It's been a while since I've put up a post. I've been baking and shooting and working on new things.. but the part where I sit down and write about it hasn't happened in faaar too long. I started a new job and it's taken more time than I thought to re-set my routine and get everything fitting nicely into a schedule again. Previously, I was spoiled with flexible work hours and having to grocery shop on a Saturday was a shock to the system (what are we ALL doing here at once?? Just..No.)
Obviously I had to just get over it and join the crushing mass of humanity running errands on the weekends. But now that I've adjusted, I can focus on sharing the delicious things that have been happening in my life.
Delicious things like these ice cream cone cookies. My new job is at a tech start-up and these little buddies were made possible with the help of some of my new coworkers and their 3D printer.
I picked out the ice cream cone cookie cutter design from Thingiverse (a website where you can choose from various 3D printing projects). Next, I sent it over to my coworker because apparently it's not quite as simple as pressing "print". You need to take heat and time and the type of plastic into account (or something.. I had nothing to do with this part whatsoever. The printer runs on magic for all I know). An hour later, voila! A purple translucent cookie cutter in the shape of an ice cream cone. The future is now.
When someone harnesses futuristic technology to help you make a cookie cutter, the only polite thing to do is use that cutter to make delicious cookies for them. I planned out a series of ice cream cones in various stages of realizing their mortality. The first two are blissfully unaware, just enjoying life. The third has made the disturbing discovery that ice cream cones do not live forever.. especially not in the summer. And the final cone is lamenting how short (and sweet..) an ice cream cone's life really is.
I could have made them all smiling, but I didn't want to sugarcoat the cruel reality of the ice cream cone life cycle.
With the designs ready to go, I chose this chocolate roll out cookie recipe by Baking a Moment and the dough was magical to work with. I used Stirling Churn84 butter because I'm fancy, but otherwise followed the recipe to the letter. It came together easily and rolled out nicely between two pieces of parchment.
The newly printed cookie cutter stamped the shapes out cleanly and they held together while being transferred to the baking sheet. It's a good day when everything behaves and you can all work together to make something delicious.
The cookies baked up soft with crunchy edges and an intense chocolate flavor. They're only slightly sweet, which makes them perfect for topping with sugary royal icing.
Once the cookies had cooled completely, I whipped up a batch of royal icing and tinted it light yellow, dark yellow, light pink, and dark pink.
The bottoms of the cookies were outlined in light yellow and then flooded with more light yellow.
Once the cookies had dried completely, I used a fine tipped paintbrush and some black food colouring to add the little faces. So, so happy.. and then so, so sad. Poor little ice cream cones. Too delicious for this world.
Simply Perfect Chocolate Sugar Cookies <-- Try this one out! Delicious and it works with high fat butter like Churn84.
4 cups (445 g) icing sugar
3 tbsp meringue powder (available at stores that sell decorating supplies)
½ tsp lemon juice
½ cup warm water plus extra for flooding
In mixer bowl, stir icing sugar and meringue power until combined. Add lemon juice and warm water.
Using the whisk attachment, mix on low to dissolve the sugar. Turn the mixer on high and whip until thick and glossy. Continue to whip on high until icing holds stiff peaks when you lift the whisk up (this should take about 5-7 minutes).
Tint the royal icing to the colour of your choice. Add a small amount of food colouring at a time to avoid making a colour too bright.
Transfer some royal icing to a piping bag fitted with a small round tip, or fill a disposable piping bag and cut a small hole at the tip. Cover the remaining icing with a damp paper towel to prevent a crust from forming.
Carefully outline each cookie with the icing. Keep the piping tip a few centimetres higher than the cookie to prevent squished or smudged borders. Allow to dry 15-20 minutes.
Stir water into the remaining icing 1 tsp at a time until it’s thin enough to smoothly flood the cookies. To test the icing’s consistency, lift up your spoon and let the icing fall back into the bowl. It should fall in a ribbon that sits on top of the icing for 8-10 seconds before melting into it. It usually takes 5-6 tsp of water. If the icing becomes too thin, whisk in icing sugar 1 tsp at a time until it thickens.
Pipe the thinned icing onto the outlined cookies and use a toothpick to move the icing to any missed spots. The icing will settle and smooth out as it sits. Allow cookies to dry until completely hard before painting or adding details (at least 2 hours up to overnight).