(heh. I've been eating a lot of chicken with Frank's RedHot for dinner lately.)
well, the first round of cookies is done.
this year I decided to make gingerbread cookies and sugar cookies, with some kind of icing and decoration on them.
the gingerbread recipe is a good one, I think, but the cookies did not turn out flavorful enough for me. whether that's from using store-bought spices or the amounts not being enough, I'm not sure. I'm going to try adding another half-measurement of each spice to the dough I make tonight.
also, the directions said to chill the dough for an hour, but it was still a big pain to work with. since I think the consistency ended up just fine in the final product, I'm going to keep the dough in the refrigerator for two hours this time, and maybe work with smaller batches at a time.
the sugar cookie recipe is very basic and I don't think it makes the cookies sweet enough, but with the icing on them, they should be fine. the same chilling time changes will apply to this dough as well.
the cookie cutters are cute, but they were hard to get out of the sticky dough. if the added time in the refrigerator doesn't solve that, maybe I will try a light coating of flour inside the cutters.
and the icing. dear god.
I decided to try royal icing for these cookies since it's supposed to harden well. the usual way to make it (apparently) is cold water, egg whites and confectioner's sugar. initially I was going to make it with meringue powder instead of egg whites (I cannot remember the reasoning behind this decision), but then I discovered that you can't just walk into your average grocery store and buy meringue powder. apparently it is sold at party stores and craft stores and wherever specialty baking stuff is also sold. whatever, I don't have the time or desire to hunt it down, so I went with egg whites.
however, I thought I was so smart when I picked up a carton of egg whites as opposed to separating them from the yolks of actual eggs. I got the carton home and that's when I noticed on the side that due to however it's processed, it's not good to use for meringues, presumably because normal use would require them to be cooked. I looked at the recipe I had and it said that if there were concerns about salmonella, the egg whites could be mixed with a third of the sugar needed and microwave it to 160ยบ before adding the rest of the sugar. so I stood by the microwave with a
meat thermometer (I know, wtf! but I don't own one for candy and they both measure temperature, so I figured it was fine enough), heating the mixture for thirty seconds at a time and then seeing if it was hot enough. it looked very much like meringue when I was finished heating it, but I beat it into oblivion with the rest of the sugar.
what I probably should have done is sifted the sugar in and used my mixer to beat the icing, but since I did neither of those things, the sugar was lumpy and the icing ridiculously sticky. it's supposed to harden overnight (...that's what she said...), but I looked at it this morning and it's still sticky.
I divided the icing into small batches and added some food coloring to each (I think this part turned out just fine!). I did sugar cookie wreaths in green, bells in red, and what I think were supposed to be doves in blue (it sounds strange but it looks kinda cool). I put non-colored icing on the sugar cookie candle shapes and shook peppermint-flavored sparkling sugar on top. the other cookies got, respectively, red nonpariels, green nonpariels, and rainbow sprinkles. I couldn't find any of the silver balls that I wanted to use (apparently those shouldn't be eaten, but whatever). by the time I was done with the sugar cookies, I just didn't have the energy to do the gingerbread, so they are still plain.
I don't think the icing was the consistency to be put through the decorator gun, but maybe I can work with that on the next batch, because I really want to use this new toy! I also added a drop of vanilla to the icing, and I think I liked that.
the cookies turned out ugly but tasty. maybe I'll take some pictures when I do this next round today.
(edit: I went to Evil Walmart at lunch and, surprise surprise, found meringue powder! so I'll be trying that tonight, with the vanilla added because supposedly the icing made this way doesn't taste as good. I also got some more sparkling sugar and some gold and silver glazes, plus one of those little offset spatulas to help spread the icing better. I was using the back of a spoon, with less-than-sexy results.)