On Sunday night I had made rectangle sugar cookies (freehand cut with a pizza cutter – absolutely no uniformity whatsoever!) and drew the envelope shape with royal icing that I died dark grey. Here’s Envelope Cookies
Please don’t ask me what size the tip is, it’s the only small one I had. After that I made flood icing and filled in the shapes of the envelope and added the little red candy seal.
The “flood” icing is the my uphill battle. I cannot seem to get the consistency right. I didn’t like the flavor and I didn’t want to add more brown vanilla so I added some candy flavoring.
Yes – I know that Sweet SugarBelle says NOT to do this. I know now that even though I thought it was a teeny tiny amount and couldn’t possibly affect the cookies.
Not only did I have a tough time getting the “flood” to “flood,” (I resorted to painting it into the corners with a toothpick) sadly I discovered the next morning that it did not set completely. They were sticky.
Yes, I used them anyway. These are 3 and 4 year olds. They will not care. Only I will care.
I have to say that I loved the way the looked before they went into the baggies though. They are not perfect, just like a hand-made Valentine. They’re made with love and all the imperfections that brings with it.
Here is my favorite cookies-for-decorating:
1 cup botter or margarine, softened
2 cups sugar
1/4 cup firmly packed brown sugar
1/4 cup plus 2 tablespoons milk
2 teaspoons vanilla extract
4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
Cream butter. Add sugar and eggs, beating well. Stir in milk and vanilla.
Combine flour, baking powder, and salt to a large mixing bowl; add to creamed mixture, mixing well. Chill.
Roll dough to 1/8 inch thickness on a lightly floured surface; cut with assorted cutters. Place 2 inches apart on greased cookie sheets.
Bake at 350 degrees for 10 to 12 minutes. Remove to wire racks to cool.
Makes 5 dozen.