Bear with me as I make my first WordPress Blog Post attempt by officially typing it into a WordPress Blog Template!!! Crazyness may ensue : )
I had my final class project due this past Saturday. It was ridiculous; we had to build a machine, make up a company, and sell the product to our class. Ours was an arcade game called Free Kick Fever which we had “partnered” with the LA Galaxy. I was in charge of Marketing, and decided to make LA Galaxy themed cookies to bring to my class as part of my marketing scheme.
3/4 cup butter plus 2 tbs Unsalted Butter
1 1/8 cup white sugar
1 tsp vanilla extract
2 1/2 cups flour
1 tsp baking powder
1/2 tsp salt
To start, add the butter to a mixing bowl and get it creamy. Once the butter has creamed a bit, add the sugar.
Add the eggs and the vanilla. Mix until everything is fully incorporated.
Add the baking powder and salt into the flour. Mix thoroughly. Once the dry ingredients are done, slowly add them to the butter mixture.
The dough should be firm, but may be a little sticky. Get out some plastic wrap and place the dough in a ball in the center. Chill for 1 hour in the fridge.
Once the dough is ready, Preheat the oven to 400 Degrees. You can cut the dough into any shape you want. For my project, I made mini cookies, so the recipe made about 55. A large cookie cutter could make between 25-30 cookies. My shapes of choice, a circle and a star. I realized upon getting ready to cut I didn’t have a circle cookie cutter! Quickly glancing around my kitchen, I opted to use the blender stopper for my cirlces, which turned out perfectly! Crafty little Arielle ; )
A trick I learned from doing years of cookie cutting is that transfering shapes from your counter to the cookie sheet usually messes them up. Instead, I always suggest placing down parchment paper on the baking sheet (which lessens your cleaning time as well), rolling the dough out on the parchment paper, and cutting the shapes out on the tray. This way, you can peel back the excess dough, and your shapes stay on the paper, ready to be cooked and not jostled around.
See, perfect little circle cookies : )
Bake them at 400 degrees for 6 minutes (larger cookies, closer to 8). The bottom should be golden brown while the top is still a light color.
Cool on racks. You want them to be completely cooled before you ice them. I actually made these the day before, and iced them the next day. For the icing, you will need…
1 cup powdered sugar
3 tsp milk
2 tsp corn syrup
1/2 tsp vanilla or almond extract
food coloring, optional
Mix all the ingredients together. The consistency should be this milky mixture that isn’t too runny, but not too thick. If its too thick, add a little more milk. But only add a little at a time!
Dip the top of the cookies into the glaze and place on a piece of wax paper or on cooling racks to set. Let dry for at least 45 minutes. If you want to decorate the cookies, like I did, make another batch of icing and add some food coloring. I don’t have professional tools for icing, so I just snipped the smallest bit off the end of a ziplock bag and piped on the LA in blue and yellow. They turned out oh k, but I am sure with more practice I can get better at decorating.