Gourmet Baked Goods

http://citrusspicebakery.com (801) 923-4117 citrusspicebakery@gmail.com

Custom wedding and party cakes, cupcakes, sugar cookies, and French macarons.

All my products are made to be the most delicious you've ever eaten! Painstakingly tested recipes, innovative baking techniques, and the very best ingredients set them apart. Premium chocolates, Madagascar vanilla beans, real butter, fresh fruit, and premium toasted nuts.

Everything I make is from scratch, including my fondant, sugar paste and modeling chocolate.

Tuesday, June 5, 2012

Wedding Cookies

My mom got married in May, and I made two kinds of cookies as favors. For the rehearsal dinner, I did French Macarons (see previous post), and for the reception, I made 144 of these:

I made orange flavored sugar cookies, covered them with orange flavored rolled buttercream, and then stamped the design on. I had found the stamp at the craft store, and really wanted to use it on these cookies. I got a piece of felt and soaked it with black food dye, and then I was able to dip stamp and stamp the cookies! I spent 4 days piping (3 dozen each day!) miniature royal icing ribbon roses onto squares of parchment, so on cookie making day, they were dried and ready to go. I stuck them on with the leaves, which I piped on in green royal icing. After drying overnight, I packaged each cookie, and they were ready to go! 

They were beautiful and delicious, and I had a great time making them!

Orange Flavored Sugar Cookies:

2 sticks unsalted butter, softened
1 1/2 cups confectioner’s sugar
1 egg
1 teaspoon vanilla extract
1/2 teaspoon orange extract
2 1/2 cups all-purpose flour
2 tsp baking powder
1/2 teaspoon salt

Heat oven to 400. Briefly sift together the flour, baking powder, and salt in a bowl and set aside. In the bowl of a standing mixer with the flat beater, blend the butter and sugar together on medium speed until fluffy. Add the egg and blend well. Mix in the vanilla extract and orange extract. Gradually blend in the flour mixture on low speed. Briefly knead the dough and roll it out 1/4-inch thick. Cut out your cookies and place one-inch apart on a good quality baking tray lined with a piece of parchment paper. Bake for 7-8 minutes. 

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