Decorated Sugar Cookies: Whale, Squirrel & Hibiscus Flower

Rania officially started her formal education last Saturday. She is now in Kindergarten!

 *teary eyes* I know it's a cliche to say "Time flies so fast", but it really does. 

I remember telling her the story on how  I gave birth to her. The first time she opened her eyes and the first time she said "Mommy". Now, she is a "big girl" as we call her and also a school girl for that matter. Cycle of LIFE  **deep breath**

She did very well on her first week, although language is the major adjustment for her because she neither speak nor understand Arabic. But I do hope and pray that she will

learn the language eventually.

Back to my baking *hahaha* I made sugar cookies today to give out to her teachers and

classmates. I made 3 batches of sugar cookies..Whale, Flower and Squirrel.

I used my sugar cookie recipe as seen HERE

I got this marbling technique from Glorious Treats. You can check out her site for more beautiful decorated cookies.

1. Using an outline consistency (17-20seconds rule) outline the shape. Let it dry for 30minutes to an hour.
2. Using a flooding consistency, flood your cookie.
3. Since this is a "wet on wet" technique, pipe another circle using either the same color as the outline or use a different one.
4. Using a toothpick, drag a portion from the outside edge of the piped circle toward center.
5. Pipe a small circle in the middle.

 I used  Joy of Baking Royal Icing Recipe with little modification.

Ingredients:

• 4 cups icing/powder sugar
• 3 tablespoons (30 grams) meringue powder
• 1/2 - 3/4 cup (120 - 180 ml) warm water

 Procedure: 

1. In the bowl of a hand mixer or an electric mixer, mix and beat the icing sugar and meringue powder until combined. Add 1/2 a cup of water and beat on medium to high speed until stiff peak and glossy.
2. For outlining, use thicker consistency (17-20 second rule) you can add more water or more icing sugar to achieve right consistency. To flood, use a thinner consistency, the icing should create a ribbon as it falls back into the bowl. 
3. At this time, you can divide your royal icing and add food coloring ( I used gel food color from Wilton)
4. Make sure to  cover up your royal icing  with a cling film or better yet a damp towel as this will prevent the royal icing from drying, crusting and hardening.

Back to School Sugar Cookies

I created these Back to School Sugar Cookies for Rania since she will formally go to school this September. This marks another milestone in "our" lives. Good Luck, Princess! Love lots!

All cookies were cut free hand.

Chocolate Chip Cookies

I have to admit,  I am not fond of eating cookies. I still prefer cakes and cupcakes for an afternoon snack *smile*
But today, I tried baking a Chocolate Chip Cookie. I downloaded  2 different recipes but I decided to follow a tried and tested recipe from my online guru Joy of Baking.

Note:
I didn't know that the cookie dough will spread so much that is why my cookie turned out to be  gigantic hehehe.

Ingredients: 1 cup (226 grams) unsalted butter, room temperature 3/4 cup (150 grams) granulated white sugar 3/4 cup (160 grams) firmly packed light brown sugar 2 large eggs 1 1/2 teaspoons pure vanilla extract 2 1/4 cups (295 grams) all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1 1/2 cups (270 grams) semisweet or bittersweet chocolate chips 1 cup (100 grams) pecans or walnuts, coarsely chopped (optional) Procedure: Preheat oven to 375 degrees F (190 degrees C) with rack in center of oven.  Line two baking sheets with parchment paper.  In the bowl of your electric mixer (or with a hand mixer), beat the butter until smooth and creamy. Add the white and brown sugars and beat until fluffy (about 2 minutes). Beat in eggs, one at a time, making sure to beat well after each addition. Add the vanilla and beat until incorporated. Scrape down the sides of the bowl as needed. In a separate bowl, combine flour, baking soda, and salt. Add the dry ingredients to the egg mixture and beat until incorporated, adding the chocolate chips and nuts (if using) about half way through mixing. If you find the dough very soft, cover and refrigerate until firm (from 30 minutes to two hours). For large cookies, use about a 2 tablespoon ice cream scoop or with two spoons, drop about 2 tablespoons of dough (35 grams) onto the prepared baking sheets. Bake about 10 - 14 minutes, or until golden brown around the edges. Cool completely on wire rack.