As you’ll soon find, decorated cookies are trending as my current obsession, thanks in large part to the inspiration and detailed instructions from Bridget at Bake at 350. For the past month or so, I’ve been working from printed copies of her sugar cookie and royal icing recipes. The recipes are top-notch and my copies have the flour dust and vanilla splatter to prove it.
My post-St. Pat’s cookie session derived first from the gobs of green and white frosting left over from the holiday and the green shirt I wore on the 17th to honor the Irish among us.
Finally, a girls’ night in this past Friday – an excuse to make them (often as important as anything else) – sealed the deal.
Margin Notes: This was the first time I looked for inspiration apart from baking books and the internet and I must say, it was exhilarating. Really. I’m trying to channel some inner creativity, likely buried in my 9th grade contour drawing class. In any event, my current conundrum with decorated cookies rests at that line between the piped outline and the flooded middle. You can always see where my thinned frosting ends and the un-thinned begins. Any suggestions for achieving a “seamless” top?