This adorable bundle of joy I’m holding is Morgan. At 17 days old she was diagnosed with Cystic Fibrosis. I had the privilege of spending an evening with her and her parents in their first fund raising event to benefit research of the disease.
A friend had asked me if I would be interested in baking cookies as a party favor. I of course was more than happy to contribute something to the night and this little angel. I encourage everyone to learn more about this disease and how to donate to the cause (http://www.cff.org). While there have been great advancements in treatments and research since the 1950’s, the average life span of someone diagnosed with Cystic Fibrosis is still only into ones late 30’s.
Here are the recipes I used to create the cookie.
Pate Sucree From Martha Stewart:
- 2 1/2 cups all-purpose flour
- 3 tablespoons sugar
- 1 cup (2 sticks) unsalted butter, chilled and cut into small pieces
- 2 large egg yolks
- 1/4 cup ice water
- In the bowl of a food processor, combine flour and sugar. Add butter, and process until mixture resembles coarse meal, 10 to 20 seconds.
- In a small bowl, lightly beat egg yolks; add ice water. With machine running, add the egg mixture in a slow, steady stream through the feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.
- Divide dough into two equal balls. Flatten each ball into a disk, and wrap in plastic. Transfer to the refrigerator, and chill at least 1 hour.
- Remove from the fridge and let sit at room temp for a few minutes. Flour a flat surface and roll out to desired cookie thickness.
- Use various cookie cutouts and place on parchment lined baking tray.
- Bake at 325 for 15 minutes then rotate the pan for another 15. Continue to bake at 5 minute intervals until lightly brown.
- Cool on wire rack
Royal Icing from SweetAmbs (if you want to admire cookies as art and view tutorials check out her website http://amberspiegel.com)
- Place confectioners sugar, meringue powder and salt in a stand mixer fitted with the paddle attachment and mix on low speed until combined.
- Add water, holding back a couple of teaspoons.
- Add vanilla.
- Mix on low speed until combined.
- At this point you can add the remaining water if your icing is too stiff. This may be affected by the humidity in the air. Stop the mixer and scrape down the bowl. Beat the icing on medium-low speed for 5 minutes.
- At this point, the icing will be stiff enough to hold a peak. This is the consistency I used to pipe the border
- If you are going to do finer details requiring thicker frosting, remove desired amount and place in a separate bowl.
- To make thinned icing which would be used as the main color, put the mixer back onto medium speed and add 1 tablespoon of water at a time.
- To test the consistency, take a spoonful of icing, drop it back into the bowl and time how long it takes for it to smooth itself out. You want it to take between 10-13 seconds. If you’ve added too much water, mix in more stiff icing.
- If you are going to add food coloring to the thinned icing, you can do it on the mixer after the water is added.