Showing posts with label royal icing. Show all posts
Showing posts with label royal icing. Show all posts
Mexican Hot Chocolate Sugar Cookies
Did you know today is Frida Kahlo's birthday? She is my favorite artist for so many reasons. I think she resonates with many modern women because of her efforts to create through personal pain and strife, to stay true to her authentic voice and in that journey she broke molds of what defines beauty and art.
To celebrate Frida's birthday, I wanted to share a cookie recipe I created a few weeks ago - Mexican hot chocolate. The cookie is rich and chocolatey, when you swallow there is a slight heat that tickles your throat.
The dark chocolate flavor comes from the inclusion of black cocoa. You need to cut the black cocoa with the traditional dutch cocoa to give it the full, deep flavor. Your cookies will be dark and breath taking.
This recipes create a wonderful roll out dough that is perfect for your cookie cutters. It needs minimal chilling time and I had close to zero spread. If the chipotle spice is not of interest to you, simply leave it out and you will still have a delicious chocolate cookie!
Mexican Hot Chocolate Roll Out Cookies
Ingredients
- 1 1/2 cup granulated white sugar
- 1 cup salted butter, softened
- 2 large eggs
- 1 tsp almond extract
- 1 tsp vanilla extract
- 3 cups flour
- 1/2 tsp baking powder
- 1/2 tsp cinnamon
- 1/2 chipotle powder
- 1/3 cup black cocoa
- 1/3 cup dutch cocoa
Directions
- Cream butter and sugar together in a standard mixer for about 2 minutes.
- Add eggs, almond extract and vanilla; blend just till incorporated.
- In a separate bowl combine flour, baking powder, cinnamon, chipotle, and both cocoas. Gently add to the dough and mix until well blended.
- Chill dough for one hour in the refrigerator. Roll out dough 1/4"-3/8" thick. Cut desired shapes and bake at 350 for 9-11 minutes.
Let me know if you try them and if you have any suggestions!
Are you looking for my royal icing recipe? Click here!
This past week I ordered a number of new cookie cutters from The Cookie Cutter Kingdom. I'm so excited and there are so many new sets in the works. I love them all, but I absolutely had to play with the icing bag and Kitchen Aid mixer cutters first. I spend just about every day mixing icing and it was fun to decorate these.
It dawned me that it would be amazing if Kitchen Aid created polka dot bowls - I mean really, how adorable would that be? Until they listen to my pleas, I can create them on cookies. What is your favorite polka dot color combination? I think I may have to ice some with other patterns on the bowl.
Materials you will need:
- Red flood icing
- White flood icing
- Grey flood icing.
I used tipless piping bags for all of the icings. The polka dots are created with the wet-on-wet technique. Want a visual of how I created them? Click on the video below for a fun video.
I've had several emails and requests on Instagram for my royal icing recipe. It is not a secret, I'm so happy to share it with you! Please try it on a day when you are not doing cookies for a special occasion or pressed for time. In my opinion, your icing is the key to a successful art cookie and you need time to learn how to use it. In my circle of cookie artist friends, we all use a different recipe - so experiment and find what works for you.
I do not baby my icing, I just don't and I have never had issues with it, but again - find what works for you.
First I measure out 2 pounds of powder sugar. Yes, you need a scale. Baking is a science and you need exact measurements for a successful result. Please buy a scale, you will find that you use it all the time and you are happier with your recipes!
Next add 5 tablespoons of meringue powder to the powder. I use Wilton powder and love it. I've used it for years and always have great results.
I add a dash or two of clear Wilton vanilla extract. How much to use is up to you and your taste preference. You can always add more, so add it slow.
Lastly add a scant cup of warm water - just almost to the 1 cup mark, but not quite.
Then mix it all together on slow for 10 minutes. Your icing will be thick, thick and should hold a peak. This is not your final icing unless you are doing stiff roses. If you need piping and/or flood icing, you will need a spray bottle of water. Spray the icing and stir gently until you reach your desired consistency. This is the KEY to your cookies - don't rush this or you will have a very frustrating time decorating.
Want a video of the icing recipe? Come on over!
Royal Icing Recipe
Ingredients
- 2 pounds of powder sugar
- 5 Tbsp. of meringue powder
- dash of clear vanilla
- scant 1 cup of warm water
Directions
- Place all ingredients into a mixer and whip on slow for 10 minutes.
- Keep finished icing covered with saran wrap or damp kitchen towel.
- Leftover icing can be frozen and used for later
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