Today is independence day over here. We don’t usually do anything special in my family, just enjoy the holiday. But I’ve got to admit that the loads of recent posts on white and red and blue and stars on the blogs I follow, certainly got me in the mood for patriotic cookie making.
I had seen a picture of escarapela cookies from a local bakery and they looked super cute, so I thought I’d give them a go. Escarapelas (cockades) are basically ribbon rosette pins that you wear on patriotic holidays. They’re not commonly used here though, and are mainly seen on primary teachers and news presenters. But still, they make a simple yet effective cookie design.
Plus, I hadn’t used my scalloped round cutter on cookies yet! I had only used it to cut the nazook on a Daring Baker’s challenge, I think. But it’s a great cutter; if you don’t have it yet, you should go get it.
I used Sweet Sugar Belle‘s recipe for the first time, and I was really good. The dough was very easy to work with and it didn’t spread although it doesn’t require refrigeration. Not refrigerating the dough means you can’t make it in advance, but also that you can whip it up and have cookies pronto!
Sugarbelle has a lot of useful tips on baking and decorating cookies, as well as hundreds of inspiring designs, so you should definitely check her out.
Anyway, these cookies are soft and tasty. Some of mine unfortunately picked up a weird taste from somewhere, I guess the sheets… I have to be more careful with that.
And I also have to get new tips and couplers. I don’t have couplers now and the icing sometimes comes out of the sides of the tip, so I have to tape it and it’s not cool. Oh and I used the 20 second icing on these, which is thick enough that you don’t have to pipe a border on the cookies. I usually use it cause I’m lazy, but it works great on these cookies.
1. Cream together butter and sugar.
2. Add eggs and extract and mix well.
3. Sift together flour, baking powder, and salt, add to wet mixture little by little until well incorporated.
4. Roll and cut cookies into desired shapes, dusting with flour as necessary.
5. Bake cookies at 400ºF for 7-8 minutes until tops appear dry rather than shiny. Do not brown.
1. Add the dry ingredients first. Use your mixer’s whisk attachment to incorporate the sugar and meringue powder.
2. Add the extract to the water and slowly add it to the dry ingredients while mixing.
3. Continue to mix it at medium-high speed until it is fluffy and stiff peaks form, about 7-10 minutes.