Okay my friends, I vow (get it? wedding theme?!) to write you some lower calorie treats after this week, but first I want to wrap up the recipes I promised you from my sister-in-law’s bridal shower.
These sugar cookies were such a hit that one of the guests requested an order for a shower she’s throwing next month!
When they first came out of the oven, I felt like an artist sitting in front of a canvas. With so many options right at my fingertips, I carefully decided on a vision that would be both beautiful and possible to execute.
I decorated the brides to match the dress in my red velvet cupcakes display, with white non-peril embellishments and a purple sparkly belt around the waist.
Each cake was done with delicate, edible pearls to signify the layers, and had two bright pink heart sprinkles on top.
The rings were a bit more playful than sophisticated, reminiscent of playing dress up as a child. I used bright yellow and blue writing icing to pipe the gold band and diamond, with blue glitter to show off some sparkly bling. For another variation using candy buttons (!) check out my diamond ring sugar cookies on CT Style News 8!
For an extra special touch, I cut out a heart-shaped cookie that I personalized just for the bride. This way if she were to call dibs on dessert and say, “that sugar cookie has my name on it,” she would be speaking literally.
When researching recipes, I saw this one had rave reviews, and I can understand why. The dough was so malleable and easy to work with, making rolling out various designs that much more fun.
The cookies themselves are subtly sweet, balancing them ever so perfectly against the royal icing I will share with you tomorrow.
They are not only yummy to eat, but a lovely focal point for your next party!
*Makes 30 cookies*
3/4 butter, softened
1 cup white sugar
1/2 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
In a large bowl, cream together butter and sugar until smooth.
Beat in eggs and vanilla.
Stir in the flour, baking powder, and salt.
Cover, and chill dough for at least one hour (or overnight).
Preheat oven to 400°. Roll out dough on floured surface 1/4 to 1/2 inch thick.
Cut into shapes with cookie cutters of your choice and place 1 inch apart on ungreased or parchment lined cookie sheets.
Bake 6 to 8 minutes in preheated oven. Cool completely before frosting with royal icing (recipe tomorrow) and decorating.
Come back tomorrow and I’ll show you how to decorate the cookies!