Wednesday, May 15, 2013
301. Beehive Sugar Cookies #spon
UPDATE: I won! I recieved a Kitchen Aid mixer and a year supply of sugar. Thank you In The Raw.
I have been a busy little bee preparing for Eat Write Retreat this year. I have been given the opportunity to try a new product by In the Raw. It is a natural sweetener made from Monk Fruit. We were asked to use their product in a sugar cookie recipe and then post a picture of our design and work. A winner will be selected--how fun is that? I have never entered a contest before.
All I can say is that icing a sugar cookie is a lot of work especially when it has not been done before. I was really nervous to use icing as a decorating medium. My attempts in the past have primarily used royal icing and a small tip to decorate cookies in a swirly pattern, nothing that required outlining, flooding and then enhancing.
I chose a beehive/bee cookie because I love bees. I find that they represent hard work and beauty. While serving in Utah as a quilt guild president for the Heber Valley Quilters I did a whole theme around bees. Bee-cause it was so fun to create fun "bee words" for each months goals and as women we could relate to a busy hive at home with family.
I have included the cookie recipe from In the Raw but I also have a delicious gluten free sugar cookie that I use when baking for myself (I am the only one that requires no wheat in my family). You can find that recipe HERE.
Recipe: Sugar Cookie
Adapted from In the Raw
Makes 24--4inch cookies (amount will vary depending on cookie cutters used)
2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
10 tablespoons soft unsalted butter
2/3 cups sugar
1 large egg plus 1 egg yolk, at room temperature
1 teaspoon vanilla extract
2/3 cup Monk Fruit In the Raw Bakers Bag
Cookie Cutters--beehive and bee
Food coloring--favorite yellow and black
decorating tips--#1, #2. #3. #4 and #5 (these sizes helped with the outlining, flooding and dotting)
In a medium bowl, combined the flour, baking powder and salt; set aside.
In a large bowl, beat sugar and butter together until light yellow.
Add vanilla and egg plus one egg yolk. Combine until well blended.
Stir in Monk Fruit sweetener. Slowly add dry ingredients from medium bowl.
Dough should rest for 3 hours to overnight. Place cookie dough on a piece of plastic wrap and tightly seal. I kept mine in the fridge overnight and made the cookies the next morning.
Preheat oven to 350. Line a cookie sheet with parchment paper.
Remove cookie dough from refrigerator and cut in half. Using a bit of flour and your rolling pin, roll dough to 1/4 inch thickness. Dip cookie cutter into flour and cut shapes place 1 inch apart on cookie sheet.
Bake for 10-12 minutes for a large cookie. My bees did not take as long because of their size.
Remove and let completely cool on wire rack before icing and decorating.
These can be stored up to three days before decorating in a sealed container or bag.
1 cup of powdered sugar, sifted
1 T. milk
1 T. light corn syrup
quick squeeze of lemon juice
Combine ingredients together in small bowl and whisk well. This will be used for the outlining of the cookie. Add coloring if desired.
Put a small amount into a icing bag with #4 tip and outline your cookie.
To flood cookie, thin icing with a few more drops of milk. Add icing to a new bag with #4 tip and fill the inside of your outlined cookie or design.
Let cookie sit for 1 hour for icing to set.
Finish decorating cookie with your favorite design.
Store cookies in sealed container or baggie.