After letting the sugar cookie
dough firm up in the refrigerator all night, I cut out all 100 super mini
crowns. I thought the cutting out process was going to take a long time, but it
was actually super quick! Glad that I got that part out of the way. Truth be
told my favourite part of making sugar cookies is the decorating part.
Let’s talk about cutting out cookies. Although it seems like a rather
easy task, I am not embarrassed to admit that it was a bit frustrating the
first few times I did it. My friends that have baked with me say that I have a
‘unique’ way of cutting out cookies. There are some bakers who prefer to make
all of their cuts and then take off the remaining outlining dough, but I find
that that is too dangerous! I am always afraid of squishing my design out of
shape when I do that. Instead, I do what I like to call the ‘cut and place’. I
firstly make sure that my dough is super fantastically cold, cut out my shape
and with the tip of the cookie cutter, lift it up in one smooth motion. Super
easy and quick! I will hopefully be able to post some videos in the near future
to further elaborate on this technique.
After I cut out the cookies, I
baked them at 350 degrees F on a sheet of parchment paper. Well, truthfully I
baked them at 340 degrees F because my oven seems to be a bit hotter. I
discovered that after I burnt a giant batch of cookies. Needless to say I was
not very pleased, but now I have learned to deal with my oven. It’s sometimes
bratty, but most of the time it behaves.
I let the mini crowns cool and
decorated them with the birthday girl’s name. Here are some of the pictures.
Enjoy!
Beautiful
Baking Fellow Sweeties
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