Holiday Entertaining
The Technique
Gift Box Sugar Cookies
Creating a decorative food element with Christmas cookies for holiday celebrations is a fun & festive way to get into the spirit. A recipe of Classic Sugar Cookies may be prepared with a slight variation by cutting the dough into squares instead of fluted round shapes, then baked & stacked to resemble gift boxes when topped with a beautiful Red Fondant Bow. Expect a yield of approximately 3 dozen sugar cookies. Plan to enjoy some of them with hot cocoa while you make several Gift Box Sugar Cookies to feature on Christmas tablescapes. Learn how to make this adorable craft in your very own kitchen.
Gift Box Sugar Cookies
makes about 3 gift boxes & 1 1/2 dozen sugar cookies
1 cup butter, softened
1 cup sugar
1 egg
1 Tbsp vanilla extract
1 Tbsp fresh lemon juice
3 cups all purpose flour
1/4 tsp kosher salt
1 egg white
Granulated sugar
3 Red Fondant Bows
Cream the butter & the sugar on Medium speed with a stand mixer until light & airy, about 5 minutes. Stop the mixer occasionally & scrape down the sides of the bowl using a rubber spatula. Add the egg, the vanilla & lemon juice. Mix the dough just until blended. Whisk together the flour & the salt in a small bowl. Add to the butter mixture & blend just until the dough comes together. Divide the dough in half to form two discs. Wrap each disc with plastic. Chill 30 minutes or up to 2 days.
Preheat the oven to 350 degrees. Roll the dough discs to a 1/8-inch thickness on a lightly floured surface. Cut 3 1/4-inch square shapes from the dough & place 1-inch apart on parchment paper-lined half sheet pans. Re-roll the dough scraps & repeat the process. Brush the egg white over the shapes & generously sprinkle with sugar. Bake, in batches, on the center oven rack 14 to 16 minutes or until the edges begin to brown. Sprinkle additional sugar over the cookies immediately upon removing from the oven. Cool completely.
Prepare the Red Fondant Bow strips as directed. Stack 3 of the sugar cookies. Place one pliable strip of fondant over the top of the cookies, then use a paring knife to trim the excess. Place a second pliable fondant strip over the cookies to create a cross shape, then use a paring knife to trim the excess. There will be two extra strips of fondant remaining that may be used as a back up, if necessary. Position the ribbon tails over the stacked cookies then place the bow in the center to make sure you like the look. Next, secure them with red Classic Royal Icing. Let dry 2 hours. Place the Gift Box Sugar Cookies on small plates.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}
How To Make Gift Box Sugar Cookies
Fondant is a great medium to use for decorative elements. The Gift Box Sugar Cookies are not meant to been eaten as the fondant will dry over the surface. Make several of these crafts to display around your home, then enjoy the remaining sugar cookies for a nice sweet treat. They pair beautifully with Decorated Buttermilk Gingerbread & Gold Star Sugar Cookies.
The Technique
A few pieces of equipment will be necessary in order to complete the task. Read through the instructions before beginning. Here’s what you should know.
No. 1
Place one pliable strip of fondant over the top of the cookies, then use a paring knife to trim the excess.
No. 2
Place a second pliable fondant strip over the cookies to create a cross shape, then use a paring knife to trim the excess. There will be two extra strips of fondant remaining that may be used as a back up, if necessary.
No. 3
Position the ribbon tails over the stacked cookies then place the bow in the center to make sure you like the look. Next, secure them with red Classic Royal Icing. Let dry 2 hours. Place the Gift Box Sugar Cookies on small plates.
The Tune
“Prelude To A Kiss” Billie Holiday
httpa://www.youtube.com/watch?v=7jIdnNubU94
social butterfly
instagram: buttermilklipstick
facebook: Buttermilk Lipstick
twitter: Buttermilk Lipstick@ButtermilkLips
{college football} Rebecca Gordon@TidefanFare
pinterest: Buttermilk Lipstick
Rebecca Gordon
Be sweet.
No comments yet.