Penguin says Feed Me has delved into the world of corporate cookies! I had the privilege of making some cookies to mark the launch of a new business, Kids at SWiTCH. These were given out at the information day and though I wasn’t able to attend myself, I heard that the cookies were a hit which is good to know.
It was fun making cookies in the shape of a corporate logo. I used my tried and true basic sugar cookie recipe which was easy enough but I was surprised at how hard it was to find a cookie cutter in the shape of a light bulb (that wasn’t a Christmas light)! Cake Decorating Central saved the day though where I found a Christmas ornament cookie cutter which conveniently looked like a light bulb when turned upside down heh.
These cookies put my piping skills to the test and there were quite a few shaky starts, broken lines of icing and lopsided light bulbs (oops) but I think I got into the rhythm of things after a few retarded-looking light bulbs and started churning out cookies like a machine. Baking and icing cookies is surprisingly therapeutic after a long day at work :)
Anyway, if you’re interested in finding out more about Kids at SWiTCH, head on over to the website to see what they’re all about. And if you’re ever in need of some custom made cookies for your next event, drop me a line by clicking on the ‘Contact’ link at the top of the page.
Basic Sugar Cookies (makes about 30 medium-sized cookies)
180g butter, softened
1 cup caster sugar
1 egg yolk
1 tsp vanilla extract
2 1/2 cups plain flour
1 egg white
1 1/2 cups icing sugar
1. Cream butter and sugar on medium speed until light and fluffy and pale in colour. Add egg yolk and beat well. Add whole egg and vanilla extract and beat until well-combined. Add flour all at once and beat on low speed until just combined – do not overmix. Divide dough in half and wrap in plastic wrap. Refrigerate for an hour or up to 2 days.
2. Preheat oven to 190ºC. Line cookie sheets with parchment. On a floured work surface, and using a floured rolling pin, roll out the dough until about 5mm thick and cut out shapes using a cookie cutter and place on lined cookie sheets. Bake for about 10 minutes (longer for large cookies) until dry on the surface and light golden brown on the edges. Remove cookies to a cooling rack and leave to cool before icing.
3. For royal icing, beat egg whites until soft peaks form. Gradually add icing sugar and beat until stiff peaks form. To decorate the cookies with the Kids at SWitCH logo, split the icing into half and colour half of it green, leaving the other half white. Pipe the outline of the cookies with green icing and allow to dry.
4. To flood the cookies with white icing, add a few drops of water to the white icing until a runny consistency is achieved. Spoon or pipe the white icing inside the green outline and spread to the edges. Allow to dry before piping the remaining decoration in green icing.