Every year, the end of April/beginning of May means one thing around our house: horse cookies.
Surrounded by horses for weeks, this is the closest I'll ever get to living like The Pioneer Woman.
My dad helps to host a charity event in Amarillo the day of the Kentucky Derby every year...and every year horse cookies are on the menu. The problem is that horse cookies don't ship well. You see, they have thin legs, and necks that stick out. Not the ideal shape for shipping.
After lots of begging, and maybe a few tears on my part, my dad finally gave in to letting me add some horse head cookies into the mix. I think I like them better than the full horses (maybe it's the eyelashes)...and I know they'll arrive to the party in better shape.
To make some Kentucky Derby horse head cookies, you'll need:
Outline the horses with a #2 tip and brown icing. Reserve some of this icing for piping details later.
Thin the brown and white icings with water, a bit at a time, stirring with a silicone spatula, until it is the consistency of a thick syrup. (Reserve some of the blue icing for piping details later.) You'll want to drop a "ribbon" of icing back into the bowl and have it disappear in a count of "one thousand one, one thousand two." Four is too thick, one is too thin. Count of 2-3 is good. Cover with a damp dishcloth and let sit for several minutes.
Stir gently with a silicone spatula to pop and large air bubbles that have formed. Pour into squeeze bottles as needed.
Flood the cookies, filling in the outlines. Use toothpicks to spread the icing and pop any large air bubbles that have formed. Let the cookies dry at least one hour.
Add the details. Use a #2 or 3 tip to add the bridle in electric green (or another color). Add and eye with brown icing using a #2 tip.
Use a #2 tip to pipe the mane and nostril. Switch the tip to a #1 and add eyelashes.
Let the cookies dry, uncovered, 6-8 hours or overnight.
(For a tutorial on the full horses, click here. And for some *gorgeous* Derby Party inspiration, check out my friend Courtney's blog, Pizzazzerie!)
My dad helps to host a charity event in Amarillo the day of the Kentucky Derby every year...and every year horse cookies are on the menu. The problem is that horse cookies don't ship well. You see, they have thin legs, and necks that stick out. Not the ideal shape for shipping.
- sugar cookies cut with a horse head cookie cutter
- royal icing, divided and tinted with AmeriColor Super Black, Chocolate Brown, Bright White, and Electric Green (or any color you want)
- disposable icing bags
- coupler and tips: #2, #1, #3
- squeeze bottles
- toothpicks
Thin the brown and white icings with water, a bit at a time, stirring with a silicone spatula, until it is the consistency of a thick syrup. (Reserve some of the blue icing for piping details later.) You'll want to drop a "ribbon" of icing back into the bowl and have it disappear in a count of "one thousand one, one thousand two." Four is too thick, one is too thin. Count of 2-3 is good. Cover with a damp dishcloth and let sit for several minutes.
Stir gently with a silicone spatula to pop and large air bubbles that have formed. Pour into squeeze bottles as needed.
Let the cookies dry, uncovered, 6-8 hours or overnight.
(For a tutorial on the full horses, click here. And for some *gorgeous* Derby Party inspiration, check out my friend Courtney's blog, Pizzazzerie!)
Hoof it on into your kitchen and make 'em. ;)
My dad helps to host a charity event in Amarillo the day of the Kentucky Derby every year...and every year horse cookies are on the menu. The problem is that horse cookies don't ship well. You see, they have thin legs, and necks that stick out. Not the ideal shape for shipping.
- sugar cookies cut with a horse head cookie cutter
- royal icing, divided and tinted with AmeriColor Super Black, Chocolate Brown, Bright White, and Electric Green (or any color you want)
- disposable icing bags
- coupler and tips: #2, #1, #3
- squeeze bottles
- toothpicks
Thin the brown and white icings with water, a bit at a time, stirring with a silicone spatula, until it is the consistency of a thick syrup. (Reserve some of the blue icing for piping details later.) You'll want to drop a "ribbon" of icing back into the bowl and have it disappear in a count of "one thousand one, one thousand two." Four is too thick, one is too thin. Count of 2-3 is good. Cover with a damp dishcloth and let sit for several minutes.
Stir gently with a silicone spatula to pop and large air bubbles that have formed. Pour into squeeze bottles as needed.
Let the cookies dry, uncovered, 6-8 hours or overnight.
(For a tutorial on the full horses, click here. And for some *gorgeous* Derby Party inspiration, check out my friend Courtney's blog, Pizzazzerie!)
Hoof it on into your kitchen and make 'em. ;)
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