Thursday, June 7, 2012
Venus Transit Sugar Cookies
I try to hide my extreme nerdiness from you as much as possible here at CosmoCookie, but sometimes there is just no denying it. On Tuesday, Venus transited across the Sun, a phenomenon that will not be visible again for another 105 years. I spent Venus Transit Day with friends and solar telescopes on campus.
*Transit photos courtesy of James Keane, amazing artist.
I also might have made transit sugar cookies with Solar royal icing and Venus nonpareils.
I also might have made transit chocolate chip cookies.
Go ahead... Judge me... I can take it.
I promise that my next post will be on ice cream. However, I (clearly) cannot promise that I will not geek out on you again.
adapted from Martha Stewart
yields 2-3 dozen cookies, depending on the size of the shape
2 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1/2 cup (1 stick) unsalted butter
1 cup sugar
1 large egg, lightly beaten
2 tablespoons milk
1 teaspoon pure vanilla extract
Whisk together flour, salt, and baking powder in a medium bowl; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar; mix until light and fluffy. With mixer running, add egg, milk, and vanilla; mix until well combined. With the mixer on low, slowly add reserved flour mixture. Mix until just combined.
Transfer dough to a work surface. Shape into 2 discs, cover with plastic wrap, and refrigerate for at least 1 hour.
Preheat oven to 350°F. Line baking sheets with nonstick baking mats or parchment paper; set aside.
On a lightly floured work surface, roll out dough to 1/8-inch thickness. Cut into desired shapes, and transfer to prepared baking sheets, leaving an inch in between. Leftover dough can be rolled and cut once more. Bake until lightly golden, about 10 minutes; do not allow to brown. Transfer to wire racks to cool.
Decorate with Royal Icing, optional.
2 cups confectioners' sugar
1 tablespoon meringue powder
3-5 tablespoons ice water
Combine ingredients in bowl and beat with an electric mixer for about three minutes. Add water until desired consistency.
What's Hot This Week?
Bright and bold Rainbow Cupcakes are as easy as 1, 2, 3... 4, 5, 6! Watch and learn... 1. Make a vanilla cake mix, and preheat oven accordin...
Emily's Harry Potter Birthday Cake: a gingerbread Hogwarts with royal icing decor and candy glass windows, on a chocolate sheet cake (se...
This week I went to the U.S. Botanical Gardens next to the U.S. Capitol to see the annual Christmas display. This year's &q...