Superbowl Cookies!

[mrsliberty]

I've been a not-so-frequent visitor lately. Ever since we found out that we are expecting our first little one, I've been concentrating on everything baby! Today is Superbowl Sunday though, and a brilliant idea popped into my head for future years! It's a tradition for my husband's family to gather at his parents house to watch the Superbowl, so in the future, I'll be making cookies (sugar variety) cut into shapes such as a football or a helmet and decorating them in the colors/spirit of the teams in the big game.

Do you have any special cookies for the Superbowl or other sporting events?

[2sdae]

I do dipped oreos and my recipe for no fail sugar cookies is my big hit with a royal icing recipe to decorate them.





No fail sugar cookies.

Introduction
This recipe is GREAT when using complex cookie cutters. The dough holds its' shape and won't spread during baking. Make sure you let your oven preheat for at least 1/2 hour before baking these or any other cookies.Ingredients
6 cups flour
3 tsp. baking powder
2 cups butter non salted
2 cups sugar
2 eggs
2 tablespoons of vanilla bean paste
1 tsp. salt-popcorn salt-fine grained salt
Directions
Cream butter and sugar until light and fluffy. Add eggs and vanilla. Mix well. Mix dry ingredients and add a little at a time to butter mixture. Mix until flour is completely incorporated and the dough comes together.

Chill for 1 to 2 hours (or see Hint below)

Roll to desired thickness and cut into desired shapes. Bake on ungreased baking sheet at 350
degrees for 8 to 10 minutes or until just beginning to turn brown around the edges. This recipe
can make up to 5-dozen 3� cookies. HINT: Rolling Out Dough Without the Mess -- Rather than wait for your cookie dough to
chill, take the freshly made dough and place a glob between two sheets of parchment paper.
Roll it out to the desired thickness then place the dough and paper on a cookie sheet and pop
it into the refrigerator. Continue rolling out your dough between sheets of paper until you have
used it all. By the time you are finished, the first batch will be completely chilled and ready to
cut. Reroll leftover dough and repeat the process! An added bonus is that you are not adding
any additional flour to your cookies.
Here's the icing recipe Antonia74 Royal Icing

Serves/Yields: about 6 cups of thick icing?
Prep. Time: 12 minutes
Cook Time:
Category: Frostings, Cookies!
Difficulty: Easy

Introduction

This icing is mixed to a stiff consistency for outlining cookies, then can be thinned with warm water to fill in the cookie shape. I like to dry my cookies for at least 24 hours...and up to 48 hours before packaging them. This icing can be kept at room temperature in an air-sealed container for literally weeks, with a good re-mixing before you use it again. I haven't had great results with keeping it in the fridge...but un-tinted icing (i.e. white) seems to be okay from the freezer.Ingredients

6 oz (3/4 cup) of warm water
5 Tablespoons meringue powder
1 teaspoon cream of tartar
1 kilogram (2.25 lbs.) powdered icing sugar
For adding flavoring just omit the amount of flavoring you use fron the water amount used.
I use clear vanilla, creme bouquet, lemon, orange, whatever your fav may be.
Directions

In mixer bowl, pour in the warm water and the meringue powder. Mix it with a whisk by hand until it is frothy and thickened...about 30 seconds.

Add the cream of tartar and mix for 30 seconds more.

Pour in all the icing sugar at once and place the bowl on the mixer.

Using the paddle attachment on the LOWEST speed, mix slowly for a full 10 minutes. Icing will get thick and creamy.

Cover the bowl with a dampened tea-towel to prevent crusting and drying.

Tint with food colourings or thin the icing with small amounts of warm water to reach the desired consistency. I use.

[puzzlegut]

Great ideas.

[2sdae]

they were a smash hit for sure!