Flamingo Sugar Cookies


by January 8, 2015

Oh boy, is anyone else feeling the tropical fever? January and February are the killer months, bitter cold = being trapped inside the house! But these sweet little flamingo cookies are sure to cheer you up! You don’t need a tropical vacation, just bake these little lovelies and it will have feel better already! Do you remember our fox cookies we shared a while back? We’re sharing a new easy go-to recipe that is ready in just a few minutes, no chilling required! Plus a few of my frosting tips for frosting the perfect cookie.

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Cookie Recipe:

1 Cup butter, softened
1 Cup granulated white sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 egg
1 teaspoons baking powder
3 cups all purpose flour

Cream together butter and sugar. Add egg and extracts to the mix. Be careful not to over mix the egg. Sift together the baking power + flour. Slowly add the dry ingredients into the mix, if the mix gets to stiff to mix with your mixer, mix by hand. Do not chill, use right away. Roll dough out.

Bake @ 350 degrees for 5-12 minutes, depending on the thickness of our cookie. The thicker the cookie the longer time it will need to bake.

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Here’s a couple tips on frosting:

1. If you want decorating frosting DO NOT buy store bought frosting. This recipe is super easy,
2. If you don’t have meringue powder, substitute it for karo-syrup.
3. I separate the frosting into little bowls,
4. I mix the food coloring into the mixture,
5. I fill the “thinner-flow” frosting in a squeeze container.
6. I then add a little bit more powdered sugar to thicken the frosting,
7. I use the “thicker” frosting for the outline. This helps hold the “thinner-flow” frosting in the cookie. If you skip this step the frosting may run over the sides of the cookie creating a huge mess.
8. Once you outline your cookies, use the “thinner-flow” frosting to fill in the cookie outline. This stuff spreads like mad, trust me a little goes a long way.
9. If you have gaps in some places don’t add more frosting just gently shake the cookie to get the frosting where you want it.

10. Dry time! Let these puppies dry! Usually overnight to be safe before bagging them! Don’t worry the cookie will stay stay moist and chewy!

Royal Icing  

1/2 cup of water
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/3 cup of meringue powder
4 cups confectioners’ sugar

Directions

In large bowl of stand mixer combine wet ingredients. Add confectioners’ sugar gradually and mix on low speed until sugar is incorporated and mixture is shiny. Turn speed up to high and beat until mixture forms stiff, glossy peaks. Transfer icing to pastry bag or heavy duty storage bag and pipe as desired. If using storage bag, clip corner. Store in airtight container in refrigerator for up to 3 days.

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