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Decorated Cookies

 
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nora
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Joined: 09 Dec 2004
Posts: 518
Location: Singapore

PostPosted: Fri Sep 19, 2008 8:54 am    Post subject: Decorated Cookies Reply with quote




Origin: Sweetlilly's Kitchen

Ingredients

250g butter
50g castor sugar
1 egg
1 egg yolk
300g plain flour
1 tablespoon corn flour
100g ground almond
1 teaspoon vanilla essence

Method

1. Cream butter & sugar till creamy.

2. Add in egg, egg yolk & vanilla essence.

3. Add in plain flour & ground almond.

4. Mix into a dough.

5. Roll out the dough with the thickness of 6mm & use a cookie cutter to cut out the cookies.

6. Lay onto a tray and bake at 150C for about 20 minutes.

7. When the cookies are cooled, you can decorate them with royal icing.

Royal Icing

Ingredients

1 egg white
200g icing sugar
1 teaspoon lemon juice

Method

1. Whisk egg white till soft peak.

2. Add in castor sugar & lemon juice & whisk again till stiff peak.

3. You can start decorating the cookies.

4. After decorating the cookies, put them back into the oven for about 10 minutes.
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coolcookie
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Joined: 15 Apr 2008
Posts: 120
Location: Singapore

PostPosted: Sun Sep 21, 2008 12:38 am    Post subject: Reply with quote

Hi Nora,

May i ask what's the purpose of putting the decorated cookie back into the oven? Will the heat melt the icing, I am wondering...

Thanks,
cookie
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Gina
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Joined: 20 Jul 2004
Posts: 5174
Location: Singapore

PostPosted: Sun Sep 21, 2008 10:36 am    Post subject: Reply with quote

coolcookie

the heat will not melt the icing. But it will dry it up and makes it hard. The cookie will be crispy too. Because when we decorate it, we have to remove the cookies from the container..after a while, the cookie will loose its crispiness.

Smile

Also, if you don't want to use egg white(because its RAW), you need to get Meringue powder or get it from Sun Lik. They sell Egg white powder.
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Gina

The Lord is my Shepherd. I have EVERYTHING I need. Psalms 23:1


Last edited by Gina on Sun Sep 21, 2008 9:13 pm; edited 1 time in total
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coolcookie
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Joined: 15 Apr 2008
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PostPosted: Sun Sep 21, 2008 8:28 pm    Post subject: Reply with quote

Thanks Gina for always on hand to answer our queries.
I am going to decorate the cookie for my class this week so this info comes timely.

Yes, I am dead scare of salmonella, so I use the powder type from Wilton. Only thing it is so expensive.

I used to see the pasteurised egg white in the supermarket during the egg-scarce period but I do not see it anymore.


Cheers!
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Gina
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Joined: 20 Jul 2004
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PostPosted: Sun Sep 21, 2008 9:15 pm    Post subject: Reply with quote

coolcookie wrote:
Thanks Gina for always on hand to answer our queries.
I am going to decorate the cookie for my class this week so this info comes timely.

Yes, I am dead scare of salmonella, so I use the powder type from Wilton. Only thing it is so expensive.

I used to see the pasteurised egg white in the supermarket during the egg-scarce period but I do not see it anymore.


Cheers!


BIY used to sell egg white powder at $3 a pack. Now they don't sell it anymore. But you can find it at Sun Lik. I use that for my icing. Coz Meringue powder from Wilton is just too expensive. The cheaper version is the CK brand.
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Gina

The Lord is my Shepherd. I have EVERYTHING I need. Psalms 23:1
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May May
Commis Cook


Joined: 19 Aug 2007
Posts: 550
Location: Malaysian

PostPosted: Sun Sep 21, 2008 10:42 pm    Post subject: Reply with quote

Nora,

Does this cookie taste buttery???

This will be next in my to do list. Hehe. Can start trying out in advance to get ready for Christmas. Thanks for posting this.

grin

Gina

May I know how much of Meringue powder should I put to replace the 1 egg?

Thanks...

