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KA Decorator’s Dream Cookies

by on November 18, 2005 · 5 comments

The King Arthur Cookie Companion describes these as thin, light, crisp, sturdy enough to decorate, yet tender rather than hard. They also recommend using a flavoring called Fiori di Sicilia which is an orange-vanilla flavoring. We didn’t have the Fiori di Sicilia, so we just used vanilla paste. I will definitely be making these again. Today we only made them to kill time before leaving for a wild, crazy night on the town.

This dough was really easy to work with and made great tasting, very thin cookies. The cookies did puff up a bit, but the taste made up for the puffiness and they were still thin (as you can see). I don’t know if they would have puffed up so much had I not used the baker’s ammonia.

If you’ve never tried baker’s ammonia, it’s worth ordering from King Arthur Flour.

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Decorator’s Dream Cookies

1 cup unsalted butter (8 oz)
2 cups confectioners’ sugar (8 oz)
2 tablespoon light corn syrup
1/4 teaspoon Fiori di Sicilia or 1 teaspoon vanilla extract
1/2 teaspoon salt
1 teaspoon baker’s ammonia (optional)
1 large egg, beaten with 2 tablespoons water
3 1/2 cups (14 ¾ ounce) all purpose flour

Cream butter, sugar, and syrup. Beat in flavorings and salt. Dissolve baker’s ammonia in egg/water mixture and stir into batter. Stir in flour. Chill dough. Roll 1/16 to 1/8 inch thick and cut. Bake at 350 degrees F. for 8-12 minutes (depending on size of cookie).

Makes about 4 dozen 2 inch cookies

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Published on November 18, 2005

{ 5 comments… read them below or add one }

Jen November 18, 2005 at 4:47 pm

I will soon be on the look out for a good cut out sugar cookie so it’s good to know this is a good one. Course, I’ve yet to make a dud from this book so it probably would have been the first place I looked.

Amy December 8, 2005 at 9:19 am

Waaaa!!!I’m not finding it easy to work with at all. My Christmas trees look like…?… I don’t know, not Christmas trees. I’m about to scream or cry, not sure which.

Anna December 8, 2005 at 9:52 am

Oh no, Amy!You might have to roll it out and chill it. You could even roll out circles, put the rolled out circles in the freezer, and punch out from the chilled/firmed dough circles.

Amy December 8, 2005 at 10:05 am

I shouldn’t be allowed to make cut-out cookies, I really shouldn’t. I know better. The second half of the dough has been a little better. I think the first time I was afraid of sprinkling too much flour (thinking it would make them too tough) and I didn’t get them thin enough either. I don’t know if I’m going to be brave enough to post pictures.

Anna December 8, 2005 at 10:54 am

I’ve had my share of frustration with dough as well. I usually end up rolling it out and freezing it before cutting. There are doughs that have more flour, but they never taste as good as the harder-to-work-with less flour doughs.

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