How To make Lace Cookies/Lemon Buttercream Filling
Filling: 2 ts Cornstarch
2 tb Fresh lemon juice
4 Egg yolks; room temp
1/4 c Sugar
10 tb Unsalted butter; * see note
1 ts Finely grated lemon peel
Cookie dough: 3/4 c Sugar
3/4 c Oats; quick cooking
3/4 c All-purpose flour; u
-nbleached 1/2 ts Baking powder
10 tb Butter; melted
1/4 c Milk
1/4 c Light molasses
1 ts Vanilla extract
Recipe by: Jo Merrill * butter--unsalted, cut into 1/2 inch pieces, room temperature. Filling: Dissolve cornstarch in lemon juice. Whisk egg yolks, sugar, 4 tablespoons butter and lemon peel in heavy saucepan. Whisk in cornstarch. Whisk over low heat until smooth and thick enough to mound in spoon, about 5 minutes; do NOT boil. Cool to room temperature, whisking occasionally.
Add remaining 6 tablespoons butter 1 piece at a time, whisking until smooth. Cover tightly and refrigerate until well chilled. This part can beprepared 2 days ahead. Cookies: Position rack in center of oven and preheat to 350 degrees. Dab butter in 3 places on rimless baking sheets or use rimmed sheets turned over and dab the butter on the bottom side. Line with foil, leaving 2-inch overhang on short ends. Combine sugar, oats, flour and baking powder in large bowl. Add melted butter, milk, molasses and vanilla and stir with fork until just blended. Let stand 15 minutes. Drop batter onto prepared sheets by heaping teaspoonfuls, forming into 1-inch diameter rounds and spacing 3 inches apart. Bake until cookies bubble and begin to brown around edges, 6-7 minutes. Transfer foil with cookies to a work surface. Flatten cookies gently with spatula if necessary. Cool completely. Cookies can be prepared 1 day ahead
store airtight. Just before serving, spread 3 teaspoons of filling evenly on bottom side of cookie, top with another cookie, bottom side in. Repeat procedure with remaining cookies and filling. :
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RECIPES USED IN THIS VIDEO
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TOOLS USED IN THIS VIDEO
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RECIPE: Royal Icing | Very Cherry Cakes
Hello friends! Recently I've been receiving a lot of questions on my Royal Icing Recipe, so here it is! Don't forget to visit my website for the exact measurements on my recipe verycherrycakes.com
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Light Corn Syrup
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Strawberry and Lace Cookies! Collab with HANIELA'S
➡️ Get the supply list and instructions for these Strawberry and Lace Cookies:
⭐Get more content and members-only benefits on Patreon:
➡️ My ultimate guide to royal icing:
➡️ Find these supplies in my Amazon Store:
⭐ Roll out cookie dough (use your favorite or get mine in the tutorial shop)
⭐ Ornate Square and Small Fanciful Plaque Cookie Cutters
⭐ Flood consistency royal icing
⭐ Slightly thinned stiff consistency royal icing
⭐ Decorating bags
⭐ Decorating tips: Wilton 1 and 2 and PME 1.5
⭐ Couplers
⭐ Bag ties
⭐ Edible ink marker
⭐ Round cookie cutter to trace as a guide in the center of the cookies
⭐ Wilton Color Right:
- Teal: Blue & Yellow
- Ivory: a touch of Brown & a touch of Yellow
- Red: Red & a touch of Black
- Green: Yellow & Blue
⭐ Sugarpaste Crystal Colors in Charcoal and Snowflake for shadows and highlights (available at Sugarpaste.com)
⭐ Round decorator brush
⭐ Fine tip brush
⭐ Alcohol or any flavor extract – Alcohol or flavored extracts are used for painting on royal icing because they evaporate very quickly, which means that the liquid won’t dissolve the icing as you are applying the paint.
⭐ Small dish or paint palette for mixing paint
Instructions
1. Begin by icing a plaque-shaped cookie with teal flood consistency royal icing and a decorating tip three. Use a scribe tool to help shape the icing.
