There are a two holidays where most people are inclined to throw caution to the wind when it comes to monitoring their sugar intake: Christmas and Valentine’s Day. So I saw no reason to hold back on these beautiful embossed Brown Sugar Cutout Cookies. After covering them with embossed homemade fondant (a yummy combination of white chocolate “dough” and melted marshmallows), I lightly dusted them with confectioners’ sugar for an elegant highlight. You’re welcome!
“Elegance is when the inside is as beautiful as the outside.” Coco Chanel
I love embossing cookies. It is a quick and simple way to make an elegant cookie and the effects are so dramatically beautiful. It’s one of my favorite ways to decorate cutout cookies.
Cookie specifics
Brown-Butter Cookies. Made with brown butter, which gives them a deep, rich caramelized flavor, these cookies are unique and delicious. I especially like to make this recipe for Valentine’s Day cookies. (See The Recipes section below.)
Shapes
strait-edged and fluted-edged cookie cutters, particularly heart shapes
Sizes
Sizes range from 2 inches to 3 inches. 2½ to 3 inches is my favorite size for decorating and eating!
Greetings & Messages
I think the squiggles, dots, lines, flowers, hearts, etc. all say “I love you” without words.
Cookie Recipes from This Talented Cookie Artist
Brown-Butter Cookies. Original recipe from Sugar Hero.
Icing & Frostings
Glaze for Piping: This glaze/icing dries hard enough that you can stack or package the cookies without damaging the embellishments. I often use it exclusively or in combination with Royal Icing.
Glaze for Piping Recipe
Cookies
Brown-Butter: flour, brown butter, brown sugar, granulated sugar, egg, cornstarch, vanilla, salt
Icing & Decorative Embellishments
Royal Icing: confectioners’ sugar, egg whites, corn syrup, pure vanilla extract or almond extract, cream of tartar, food coloring
Glaze for Piping: sugar, water, corn syrup, food coloring (optional), various extracts for flavoring (vanilla, almond, lemon, raspberry, etc.)
Homemade Fondant: sugar, corn syrup, cornstarch, gelatin, water, vanilla extract, food coloring (optional)
Plate, Box or Bag?
Plate. I arranged these elegant cookies on a decorative plate to share with my family and friends.
Bags. I also wrapped several dozen individually in clear, food-safe bags, secured with a twist tie. This makes the cookies look like gifts and also protects them if I plan to mail them.
Mailing. Of course, I mailed these sugary-dusted beauties to my family and friends throughout the U.S. I sent them Priority Mail through the U.S. Post Office and used the boxes provided by the Post Office. I’m happy to report that the cookies arrive undamaged. Much love to all my cookie buddies.
What I’ve learned...
These cookies were made with the best ingredients I could find and baked in a small batch of two dozen. I’ve experimented with less expensive ingredients, but have come to the conclusion that flavor is best when I use the best. Why spend all this time baking and decorating if taste and texture are just so-so? Decorating the cookies takes time, but it’s an enjoyable process for me and I know that those who receive them appreciate that. Life is just better when you can share something you love with someone you love. Don’t you agree?
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