Create stunning and intricate brush embroidery cookies using this easy recipe. These cookies are not only delicious but also a work of edible art!
Ingredients: 2 1/2 cups all-purpose flour. 1 cup unsalted butter, softened. 1 cup granulated sugar. 1 large egg. 1 teaspoon vanilla extract. 1/2 teaspoon salt. Assorted food coloring. Royal icing for outlining and flooding. Edible gold dust optional.
Instructions: In a bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the egg and vanilla extract to the butter mixture and beat until well combined. In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Divide the dough into portions and tint each portion with different food colors. Wrap the colored dough portions in plastic wrap and chill in the refrigerator for at least 1 hour. Preheat the oven to 350F 175C. Roll out each colored dough portion to about 1/4-inch thickness. Cut out desired shapes using cookie cutters and place them on a baking sheet lined with parchment paper. Bake the cookies for 8-10 minutes or until the edges are lightly golden. Let them cool completely. Prepare royal icing by mixing the desired colors. Consistency should be thick for outlining and slightly thinner for flooding. Outline the cooled cookies with royal icing using a piping bag fitted with a small round tip. Allow the outlines to set for a few minutes. Thin the royal icing a bit more and use it to flood the inside of the outlines. You can use a toothpick to spread the icing evenly. Let the flooded icing set for a while, about 1 hour. Dilute edible gold dust with a small amount of clear alcohol or lemon extract. Use a fine paintbrush to apply the diluted gold dust onto the flooded icing in delicate, embroidery-like patterns. Let the gold details dry and set. Once fully set, your brush embroidery cookies are ready to be enjoyed or gifted!
Prep Time: 30 minutes
Cook Time: 10 minutes
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