2. Pipe dots using a darker shade of teal flood consistency icing and a decorating tip 1. Allow the icing to dry completely.
3. Trace a round cookie cutter with an edible ink marker.
4. Pipe a ruffled edge on the border with slightly thinned ivory stiff consistency royal icing and a decorating tip 2.
5. Brush the icing toward the center of the cookie, making sure not to go beyond the round guide.
6. Pipe scallops inside of the guide with a decorating tip 1.5
7. Add dots to the scallops.
8. Pipe a border on the round guide with a decorating tip 2.
9. Use a decorating tip 1.5 to pipe decorative corners on the rectangular plaque cookie.
10. To make an eyelet lace design, outline the cookie with a tip 1.5.
11. Pipe a pattern of eyelets around the edges.
12. Pipe scallops inside of the guide.
13. Add dots to the scallops. Allow the icing to dry for about 15 minutes.
14. Fill the space around the eyelets with ivory flood consistency icing. Allow the icing to dry completely.
15. Outline all of the eyelets and add details with slightly thinned ivory stiff consistency royal icing and a decorating tip 1.5.
16. Pipe a strawberry with red flood consistency royal icing and a decorating tip 1.
17. Use the scribe tool to help shape the icing. Allow the icing to dry about 20 minutes.
18.Pipe leaves with green flood consistency icing and a tip 1.
19. Use the scribe tool to help shape the leaves and stem. Allow the icing to dry completely.
20. Add shading and details to the strawberry with a mixture of food coloring and vodka or any flavor extract, such as vanilla, lemon, or almond.
If you enjoyed this tutorial, check out some of my other videos!
➡️Colorful Cookies!
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⭐Subscribe! SweetAmbsCookies:
Hi, I'm Amber! My cookie decorating tutorials are filmed in my studio in upstate, New York. I'm a graduate of the baking and pastry program at the Culinary Institute of America and I've been decorating cookies professionally for over 12 years! I love sharing my techniques and I post cookie decorating tutorials with step-by-step instructions here on my YouTube channel every week. Let me know if you have any suggestions for upcoming videos!
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How To Make Tuiles | Cigarette Cookies | Almond Cookies
I’m sharing how to make simple tuiles and enjoy them in many ways; basic cigarette cookies, lace cigarette cookies, almond cookies, and cookie sand. You’ll learn important tips to spread it, roll it much easier, store them, etc.
???? The ingredients:
One batch of the recipe makes 5-6 cigarette cookies from 5” | 12.7 cm✖️10” | 25.4 cm rectangle sheet. (You can make it shorter; 5”✖️ 5” or try any shapes and sizes you like!)
* Chill the batter in the fridge to spread it evenly easier. Do not chill it for lace cigarette cookies since it gets a bit too hard to pipe.
• Egg 1.75 oz | 50 g (about 1 medium-large egg)
• Vanilla extract 1/8 tsp or more
• Powdered sugar 1.75 oz | 50 g
• Salt A few pinches
• Unsalted butter (melted) 1.75 oz | 50 g
• Almond flour 0.17 oz | 5 g
• All-purpose flour 1.6 oz | 45 g
* Almond flour helps to roll cookies a little bit easier and it also adds a nice flavor. But if you want to avoid using it, alternate it with all-purpose flour: 1.75 oz | 50 g of all-purpose flour in total.
(optional)
• Toasted sliced almond
• Chocolate
• Cacao nibs
???? Bake at 330 F | 165 C for 4-7 mins until you see the light golden caramelization.
???? Get the written steps + the printable recipe from my blog:
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The following contains affiliate links. By purchasing through them, I earn a teeny tiny commission at no cost to you. Please know I only recommend products I actually used and loved! Thank you for supporting Pastry Living.
Silica gels
Gift Box
???? Other popular desserts:
Opera Cake
Lemon Madeleines
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Fruit tart
Crepes
If you liked this video, please subscribe & share it with your baking friends.
