I made these cookies for the long Easter weekend, but I never got around to looking at them until now. The weekend was filled with lots of love, family and plenty of food to go around, so I’ll be posting some great recipes in the future.

These cookies were a little rushed, as are the quality of the photos. (Sorry – I was starting to see spots from decorating so much!) I decided to make them only a few days before the weekend and anyone who makes decorative cookies knows that they need lots of time to decorate and dry. Still, I think a good handful of them turned out pretty decent.

The little ones seemed to be the most popular as they are easy to pop into your mouth and make you feel less guilty. Unless you eat a handful. Which I may have done. A couple times.

I find that the more colours you incorporate into the cookies, the crazier and more crowded it can get on your working space. You can’t tell because I nicely framed it out, but my table was covered in icing bowls, plastic wrap, piping bags, plastic wrap, squeeze bottles and plastic wrap. Plastic wrap is good for keeping the icing from crusting over. (Best tip ever!)

If you could believe it, I also wanted to use black (outline) and a light purple as well, but again, the time thing held me back. And the dishes. So many dishes get used up when I decorate cookies.

Hope everyone’s long weekend was great!

Oh, and happy May! 🙂

The post Belated Easter Cookies appeared first on She Bakes Here.

I’ve been wanting to make sugar cookies on a stick for FOREVER. They are just so cute and fun to eat!

That being said, only make cookies on a stick if you have lots and lots of time on your hands. These babies take forever, mostly because you can only bake about 5 of them at a time. And you have to be oh-so delicate when handling them. I had never had such a nerve-wraking baking experience, especially since these were not for me, but for a fundraiser.

With or without a stick though, these cookies are delicious! I up’ed the health factor by using whole wheat flour and egg whites and this adds a nice crunch. You’d almost think you were eating something good for you! (Minus the icing).

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YES, it IS possible!

Today was a snow day in the GTA and due to the terrible road conditions, I didn’t have to go to work. This meant one thing that I’ve been putting off for the last week – attempting to make royal icing without my beloved mixer (RIP). I’d probably been putting it off due to fear of failing, but honestly it was much easier than I expected.

I pulled out my handy Pampered Chef whisk, setting myself in front of the television with a DVD of Gilmore Girls, rolled up my sleeves and went to town. To mimic the normal speedy action of a mixer, I whisked nonstop……for the required 10 minutes. Yes, I’m probably insane, but it worked and I really wanted to decorate cookies today.

The icing recipe I used is one I modified from Cookie Craft, which was one of the cookbooks I bought with an early birthday present Chapters giftcard (the other was The Pioneer Woman Cooks). I like using meringue instead of egg whites because I’m terrible at remembering that I have egg whites in the fridge that I have to use by a certain time.

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Royal Icing

Ingredients:

• 2 cups of icing sugar
• 4 tsp meringue powder (I use Wilton’s, had no problems so far)
• 4 tbsp warm water (Cookie Craft says 3 tbsp, but I find it to be too thick)

 

Directions:

*This is what I use for piping the outlines of my cookies. I tend to add another 2 – 4 tsp of warm water to the remaining icing for the flooding.

(modified from Cookie Craft)

This was me for most of this morning, decorating cookies. I couldn’t imagine a more perfect snow day.

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