The King Arthur Cookie Companion describes Decorator’s Dream cookies 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.
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 with an electric mixer. Beat in flavorings and salt.
Dissolve baker’s ammonia in egg/water mixture and stir into batter. Stir in flour.
Shape dough into two balls and put each ball in a large zipper bag. Press balls flat, seal bag and chill dough until ready to use.
Roll dough to about 1/8 of an inch thick (can roll thinner if desired). Cut shapes and bake at 350 degrees F. for 8-12 minutes (depending on size of cookie).
Makes about 4 dozen 2 inch cookies