OOO La La!
We made these flower sugar cookies for a recent party (click here to check out our Shabby Chic Sweet Shoppe collaboration with DecoPOMS). Not only are they cute but SUPER tasty!
Something this good needs to be shared. I made these cookies using my basic sugar cookie recipe. Instead of using a cookie cutter, I just put the chilled cookie dough in a Williams-Sonoma petits fours pan and baked for 10 minutes. Voila - beautiful flower sugar cookies. The best part about these cookies is that they could be cut in half and filled with a jam (kind of like a sandwich) then decorated.
After deciding not to decorate the sugar cookies with a basic royal icing, I went with a simple sugar glaze. I love it when I try a recipe and it works PERFECTLY. Seriously makes my day. The recipe for the glaze & pictures are below. Happy Baking (and Glazing...LOL).
8 cups of confectioners' sugar, sifted
4 egg whites (I like to use the Trader Joe's brand of liquid egg whites)
1/2 cup of milk
2 tablespoons of vanilla extract
Food coloring as desired (pastel pink & leaf green shown here)
To make the glaze, in a large bowl, whisk together the confectioners' sugar, egg whites, milk and vanilla until smooth, about 1 minute. Whisk in the food coloring.
Using a rubber spatula, transfer the glaze to a bowl with a pouring spout. Slowly drizzle the glaze over each cake, allowing it to completely cover the top and sides before glazing the next cake. Gently tap the wire rack on a flat surface to remove excess glaze. ((Note: I don't have a wire rack so I just used regular foil. Yes, I know I must get a wire rack ASAP.) Let the glaze dry completely, about 1 hour, before serving.
Glaze recipe is courtesy of Williams-Sonoma.