Puppy Themed Sugar Cookies

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Along with with the puppy cake pops, I also made some puppy themed delicious sugar cookies for Clem’s 5th birthday party.  I had never made royal icing before and wanted to give it a go.  Being that Clem’s party colors were blue, green and red, I made these three icings.  The red was a bit more pink than I hoped, but still cute!

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I found my recipe for both the cookies and the icing at A Cake Story here.  The cookies were sooo tasty with yummy almond extract.  Here is the cookie recipe (read further for the royal icing recipe with lemon extract).

Vanilla-Almond Sugar Cookies
From A Cake Story via Bake at 350
3 cups All-Puropose flour
2 tsp baking powder
1 cups granulated sugar
2 sticks (salted) butter, cold
1 egg
¾ tsp pure vanilla extract
½ tsp pure almond extract

1. Preheat oven to 350. Combine the flour and baking powder, set aside.

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2. Cream the sugar and butter and then add the egg and extracts. Gradually add the flour mixture and beat just until combined, scraping the sides and bottom of the bowl as you mix.

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3. The dough should be loose and crumbly as below:

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But come together when kneaded and rolled out, like this.

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4. Roll on a floured surface and cut into shapes. Place on parchment lined baking sheets and freeze for about 5 minutes before finally baking 10-12 minutes.

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5. Allow to set for a few minutes out of the oven before transferring to a cooling rack.

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Now on to the icing!

Royal Icing
Adjusted for yield by A Cake Story via Bake at 350 (I cut this recipe in half for my cookies)
(Enough to cover 4 dozen cookies)
6 tbsp meringue powder
¾ C water
1.5 lb. powdered sugar
1 tsp light corn syrup
A few drops lemon extract

1. Using a hand mixer, mix the meringue powder and water on low until foamy in your bowl.  If you are trying to find meringue powder, try a local baking store or craft store.  I found mine at Joann’s.

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2. Sift in the powdered sugar and continue to mix until combined. Add in the corn syrup and extract and increase speed to med-high/high and beat for about 5 minutes so that glossy stiff peaks form as seen below.

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3. This frosting consistency is for lettering and decorating.  Take small batches of the frosting and use gel paste food colorings to get desired colors.

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I did not have the time to flood cookies, but according to A Cake Story, “Use a portion of the divided and colored icing to dilute with water into flooding consistency (the streak of a butter knife swiped through should disappear completely in 10-12 seconds).”  Next time I plan on trying to flood my cookies, but I do think they still turned out pretty cute, especially the polka dot bones :)

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