Space Dust Cookies Recipe 455 Food

PIXIE DUST COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar. Gradually beat in flour (dough will be crumbly). Shape into a ball., On a lightly floured surface, press dough to 1/2-in. thickness. Cut with a floured 1-in. diamond-shaped cookie cutter. Place 1 in. apart on ungreased baking sheets. Sprinkle with pearl dust. Bake 12-15 minutes or until firm. Cool on pans 2 minutes. Remove to wire racks to cool.

GALAXY COOKIES

Steps:

• In stand mixer fitted with paddle attachment, cream butter.
• Add granulated sugar and beat until light and fluffy.
• Add vanilla and stir well.
• Stir in lightly beaten egg yolk. Scrape down sides of bowl as needed to evenly incorporate all ingredients.
• In separate bowl, combine flour, cocoa powder and salt.
• With mixer on medium-low speed, gradually add flour until well-incorporated (you will definitely need to scrape down the sides and the bottom of the bowl several times for this, as the mixture is fairly dry and crumbs tend to settle at the bottom of the bowl).
• Transfer dough to clean surface and use your hands to form it into a cohesive ball.
• Flatten into a disk (about 1" thick), cover with clear wrap, and chill for 30 minutes.
• Preheat oven to 350F and line cookie sheet with parchment paper.
• Once dough has chilled, transfer it to a clean, lightly floured surface and use a lightly floured rolling pin to roll out to about ¼" thickness.
• Lightly flour your star cookie cutters and cut out your shapes, transferring them to ungreased cookie sheet.
• Once you have cut out all of the shapes that you can, be sure to re-combine the scraps and roll out and cut out again to get the maximum number of cookies from your dough.
• Bake on 350F for 10-12 minutes (longer if you are using larger cookie cutters) and allow cookies to cool completely before dipping
• In a large bowl, combine sifted powdered sugar, 3 Tbsp milk, and light corn syrup. Whisk until smooth. If mixture is too dry, add additional milk, one teaspoon at a time until mixture can be stirred.
• Stir in extracts (be sure to taste test to ensure you are happy with the flavor!)
• Glaze should be thick, to test that it is the right consistency drop a few droplets on top of a test cookie. If the glaze remains stiff, it needs to be thinned. If it runs off the cookie, it is too thin and needs more powdered sugar. If it settles down smoothly, it is just right.
• Divide glaze into four small bowls.
• Working with one bowl at a time, use a toothpick (a different toothpick for each color) and dip it into the food coloring bottle and then into the glaze. You want a small pool of food coloring about the size of a mini chocolate chip or two.
• Drag a toothpick through the food coloring and glaze until it is prettily swirled (like a galaxy).
• Holding your cookie at the base, dip the surface of each cookie into the glaze (take a look at your first cookie -- are you satisfied with the pattern? Adjust whorls with additional food coloring as needed).
• Optional: Before glaze can harden, immediately after dipping sprinkle cookies with disco dust and silver stars. These make them look extra pretty but are not required for stunning cookies.
• Once the first bowl runs out or the colors become too muddled together from dipping, move onto your next bowl of food coloring (you will probably need to stir as the surface may have begun to harden).
• Repeat steps 5-7 until all cookies have been dipped. Allow them to harden at least 30 minutes (may take longer) for glaze to set. Enjoy!
• Keep uneaten cookies in an airtight container at room temperature.

SPACE DUST COOKIES RECIPE - (4.5/5)

Steps:

• Place softend butter in mixer bowl using a paddle attachment... add flour, confectioners sugar and almond drops, mix on low until all is incorporated then increase speed to medium high for 5 minutes, scrape sides to make sure all ingredients are mixed well. Drop teaspoonfuls onto parchment or a silpat bake 350 for 12 to 15 minutes light brown on bottoms not the top, remove from the oven place a roasted almond in center of each cookie carefully not pushing hard, dust immediately with the reserved confectioners sugar.

PLANET COOKIES

Steps:

• Heat oven to 190C/170C fan/gas 5. Line a baking sheet with baking parchment. Using an electric whisk, beat the butter and sugar together in a large mixing bowl until pale and fluffy. Gradually beat in the egg and vanilla extract.
• Stir in the flour, then knead the mixture briefly to make a dough. Divide the dough in half. One half can now be frozen or chilled to make another batch of biscuits. On a floured work surface, roll out the remaining dough to the thickness of a £1 coin. Using plain round biscuit cutters, cut out the following size biscuits: 1 x 8cm, 2x7cm, 4x6cm, 2x5cm and 1x3.5cm.
• Carefully transfer the biscuits to the prepared baking sheet and bake for 10-12 mins until pale golden brown. Leave them on the baking sheet for 5 mins, then transfer to a wire rack to cool completely.
• Mix the icing sugar with 2-3 tbsp water to make a smooth, spreadable icing - it shouldn't be too runny. Spoon 1 tsp of the icing into a small bowl and mix enough yellow food colouring to make it bright yellow, then use to cover the largest biscuit and set aside to dry.
• Spoon 2 tsp of the white icing into another small bowl and mix in enough blue food colouring to make it a bright, light blue. Use a little of this icing to cover a 6cm biscuit to make Uranus. Set aside to dry.
• Add a little more blue colour to the blue icing and use a little to cover another 6cm biscuit, to make the water on the Earth. Set aside to dry. Add a little more colour to the blue icing and cover another 6cm biscuit. Using a cocktail stick, swirl a little extra blue food colour and white icing onto this iced biscuit to make Neptune. Set aside to dry. Add a little more blue and a tiny bit of black food colouring to the blue icing and spread it over the 3.5 cm biscuit to make Pluto. Set aside to dry.
• For Mercury, spoon 1 tbsp of the white icing into another bowl and add enough of the caramel flavouring to make a beige colour. Spread a little of it over a 5cm biscuit. Using a cocktail stick, swirl a little extra caramel flavouring into the icing on the biscuit. Set aside to dry.
• Spread a little of the beige icing over a 7cm biscuit. Using a cocktail stick, swirl in a little red food colouring and white icing to make the patterns of Jupiter. Set aside to dry.
• For Saturn, add a little yellow food colouring to the beige icing and spread it over the other 7cm biscuit, leaving a 1cm border around the edge. Use a cocktail stick to swirl a little yellow food colouring into the icing and set aside to dry.
• For Venus, add a little orange food colouring to the beige icing and spread some over the remaining 6cm biscuit. Using a cocktail stick, swirl in a little orange. Set aside to dry.
• To finish Earth, spoon 1tsp white icing into another small bowl and add enough green food colouring to make it bright green. Blob a little of the green icing over parts of the blue icing.
• For Mars, spoon 1tsp white icing into a small bowl and add enough red food colouring to make it bright red. Spread the red icing over a 5cm biscuit. Using a cocktail stick, swirl a little red food colouring into the icing. Set aside to dry.
• Fit a plain nozzle to a piping bag and add the remaining white icing. Pipe 2 stripes around the middle of the Saturn biscuit to give it its rings. If you like, you can sprinkle the Mercury and Venus biscuits with a little edible gold glitter to make them sparkle.

PEPPERMINT STRIPE COOKIES

Steps:

• Prepare the royal icing: In the bowl of a stand mixer fitted with the whip attachment, combine the confectioners' sugar, egg whites and glycerin, if using. Combine on low speed, then raise speed to high and beat until stiff peaks form, about 5 minutes. Remove bowl from mixer, and test some of the royal icing on a cookie: If it doesn't spread out to a smooth finish within 10 seconds, it's too thick. Add 1 to 2 tablespoons water as needed to thin the mixture, whipping it by hand using the whip attachment. If the royal icing runs off the edge of the cookie, it's too thin, so you'll need to whisk in more sugar to thicken. You should have 1 1/2 cups royal icing.
• Transfer to a small airtight container and refrigerate. It can be left out for 1 or 2 days, but you'll need to refrigerate for longer storage. (The icing will keep, refrigerated, for several weeks.)
• Decorate the cookies: Pour the royal icing into a wide bowl. (The icing can be used cold, but it may separate, so it needs to be whisked, and may need to be thinned out with water or thickened with confectioners' sugar.) Holding a cookie by the edges, with the top-side down, dip into the icing, moving the cookie around a bit to make sure the icing coats the whole surface. Gently shake the cookie from side to side to let the excess icing drip off.
• Use a small offset spatula to stop the flow of icing, gently scrape cookie against edge of bowl, and flip the cookie over. Use the spatula to spread the icing to pop any air bubbles, and make sure it goes all the way to the edges. It should quickly smooth out on its own. If not, thin it out a bit until it does. Use your fingers to wipe away any icing on the outside edges. Repeat with all the cookies. Place on a cooling rack set over a parchment- or wax paper-lined baking sheet to dry completely, preferably overnight (or at least 4 hours).
• When dry, set up the cookies on a baking sheet or other flat surface in four rows of five cookies (you may have a few extra cookies), so they are abutting one another with no spaces. Mix the petal dust and luster dust with enough peppermint extract to make a very loose "wash" and, using brushes of different widths, make continuous brushstrokes in a few different widths across the entire surface. If you run out of pigment as you're brushing, dip the brush again, and continue the line, allowing the brush texture to show in places. When dry, rearrange the cookies on a platter so the lines no longer match up. Cookies will keep in an airtight container for up to 2 weeks.