Texas Sugar Cookies / #foodbloggers4tx

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Today I am joining some of my fellow bloggers in a show of virtual support for all those affected by Hurricane Harvey. At the end of the page you will find a list of reputable charities, if you wish to donate money to help.
Throughout my life, I have met a lot of people from Texas, but I have never met one who wasn't proud to be a Texan. So I thought I would share this sugar cookie in the shape of the state, with a heart near where Houston is located. Our hearts go out to you and your beautiful state as you struggle with the aftermath. God bless.

Texas Sugar Cookies 
( makes approx. 5 dozen, depending on size)
(printable recipe at end of page)
5 cups Flour
3 teaspoons Baking Powder
2 cups Butter
2 cups Sugar
2 Eggs
2 teaspoons Almond Extract
Pinch of Salt

Frosting
6 Ounces Warm Water 
5 tablespoons Meringue Powder
1 teaspoon Cream of Tartar
2.25 pounds Confectioner's Sugar

Cream butter and sugar until light and fluffy. Add eggs and almond extract and mix well. Mix dry ingredients together. 
Add dry ingredients to wet ingredients, a little at a time. Mix until flour is incorporated and dough comes together.

The dough needs to be chilled. On the Kitchen Gifts web site they recommend this great idea so you can start cutting out your cookies sooner than later. Take a spatula full of dough, and put it in the middle of a piece of parchment paper. Cover the dough with the same size parchment paper. Roll out the dough to 1/4" thickness.

Place the dough on a baking sheet, cover with plastic, and let it chill in the refrigerator. Repeat the process until all the dough is used, and all the sheets of parchment are in the fridge. By the time you are done, the first sheet you put in should be done. Take out the first batch, cut out, and start baking at 350℉ for 8-10 minutes. Let cool completely before decorating.

In a large mixer bowl, add warm water and meringue powder. Whisk together until frothy and thickened, about 30 seconds. Add cream of tartar and whisk for 30 seconds more. Pour in all of the sugar at once. Mix on low for a full 10 minutes. Icing will be thick and creamy.

Start decorating by mixing navy blue color. Use royal blue and a bit of black to get navy blue. Use a #2 decorating tip and a pastry bag. Outline the blue area, then fill in as shown. Let dry for a couple hours.

 Add the white color as shown. Let dry for a couple hours.

Add the red color to the bottom of the cookie.

Add heart to Houston area.

Thank you for joining me today for this very special blog post! 

Keep reading to find the list of charities, lots of other wonderful food that celebrates Texas, and a printable recipe for the Texas Sugar Cookies.  

CHARITIES:

Houston Food Bank

http://www.houstonfoodbank.org
Salvation Army - Houston
http://salvationarmyhouston.org
Samaritan’s Purse
https://www.samaritanspurse.org/disaster/hurricane-harvey/
American Red Cross
http://rdcrss.org/2vNygmj

Find lots of wonderful food that celebrates Texas:

An InLinkz Link-up

Yield: approx. 5 dozenAuthor: The Freshman Cook

Texas Sugar Cookies

INGREDIENTS:

Cookies

• 5 cups Flour
• 3 teaspoons Baking Powder
• 2 cups Butter
• 2 cups Sugar
• 2 Eggs
• 2 teaspoons Almond Extract
• Pinch of Salt

Frosting

• 6 Ounces Warm Water
• 5 tablespoons Meringue Powder
• 1 teaspoon Cream of Tartar
• 2.25 pounds Confectioner's Sugar

INSTRUCTIONS:

Cookies

1. Cream butter and sugar until light and fluffy. Add eggs and almond extract and mix well. Mix dry ingredients together. Add dry ingredients to wet ingredients, a little at a time. Mix until flour is incorporated and dough comes together.
2. The dough needs to be chilled. On the Kitchen Gifts web site they recommend this great idea so you can start cutting out your cookies sooner than later. Take a spatula full of dough, and put it in the middle of a piece of parchment paper. Cover the dough with the same size parchment paper. Roll out the dough to 1/4" thickness. Place the dough on a baking sheet, cover with plastic, and let it chill in the refrigerator. Repeat the process until all the dough is used, and all the sheets of parchment are in the fridge. By the time you are done, the first sheet you put in should be done. Take out the first batch, cut out, and start baking at 350℉ for 8-10 minutes. Let cool completely before decorating.