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3D EASTER EGG COOKIES! Collab with HANIELA'S
➡️ Get the supply list and instructions for these 3D Easter Egg Cookies:
⭐Get more content and members-only benefits on Patreon:
➡️ My ultimate guide to royal icing:
➡️ Find these supplies in my Amazon Store:
⭐ Egg molds and cutters (I purchased mine from Tunde’s Creations on Etsy – you could also use an egg-shaped cake pan)
⭐ Roll out cookie dough (use your favorite or get mine in the tutorial shop)
⭐ Flood consistency royal icing
⭐ Medium consistency royal icing
⭐ Stiff consistency royal icing
⭐ Wilton Garden Tone food coloring
⭐ Cooling grid
⭐ Baking sheet
⭐ Parchment paper
⭐ Decorating Bags
⭐ Decorating tips 1, 2, 3, 101, and 352
⭐ Couplers
⭐ Bag ties
⭐ Flower nail
⭐ Small parchment square for piping the rose
⭐ Square tip brush, round brush, thin brush from the Wilton decorator brush set
⭐ Gold luster dust (I used Crystal Colors Antique Gold, find it in my Amazon Store)
⭐ Alcohol or any flavor extract (Alcohol or flavored extracts are used for painting on royal icing because they evaporate very quickly, which means that the liquid won’t dissolve the icing as you are applying the paint. The stronger the alcohol, the better!)
⭐ Small dish or paint palette for mixing gold
Instructions
1. Grease the egg molds.
2. Press the cookie dough into the molds and trim the excess dough (the dough seemed to fit better on the inside, but you could also try forming it to the outside of the mold. I’m really not sure which is the correct way!)
3. Cut a small hole in the bottom to help prevent the cookies from puffing up while baking.
4. Bake at 350˚F for 10-12 minutes.
5. Loosen the cookies while they are still warm. Remove them from the molds when they are completely cool.
6. Place the cookies on a cooling grid over a parchment-lined baking sheet. Cover them with flood consistency royal icing (no decorating tip necessary for this part – just cut a hole in the decorating bag).
7. Tap the cooling grid to remove the excess icing.
8. Move the cookies to a clean parchment-lined baking sheet to dry.
9. Pipe a filigree design with brown medium consistency royal icing and a decorating tip 2 (Sign up for my online cookie decorating class to learn more about filigree and other piping techniques shown in this tutorial)
10. Use stiff consistency royal icing and a decorating tip 3 for brush embroidered flowers and leaves.
11. Use a slightly damp square tip brush to bring the icing toward the center of the flower.
12. Use the brush embroidery technique to create layered scallops.
13. Pipe a rose with pink stiff consistency royal icing and a decorating tip 101 on a flower nail. Allow the rose to dry completely before removing it from the parchment square.
14. Pipe leaves with green stiff consistency royal icing and a decorating tip 352.
15. Pipe an eyelet lace design with medium consistency royal icing and a decorating tip 1.
16. Apply a small amount of medium consistency icing between the “eyelets” in the lace.
17. Use a slightly damp brush to spread the icing and stipple the icing to add texture.
18. Add details with medium consistency icing and a tip 1.
19. Mix gold luster dust with vodka or any flavor extract, such as vanilla, lemon, or almond.
20. Apply the gold to the filigree with a thin brush (read my blog post on painting with gold for more info).
21. Pipe a border with stiff consistency royal icing and a decorating tip 3.
22. Allow the icing to dry completely and then fill the eggs with your favorite Easter candy.
If you enjoyed this tutorial, check out some of my other videos!
➡️Colorful Cookies!
➡️Adorable Animals!
➡️Makeup Cookies!
⭐Subscribe! SweetAmbsCookies:
Hi, I'm Amber! My cookie decorating tutorials are filmed in my studio in upstate, New York. I'm a graduate of the baking and pastry program at the Culinary Institute of America and I've been decorating cookies professionally for over 12 years! I love sharing my techniques and I post cookie decorating tutorials with step-by-step instructions here on my YouTube channel every week. Let me know if you have any suggestions for upcoming videos!
⭐Follow me on Instagram:
➡️Business inquires: info@sweetambs.com
Music courtesy of Audio Network