Sonntag, 16. Dezember 2012

tipsy angel wings

Sugar cookies can be simple, but you can also turn them into something
special. So I did.:-) From my last kitchen experiment I still had a tiny little bit of 
vanilla caramel liqueur left. 
Together with some confectioner´s sugar it´s a real great combo for a new release 
of sugar cookies. And finally I had a chance to try out my lovely new cookie cutters, 
which I bought last week at the Christmas market. 
Angel wings to hang on the rim of a cup!!!
Very smart and comfortable, because you can warm up both hands at the same time 
while you are holding onto a mug, full of hot chocolate, after a nice sleigh ride,
or in my case an exhausting shopping tour, on week before christmas:-) 
For children replace the liqueur and use raspberry sirup to glaze the cookies.

I made the sweet witch´s cottage from dough leftovers. It´s not that tricky to make, 
if you just measure the sides of the house right.:-)
I used frosting to glue, the walls of the house together.
My house came out a little bit crooked, but I hidden it under a lot of confectioner´s sugar and sliced almonds. 
Maybe next time I´m gonna create a whole cookie village:-)


Photo by sabrinasue


Photo by sabrinasue


























































tipsy angel wings

Ingredients:

for the dough:

4 cups (500 g) flour
1 cup (250 g) cold butter
2 cups (250 g) confectioner´s sugar
2 eggs medium
1 vanilla bean


for the frosting:

1/4 cup (2 Essl) confectioner´s sugar

4 tbs (50 ml) homemade caramel liqueur 


Directions:

Preheat oven to 390°F /200°C. 
Line cookie sheet with baking paper and set aside.
In a medium bowl add flour, butter, confectioner´s sugar, eggs and 
scraped off vanilla pulp. 
Knead until you have a smooth dough. 
Refrigerate for about 30 minutes.
Roll out dough on floured surface and cut out cookies, with cookie cutters.
Place cookies on prepared baking sheet and bake for about 12-15 minutes 
or until slightly browned.
Let cookies cool out.


For the frosting mix confectioner´s sugar and caramel liqueur and glaze 
the cookies.
After frosting let the cookies dry. In an airtight jar you can store them 
up to 4 weeks.

For the frosting you can use any kind of cream liqueur.


Enjoy...



Kommentare:

  1. It look so delicious.Love it very much.Perfect for the holidays!!!

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  2. Hi Susan! Thanks for your nice comment. These sugar cookies are really simple, but they taste unbelievable. Merry
    Christmas and a Happy New Year...;-)

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