Regards..May
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nora
Commis Cook


Joined: 09 Dec 2004
Posts: 518
Location: Singapore

PostPosted: Mon Sep 22, 2008 8:22 am    Post subject: Reply with quote

Gina

Thanks for answering all the queries. make friends Was busy last weekend baking cookies.

May May

If you're looking for butter cookies, these cookies are not so buttery.

Yes, you can substitute egg whites for meringue powder. 2 tsp meringue powder + 2 tbsp water= 1 egg white.
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nora
Commis Cook


Joined: 09 Dec 2004
Posts: 518
Location: Singapore

PostPosted: Mon Sep 22, 2008 8:29 am    Post subject: Reply with quote

coolcookie

Actually, I didn't use her recipes for royal icing. I prefer to use the Wilton's royal icing recipe as it's safer for kids & you don't have to use the oven one more time.

The Wilton's Royal Icing Recipe is listed below:

Yields 3 cups

Ingredients

3 tablespoons meringue powder
1 pound (4 cups) confectioners' (icing) sugar
6 tablespoons warm water

Method

1. Beat all ingredients until icing forms peaks (7-10 minutes at low speed with a heavy-duty mixer, 10-12 minutes at high speed with a hand-held mixer).

NOTE: Keep all utensils completely grease-free for proper icing consistency.

* For stiffer icing, use 1 tablespoon less water.

** When using large countertop mixer or for stiffer icing, use 1 tablespoon less water.

Thinned Royal Icing

1. To thin for pouring, add 1 teaspoon water per cup of royal icing.

2. Use grease-free spoon or spatula to stir slowly.

3. Add
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Gina
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Joined: 20 Jul 2004
Posts: 5174
Location: Singapore

PostPosted: Mon Sep 22, 2008 8:36 am    Post subject: Reply with quote

when you buy Meringue powder, the recipe of how to make royal icing is provided in the box/jar/packaging.
Smile
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Gina

The Lord is my Shepherd. I have EVERYTHING I need. Psalms 23:1
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May May
Commis Cook


Joined: 19 Aug 2007
Posts: 550
Location: Malaysian

PostPosted: Mon Sep 22, 2008 11:41 am    Post subject: Reply with quote

Oh Nora, you used the Wilton's recipe for royal icing.

I have that recipe. Will use that also then..hehe..Thanks a billion to you both, Nora & Gina.

Time for cookie making !!!! But now have to heal my arm aches first...due to Overkneading of bread..hahah

Regards...May
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meowmeow
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Joined: 26 Jun 2007
Posts: 48

PostPosted: Mon Sep 22, 2008 2:59 pm    Post subject: Reply with quote

Hi am new to baking and 1st time using royal icing, may i know if this is similar to the one we get from the amos cookies kind of icing? If i can't finish the icing, can i keep it in the fridge or freezer??? For how long?

TIA. make friends
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Gina
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Joined: 20 Jul 2004
Posts: 5174
Location: Singapore

PostPosted: Mon Sep 22, 2008 6:09 pm    Post subject: Reply with quote

yes dear! the royal icing is the same one that Famous Amos used in their cookie decoration too.

if you have leftover,store in an air tight container and in the cabinet. no need to put into the fridge. It keeps well. Won't go bad as its just pure sugar and colouring only.

if it forms a 'crust' on the top, just whip it up again in the mixer and its ready to use again.

have fun!
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The Lord is my Shepherd. I have EVERYTHING I need. Psalms 23:1
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meowmeow
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Joined: 26 Jun 2007
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PostPosted: Mon Sep 22, 2008 10:43 pm    Post subject: Reply with quote

loving u finally can do something for my gal during the holiday. Can silly me, did the icing just now and dump it into the fridge.. lolz...
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crazybaker
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Joined: 07 Nov 2007
Posts: 45

PostPosted: Mon Sep 29, 2008 11:48 am    Post subject: Reply with quote

Just curious, since after decorating it will be place back into the oven, hence the using of the egg white is not a concern already rite?
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nora
Commis Cook


Joined: 09 Dec 2004
Posts: 518
Location: Singapore

PostPosted: Mon Sep 29, 2008 12:31 pm    Post subject: Reply with quote

crazybaker

If you're putting the cookies back into the oven after decorating using egg white, there shouldn't be any problem.
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Reena
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Joined: 15 Jan 2006
Posts: 397
Location: singapore

