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Im a dental student and my hobby is baking. So I decided to combine the two and make teeth sugar cookies!


Sugar cookie recipe

Ingredients

1 c. {two sticks} of REAL unsalted BUTTER, softened
1 1/2 c. confectioner’s sugar
1 egg
2-3 tsp flavoring {pick what you like, I prefer almond}
2 1/2-2 3/4 c. all-purpose flour
2 tsp. baking powder
1 tsp. salt

Instructions

Cream together softened butter and confectioner’s sugar. Crack the egg into a separate bowl, and add the flavoring. I use emulsions, but extract also works well. Add that to the butter sugar mixture and mix until the egg is thoroughly incorporated. In a separate bowl, sift together the flour, baking powder, and salt, then add little by little to the mixture. I can tell the dough is ready when most of it sticks to the paddle. When I touch it, it has a little give, but does not stick to my fingers.

Roll out on parchment to about 1/4 an inch thick, use flour for dusting as necessary. Then, cut and bake at 400 degrees for 7-8 minutes. This version makes 2-2 1/2 dozen, doubled, it makes 4-5 dozen.
I prefer decorating day-old cookies. They are less likely to leach oil back into your icing if they have had a day or two to “dry out”. They are still soft, however.

Royal Icing Recipe

Ingredients

 2 lbs {1bag} confectioner’s sugar
1/3 c. plus one tablespoon meringue powder
about 3/4c. water
1-2 tbsp. oil-free extract or flavoring

Instructions

Add the dry ingredients first. Use your mixer’s whisk attachment to incorporate the sugar and meringue powder.
Add the extract to the water and slowly add it to the dry ingredients while mixing. At first the icing will be very liquid-like.
Continue to mix it at medium-high speed until it is fluffy and stiff peaks form, about 7-10 minutes. Mixing times are approximate, keep your eye it icing and stop mixing as soon as it becomes stiff. Over mixing and oil-containing extracts can keep the icing from setting up, so keep this in mind as you work.

Outlining and filling of the cookies with Royal icing is very easy, but it works better if you have a video to watch.
So here you go!
http://www.youtube.com/watch?v=q-0bHmc8Aa0

Piping consistency means that you add water to your royal icing until it has a thickness comparable tot toothpaste.
This is wat you use to create the outline of the cookie.
Filling consistency means adding even more water until you have reached a thickness comparable with shampoo.
I find using a plant spray helps with adding water. It is much easier then moving your bowl to the sink every time.

They're are lots of recipe's online, but this one works best for me. You can make your cookies into any shape you want en use every kind of food coloring in your icing. So use your imagination!

Nice
Very cute.

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