Thursday, April 24, 2014

Foolproof Cookie Recipe

One of my great satisfactions is that I have been able to make cookies for a lot of people!!

Four years ago I started selling my cookies through Etsy and I love it!! Having the opportunity to ship cookies everywhere is amazing!! It is a lot of work and to get started is the hardest thing, but not impossible...

You have to be very patient, really love to do what you are doing, have faith in your work, do a lot of research and development, trial and error, be unique and most of all don't let nobody to stop you!!!

I am going to help you sharing my recipe, you have to take in consideration that you will have to ship your cookies, so your cookies has to be resistant, even though you love soft cookies and all that, they won't arrive safely to the recipient and you will be very sad. 

This cookies are super delicious and be sure that everybody will love them!!

Don't forget the you always have to use the best quality ingredients, I like to use organic butter,  cage free eggs,  King's Arthur flour, and aluminum free baking powder, pure vanilla extract and natural sea salt, believe me it make a big difference!!


This recipe is to make from 30-36pieces ( 3 x 3in).


1 3/4 bars of butter at room temperature
1 cup sugar
1 egg
3 cups flour 
1 1/2 tsp baking powder
1/2 tsp sea salt
2 tsp (or more) vanilla extract


* Electric Mixer
* Kleen-pack
* Hoops for roller quarter inches wide
* Wooden roller
* Cutters different figures
* Spatula
* Baking Trays
* Wax paper
* Cooling Rack


 Pre-heat the oven at 350 F, and have 2-3 baking sheets ready. ( I normally do not lined the baking sheets, but you can lined them with parchment paper)

1) Sift flour with baking powder and salt, set aside.

2) In a large bowl of a stand mixer fitted with the paddle attachment, cream the butter at a low speed  for 2 minutes and slowly add the sugar increasing the speed at medium speed for 3-4 minutes.

3) Add the egg and beat until incorporated into the mixture.

4) Stop the mixer and scrape down the sides of  the bowl with a spatula.

5) Put the vanilla and mix some more.

6) Lower the mixer speed and slowly add the flour until all the flour is incorporated and the dough begins to take off from the sides of the bowl and forms a ball.

7) Refrigerate the dough for 20 or 30 minutes.

8) Roll out the dough on a previously floured surface with a roller to an even 1/4 in thickness.

9) Use cookie cutters to cut the shapes you want, place the cookies on a baking sheet separate 2 in.

10) Bake for 10-13 minutes at 350 F until the edges of the cookies look golden and they are still soft to the touch in the center, remove from oven and place on cooling rack.

Now you have your cookies ready to decorate and have FUN!!!

I hope you will like this recipe and put smiles on the faces of the people that eat them!!

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Sunday, April 20, 2014

Huevitos Marmoleados con Royal Icing

El otro dia me dieron el Magnificat de Cuaresma en la escuela de mi nenita y mencionan la historia de los huevitos de Pascua Ukranianos, se me hizo muy interesante.  

En Mexico no tenemos la tradición de huevitos de Pascua, así que es una tradición que no conozco mucho y la historia de los huevitos Ukranianos me inspiro para hacer estas galletas, con la técnica de Marmoleado con Royal icing. 

Espero que te gusten!!

Para la tecnica de marmoleado necesitas usar la misma consistencia de royal icing para todos los colores que vas a preparar y sera de la consistencia fluida,(click aqui para la receta), como de resistol blanco.

1) Delinear el huevito  y dividirlo en tres partes iguales.

2) Pintar un poco de icing con Americolor color Avocado, en cafe rojizo con Americolor chocolate brown y un toque de Americolor electric orange y un poco de icing con Americolor en Electric Orange. 

3)  Rellenar la parte de abajo con el icing cafe.

4)  Con un palillo poner unas rallas del icing color naranja.

5)  Con un palillo empezar a mezclar los dos colores en forma de zig-zag, para dar un efecto de marmoleado.

6)  Pintar un poco de icing con Americolor Sky blue y Americolor Navy blue y rellenar la parte de arriba del huevo haciendo lo mismo que hice en la parte inferior del huevito.

7)  Con un palillo mezclar los dos tonos de azul en forma de zig-zag.

8)  Dejar secar y prepara un poco de icing en color dorado y ponerlo en una manga pastelera con duya PME #1.5 para hacer la escalera.

Hice otro huevito, usando la misma técnica, en tonos de azul y le hice una red y unos pescaditos.

Ya que rellenaste todo el huevito con un palillo empezar a mezclar todos los colores.

La red y los pescaditos la hice con el mismo icing y duya que utilice para la escalera del primer huevito. 

El  proximo huevito fue mi favorito! Le hice unos circulitos rojos con icing en color Red Tulip,  en el centro de una cruz y luego pase un palillo por el centro para formar el corazón.

Le puse mini grageas plateadas al rededor de la cruz. 

Te deseo una muy Feliz Pascua de Resurrección con toda tu familia!!

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Tuesday, April 15, 2014

Easter Bunny Silhouette Cookies

We are just few days away from Easter, I hope you are already preparing to celebrate this big feast. 

I love to decorate my table with cookies as you may imagine and I am always looking for practical ideas or ways to multitask my cookies, and I will share with you how to make a silhouette cookie that if you personalize it it can be a place card for your Easter table. 

It is really easy to make and it will add a cute touch to your table. 

You will need...

*  Your favorite cookie dough (click here for my favorite)
*  Square cookie cutter
*  Rabbit cookie cutter
*  Royal icing medium and flooding consistency
*  2 Pastry bag, couplers and decorating tip #2
*  Americolor food gel in Turquoise and Black
*  Edible black marker


1) Bake a square cookie and let it cool, prepare a pastry bag with medium consistency white royal icing and tip # 2.

2) Trace the bunny in the center of your cookie using your marker,  outline the border of the rabbit  and the border of the square with white royal icing. 

3)  Prepare flooding icing in light turquoise to fill up  the square and black for the bunny.

4)  Flood the square with turquoise royal icing and let it dry for 6-8 hrs.

5)  When the turquoise icing is dry, flood the bunny with black icing and let it dry completely. 

6)  Prepare some firm medium consistency royal icing in  black and fill up a pastry bag and with tip # 2 make some little dots all around the cookie. 

7)  You can write down the name of each guest on the cookie or just add a little detail that represent each of your guest,for example, you can add some pearls to the Mother Bunny, or some glasses to the Granpa Bunny, or a bow to the Sister Bunny.

What I like the most of decorating cookies is that you have endless posibilites to make your own creations. 

Happy Easter Everyone!!

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