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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3D EASTER EGG COOKIES! Collab with HANIELA'S
➡️ Get the supply list and instructions for these 3D Easter Egg Cookies:
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➡️ 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!
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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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Eggless Lace Cookies | Almond Florentine Cookies | No Eggs #shorts
Thin, crispy, and gluten-free, these eggless lace cookies are the perfect snack to make under 30 minutes. If you are a 90’s kid and have had Butter Toffee growing up, this tastes exactly like that one!
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Written recipe -
Ingredients-
¼ cup (57g) butter
⅓ cup (57g) brown sugar
½ cup (48g) almond flour
a pinch of salt
1 tbsp (7.5ml) milk
¼ (1ml) vanilla extract
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4) Almond flour:
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Christmas Ornament Cookie Decorating | Satisfying Cookie Decorating with royal icing
Lace Cookies: Dinner Party Tonight Shorts
Cute and delicate, but still packed with flavor! Lace cookies can stand alone as a simple dessert paired with coffee, or you can add your own spin to it. Incorporate ginger, almond essence, or even chopped dried fruit for an interesting twist to this classic treat.
Add Lace Cookies to your next Holiday Duck Dinner:
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