The Essential Guide To Making Easter Cookies

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The Technique

The Essential Guide To Making Easter Cookies

 This refresher course is aimed to provide you with valuable information in order to make a striking batch of cookies with your family. Although I have created my own signature designs, the wonderful thing about making rolled cookies is that it’s an opportunity for your creativity to be highlighted during the decorating process. Over the next several days, I’ll be showcasing a collection of cookies you can make for your own Easter celebration & different ways on how to use them so please do, drop in daily for fresh, seasonal ideas. I have chosen a simple egg-shaped cutter so you may already have one in your baking tools. If not, simply trace the shape on a piece of card stock, cut it out & use it as a template over the dough with a paring knife. Learn how to make a whimsical batch of cookies with your children in your very own kitchen.

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How To Make Sugar Cookie Cut Outs

Classic Sugar Cookies, Chocolate Sugar Cookies & Pumpkin Spice Sugar Cookies are several recipes ideal to prepare in order to make a small batch of these Easter musts. They may be finished many ways. Sprinkle them with sugar before baking for a simple version or glaze them & add colorful confetti candies over the surface. However, if you truly want to take them over the top, glazing them & piping with a design is the way to go. I’ll walk you through the process so it’s manageable.

Rebecca-Gordon-Easter-Cookies-Rebecca-Gordons-Cooking-Class-How-To-Make-Sugar-Cookies-Buttermilk-Lipstick-Baking-Tutorial-E-Learning-Seriesrebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe Essential Guide To Making Easter Cookies

From preparing the dough to choosing tips & using a pastry bag, decorating seasonally inspired sweets is a fun activity for the entire family. Read through the recipes before beginning & gather a few key supplies together. Here’s what you should know. 

No. 1

The Sugar Cookie Dough

 The wonderful thing about a project such as this, is that it may be accomplished in stages. Make the dough up to 3 days ahead of time. This gives you the option of baking them when you want to. Once baked, glazing & decorating may take place the following day. If you break down the steps, then you have an activity that will keep the kids busy for several days.

No. 2

The Glaze

One of the easiest ways to begin the decorating process is to make a simple glaze from powdered sugar & water or milk. These glazes should be thin so cookies may be dipped. Prepare glazes in a larger bowl so that they are easy to mix, then transfer them into a small prep bowl that is just a bit wider than the cookies you wish to decorate. Dip the tops of the cookies into the glaze, one at a time. Gently graze the cookie over the bowl lip as you remove it from the icing. The excess will return to the bottom of the bowl. Place the cookies on parchment paper & allow them to dry completely. I will not be using this procedure but it may be a better fit for your needs. See Royal Icing.

Rebecca-Gordon-Cooking-Class-Easter-Cookies-Baking-Tutorial-Buttermilk-Lipstick-Spring-Sugar-Cookies-How-To-Bake-ButtermilkLipstick-Southern-Entertaining-Birmingham-Alabama-ELearningNo. 2

The Pastry Bag & The Tip

Pastry bags & tips are ideal to use when decorating cookies with fine detail. Disposable & reusable bags can be located from craft stores & super centers. A zip top freezer bag may also be used. Simply fill the corner of one side of the bag & snip the end to create a tiny hole. To properly prepare a traditional pastry bag for piping, begin by choosing a tip. A #00 or #1 icing tip by Ateco works well for tiny accents while a #5 to #7 may be used to flow icing over the surface. Gage the tip size & snip the pastry bag at the end with scissors. Begin with a small cut then snip again, if necessary, so that the tip doesn’t fall through the opening. Slip the pastry tip into the bag & be certain the fit is snug. Tug the bag upwards to ensure that is indeed the case. Look to The Basics: A Guide To Pastry Bags & Tips for additional pointers. 

No. 3

The Royal Icing & The Procedure 

A second technique I use for glazing cookies & the one I will be highlighting for the this seasons collection, is to add less liquid & a little meringue powder to the simple glaze formula for the base coat. It’s then stirred until the mixture is a bit whipped in texture. Transfer to a piping bag fit with a #5 to #7 tip & a more defined outline shape can be achieved. Once the outline has been established flow the icing within the borders until it is covered completely. Use a wooden pick to pop any air bubbles over the surface.

To load a pastry bag, fold one third of the piping bag over & hold it upright in one hand. Fill it with the icing using a rubber spatula. Do not to overfill the bag as you’ll have better control. If there is any remaining icing left in the bowl, cover it with a damp paper towel to keep it from forming a crust over the surface. Unfold the bag & push the frosting down into the tip. Simultaneously, press out any air bubbles. Twist the empty portion of the bag & allow it to rest just above the frosting. Place the twisted portion between your thumb & forefinger. Gently press the icing a bit to release some of the air. Hold the bag over the cookie & apply steady, even pressure. Guide the bag with your forefinger from the other hand. Pipe straight down & use a counterclockwise motion to create dots then swipe a clean finish at the tip for each decoration. For lines, pipe in a steady motion. To end, gently cap it downwards & pull the bag away quickly for a neat & tidy look.

The Clean Up

Remove the tip from the bag & rinse well under hot water. Dry the tip thoroughly to prevent any rust from forming. If a reusable bag was used, turn the bag inside out. Rinse thoroughly with hot water. Wipe the bag dry with a lint-free cloth. Return the bag to the original side. Set the bag upright in a cone shape & allow to dry further. 

The Tune
“Too Marvelous For Words” Ella Fitzgerald

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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