Holiday Entertaining: Holly Candy Cane Sugar Cookies

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Holiday Entertaining

The Technique 

Holly Candy Cane Sugar Cookies

It’s simple to create a beautiful collection of cookies with just a few components. The key is to build off of the foundation already in place. Once cookies have been flooded with Classic Royal Icing & a smattering of food color paste added to some of it, a few piping bags fit with decorative pastry tips offer many design possibilities. Green Vanilla Frosting may be prepared & used to create tiny holly leaves to enhance the basic Swiss Dot Candy Cane Sugar Cookies. In order to achieve this particular look, less is actually more since a new medium & color is added. Learn how to make the final design in this holiday collection of candy cane shaped decorated sugar cookies.

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Holly Candy Cane Sugar Cookies
makes 16

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
Classic Royal Icing
Red food coloring paste
White food coloring paste
Green Vanilla Frosting

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 into two pieces & form into discs. Wrap each disc with plastic. Chill 30 minutes or up to 2 days.

Preheat the oven to 350 degrees. Roll the dough to a 1/8-inch thickness on a lightly floured surface. Cut 7 1/2-inch x 1-inch candy cane shapes from the dough & place 1/4-inch apart on parchment paper-lined half sheet pans. Re-roll the dough scraps & repeat the process. Bake, in batches, 10 to 12 minutes or until lightly golden around the edges. Cool completely.

Prepare the Classic Royal Icing as directed. Transfer 1/4 of the icing to a small bowl & tint with the red food coloring. Cover the remaining icing with a damp paper towel in order to prevent a crust from forming over the surface. Add a smidgen of additional powdered sugar or a droplet of water to the royal icing, if necessary, to thicken or thin it for the desired piping consistency. It should have a slightly whipped consistency in order to hold shape once piped. Place the icing in a piping bag fit with a No. 1 tip & twist the end closed. Set aside.

Tint the remaining Classic Royal Icing with white food coloring paste. Place a bit of the icing into a piping bag fit with a No. 5 tip, refilling as necessary, & twist the end closed. Outline each cookie using a slow, steady motion, then fill in the centers. Let stand 4 hours. Prepare the Green Vanilla Frosting as directed. Transfer a bit to a piping bag fit with a No. 13 star tip. Pipe small dots using the red Classic Royal Icing over the surface of each cookie in a decorative pattern. Pipe several leaves around the dots to resemble holly. Let stand 1 hour. 

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{testing notes}

How To Decorate Holly Candy Cane Sugar Cookies

Although I chose to use a star tip to create the holly leaves for this particular design, a small leaf tip may offer a similar appearance. Since the dots are so very tiny, scale is key to consider. When choosing a pastry tip, miniature tools will certainly offer a better look. 

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 rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe Technique

Once the candy cane shape has been flooded with bright white Classic Royal Icing, allow it to dry well. It is important to have base coat icings dry & stable before decorating with additional tinted elements to prevent the colors from bleeding on surfaces. Evenly space a few areas over the shape in which you plan to add the design. Pipe the red dots first, then go back & add the holly leaves– just a few placed around them will be all this is necessary to craft this so sweet look. Add a small amount of pressure to the pastry bag, then quickly lift it to create a floating leaf of sorts. Allow the cookie to dry completely. Expect the design to remain stable approximately two days.

The Tune
“I Wished On The Moon” Billie Holiday 
httpa://www.youtube.com/watch?v=6uSoV1RBMB0

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Be sweet. 

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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