How-to Texas Cookies...part two

Alrighty, let's talk about the rest of those Texas Cookies.

(Remember the cookies?  And part one?  Ok...good.)

By far, I've gotten the most emails and comments and "how'd you do that" about the Texas map cookies.  The cookies that I took approximately zero pictures of while I was making them.  Don't worry, they're easy.

1. You'll need an icing printer, or access to one.  Many grocery stores and baking supply shops have them and will print images for you.  I bought a compatible printer recommended by Icing Images and their edible ink cartridges.  I also used Icing Images frosting sheets and I recommend them highly.
2. No matter if you print them yourself, or have the sheets printed, you'll need an image.  You can either find one online or scan an image.
3. Once you have a digital image, view it at 100% and hold your cookie cutter up to the screen.  I know it sounds silly.  Scale your image to be just a bit smaller than your cutter.  You'll see that the Texas cookie image doesn't line up exactly with my cookie cutter, but I was ok with that.
4. Print the image, or save to a flash drive and have printed.  Put as many images on one sheet as you can.
5. Cover the cookie with thinned royal icing and gently press the image onto the icing, making sure the edges are pressed down.  
6. Allow 24 hours to dry.  Add a border to finish the cookie.  Here, I outlined the image in black to coordinate with the rest of the set and added a star for Jim's hometown.
7. More tips for working with edible images are here. (Note: this is an older post...the tips are the same, but I now have a different printer, inks and paper. See #1 above.)

The hats, boots and stars were just simple outline and fill cookies with a little details added at the end.
To make them, you'll need:

• sugar cookies in hat, boot and star shapes.
• royal icing, divided and tinted with AmeriColor Super Black, Chocolate Brown, Bright White, and Egg Yellow
• disposable icing bags
• coupler and tips: #2, #1
• squeeze bottles 
• toothpicks
• silver luster dust
• vodka
• small (clean) paintbrush
• small ramekin

Outline all of the shapes using a #2 tip in black icing.  Pipe a heel on the boot.  Because we're using black icing, let the cookies dry for 1 hour before filling.  Reserve some of the black and yellow icings before thinning for adding details later.

Thin the brown, yellow and black 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 details:

• Pipe a star on the cowboy hat in yellow with a #1 or #2 tip,
• use a #1 tip to add a star and spur on the boots in white,
• use a #2 tip to add black detailing to the boots,
• use a #1 tip to add lines to make a "Texas Star" on the yellow.

Let the cookies dry, uncovered, 6-8 hours or overnight.

The next day, mix a bit of luster dust with vodka.  Brush onto the star and spur on the boots.  The alcohol will evaporate, just leaving the silver...and it will dry very quickly.

The Texas flag cookies are a simple outline and fill as well using the same black food coloring, Super Red, Royal Blue and Bright White.

Sing it with me now...

"The stars and night are big and bright

deep in the heart of Texas!

The prairie sky is wide and high

deep in the heart of Texas!"
♥

---

Alrighty, let's talk about the rest of those Texas Cookies.

(Remember the cookies?  And part one?  Ok...good.)

By far, I've gotten the most emails and comments and "how'd you do that" about the Texas map cookies.  The cookies that I took approximately zero pictures of while I was making them.  Don't worry, they're easy.

1. You'll need an icing printer, or access to one.  Many grocery stores and baking supply shops have them and will print images for you.  I bought a compatible printer recommended by Icing Images and their edible ink cartridges.  I also used Icing Images frosting sheets and I recommend them highly.
2. No matter if you print them yourself, or have the sheets printed, you'll need an image.  You can either find one online or scan an image.
3. Once you have a digital image, view it at 100% and hold your cookie cutter up to the screen.  I know it sounds silly.  Scale your image to be just a bit smaller than your cutter.  You'll see that the Texas cookie image doesn't line up exactly with my cookie cutter, but I was ok with that.
4. Print the image, or save to a flash drive and have printed.  Put as many images on one sheet as you can.
5. Cover the cookie with thinned royal icing and gently press the image onto the icing, making sure the edges are pressed down.  
6. Allow 24 hours to dry.  Add a border to finish the cookie.  Here, I outlined the image in black to coordinate with the rest of the set and added a star for Jim's hometown.
7. More tips for working with edible images are here. (Note: this is an older post...the tips are the same, but I now have a different printer, inks and paper. See #1 above.)

The hats, boots and stars were just simple outline and fill cookies with a little details added at the end.
To make them, you'll need:

• sugar cookies in hat, boot and star shapes.
• royal icing, divided and tinted with AmeriColor Super Black, Chocolate Brown, Bright White, and Egg Yellow
• disposable icing bags
• coupler and tips: #2, #1
• squeeze bottles 
• toothpicks
• silver luster dust
• vodka
• small (clean) paintbrush
• small ramekin

Outline all of the shapes using a #2 tip in black icing.  Pipe a heel on the boot.  Because we're using black icing, let the cookies dry for 1 hour before filling.  Reserve some of the black and yellow icings before thinning for adding details later.

Thin the brown, yellow and black 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 details:

• Pipe a star on the cowboy hat in yellow with a #1 or #2 tip,
• use a #1 tip to add a star and spur on the boots in white,
• use a #2 tip to add black detailing to the boots,
• use a #1 tip to add lines to make a "Texas Star" on the yellow.

Let the cookies dry, uncovered, 6-8 hours or overnight.

The next day, mix a bit of luster dust with vodka.  Brush onto the star and spur on the boots.  The alcohol will evaporate, just leaving the silver...and it will dry very quickly.

The Texas flag cookies are a simple outline and fill as well using the same black food coloring, Super Red, Royal Blue and Bright White.

Sing it with me now...

"The stars and night are big and bright

deep in the heart of Texas!

The prairie sky is wide and high

deep in the heart of Texas!"
♥

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