Fairy Kiss Cookies - Christmas Cookies | Meringue Cookies
Looking for a different Christmas cookie... here's a delicious one to try. This has a nice light Sugar Cookie base, Toffifee Candy, and a Meringue top. I like to sprinkle cinnamon sugar on top. When they are wormed out of the oven and the middle is gooey, gooey they are even more delicious. But they are great anytime! They are actually pretty easy to make, so perfect for the busy holidays. Live, Love,, and Eats Sweets! Merry Christmas, Happy Holidays, and enjoy!
Fairy Kiss Christmas Cookies:
✔️Ingredients
Sugar Cookie:
• 300 grams All-Purpose Flour
• 1 tsp Baking Powder
• 100 g cold Butter cut into small cubes
• 1 Egg• 50 ml Heavy Cream
• 120 grams Sugar
• 8 pieces Toffifee Candys
Meringue:
• 4 Egg Whites (large eggs)
• 180 grams White Sugar
• 2 tsp White Vinegar
• 1 1/3 tbsp Corn Starch
• Cinnamon Sugar, optional
Directions:
Sugar Cookie Dough:
1. In a medium-sized bowl cut the cold butter into cubes, add into the flour until the butter cubes are pea-sized crumbs.
2. Add the rest of the ingredients to the flour and combine into a dough ball.
3. Wrap in plastic wrap and let it rest for 30 minutes in the fridge.
4. While the dough is resting, prepare the meringue.
Meringue:
1. Preheat the oven to 300° Fahrenheit.
2. Beat the egg whites in a bowl of a standing mixer until soft peaks form.
3. Gradually add the sugar and beat very well until the mixture is glossy and stiff .
4. Sift the corn starch over the egg whites mixture and add the vinegar.
5. Fold everything to mix carefully, but thoroughly.
6. Use an extra-large round or open star tip and fill with meringue.
7. Carefully pipe the meringue on top of the Toffifee Candy, covering the whole candy.
Assembly:
1. Roll out the dough to about 1/8 thick and cut out small round disks which are a little larger in diameter than the Toffifee Candy.
2. Put the circles on a baking sheet with about an inch of space on all sides and put the Toffifee Candy with the flat side on top of the cookie.
3. Repeat with all the other cookies.
4. Place the baking sheets into the oven. Not more than 2 at a time and bake for 5 min at 300° F.
5. Turn the heat down to 265° degree F and bake the cookie sheets for about 15 -18 minutes, or until the meringue is lightly golden.
6. Turn off the oven and let the baking sheet sit in the oven for another 10 minutes.
7. Take out the baking sheets and let them cool completely.
8. Sprinkle with cinnamon sugar.
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How to cut out a sugarplum fairy cookie- mini video
How to cut out a sugarplum fairy cookie- mini video
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In this mini video series you will see how to cut out a sugarplum fairy cookie, you can see the full video here:
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To create this video I used the following equipment:
Camera
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Lighting
Flexible Tripod
Kitchen Utensils and Materials
Whole wheat flour
Dry edible lavender
Meringue Powder
Flour
Confectioners Sugar
Super Red food color
Ribbon Pink food color (no fade) 2.3 oz
Stand Mixer Copper Pearl
Spatula
Rounder Cutter Set, Fluted Edge
Dark chocolate
Baking sheets
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How to Decorate Tooth Fairy Cookies
A little day after Halloween/Tuesday humor for you: What’s a dentist’s favourite day of the week?
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Toothsday!
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How to decorate a sugar plum fairy ballerina cookie 2020
How to decorate a sugar plum fairy ballerina cookie 2020
In this video you will see how to decorate a Sugar plum fairy cookies using royal icing.
#DecoratedCookies #CookieDecorating #NutcrackerCookies #BalletCookies #BallerinaCookies #SugarplumFairycookies
Video for the Royal Icing Recipe
Video for best cut out cookies recipe
Video for how to get glossy and dry your cookies faster
Video para receta de Royal Icing
Video para receta de galletas
Video para decorar galletas paso a paso
To create this video I used the following equipment:
Camera
Lense
Lighting
Flexible Tripod
Kitchen Utensils and Materials
Whole wheat flour
Dry edible lavender
Meringue Powder
Flour
Confectioners Sugar
Super Red food color
Ribbon Pink food color (no fade) 2.3 oz
Stand Mixer Copper Pearl
Spatula
Rounder Cutter Set, Fluted Edge
Dark chocolate
Baking sheets
DISCLAIMER: The Cookie Couture Channel is a proud member of the Amazon Affiliates Program. When you make a purchase through these links, you pay the same price and The Cookie Couture Channel will receive a small commission. This will help support my channel and help us to continue to create videos like this. Thank you very much for all your support.
Visit my website for more inspirations and if you need cookies in Houston-The Woodlands Texas
Please SUBSCRIBE, SHARE it and leave me a COMMENT if you have any suggestion or question!!
And follow me on:
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Fairy Bread Yoyo Cookies! - The Scran Line
Delicate, melt in your mouth and easy to make, these melting moments, also known as yoyo’s are a classic shortbread cookie (cookie) recipe combined with another Aussie Classic: Fairy Bread! Sandwiched with a light buttercream and so colourful!
Cookies
250g - 1 cup / 2 stick unsalted butter, softened and diced
60g - 1/3 cup powdered sugar
1 tsp vanilla extract
225g - 1 1/2 cups all-purpose flour
70g - 1/2 cup custard powder, plus extra to dust
120g - 1/2 cup hundreds and thousands rainbow caviar sprinkles, plus extra to decorate
Frosting
100g - 1/2 cup unsalted butter, softened
1 tsp vanilla extract
125g - 3/4 cup powdered sugar
Zest of half a lemon
Cookies
Preheat your oven to 150°C / 300°F. Line 2 flat cookie sheets with baking paper and set aside.
Add the butter, powdered sugar and vanilla extract to a large mixing bowl and use an electric hand mixer to beat until pale and creamy.
Sift in the flour and custard powder. Use a spatula to gently fold the ingredients together until the beginning of a dough forms but some dry ingredients are showing. Add the hundreds and thousands and fold until a dough forms and no dry ingredients are showing. Take care not to over mix.
Use a measuring tablespoon or a small cookie dough scoop to scoop out balls of dough onto the cookie sheets. Dust your hands well with flour and roll the cookie dough into round balls and place on the cookie sheet allowing some room for spreading. If it’s warm or humid where you are and the dough is really soft, place in the fridge for 20 minutes before dipping a fork in some flour as you gently squash down the dough to flatten out the cookie to about 1/2 inch thick and 1 1.2 inches in width.
Bake for 10 minutes or until lightly golden in colour and allow to cool on your cookie sheets for 5 minutes before transferring to a cooling rack to cool completely.
Frosting
To make the filling add the butter and vanilla to a medium sized mixing bowl and use and electric hand mixer to beat until pale and fluffy. Add half the powdered sugar and lemon zest and mix on low speed until combined, then add the remaining and repeat. Once you can see no powdered sugar, turn the mixer to medium high speed and whisk until light and fluffy.
Spoon the mixture onto half the cookies and sandwich with the other half squeezing together to help the frosting spread. Finish by dipping the exposed frosting in hundreds and thousands.
Cookies can be stored in an airtight container for up to a week.
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About The Scran Line
Oh hey there! My name is Nick. I’m a pastry chef and graphic designer. Combine these two passions together and you get The Scran Line! Join me on my baking adventures twice a week I post every Tuesday and Friday.