Frosting

1. In a large mixer bowl, add warm water and meringue powder. Whisk together until frothy and thickened, about 30 seconds. Add cream of tartar and whisk for 30 seconds more. Pour in all of the sugar at once. Mix on low for a full 10 minutes. Icing will be thick and creamy.
2. Start decorating by mixing navy blue color. Use royal blue and a bit of black to get navy blue. Use a #2 decorating tip and a pastry bag. Outline the blue area, then fill in as shown. Let dry for a couple hours.
3. Add the white color as shown. Let dry for a couple hours.
4. Add the blue color as shown. Let dry for a couple hours.
5. Add the red color to the bottom of the cookie. Let dry for a couple hours.
6. Add the star to the area near Houston. Let dry.

http://www.thefreshmancook.com/2017/09/texas-sugar-cookies-foodbloggers4tx.html

Created using The Recipes Generator

3 Simple Ways to Decorate an Acorn Sugar Cookie

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I mentioned in my post from last week, Apple Pie Bites For The Dessert Bar, that I was putting together a Dessert Bar for my Thanksgiving dinner guests. I thought it would be fun to add some simple sugar cookies to the Dessert Bar, and these Acorn Sugar Cookies couldn't get much easier. Even if you have never made decorated sugar cookies, these will be no problem for you! The only thing to remember when making these cookies is to allow enough time. It takes time for the dough to chill, time to decorate them and time for the icing to dry after they are decorated. So, if you are serving these cookies on Thursday, you might want to make them the weekend before. 

Acorn Sugar Cookies 

(Makes 5 dozen cookies)

(printable recipe at end of post)

Cookie Dough

5 cups Flour 

3 teaspoon Baking Powder

Pinch of Salt

2 cups Butter

2 cups Sugar

2 Eggs

2 teaspoons Almond Extract

Icing 

6 ounces of Warm Water 

5 tablespoons Meringue Powder

1 teaspoon Cream of Tartar

2.25 pounds of Confectioner's Sugar

Brown Decorating Color

1 cup Chopped Cashews

1 cup Chocolate Sprinkles

1 cup Chocolate Heath Pieces 

Mix together the flour, baking soda, and salt in a large bowl. Set aside. In a large mixing bowl, cream butter and sugar.....

until light and fluffy. Mix in the eggs and almond extract. 

Mix dry ingredients a little at a time to butter mixture. Mix until flour is incorporated and the dough comes together.

The dough needs to be chilled. On the Kitchen Gifts web site they recommend this great idea to help you start cutting out your cookies sooner than later. Take a spatula full of dough, and put it in the middle of a piece of parchment paper. Cover the dough with the same size parchment paper. Roll out the dough to 1/4" thickness.

Place the dough on a baking sheet, cover with plastic, and let it chill in the refrigerator. Repeat the process until all the dough is used, and all the sheets of parchment are in the fridge. By the time you are done, the first sheet you put in should be done. If not, wait about 1/2 hour. They should be done by then. Take out the first batch, cut out, and start baking at 350 degrees for 8-10 minutes. The best thing is that you are not adding any additional flour to your cookies. If covered properly with plastic, these can stay in the fridge overnight. Many times I have made the recipe before I go to bed. and then I cut them out and bake them in the morning.

Frosting:

I have been using this recipe for a little over a year,and I really like it. It makes up quick, and I have had lots of comments of how good it tastes. I found this recipe on the Cake Central website. I love this site. I can truly spend hours browsing the cookies that bakers have

posted. It's a great site!

In the mixing bowl from the mixer, pour in the warm water and the meringue powder. Mix it with a whisk until it is frothy and has thickened a bit, about 30 seconds.

Add the cream of tartar and whisk for another 30 seconds.

Pour all of the confectioners sugar in the bowl, and place the bowl on the mixer.

