Holiday Entertaining: Swiss Dot Candy Cane Sugar Cookies

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Holiday Entertaining

The Technique 

Swiss Dot Candy Cane Sugar Cookies

Swiss Dot Candy Cane Sugar Cookies utilizes two different decorating techniques related to Classic Royal Icing. Flooding cookies need a slightly thinner consistency while piping details should be a smidgen stiffer so designs hold their shape well. The good news is that batch recipes may be prepared & divided to make the process a little more straightforward. The key point to know is that powdered sugar will make a more stable icing while water – & I mean droplets of water – will loosen it. Depending on how much food coloring paste will need to be used in order to produce accurate coloration, this addition may require a little extra powdered sugar for the best results. Today’s tutorial focuses on how to flood candy cane sugar cookies with royal icing. Learn this basic technique so your Christmas cookies will look their very best. 

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Swiss Dot Candy Cane Sugar Cookies
makes about 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

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. Pipe small dots using the red Classic Royal Icing over the surface of each cookie in a decorative pattern. Let stand 1 hour. 

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{testing notes}

How To Flood & Decorate Swiss Dot Candy Cane Sugar Cookies

When flooding cookies with royal icing whether you plan to use the same or different colors for the design element, two consistencies will be necessary. The size of the pastry tips will also need to be taken into consideration. Flooding may be best achieved with a No. 5 to a No. 7 plain pastry tip while plain No. 00 to No. 2 tips offer a simple dot element. Just note that other types of tips may also be used to create a wide variety of looks ranging from leaves to stars. These are available in various sizes as well.

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Prepare the Classic Royal Icing as directed & tint with white food color 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. Use a wooden pick to pop any air bubbles. Let stand 4 hours. Pipe small dots using the red Classic Royal Icing over the surface of each cookie in a decorative pattern.

The Tune
“Baby It’s Cold Outside” Bing Crosby & Doris Day

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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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