Course: Decorating cookies basic level / Express your world trough cookies

RECEPIES

Sugar cookie dough

200 grs Butter

150 grs Confectioners’ sugar
400 grs Flour
2 tsp Vanilla extract
1 piece Egg
1 pinch Salt

Procedure:
Beat the butter at medium speed for 1 minute with the paddle attachment.
Add confectioners’ sugar to your butter and mix it for 2 minutes at medium speed.
Slow down the speed and add an egg, then the vanilla little by little while it keeps mixing.
Do not add it all immediately.
At last, add the flour on slow speed. Once you have added it increase to medium speed in
order to make your dough pull clearly from the sides of the bowl.
Refrigerate for 1 hour before using.

Recipe yield: 12 to 15 cookies medium size, 6mm thickness.

Raw cookie dough life time on refrigerator: 1 week.

Baked cookie life time on an airtight container: 1 month
Royal icing

1 kg Confectioners’ sugar
6 spoons Meringue powder
120 ml Water
1 spoon Clear vanilla extract

Procedure:
Beat the icing sugar, meringue powder, water and clear vanilla extract with the paddle
attachment for 2 minutes at medium speed.

We will name this mixture as “mother dough”.

From this mother dough, we will get the consistencies add water with our spray bottle as
shown on the videos.

Stiff consistency.
Medium consistency.
Flood consistency.