How to Make Sugar Cookies and Decorate with Wilton Color Flow Icing

This a great sugar cookie recipe for cutting out shapes and decorating. The Wilton Color Flow icing is great for getting a nice smooth finish on the top of your cookies.

Buy the equipment you need:
Cookie Sheet – http://amzn.to/1A9Gim9
Baking Parchment Roll – http://amzn.to/1vDu70Y
Wilton Color Flow Mix – http://amzn.to/1v8D5yf
Wilton Gel Colors – http://amzn.to/12k2X3h
Wilton Squeezy Bottle – http://amzn.to/1vcxDiZ
Wooden Rolling Pin – http://amzn.to/1v8JTft

Ingredients:

1 cup Butter, softened
1 cup Sugar
1 tsp Vanilla Extract
1/2 tsp Almond Extract
1 tbsp Milk
1 Egg
1 1/2 tsp Baking Powder
1/4 tsp Salt
3 cups Flour

Method:
– whisk together flour, salt and baking powder in a bowl and set aside.
– mix together butter and sugar until light and fluffy.
– mix egg, extracts and milk.
– stir in flour.
– wrap dough in cling film and refrigerate about 1 hr.
– roll out dough on a floured surface to desired thickness.
– use cookie cutters and cut out shapes.
– bake in a 350ºF for 8-12 min.
– cool on wire rack.

Icing:
– follow directions on Wilton Color Flow container.

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Prize-Winning Peanut Butter Cookies

This recipe won me 3rd place at my county fair. They have a really nice peanut butter flavor and are easy to make. You can use creamy or chunky peanut butter and vary the size to whatever you like.

Buy equipment you need here:
Cookie Sheet – http://amzn.to/1A9Gim9
Baking Parchment Roll – http://amzn.to/1vDu70Y
KitchenAid Mixer 6 qt. – http://amzn.to/1y9hEEp
Cookie Scoop – http://amzn.to/1pP1wow

Ingredients:

1 cup granulated sugar
1 cup dark brown sugar
1 cup vegetable shortening
2 eggs, beaten
3 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
2 tablespoons hot water
1 cup peanut butter

Directions:

1. Preheat oven to 350 F/180 C.
2. Mix ingredients in order.
3. Roll into balls, place on baking sheet and press with fork.
4. Bake for 14min or until just lightly golden.

Thick and Chewy Chocolate Chip Cookies

This recipe is great for using any flavour of chips you have. I’ve done half white chocolate chips and half peanut butter chips this time. You can even add some chopped up nuts or dried fruit and you can also vary the size (just make sure you adjust the cooking time accordingly).

Ingredients:
2 1/8 cup flour
1 tsp salt
1/2 tsp baking soda
1 cup packed brown sugar
1/2 cup white sugar
1/2 cup melted butter
2 tsp vanilla extract
2 eggs
1 cup assorted chips, nuts, dried fruit

– Preheat oven to 180 C or 350 F.
– Beat melted butter and both sugars until light and fluffy.
– Add eggs, one at a time until well mixed.
– Add vanilla and mix.
– On low speed, add flour, baking soda and salt.
– Mix until combined.
– Mix in chocolate chips (or your combination).
– Place 1 inch size mounds (I use a cookie scoop to measure out my dough) of cookie dough on baking paper lined cookie sheets and bake for about 14-15min or until lightly brown.
– Let cool slightly and transfer to baking rack to cool completely. Store in airtight container. Makes about 36 (depending on size of cookies).