When you are making shaped cookies, you want the cookies to hold their shape after baking. This recipe stands up to the task! They also taste really good too! I really like the flavor that the almond extract gives.
Hint: I used real almond extract. I have heard that some people can taste a weird after taste from imitation almond extract. Generally, I try to use real flavors with my cakes and cookies. I like the wholesome ingredients plus I think it raises the bar on the flavors.
Make the Dough
First, you add the butter and sugar to the mixer and cream them together. Basically, mix together until it is a light yellow color and looks fluffy. Next, add the vanilla extract and almond extract, and egg. Beat until mixed in. In a separate bowl, add the flour, baking powder, and salt. Add the dry ingredients a little at a time until mixed.
Roll and Cut out Mickey’s
When you roll out the dough, divide the dough into two or three sections. Roll the dough out to approximately ¼ inch thick. Next, using a Mickey Shaped cookie cutter, (find it here) start to cut out the shapes and add them to a cookie sheet leaving a smidge of space between the cookies.
Time to Bake!
For larger cookie cutters the bake time is 8-9 minutes.
Making Royal Icing
I make my royal icing by using meringue powder. This way, I do not have to worry about using raw egg whites and having it go bad faster. Being that the meringue powder is shelf-stable, the royal icing lasts longer.
The recipe I use can be found here.
Once you have the royal icing made, it is similar to the consistency of marshmallow fluff. But, it does not taste like it. I do not recommend licking any spoons with this recipe. Once it is dry and on the cookie it is good. But by itself, it is not very tasty.
Color and Thin the Icing
Now is the time to divide up the icing into smaller bowls and add color. I like the Wilton Color Right or Americolor Gel Food Coloring. When you thin the icing, use just small amounts of water. Some bakers recommend using a spray bottle. (I just added little drops from a spoon.) After it is mixed, take a spoon full and let it fall into the bowl of icing. Move the spoon back and forth to make a line on top. Next, count how many seconds before it sinks back into the icing. There are so many different counts. It varies, depending on the person. I went for a 15 to 20-second count. I can flood the cookies with it and also add decorations/second layer to the cookies.
If you want to pipe a border and then flood the center area of the cookie, you will need one that is 6-10 seconds for flooding, and one that is 30 seconds for the outline. I personally have found that I like the 15-20 second count and do both the outline and flood together. I like the look better than having that firm outline with the flood. It doesn’t seem to blend together the way I like.
Royal Icing Tips
When the royal icing dries, it ends up darker than what you start out with. Make sure to have your colors a bit lighter than what you want to end up with. Another tip is to make more than you think you will need. It will be impossible to recreate the same shade of color if you run out. It is better to have too much than too little.
Time to Decorate
Add the royal icing to piping bags. I like to put it straight in the bags and cut a little bit of the tip-off that bag. Some people like to use tips, like #2. I find that by just cutting the tip off the bag, I can control the icing better and it doesn’t run out as bad as using the tip.
I used black first and piped an outline on the Mickey cookie. Next, I flooded the cookie with black. I used a toothpick to make sure the whole cookie was covered. Then I tapped it on the counter a little bit to try and bring any air bubbles to the surface. If any start to form, just use the toothpick or quilling tool to pop and smooth. Just don’t wait too long otherwise you will have trouble smoothing, royal icing starts to dry pretty quickly.
Dry Iced Cookies Between Layers
After I was done with cookies, I thought about another design I could have tried. I wished I had thought of it sooner. It was to cover the cookie in red and while it was still wet, add in some white lines across the cookie. Next, take a toothpick and run it through the icing. Up one spot of the icing then clean the tip, and move over a little bit, then run it back down. Alternating across the whole cookie. It creates a cool marbling effect.
I will have to try this again! Oh darn. More cookies that need sampling. Hehe
Final Tip: Make sure to let the cookies sit out again for 6-8 hours to dry. Then the cookies can be carefully stacked and stored in an airtight container.
If you are interested in a Mickey-shaped cake to go with a Disney theme, make sure to check out my post on that here.
Questions or Comments?
Thanks for stopping by Life in Mouse Years!