(makes 20-30 cookies, depending on size)
Delicate and fragrant, I imagine these are the cookies that dragons would enjoy with an afternoon cup of spiced tea.
When making sugar cookies, I generally double the recipe, and if I’m not having a big party, freeze half the dough for another day. If at any time, your dough seems to be getting too soft to work with; chill it for 10 minutes, and it should firm up. (For basic but delicious sugar cookies, just leave out the pistachio and rose.)
1/2 t. salt
4 c. confectioners’ sugar
pink, gold, silver luster dust + a little alcohol or extract for dissolving
MAKE SUGAR COOKIES:
1. Using the paddle attachment, cream the butter and sugar together in the bowl of an electric mixer on low to medium speed, scraping down the sides as needed until well mixed, about one minute. (Over-mixing will make the cookies fluffy and more likely to spread.)
2. Mix in eggs, scraping down bowl as needed. Add vanilla (either scraped seeds or liquid extract), pistachio, and rose, and mix in.
3. Sift together flour, baking powder and salt; add mixture to the bowl. Mix on low speed until batter clumps together into a dough; avoid overmixing.
4. Roll the dough out on parchment paper, cover with parchment paper or plastic wrap, and chill in the fridge for at least one hour.
5. Start oven preheating to 350F, and cut out cookie shapes. Place on parchment paper-lined baking sheet and chill in fridge for at least 10 minutes. Roll scraps and repeat until all the dough is used up.
6. Use embossers to add texture to cookies — it works better if the dough is chilled; otherwise the cookies will likely spread.
7. Bake cookies for 10-12 minutes, until edges become golden brown. Let cool to room temperature before decorating.
(Can be made ahead and stored covered in the fridge for a few days, or frozen for up to two months.)
MAKE ROYAL ICING:
1. In large bowl, combine egg whites, vanilla, and pistachio extract, and beat on high speed until frothy.
2. Add confectioners’ sugar gradually; mix on low speed until sugar is incorporated and mixture is shiny; turn speed up to high and beat until mixture forms stiff, glossy peaks. (About 5-7 minutes). (If using food coloring, add now.) It’s now at piping consistency, if you’d like to pipe your cookies.
(Can be stored in fridge for up to three days.)
1. Add a little hot water to the royal icing and stir, until icing is at dipping consistency. (Dipping a fork in and pulling it out will help you assess that; icing should flow, but leave some clinging to the fork.) If you accidentally dilute it too much, add a little confectioners’ sugar to bring it back to the right consistency.
2. Dip half of each cookie in icing, scraping off excess and base of cookie. Sprinkle with crushed pistachio and crumbled rose petals.
3. Mix luster dust with a bit of extract (or use a ready-made luster brush), and brush on the un-iced portion of the cookies.
That’s it! Enjoy!
TOOLS I USED:
Hide Embosser: https://www.etsy.com/…/dragon-hide-alligator-scales…
Dragon Cookie Cutter: https://smile.amazon.com/gp/product/B01DNHTZ84
The pink luster dust, I think I picked up at Michael’s.