Sugar Cookie Guillotine Food
SUGAR COOKIE GUILLOTINE
Make and share this Sugar Cookie Guillotine recipe from Food.com.
Provided by ChristineMcConnell
Categories Dessert
Time 9h
Yield 1 12-inch cookie guillotine
Number Of Ingredients 13
Steps:
- In a stand mixer beat butter, sugar, salt, egg and milk. Slowly incorporate flour until dough ball forms. Split into two balls and chill until ready to use.
- Heat oven to 375 degrees fahrenheit and roll out dough onto a parchment lined baking sheet using powdered sugar to prevent sticking. Cut out shapes using stencils and save scraps for the next batch. Bake 9 to 11 minutes until edges just begin to brown. Remove from oven and smooth by placing parchment paper over the top of freshly baked cookies and press down flat with a slightly smaller baking sheet. Once cool place on paper towel to absorb any butter before assembling.
- ROYAL ICING:.
- Once all your components are ready, assemble using royal icing as the 'glue'. This cookie is very delicate so be gentle. Once assembled and dried, you can paint however you like! I was inspired by early 20th century handcrafted German toys.
Nutrition Facts : Calories 5766.5, Fat 193.3, SaturatedFat 119.1, Cholesterol 676.2, Sodium 2464.1, Carbohydrate 967, Fiber 10.1, Sugar 671.1, Protein 58.2
SUGAR COOKIES
Decorate our buttery, melt-in-the-mouth sugar cookies with piped icing and sprinkles for a thoughtful edible gift.
Provided by Liberty Mendez
Time 30m
Yield Makes 20-22
Number Of Ingredients 6
Steps:
- Beat the butter and sugar with an electric whisk for 4 mins until light and fluffy. Beat in the eggs, one at a time, then add the vanilla. Whisk in the cornflour and plain flour until the mixture comes together into a dough. Put the dough between two pieces of baking parchment, and roll out to a 6mm thickness using a rolling pin. Chill for 30 mins.
- Heat the oven to 200C/180C fan/gas 6. Peel the top layer of parchment off the dough and stamp out circles using a 6cm round cutter (or the shape of your choice). Re-roll any offcuts and continue stamping out rounds until all the dough is used. Transfer the cookies to a second large baking sheet lined with baking parchment, spacing them 2cm apart (you may need two sheets). Bake for 7-10 mins. Leave to cool on the sheet for 15 mins, then transfer to a wire rack to cool completely. Will keep in an airtight container for one week.
Nutrition Facts : Calories 130 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.03 milligram of sodium
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