly floured cookie cutter and transfer
cookies to baking sheet. Place the baking sheets with the unbaked cookies
in the refrigerator for about 15 minutes to chill the dough which prevents the
cookies from spreading and losing their shape while baking. Note: If you are not
going to frost the baked cookies, you can sprinkle the unbaked cookies
with sparkling sugar.
Bake cookies for about
8-10 minutes (depending on size) or until the edges are just starting to
brown. Remove from oven and let cookies cool on baking sheet for a few
minutes before transferring to a wire
rack to finish cooling. Frost with royal icing, if desired. Be sure to
let the
royal icing dry completely before storing. (This may take several hours
or
overnight.)
Frosted cookies will keep several days in an airtight container. Store between layers of parchment
paper or wax paper.
Makes about 36 cookies.
Salam kak..saya suke la cookie cutter nie..tp sya x jmpe kt gumtree..bly akk bg link x??nk bli jugk..heheh
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