Sunday, January 11, 2015

OSU Sugar Cookies


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Today I made my OSU sugar cookies for tomorrow game.  These cookies are fun to make.  Of course you can make them with any cookie cutter you like, I choose these to serve for the game tomorrow.

I used a donut cutter to make my "O" then used the centers to make my buckeyes.  I think these little buckeyes are cute and they are the perfect size to pop in your mouth.

A big Thank You to the OXO company for sending me this Good Grips Decorating Bottle Kit.  I will never ice my cookies again with a pastry bag.  These silicone bottles are wonderful and so much easier to use.  The fit right in your hand and you can even outline your cookies using one hand.  With a pastry bag you need to use both hands.  Also with the accordion  style bottle it was super easy to get all the icing out of the bottle.

Soft Sugar Cookies
source: The Girl who Ate Everything

1 C sour cream
2 C sugar
1 C butter
4 eggs
1 t vanilla extract
6 C flour
3 t baking powder
1 t baking soda
1 t salt

Preheat oven to 350 degrees

Combine sour cream, sugar, butter, eggs and vanilla.  Beat for 2-3 minutes

Add dry ingredients and mix well.  Let dough chill in fridge for 25 minutes or until firm.

Roll dough out until about 1/4 inch thick and use cookie cutters to make shapes or circles

Bake until light golden brown, about 8-10 minutes (I baked for 8 minutes)

makes about 4 dozen

source: Taste and Tell

2 3/4 C powdered sugar
2 t vegetable shortening
3 T water
1 T corn syrup
1/2 t vanilla
food coloring and sprinkles

Beat all ingredients well, the icing should be a little stiff, add food coloring and stir well.

Start out by placing half of the icing in a piping bag fitted with a small round tip (or  place in a zip-top bag and cut a very small hole in the corner)  You will want to pipe the outside shape of the cookie.  This acts as a dam so that the icing doesn't drip off the sides.

To the remaining icing (and you can add back in any icing that didn't get used from piping the edges), add a little more water.  Start small--about a teaspoon at a time, and stir.  You want a thinner consistency that is easy to spread, but you don't want it to be too runny.  Using a spoon or knife put some icing in the middle of the cookie.  Using the back of the spoon, spread the icing to the borders that were piped on earlier,  The border should keep the icing from spilling over.  Don't add too much icing to the center so that it overflows--us just enough to cover the cookie.  If using sprinkles, this is the time to sprinkle them on.

Leave the cookies out in a single layer until completely dried.  Once dried, the cookies stack beautifully!