This is my first attempt at decorating cookies with modified royal icing...It was a lot of fun to create the little cherry blossom branch but I have much more practicing to do!
The cookies are simply delicious with bits of dried cherries and cherry extract (or oil)!
The recipe was on Good Things Catered blog.
Cherry Blossom Cookie Recipe:
1 1/2 cup butter
1 1/2 cup granulated sugar
1/2 cup powdered sugar
4 eggs
1 teaspoon cherry extract (or you can use LorAnn Oil)
1/4 teaspoon almond extract
1/4 teaspoon vanilla extract
5 cups flour
2 teaspoon baking powder
1/2 cup finely chopped dried, tart cherries
Powdered sugar for rolling
Cream butter & sugars in a mixer for 5 minutes
Add eggs one at a time, mixing thoroughly
Add extracts
Sift in flour, baking powder, and salt a little at a time and then add cherries.
Do not over-mix, this process should take about one minute.
Chill dough for up to a week in the fridge, or roll out and cut right away.
Bake at 400 degrees for 7-8 minutes on a parchment lined cookie sheet.
I packaged the cookies in bags and tied with pink ribbon then sent the finished products off to work with Ben so that Graceland Fruit could sample Cherry Blossom Cookies...part of their business is drying cherries.
The modified royal recipe can be found on the Wilton site.
Dale Evans
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