On a scale of 1-10, 1 being very excited and 10 being extremely excited, where does everybody rate their anticipation of Season 3 of Sherlock? You might say I am at a 10. My husband and I love this series. We share a lot of common interests, but none have been so good to our marriage as Benedict Cumberpatch. I mean, what's not to love? And the countless late night conversations wondering how he faked his own death...well...our questions will finally be answered. As is the question of how to pay proper homage to the premier - make these cookies. Let's be honest, I'm pretty novice in my fancy decorated cookie skills, but what I do know is a good theme. So these will go right along with your watching party (what? you're not having a party?! weird.)
These cookies are more of a time investment than I usually make regarding treats, so plan accordingly. I like to make the dough and the frosting on one day and then bake and decorate the next, but obviously you can do it however you like. They will taste good no matter what.
2 sticks butter, softened
1 cup powdered sugar
1 tsp. vanilla
1 1/2 tsps. almond extract
2 1/2 cups flour
1/2 tsp. salt
Circular cookie cutter, about 4" diameter
Candy Cane cookie cutter
1. Cream together butter and sugar.
2. Add eggs, vanilla, and almond extract and mix well.
3. Gradually add flour and salt until completely mixed in.
4. Cover dough and chill for about 2 hours.
5. When ready to roll dough, remove from fridge and briefly knead to make it workable again. Roll on lightly floured surface to about 1/4" thick.
6. For every cookie, cut out one circle and one candy cane.
7. Cut the circle into almost halves; discarding the smaller half. Cut the candy cane into thirds. You will not need the top part of the cane.
8. Flip the candy cane pieces over so that the diagonal sides line up with the the bottom of the half-circle on either side. Gently press the dough together. One side should be slightly smaller than the other to represent the front of the hat.
9. Bake at 350 degrees for 10-12 minutes. Thicker cookies may need longer baking time but don't overbake. Just look for slightly golden edges.
4 Tblsp. meringue powder
1/2 cup water
6-7 cups powdered sugar
1 tsp. vanilla
2 Tbls. shortening
2 Tbls. corn syrup
Frosting Bags (Disposable always preferable)
Frosting Tips 1 & 3. 2&4 will also work
Food coloring - Blue, green
Licorice strands - for the bow on top
1. Whip meringue powder and water on high speed for several minutes until soft peaks form.
2. Gradually add the rest of ingredients until frosting is firm and only slow falls off an upside down spoon.
3. If not frosting immediately, frosting can be stored in a sealed container for up to four weeks at room temperature.
4. Place half of the frosting into a bowl to be kept white for the base.
5. Divide the rest of the frosting in half. Dye the first green and the second blue.
6. Outline the cookies with white frosting using a 3 or 4 tip. Allow frosting to dry for at least 15 minutes.
7. You have two options next - you can thin the rest of the white frosting if you are familiar with that technique or you can just fill by zig zagging inside of the cookie and then spreading with a spoon and letting set for at least 15 minutes.
8. Using the #1 or #2 tip, make green lines in a criss cross pattern.
9. Using the #3 or #4 tip, add thicker blue lines in between the green lines. Add a little licorice know on top and you're finished! Phew!
Recipe source for cookies and frosting: http://thedecoratedcookie.com/2008/11/cookie-dough-and-frosting-recipes/
And for your viewing pleasure: http://www.youtube.com/watch?v=9UcR9iKArd0
Season Premier this Sunday. Wahoo! Can't wait to hear what you think.