Orange Almond Lingerie Cookies
Friday February 10, 2012
These cookies are not intended for younger audiences. Viewer discression is advised (Sorry I had to do it).
My dad sent me a photo of cookies that were decorated similarily and I had to try it- they were just too funny to pass up. These cookies are a fun addition for Valentintes day! Or just for a laugh- give them to your friends.
Instead of making boring old sugar cookies (nothing wrong with them, I just wanted some more flavour) I decided to make 3 different types of cookies to decorate. I made gingerbread, orange-almond, and graham cracker (I did not post the graham recipe because I didn't think they went well with the royal icing). These cookies can be used with any type of cookie cutter, and decorated any way you would like.
The process was mostly enjoyable - although it took me FOREVER. I would council anyone who wants to try this to only make 1 type of cookie, and maybe only 1 batch... Your thumb/wrist will thank you. Your back will thank you. You also will not develop an acute case of carpal tunnel for your efforts, and you wont be left with a kitchen that closely resembles a minefield.
Also if you need a tutorial on how to decorate with royal icing there is a very extensive one HERE on the blog "Annie's Eats". She is MUCH more talented than me at decorating cookies.
Recipe: Orange Almond Cut-Out Cookies
Makes a bunchIngredients:
2 cups all-purpose flour
1 cup ground almonds
2 tsp baking powder
1/2 tsp salt
1/8 tsp grated nutmeg
1 tsp ground cinnamon
zest of 1 orange
1/3 cup sugar
1/3 cup light brown sugar, packed
1 cup unsalted butter, at room temperature
1 large egg
1 tbsp vanilla extract
Method:
Whisk together the flour, ground almonds, baking powder, spices and salt in a large bowl.
Using an electric mixer, combine the butter and both sugars and beat on medium until fluffy (~2 minutes). Add the egg, orange zest and vanilla and whisk to combine. On low speed, slowly add the flour mixture until just incorporated. Form the dough into a disk and wrap in plastic wrap. Refrigerate at least 30 minutes before using.
Preheat the oven to 350 degrees F and line baking sheets with parchment or a silpat. On a lightly floured work surface, roll out dough until it is ~1/4 inch thick. Use your desired cookie cutters to make shapes (or if making the lingerie cookies, use a heart shaped cookie cutter to make the shapes) and transfer to baking sheets. Keep re-rolling dough until it is all used up.
Bake in oven for 10-12 minutes. Let cool slightly before transferring to a wire rack to cool completely before decorating with royal icing.
Recipe: Gingerbread Cookies
Recipe can be found HERE -- I would suggest doing a half recipe as this makes a lot.
Recipe: Royal Icing
Ingredients: Orange Almond Cookies
4 cups powdered sugar (sifted)
2 tbsp meringue powder
5 tbsp water
Method:
In the bowl of an electric mixer fitted with the paddle attachment, combine all ingredients and mix on low until the icing has a matte appearance (7-10 min).
Transfer the icing to an airtight container (or multiple airtight containers if using different coloured icings- use a few drops of gel food colouring to tint the icing to your required colours).
This icing is still too stiff for decorating, so add water a very small amount at a time (~1/2 tsp) and mix by hand until fully incorporated. You want the icing to be stiff enough to pipe without bleeding. If the icing is too thin, add more powdered sugar to thicken it again. Transfer the icing to a pipping bag fitted with a small round tip and pipe the edges of the cookie. Let sit for ~30 min before filling in the inside.
After all the cookies have been edged, transfer some remaining icing to another container and incorporate more water ½ tsp at a time until the icing drips off a spoon easily when lifted and creates slowly dissolving ribbons in the icing. Transfer to a squeeze bottle or a plastic bag with the tip cut off and flood the cookie inside the edged icing. If it doesn’t flood completely you can use a toothpick to help it. Allow to set for at least 1 hour.
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Transfer the icing to an airtight container (or multiple airtight containers if using different coloured icings- use a few drops of gel food colouring to tint the icing to your required colours).
This icing is still too stiff for decorating, so add water a very small amount at a time (~1/2 tsp) and mix by hand until fully incorporated. You want the icing to be stiff enough to pipe without bleeding. If the icing is too thin, add more powdered sugar to thicken it again. Transfer the icing to a pipping bag fitted with a small round tip and pipe the edges of the cookie. Let sit for ~30 min before filling in the inside.
After all the cookies have been edged, transfer some remaining icing to another container and incorporate more water ½ tsp at a time until the icing drips off a spoon easily when lifted and creates slowly dissolving ribbons in the icing. Transfer to a squeeze bottle or a plastic bag with the tip cut off and flood the cookie inside the edged icing. If it doesn’t flood completely you can use a toothpick to help it. Allow to set for at least 1 hour.
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