La la how the life goes on…
Like this song? It pops into my head whenever the stress of everyday life starts to mount. But it’s been in my head for several weeks now, so I’m passing it on to you. The song, not the stress. Catch!
I wonder what it is about this Beatles song, that lifts my spirits the instant it reaches my eardrums. Which song would you say has a positive effect on your emotional well-being?
Yes, music tends to have an effect on our emotions, and so will this delicious Spring bouquet.
A bouquet of perfectly-delicious sugar cookies, and each one created using only one cookie cutter, the teardrop shaped cutter. If you already own this one, then you know how versatile it is.
For the Spring symphony, I was initially inspired by my bipolar Dogwood tree in the front yard. A tree which will bloom profusely, whenever it feels like it.
But, it's a show worth waiting for.
Violets, being one of my favorite flowers, were also an inspiration here. But, they needed faces, and since I always listen to my inner voices, I went ahead and made them using marzipan and a face mold (the mold makes this a very quick project). Painted the faces and attached them to the cookies with royal icing.
And, since daisies always add a touch of fun to any spring bouquet, they were also included.
If you’re as bored as I am with the formulaic, flat sugar cookie, I’m going to show you a way to add depth and interest to your edible bouquet. Pay attention, this is a very complicated procedure.
1. Go in your kitchen and grab a sheet of aluminum foil, one and a half times the length of your cookie sheet.
2. Grease foil lightly, then crumple it up with your hands. And place it on your cookie sheet.
3. Smooth it out very, very lightly, leaving enough mountains and valleys for your flowers and leaves to be propped on. Bake.
4. Allow cookies to cool completely before removing from amorphous foil bed.
Because these cookies are three-dimensional, icing them the conventional way (outlining with a pastry bag and flooding), would be a nightmare. Instead, get a good artist’s brush and paint the icing on. No outlining, and no mess.
While I usually ice my cookies with a confectioner’s sugar glaze, for these cookies, I prefer the body and coverage that royal icing offers. But if you use a glaze, you might need several coats of “paint” to cover the cookies completely. And you'd also need to allow the first coat to set before re-applying.
Some of the butterflies were baked flat, iced, and airbrushed over a stencil. Other butterflies were baked on a folded piece of aluminum foil (as pictured) to keep the wings elevated and to provide some stability while they baked.
Again, try not to move cookies baked in this way, until they are completely cooled to avoid any casualties.
Sugar Cookies
2¼ cups AP flour
¼ teaspoon salt
¾ cup granulated sugar
12 tablespoons (6 ounces) unsalted butter, softened
1 large egg
1 tablespoon finely grated lemon zest
1 teaspoon vanilla extract
Cream together the sugar and butter until fluffy. Add the egg, lemon zest, and vanilla extract and beat until blended. In another bowl, combine the remaining dry ingredients (flour and salt). On low speed, gradually add them to the butter mixture, until incorporated. Press the dough into a flat disc, wrap well, and refrigerate for 2 hours. Roll out to 1/8" thick on a lightly-floured surface. Cut out and bake in a 350°F oven, for 8-12 minutes. For even baking, rotate the cookie sheets from top to bottom and front to back halfway through baking.
Source: Rose's Christmas Cookies by RL Beranbaum.
Guys, I woefully regret being MIA for 5 weeks. Please Forgive.
Best Wishes to my peeps for a wonderful Spring!
Oh, sweet mother! I just had (what appeared to be) a huge spider land on my wrist. It turns out Thumper was just playing a trick on me. I'll be fine, as soon as I scrape my butt off the ceiling.
Well, back to my theme music...
Obladi, Oblada life goes on bra...
