My recent favorites are My Red Velvet Roll Outs with a Cream Cheese Infused Royal Icing and my basic Vanilla Almond with a hint of Lemon in the icing. This allows for extremely bold and creative flavor combinations. Try adding the Emulsions to your royal icing as well. The flavor doesn’t have to stop at the cookie. Here’s where I take my sugary confections over the top. Look for a cookie that is not shiny on top and is not browned around the edges. Note: I refrigerate my cut shapes for 30 minutes prior to baking.
Your dough can be re-rolled, though be cautious not to overwork it. Work in small batches when rolling and cutting your dough. You’ll know it’s ready when it has firmed up a bit.
#Lorann butter bakery emulsion full
I usually let mine rest, wrapped in plastic and in the fridge for a full 24 hours. Your patience will be tested here, but your dough needs its beauty rest! It will take at least overnight to firm up. This is the longest and least rewarding step. Don’t panic and add in additional cups of flour. I like to add my dry ingredients in small batches with the mixer on the lowest setting. Under mixing or not properly combining the ingredients will cause a break up in your finished cookie. Over mixing will cause your cookie to become tough and dry. Once you have brought all of your wet ingredients together, the butter, sugar, flavors, cream and eggs, you can start to add in your dry ingredients. Or Banana and add in a handful of mini chocolate chips! Do I have your attention yet?! I love this part! Have fun and try new flavor combinations. But now you can get creative! Try adding Lemon and fresh lemon zest for a tangy twist. For me it’s the perfect medley of butter, vanilla, sugar with a slight kick of almond. Here’s where the magic happens! As I said earlier, my basic sugar cookie recipe calls for 2-3 tsp. This is the start of your cookie foundation. There should be very little grainy texture left. The mixture, when finished, should be light in color, slightly fluffy and very smooth. I cream it together in my stand mixer with the paddle attachment. I start with real sweet cream butter and granulated sugar. In my basic cookie recipe I use the highest quality ingredients that my budget allows. I love it and its fantastic but the cookies are a little crispier and taste more like shortbread. I do have a recipe that I use which calls for confectioners’ sugar. I am not a fan of shortening but, if you are, it can be substituted in this recipe. Some recipes call for confectioners’ sugar and shortening. The butter and sugar must properly come together so they are evenly distributed throughout your cookie. My recipe is long and detailed I know, but it’s worth every step. While easy and convenient we are missing out on the love and creativity that goes into baking. Too often today we avoid our whisks and mixers to jet off to our nearest grocery store for pre-packaged refrigerated dough. The possibilities are endless and creating new flavor combinations has become my passion! Or, try adding Raspberry to the chocolate cookie recipe for a decadent treat. Try adding Pumpkin Spice to replace the Almond and decorate with a Cream Cheese infused royal icing to create the perfect holiday cookie. I use a combination of Vanilla and Almond Bakery Emulsion in my recipe, but when creating different flavors you can use any Bakery Emulsion in their place. My basic sugar cookie recipe calls for 2-3 tsp. I then add in my emulsions to achieve different flavors. I use 2 basic cookie recipes, a vanilla and a chocolate. To achieve this level of flavor you must use LorAnn Oils Bakery Emulsions. The cookie that everyone says “is way too pretty to eat” but has such an aroma of flavor that it’s too difficult to resist. Biting into a super soft, melt in your mouth, vanilla almond sugar cookie that was confection perfection but, while the taste and texture were amazing, they lacked any creative decorations at all. Well, they definitely tasted that way! Such beautiful, artistic confections yet they fell short in taste. “Someone must have spent weeks decorating these!”, I thought to myself. The cookies were perfectly placed and decorated like bottles, rattles, ducks and bears. Our guest blogger ZOE ORLANDO of Chaos in Chocolate , shakes things up a bit with a recipe that is NOT you momma’s sugar cookies.įive years ago, I received a gorgeous cookie bouquet for the birth of my daughter.
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