Silver Rabbits and Copper Chickens

This cookie started because my sweet sister in law Milly called and asked me for the sugar cookie recipe I used to bake. Alas, I had thrown away my 30 year old Betty Crocker cookbook years ago when I got the new edition (I thought it would have all the old favorites but I was SOOOO wrong). For many years I have been searching the web for the recipe but I had never found it. Milly didn't realize that the sugar cookie recipe was the old Betty Crocker version and said she still had that cookbook!!! Happy day, she sent me the recipe and I began looking for an occasion to try it out again. The Sweet Adventures of Sugarbelle cute rabbit cookie was featured on a blog I follow and I had found a cookie I NEEDED to try. Never mind that I have never "outlined" or "flooded" icing before! Hours of research convinced me that I would not like working with or eating royal icing so that left the softer glace. And here is my first EVER fancy smancy decorated cookie. A copper chicken. Who would have guessed they make edible copper dust!!!

Or edible silver dust too!!!!

Glace spreads more than royal icing so I think I will still use RI when I want really fine detail. And glace has a high gloss (though I did read you can eliminate the corn syrup if you want a matte finish) so the copper and silver didn't stick as well as it would have to the RI.

This is the paper I used as inspiration for the scroll work. This chicken cookie is HUGE, 5 inches tall and 6 wide. The rabbits are much smaller.

I took the cookies and the lollipops I made to church on Sunday for a few friends. I am already thinking up a new cookie to practice on. But until then, here are the recipes I used so you don't have to dig up the old cookbook!!!

Betty Crocker Sugar Cookies

2/3 cup shortening

3/4 cup sugar

1 teaspoon vanilla

1 egg

4 teaspoons milk

2 cups flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

Cream shortening, sugar, and vanilla. Add egg; beat till light and fluffy. Stir in milk. Blend dry ingredients into mixture. Chill 1 hour. Bake on greased (parchment covered instead) sheet for 6 to 8 min (8-10, depending on size of cookie). at 375.

Sugar Cookie Frosting Recipe (Glace) 1 cup Confectioners Sugar (powder sugar) 1 Tablespoon Milk 1 drop Lemon Juice (fresh or processed) 1 Tablespoon Light Corn Syrup Combine powder sugar, corn syrup, and lemon juice in a bowl. Do 10 second test (dip knife in icing and cause a peak to form. now count slowly to 10. if peak completely disappears before you reach ten then add more sugar and if peak stays after ten then add more liquid), remember, you might want thicker frosting to outline. If you have already outlined your cookies and need to fill in your cookies, you can add more milk (as much as you would need) to make your frosting very runny, like honey. If you are using food coloring, be sure to use LESS milk. Most food colorings are liquid and can make your frosting more runny. If you are using a gel food coloring, your milk quantity can remain the same. If you want to add different flavors, you can add drops of vanilla extract, almond extract, lemon, etc. to flavor your frosting. If you want more SHINE, use more corn syrup and less milk. This frosting will stay good for days in the fridge.

SweetSugarBelle's Top-Secret Royal Icing (Almost Wilton's Recipe) •3 Tbs of meringue powder •4 cups (about 1 lb.) confectioners' sugar •6 Tbs liquid (1-2 Tbs oil free flavoring, 4-5 Tbs water) Beat all ingredients until icing forms peaks (7-10 minutes at low speed with a heavy-duty mixer, 10-12 minutes at high speed with a hand-held mixer).

Diana