Start To Finish Cookies, Do You Do This?
Baking By carleen2140 Updated 15 Jul 2007 , 2:23pm by carleen2140
I was told when I first made a batch of cookies last month, to do it by these steps. I did, and some family members thought they were too sweet, most did not like the rolled buttercream and scraped it off. Now I am making another batch today and want to try something else and need you advice.
Last Month Cookies:
Make batch of NFSC (No fail sugar cookies)
when cool, apply coat of "sugar glaze" consisting of powder sugar, water, corn syrup and vanilla, let dry one hour before decorating.
Now add the "rolled buttercream" over cookie. let set at least 48 hours, then decorate or outline details with "Antonia74 Royal Icing", again let dry then I can bag each cookie.
Now this month I want to try "Toba Garrett's Glace" and I was wondering if I have to use a sugar glaze under her glace?
Any help would be appreciated.
Thank you
Carleen
Toba's glace ingredients are just about the same thing that you used last month, which is why I can see if you used that AND rolled buttercream it would be too sweet. All you really need to do is use the glace, let dry, and then do your detail decorations in royal icing. This is my method of choice. HTH
I always use Toba's glace. You won't need to put anything under the glace, just straight cookie. And If I can get the consistensy right I don't even need royal icing because I can get the glace thick enough for details. Which is great because I always have problems with royal icing details chipping off
Try this how-to Carleen. The royal icing recipe I created is thinned with water and not "break-your-teeth" hard at all! The fat content found in cookies keeps it hard to the touch, but totally bite-able:
http://www.cakecentral.com/article54-How-To-Bake--Decorate-Cookies.html
I'm thinking it was the combination of the glaze and RBC that made it too sweet. I used RBC for the first time a couple of months ago and love it...used alone it's not too sweet (esp. when paired with NFSC because they are not sweet themselves). Instead of the glaze, you can apply the RBC when the cookies are still warm and it will adhere itself to the cookie. I wouldn't give up on RBC quite yet if I was you, it really is good! HTH. Jodie
Sorry it has taken me so long to get back to you. I was busy baking and testing. Thanks for your answers. I see now that I did not need to add the "sugar glaze" along with the rolled buttercream. I am definitly going to try another batch. I guess I am experimenting, and trying different versions.
I ended up finishing what I started with Toba"s Glace and the finished cookie got great reviews.
Then this week, I took Antonia74 advice and tried it her way. I loved cutting the cookie, freezing it, then baking. So much easier. Very easy to
make her icing and decorate the cookie. Another family hit.
Please! if you haven't tried her way, use the link she posted. You won't be sorry. Thank You Antonia. I was honored.
I am baking just for family right now, and maybe later I will bake for others, when I get the confidence to expand. So this is why I am trying different combinations.
Thanks again for the answers and the help.
Carleen
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