Skip to content

Thanksgiving Treats

November 20, 2009

My cookie decorating skills need some practice!  This is actually the first time I’ve piped a detailed outline and flooded the cookies with a fluid royal icing.  The icing I used to pipe the outline was clearly too thick as it was hard to pipe and sometimes refused to stick to the cookie.   The icing is a little bit speckled because I added a teaspoon of cinnamon to it.  I think it gives the turkey feathers a nice look 🙂  

The cookie base is shortbread and the recipe comes from the Canada brand cornstarch box.

Rolled shortbread cookies

  • 1/2 cup cornstarch
  • 1/2 cup powdered sugar
  • 1 cup flour *
  • 3/4 cup butter, softened
  • *I had to add a bit of extra flour so the dough was firm enough to be rolled.

    In the bowl of a mixer, beat the butter and sugar together.  Add the cornstarch and flour and beat until the dough comes together.  Chill for 30 minutes.

    Preheat the oven to 300 degrees.

    On a floured surface, roll the dough 1/4″ thick and cut with cookie cutters.  Bake for roughly 20 minutes on a parchment lined baking sheet and cool completely.

    Decorate with Royal Icing

     

    Advertisements
    One Comment leave one →
    1. November 21, 2009 4:45 pm

      so cute!
      check out my food blog and tell me what you think:
      http://thegodscake.wordpress.com

      Michael

    Leave a Reply

    Fill in your details below or click an icon to log in:

    WordPress.com Logo

    You are commenting using your WordPress.com account. Log Out / Change )

    Twitter picture

    You are commenting using your Twitter account. Log Out / Change )

    Facebook photo

    You are commenting using your Facebook account. Log Out / Change )

    Google+ photo

    You are commenting using your Google+ account. Log Out / Change )

    Connecting to %s

    %d bloggers like this: