SUGAR COOKIE SHORTCUT & ROYAL ICING {healthy post tuesday} …

I know sugar cookies aren’t exactly healthy. But if you make your own using all-natural, organic ingredients and in our case, gluten free flour, they are “healthier” than the store bought kind. I use an awesome recipe found in this cookbook. But after my girl’s Woodland Fairy party, I swore I would never make sugar cookies with royal icing again, until I took a class from this lady.
Well, so much for “eating my own words.” My girl had her last dance class last Wednesday and I found out the Saturday before that it was a “cookie party” to celebrate the end of the year. I always try to provide a gluten free alternative for my girl at events like this, so I E-mailed her teacher Monday offering to bring gluten free cookies for the entire class. I envisioned the cookies provided by the dance studio would be beautiful, gourmet cookies from a local bakery in ballerina shapes like little tutus or point shoes. I intended to go buy a ballerina shaped cookie cutter, but ran out of time. In fact, I wasn’t able to start the cookies until 10 p.m. the night before her party. Drawing on the lesson I shared in last Monday’s post that God seems to be insistent that I “get,” I determined to feel stressed or inadequate and instead used a simple square cookie cutter and piped a pink rose on top. I learned how to pipe this frosting flower when I made my girl’s flower fairy birthday cake last month pictured here. That would be the closest to “ballerina cookies” I could get using the supplies I had. Would you believe, when I brought them to class the next day, the “competition cookies” were generic store-bought brand of vanilla and chocolate sandwich cookies like Oreos? My dainty pink frosting flower cookies were a hit, needless to say. One little ballerina kept telling me how much she like my “yummy cookies” and “boy, were they really fancy!” Again, I was quickly reminded of the lesson I posted on Monday to be thankful for the resources and gifts I have been given and use them gratefully, without comparing myself to others. I thought I would share a few tips I used that night at 10 p.m. to make a batch of sugar cookies.
SHORT CUTS TO FAST SUGAR COOKIES USING ROYAL ICING:
I already had half a batch of dough in my refrigerator, chilled and ready to roll out. I then taped two paint sticks together, one on top of the other, and placed two sets of them on either side of my cookie dough. This helps to roll it out to a consistent, even thickness. It also made it faster and easier to cut out my shapes and they all ended up baking exactly the same size. I got the paint sticks from our local hardware store (Lowe’s).

DIPPING (NOT PIPING) ROYAL ICING …
Here is a wonderful short cut I discovered after proclaiming (fist clenched and shaking toward the sky) that I would never pipe with royal icing again. I mixed my royal icing using a recipe I found through Google and real egg whites. I wanted to use all-natural ingredients, but you could use the egg-white replacements if you wanted it to be egg free. I poured a small amount in a little shallow dish, but big enough for my cookie to fit inside. I then carefully dipped each cookie, submerging it enough to cover the top and a little on the sides …

After I dipped each cookie, I used my other hand to “tap” my wrist a few times while slightly tilting the cookie over the dish of icing. This helps the excess icing run off the cookie instead of dripping down the sides. I learned this technique from a sweet friend who came over last year to help me make cake pops for my boy’s birthday party. It works great when dipping cake pops too …



OK, so now that I’ve dipped all my little cookies in the pretty, white, royal icing, I piped my pink buttercream tinted with Seelect all-natural organic food dye I found at our health food store, Akins. It is expensive, but a little goes a long way. And I would rather spend a little extra on health and peace of mind than go cheap, knowing I fed my kids chemicals and colors that are synthetically produced and that have been linked to all kinds of health problems including hyperactivity, inability to concentrate, hives, eczema, asthma, and possibly cancer.

To pipe the buttercream flowers, I hold my piping bag upright in the center of my cookie, squeezing gently …

Then I slowly start to rotate my piping bag while gently squeezing the frosting on each cookie. You can rotate clockwise or counterclockwise. The important thing is to start in the middle and spiral outward keeping your tip close to the cookie …





And there you have it. Ballerina cookies … or wedding shower cookies … birthday cookies … tea time cookies … or anytime cookies. Gluten free, organic, free of preservatives, chemicals, or synthetic ingredients. Full of yummy goodness and kid approved. And no royal icing piping required. That’s the best part for me!












































































































