Tuesday, June 29, 2010

Boston Celtics Sugar Cookie Favors

The favorite of all of the New England Sports teams in my house is the Boston Celtics! These cookies were made a few years ago for my friends' son's Celtics birthday party! They were loved by all! I love the Martha Stewart Sugar Cookie and Royal Icing Recipe.

Quantity: 2 Dozen
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 cup (1 stick) unsalted butter
  • 1 cup sugar
  • 1 large egg, lightly beaten
  • 2 tablespoons brandy, or milk
  • 1/2 teaspoon pure vanilla extract

1.Whisk together flour, salt, and baking powder in a medium bowl; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar; mix until light and fluffy. With mixer running, add egg, brandy, and vanilla; mix until well combined. With the mixer on low, slowly add reserved flour mixture. Mix until just combined.

2.Transfer dough to a work surface. Shape into 2 discs, cover with plastic wrap, and refrigerate for at least 1 hour.

3.Preheat oven to 350 degrees. Line baking sheets with nonstick baking mats or parchment paper; set aside.

4.On a lightly floured work surface, roll out dough to 1/8-inch thickness. Cut into desired shapes, and transfer to prepared baking sheets, leaving an inch in between. Leftover dough can be rolled and cut once more. Bake until lightly golden, about 10 minutes; do not allow to brown. Transfer to wire racks to cool.
5.Decorate with Royal Icing, optional.
sjk Studio tip: For thick sugar cookies that are going to be packaged, this makes about 12-15 cookies. Cookies should be 1/4" thick.


Makes 2 1/3 cups 
  • 1 box confectioners' sugar (1 pound)
  • 5 tablespoons meringue powder, or 2 large egg whites

sjk Studio tip: Use vanilla, almond extract or milk for thinning out icing

1.In the bowl of an electric mixer fitted with the paddle attachment, combine sugar and meringue powder. Mixing on low speed, add a scant 1/2 cup water. For a thinner consistency, usually used for flooding, add more water. A thicker consistency is generally used for outlining and adding details. Mix until icing holds a ribbonlike trail on the surface of the mixture for 5 seconds when you raise the paddle.

2. Add liquid (see above) to thin out.

Other SJK Studio Tips
  • This is the best icing coloring to use from Wilton.
  • I usually pipe around the outline first and then fill in with a thinner version of the icing.
  • Check out the Wilton color chart if you want to mix colors.
  • To color the icing, the best coloring I have found is Wilton Icing Color. Wilton has a great video tutorial on how to color your icing.

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