Use your paddle attachment on low speed, and mix for 10 minutes. I usually stop the mixer at least one time during the 10 minutes to push down the icing that gathers on the wall of the bowl. Your icing will get smooth, thick and creamy.

Place in a sealed container until you are ready to use.

Mix some of the icing with brown color until it is your desired color. Add water to the icing, a little bit at a time, until it is the consistency that will allow you to outline the cookie and fill in the acorn. A good way to gauge this is to pull a spoon through the icing and count to ten. During the ten seconds the icing should go back together where it was pulled apart.

Place the icing in a decorating bag using a Wilton #2 tip. Outline the acorn. Fill in the bottom half of the acorn. Fill in the top part of the acorn.

 

Decorate the tops of the acorn with brown sprinkles, chopped cashews, and chocolate Heath pieces. Let dry and enjoy!

I think these cookies are the perfect addition to my Thanksgiving Dessert Bar! I hope you agree! 

Author: The Freshman Cookprint recipe

Acorn Sugar Cookie

INGREDIENTS:

Cookie Batter

• 5 cups Flour
• 3 teaspoons Baking Powder
• Pinch of salt
• 2 cups Butter
• 2 cups Sugar
• 2 Eggs
• 2 teaspoons Almond Extract

Icing

• 6 ounces Warm Water
• 5 tablespoon Meringue Powder
• 1 teaspoon Cream of Tartar
• 2.25 pounds Confectioner's Sugar
• Brown Decorating Color
• 1 cup chopped Cashews
• 1 cup Chocolate Sprinkles
• 1 cup Chocolate Heath Sprinkles

INSTRUCTIONS:

Cookies

1. Mix together the flour, baking soda, and salt in a large bowl. Set aside. In a large mixing bowl, cream butter and sugar until light and fluffy. Mix in the eggs and almond extract.
2. Mix dry ingredients a little at a time to butter mixture. Mix until flour is incorporated and the dough comes together.
3. The dough needs to be chilled. On the Kitchen Gifts web site they recommend this great idea to help you start cutting out your cookies sooner than later. Take a spatula full of dough, and put it in the middle of a piece of parchment paper. Cover the dough with the same size parchment paper. Roll out the dough to 1/4" thickness.
4. Place the dough on a baking sheet, cover with plastic, and let it chill in the refrigerator. Repeat the process until all the dough is used, and all the sheets of parchment are in the fridge. By the time you are done, the first sheet you put in should be done. If not, wait about 1/2 hour. They should be done by then. Take out the first batch, cut out, and start baking at 350 degrees for 8-10 minutes. The best thing is that you are not adding any additional flour to your cookies. If covered properly with plastic, these can stay in the fridge overnight. Many times I have made the recipe before I go to bed. and then I cut them out and bake them in the morning.

Icing

1. In the mixing bowl from the mixer, pour in the warm water and the meringue powder. Mix it with a whisk until it is frothy and has thickened a bit, about 30 seconds.
2. Add the cream of tartar and whisk for another 30 seconds.
3. Pour all of the confectioners sugar in the bowl, and place the bowl on the mixer.
4. Use your paddle attachment on low speed, and mix for 10 minutes. I usually stop the mixer at least one time during the 10 minutes to push down the icing that gathers on the wall of the bowl. Your icing will get smooth, thick and creamy.
5. Place in a sealed container until you are ready to use.
6. Mix some of the icing with brown color until it is your desired color. Add water to the icing, a little bit at a time, until it is the consistency that will allow you to outline the cookie and fill in the acorn. A good way to gauge this is to pull a spoon through the icing and count to ten. During the ten seconds the icing should go back together where it was pulled apart.
7. Place the icing in a decorating bag using a Wilton #2 tip. Outline the acorn. Fill in the bottom half of the acorn. Fill in the top part of the acorn.
8. Decorate the tops of the acorn with brown sprinkles, chopped cashews, and chocolate Heath pieces. Let dry and enjoy!

http://www.thefreshmancook.com/2016/11/3-simple-ways-to-decorate-acorn-sugar.html

Created using The Recipes Generator