“leapfrog” for royal icing sugar cookies

15 Jul

For some reason I have this ambition to recreate most anything I see, I’m all about trial and error. It can easily be described as a blessing and a curse- I learn way more about the processes of creating and design and truly appreciate the craftmanship of my inspirations… but occasionally my visionary pursuits lead to late nights and frustrations. If you had asked me whether or not my execution was going to be possible of one such attempt at 1:00am last night I may have given you a different answer, or shooed you out of my kitchen until I cleared the countertops (and floor) of any and all evidence alluding to the contrary.

Recently I’ve been interning at Leapfrog: a boutique public relations and marketing firm specializing in “lifestyle” related businesses – from specialty food products, dining and fashion to real estate and design. With ideas and pitches readily in my ear and on my mind, I set out to create my own “Leapfrogs” in an attempt to prompt the flowing of additional creative juices.

Goal: Hand pipe frogs with royal icing onto sugar cookies.

Scene A: A light dusting of powered sugar covers the kitchen countertops as it’s mixing (hands free might I add- thanks to the beauty that is a KitchenAid mixer) with egg whites and lemon juice until falling ribbons of royal icing are incorporated back into the bowl after only 5 seconds. Heaps of cooling sugar cookies rest upon wire racks, waiting to discover just how the piping and flooding of royal icing works.

Scene B: Royal icing floods way beyond the intended area of confinement, slowly dripping through the holes of the wire racks onto the kitchen counter where it quickly hardens into sugary mounds. Little “leapfrogs” hop to life as their bodies and tiny toes are carefully piped onto rounds of soft dough. Pots and pans, sticky spoons and spatulas, and open food coloring containers litter the countertops from wall to refrigerator- boasting the love and artisanal persistance devoted to the quite cheery and sugary goodness of these “Leapfrog” cookies…

 Sugar Cookies:

3 cups all purpose flour

½ teaspoon salt

1 teaspoon baking soda

1 cup unsalted butter, room temperature

1 cup granulated white sugar

2 large eggs

2 teaspoons vanilla extract

1 cap-full lemon extract*

1 cap-full orange extract*

In a bowl, whisk together the flour, salt, and baking soda. Set aside.

In a bowl, beat the butter and sugar until light and fluffy. Add the eggs and vanilla, lemon, and orange extracts and beat until combined. Add the flour mixture and beat until you have a smooth dough.

Refrigerate for about one hour or until the dough is firm enough to roll.

Bake at 350 degrees for 10-15 minutes.

* Adding these extracts enhances a basic sugar cookie recipe with a slightly unexpected tinge of citrus, my mom truly does know best.

(recipe adapted from Joy of Baking)

Royal Icing

2 large egg whites

2 teaspoons fresh squeezed lemon juice

2 cups powdered sugar

Combine egg whites and lemon juice in the bowl of an electric mixer and beat until incorporated. Add powdered sugar and beat on low until smooth (test the consistency by drizzling icing in the same mixing bowl- it should take the drizzle approximately 5 seconds to incorporate).

Use this thicker consistency to pipe the edges of your cookies and designs. Then thin the icing with small amounts of water until it reaches the consistency you want to “flood” the interior areas of your cookies.

Store icing in an airtight container as it does harden quickly.

If you are interested in ordering cookies with your company’s logo or personal design, pleace contact me at itsalwayssweeter@gmail.com for pricing information.

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One Response to ““leapfrog” for royal icing sugar cookies”

  1. Lauren Ladd 07.21.10 at 1:41 pm #

    Girlfriend. I’m loving this. Please keep the posts a comin!! Love you and miss you.

    (and also widely jealous of your creativity).

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