This month I began taking cake decorating classes at my local Michael’s Store: http://www.michaels.com/. Diving in I’ve been on a whirlwind taking three classes a week through the month of October. The classes are developed through Wilton Cake Decorating: http://www.wilton.com/, who have online, textbook and course kits along with on site instruction. My instructor Michelle has been a literal god-send, giving me valuable tips and inspiring me creatively! Needless to say, I’ve been having a blast!
This week’s recipe was just a quick rift on a sugar cookie. I love these for Christmas as traditional cutouts, but here I made a couple of tweeks. First I added vanilla, which is oddly missing from the original recipe and second I added the zest and juice of half an orange to brighten the flavor. These easy cookies eventually became part of my homework for this weeks cake decorating class in buttercream. Soon I’ll post my updated recipe on decorator buttercream for the lovely flowers I was able to create below.
Preheat Oven to 350 degrees.
3/4 tsp. baking powder
1/4 tsp. salt
1 cup unsalted butter (at room temperature)
1 cup sugar
1 egg (at room temperature)
1 tbsp. orange juice (preferably fresh squeezed)
Roll out half the dough on a floured surface and cut out into any shape you desire. Use a cookie sheet lined with parchment or a Silpat and place in the oven for 8 minutes, reversing the pans top to bottom and back to front. Bake for an additional 8 minutes until slightly brown along the edges. Cool for 10 minutes before placing on a rack to cool completely. Serve plain or iced with your favorite icing for an extra sweet treat.
Makes about 3 1/2 dozen cookies.