PostPosted: Mon Oct 06, 2008 2:31 pm    Post subject: Reply with quote

Do you bake with the satay sticks?
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nora
Commis Cook


Joined: 09 Dec 2004
Posts: 518
Location: Singapore

PostPosted: Mon Oct 06, 2008 5:20 pm    Post subject: Reply with quote

Reena

Yes, I baked the cookies together with the satay sticks.
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coolcookie
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Joined: 15 Apr 2008
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PostPosted: Sun Oct 26, 2008 12:28 am    Post subject: Reply with quote

Hi Reena,

If you want to have a posh look for your cookie, use the wilton cookie stick:



I think Gina also carry the stick.
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May May
Commis Cook


Joined: 19 Aug 2007
Posts: 550
Location: Malaysian

PostPosted: Thu Dec 18, 2008 9:36 am    Post subject: Reply with quote

Nora

Any idea how long can decorated cookies with royal icing & thinned royal icing be kept?

Regards...May
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coolcookie
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Joined: 15 Apr 2008
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PostPosted: Thu Dec 18, 2008 11:03 am    Post subject: Reply with quote

Royal icing is basically sugar which is a natural preservative. The quality will not deterioriate over time. If you keep it the iced cookie in a airtight container or freezer, you can keep it forever... as long as the cookie does not "lao-hong" (go soft) or turn bad. Hee.
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May May
Commis Cook


Joined: 19 Aug 2007
Posts: 550
Location: Malaysian

PostPosted: Thu Dec 18, 2008 11:07 am    Post subject: Reply with quote

coolcookie

Yeah lor, scared that the cookie turn soft 'Lao hung'...then difficult to give people sad

Regards...May
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May May
Commis Cook


Joined: 19 Aug 2007
Posts: 550
Location: Malaysian

PostPosted: Fri Dec 19, 2008 10:10 am    Post subject: Reply with quote

nora wrote:
coolcookie

Actually, I didn't use her recipes for royal icing. I prefer to use the Wilton's royal icing recipe as it's safer for kids & you don't have to use the oven one more time.

The Wilton's Royal Icing Recipe is listed below:

Yields 3 cups

Ingredients

3 tablespoons meringue powder
1 pound (4 cups) confectioners' (icing) sugar
6 tablespoons warm water

Method

1. Beat all ingredients until icing forms peaks (7-10 minutes at low speed with a heavy-duty mixer, 10-12 minutes at high speed with a hand-held mixer).

NOTE: Keep all utensils completely grease-free for proper icing consistency.

* For stiffer icing, use 1 tablespoon less water.

** When using large countertop mixer or for stiffer icing, use 1 tablespoon less water.

Thinned Royal Icing

1. To thin for pouring, add 1 teaspoon water per cup of royal icing.

2. Use grease-free spoon or spatula to stir slowly.

3. Add
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nora
Commis Cook


Joined: 09 Dec 2004
Posts: 518
Location: Singapore

PostPosted: Fri Dec 19, 2008 4:43 pm    Post subject: Reply with quote

May

Yes, if you use meringue powder, you need not put the cookies in the oven one more time.
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3princesses
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Joined: 01 Sep 2007
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PostPosted: Mon Dec 22, 2008 8:58 am    Post subject: Reply with quote

2 weeks ago made icing for cookies using only icing sugar, lemon juice and warm water only since I dislike the idea of using egg white and did not have any meringue powder in hand. Add in liquid gradually to reach the required consistency.

Surprising that it turned out well. Iced ginger bread cookies stayed crisp even after 10 days. Brought these iced cookies to an early christmas party and everyone loved the lemony taste of the icing.
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Ange
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Joined: 09 Jun 2009
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PostPosted: Fri Dec 03, 2010 1:46 pm    Post subject: Reply with quote

Does that mean that cookies will stay crispy if we decorate with royal icing? Sorry if I sound kinda stupid... I'm thinking of baking cookies and packing them in cookies bag to give away as x'mas pressies. But I'm scared the cookies will "lao hung" if packed in cookies bags... any advise?
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