Sugar cookies [Shark design]

Buttery sturdy vanilla sugar cookies.

Welcome to the first post! I really don’t know how to start these things and I’m sure within a few months I’ll look back at this and cringe. This is mainly a baking/cooking blog, maybe some arts and crafts from time to time who knows. I’m still unsure of how I want to format things, but I’ll tinker around. This is gonna be short and snappy since this is an older picture from when I made it some time in grade 12 (2014/15) and I only have the one. This was a quick photo so it’s pretty poor quality.

IMG_20150226_204614This was one of the first times I did a free form legitimate design rather than following a cut out shape. It was also the first time I formed my cookie shape by hand (see center shark, bunny, and hot air balloon). These turned out really good in my mind and was actually a revelation as I no longer felt the need for a lot of cookie cutters since at that time I really wanted a shark cookie cutter. I still love my cookie cutters, but it was nice to know I had the ability to free hand it. I found it helpful to just google pictures, if you’re unsure you can always cut out a paper stencil or sketch an outline with a food-safe marker.

Classic Rolled Sugar Cookies
Source recipe:
Yield: ~2 dozen medium cookies

3/4 cup butter, softened
1 cups white sugar
2 eggs
1/2 tsp vanilla extract
2 1/2 cups all purpose flour
1 tsp baking powder
1/2 tsp salt

1. Sift/combine the flour, baking powder, and salt in a bowl.
2. In a large bowl, cream the butter and sugar until smooth.
3. Add vanilla and beat in the eggs one at a time.
4. Stir in the flour mixture. Cover or wrap in plastic wrap and chill in the fridge for 30mins to 1 hour (or overnight).
5. Preheat the oven to 400F (200C).
6. 6. Roll out the dough to 1/2-1/4 inch thick. Cut into desired shapes and place 1 inch apart on baking trays lined with parchment or a silpat.
7. Bake for 6 to 8 minutes (depending on thickness and size, keep the bottoms lightly golden imo). Allow to cool on cooling rack.

You could also freeze the dough for upwards of a month. Technically it could be for up to 3 months, but I like to play on the safer side.
You can also flatten out the dough to about 1-2 inches while wrapping in plastic and then freeze it for ~20 mins. Then let it sit at room temperature for a few minutes before rolling out. The more chilled the dough is, the less spread since the butter is more solid/cold and has less time to melt in the oven as it sets up during the baking time.
You could also just freeze the cutout dough as well and bake from frozen (just add an extra minute or two).
I sometimes just set the oven to 350F or 375F just cause 400F might overcook the bottoms before the rest of the cookie can finish cooking causing it to dry out.

Cookie Glaze/Icing
Source recipe:

~1 cup powdered sugar (Add more for a thicker consistency)
~1/4 tsp salt (optional)
~1/4-1/2 tsp vanilla
~1 tsp corn syrup
~1 tsp milk (Add more for a thinner consistency)

1. Sift the powdered sugar into a bowl.
2. Add salt to the milk and stir to dissolve, or if you don’t care you can add it directly to the powdered sugar (which I always do). You’ll just be able to see the salt granules in the final dried icing.
3. Add the milk, corn syrup, and vanilla to the powdered sugar and stir until smooth. Adjust consistency until desired. I generally go for the consistency of maple syrup, honey, or corn syrup.

For decorating sharks:
Dark blue or grey food colouring
Black food colouring (or you cna use nonpareils for eyes)
Plain white icing

Colour about 70% of the white icingĀ  with the blue or grey for the body.
Colour about 10% of the white icing with black food colouring (or omit and use nonpareils).
Leave the rest as white for the tummys.

With the blue/grey food coloured icing, outline and fill a shark shape. Allow to set for a few minutes.
With the white icing, line the tummy of the sharks, skipping the fin.
Going over the body, add the gills on the shark.
Add a black dot for the eyes.
It helps to look at the source below for nice step by steps photos.

Source design:


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