NOAH'S ARK SUGAR COOKIES
We paired animal cookies two by two for an edible menagerie in these aptly named Noah's Ark Sugar Cookies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 6h25m
Yield Makes about 2 dozen
Number Of Ingredients 9
Steps:
- Sift flour, baking powder, and 1/2 teaspoon salt into a bowl. Beat butter and granulated sugar with a mixer on medium speed until pale and fluffy. Beat in eggs and vanilla. Reduce speed to low. Add flour mixture, and beat until combined. Divide dough in half. Shape each piece into a disk, and wrap each in plastic wrap. Refrigerate until firm, at least 1 hour.
- Preheat oven to 325 degrees. Let dough stand at room temperature until soft enough to roll out, about 10 minutes. Roll out dough to a 1/4-inch thickness on a lightly floured surface. Add more flour if needed to prevent dough from sticking. Cut out animal shapes using cookie cutters, and transfer to parchment-lined baking sheets. Freeze until very firm, about 15 minutes.
- Bake cookies, rotating sheets halfway through, until edges just begin to brown, 15 to 18 minutes. Transfer to wire racks, and let cool completely.
- Transfer royal icing to a pastry bag fitted with a small plain round tip. Pipe desired designs onto cookies, and immediately sprinkle with sanding sugars. Shake off excess, and let stand until set, about 3 hours.
ROYAL ICING FOR NOAH'S ARK SUGAR COOKIES
Use this royal icing recipe, made with powdered sugar, water, and merginue powder, to decorate our adorable Noah's Ark Sugar Cookies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 2 cups
Number Of Ingredients 4
Steps:
- Beat sugar, water, and meringue powder with a mixer on low speed until smooth, about 7 minutes. Icing should be the consistency of glue. (If icing is too thick, mix in a little more water. If icing is too thin, add more sugar.)
- Beat in food coloring, 1 drop at a time, until desired color is achieved. If making more than 1 color, divide icing and work in batches.
NOAH'S ARK
Make and share this Noah's Ark recipe from Food.com.
Provided by Mommy Diva
Categories Beverages
Time 3m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Shake blue curacao and cream,then layer 7-up.
- Optionally, place half a lychee nut in glass before pouring. (Best in a cordialglass/Lexington).
- Enjoy! ;).
Nutrition Facts : Calories 27.8, Fat 2.9, SaturatedFat 1.8, Cholesterol 10.6, Sodium 3.2, Carbohydrate 0.3, Protein 0.2
BASIC SUGAR COOKIES
Sugar cookies are a buttery classic that make a delicious anytime treat. Enjoy your sugar cookies plain, or decorate them with icing to make them festive. This recipe is a favorite of Martha's, who likes to add one tablespoon cognac alongside the egg and vanilla, after creaming together the butter and sugar.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 2h
Yield Makes 32
Number Of Ingredients 10
Steps:
- In large bowl, whisk flour, baking powder, and salt. With an electric mixer, cream butter and sugar until light and fluffy. Beat in egg and vanilla. With mixer on low, gradually add flour mixture; beat until combined. Divide dough in half; flatten into disks. Wrap each in plastic; freeze until firm, at least 20 minutes, or place in a resealable plastic bag, and freeze up to 3 months (thaw in refrigerator overnight).
- Preheat oven to 325 degrees. Line baking sheets with parchment. Remove one dough disk; let stand 5 to 10 minutes. Roll out 1/8 inch thick between two sheets of floured parchment, dusting dough with flour as needed. Cut shapes with cookie cutters. Using a spatula, transfer to prepared baking sheets. (If dough gets soft, chill 10 minutes.) Reroll scraps; cut shapes. Repeat with remaining dough.
- Bake, rotating halfway through, until edges are golden, 10 to 18 minutes (depending on size). Cool completely on wire racks. To ice cookies, spread with the back of a spoon. Let the icing harden, about 20 minutes. Decorate as desired.
- For the icing, sift confectioners' sugar into a small bowl. Whisk in milk, water, or lemon juice, 1 tablespoon at a time, until smooth and thick enough to coat the back of a spoon. If too thin, whisk in more sugar; if too thick, add more liquid. Spread over cookies with back of a spoon. Add other decorations, if desired. Let the icing harden, about 20 minutes.
SUGAR COOKIES
Use this recipe along with our Royal Icing to make Partridge-in-a-Pear-Tree Cookies, Snowman Cookies, Reindeer Cookies, Santa Claus Cookies, Marbleized Peppermint-Candy Cookies (not pictured), and Snow Globe Cookies (not pictured).
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 2 dozen 4-inch cookies
Number Of Ingredients 8
Steps:
- Sift flour, baking powder, and salt into a bowl. In a separate bowl, beat butter and sugar with a mixer on medium speed until pale and fluffy, about 3 minutes. Beat in eggs and vanilla. Reduce speed to low. Gradually mix in flour mixture. Turn out dough, and divide in half. Flatten each half into a disk, and wrap in plastic. Refrigerate until firm, at least 1 hour or overnight.
- Preheat oven to 325 degrees, with racks in upper and lower thirds of oven. Let one disk of dough stand at room temperature just until soft enough to roll, about 10 minutes. Roll out dough on a lightly floured work surface to just under 1/4-inch thick, adding more flour as needed to keep dough from sticking. Chill in refrigerator until firm, about 30 minutes. Cut out cookies using desired cutters or templates. Transfer to parchment-lined baking sheets as you work. Roll out scraps, and repeat once. Repeat with remaining disk of dough. Chill cookies in freezer until very firm, about 15 minutes.
- Bake cookies, switching positions of sheets and rotating halfway through, until edges turn golden, 15 to 18 minutes. Let cool on sheets on wire racks. Decorate with Royal Icing.
UMBRELLA SUGAR COOKIES
These crisp, lemony sugar cookies will lend a touch of whimsy to a spring shower, but you can enjoy them anytime -- regardless of the weather.
Provided by Martha Stewart
Categories Cookie Recipes
Yield Makes about 30 cookies
Number Of Ingredients 12
Steps:
- Preheat oven to 375. Make the cookies: Whisk together flour, baking powder, and salt in a medium bowl; set aside.
- Put butter, granulated and confectioners' sugars, vanilla seeds, and zest into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy. Mix in egg. Reduce speed to low. Add flour mixture in 3 batches; mix until combined.
- Roll out dough between 2 pieces of floured parchment paper to 1/8 inch thick. Refrigerate until firm, about 45 minutes.
- Remove parchment. Using a 3-inch umbrella cutter, cut out shapes. Reroll scraps, and cut out. Space cookies 2 inches apart on parchment-lined baking sheets. Bake until pale golden, 5 to 6 minutes. Transfer cookies to wire racks to cool.
- Make the royal icing: Put confectioners' sugar, meringue powder, and 1/4 cup water into the bowl of an electric mixer fitted with the whisk attachment; beat on low speed 10 minutes. Transfer to a pastry bag fitted with a small plain round tip.
- Decorate each cookie with icing, and then immediately sprinkle with sanding sugar.
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