First Design & tips for the doily design:
-A doily with a good amount of open space in the pattern is your best bet. And you want it to have some
depth, so that it stamps the dough well. But play
around with what you’ve got. Dough is forgiving. Just
scrap it and roll again if your print doesn’t work!
-Really chill your dough. At least two hours. Or overnight if you can, so the gluten relaxes.
-Work only with the amount you need, and keep the
rest in the fridge.
-Roll dough on parchment paper (or a non-stick baking mat). Press the doily into the dough, then carefully peel away. Cut around your pattern and remove
any excess dough. Then simply transfer your dough—
on the paper—to your baking sheet. No messing
around with trying to get your doughy creation off your work surface!
-Work quickly when pressing doily into dough. Just a few gentle rolls should do.
I was uncertain whether the doily would resist the dough, or get filled with it.
As it turns out, this dough has just the right ratio of butter:sugar:flour, and it
didn’t tend to stick to the doily. Hurrah! Dust with colored sugar.
How to make colored sugar:
Place sugar in a jar with a tight
fitting lid. Drip the food coloring
onto the sugar, close lid tightly
and shake jar vigorously for about
one minute.
Thanks Bliss Images for sharing your recipe and pictures with us ♥
http://blissinimages.wordpress.com/
Second DesignSweet Sugar Belle designs:
Made with the same cookie dough recipe; cut into desired shapes. Using colored frosting, decorate your valentine
cookies to look like cookies shown below.
Icing Recipe:
2 cups confectioners’ sugar
3 Tablespoons milk
Red food coloring creates both pink
and red frosting
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