4th of July Cookies~
Jul. 4th, 2012 02:43 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
potato_headHAPPY 4TH OF JULY 6 u 9
Here's the cookies I made for the cookout the rest of my family went to...I had to stay home for work. OH WELL
Sooo I did some sugar cookies, colored with my new gel colors - so I could have gotten these darker, but got sick of kneading in the color.
Aand some chocolate sugar cookies.
Thennnn some classic buttercream for the sugar cookies, but I substituted almond extract for the vanilla because most of my family prefers it. (Note if you do this - in anything you're not actually baking, if you substitute almond for vanilla, halve the amount you put in). I also added some half-and-half this time to make it a bit smoother. Not sure exactly how much, I just kept adding a splash until it was as smooth as I wanted...probably a tablespoon or two?
Aaand then some peanut butter buttercream for the chocolate cookies, as requested by my aunt. (Because my family sometimes strongly resembles Marney's...) I used half-and-half for this too, rather than milk. This takes considerably more to get smooth enough, although if you use half-and-half it's still not as much milk as the recipe calls for.
Also - note (mostly for myself)...that recipe makes twice as much as the classic buttercream recipe. It's appropriate for a double batch of cookies or possibly for icing a cake but wayyy too much for one batch of cookies.
Here's the cookies I made for the cookout the rest of my family went to...I had to stay home for work. OH WELL
Sooo I did some sugar cookies, colored with my new gel colors - so I could have gotten these darker, but got sick of kneading in the color.
Aand some chocolate sugar cookies.
Thennnn some classic buttercream for the sugar cookies, but I substituted almond extract for the vanilla because most of my family prefers it. (Note if you do this - in anything you're not actually baking, if you substitute almond for vanilla, halve the amount you put in). I also added some half-and-half this time to make it a bit smoother. Not sure exactly how much, I just kept adding a splash until it was as smooth as I wanted...probably a tablespoon or two?
Aaand then some peanut butter buttercream for the chocolate cookies, as requested by my aunt. (Because my family sometimes strongly resembles Marney's...) I used half-and-half for this too, rather than milk. This takes considerably more to get smooth enough, although if you use half-and-half it's still not as much milk as the recipe calls for.
Also - note (mostly for myself)...that recipe makes twice as much as the classic buttercream recipe. It's appropriate for a double batch of cookies or possibly for icing a cake but wayyy too much for one batch of cookies.
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Date: 2012-07-04 11:23 pm (UTC)