Friday, 4 July 2014

Wedding Sugar Cookies

My sister wanted a few dessert options for her wedding, and she wanted at least one of them to be gluten-free. I volunteered to make two desserts, because the more I make, the more I can eat. I knew right away that I wanted to make sugar cookies.

When I made sugar cookies for Christmas, I used a mix from Kinnikinnick. I loved the mix, so I decided I'd try it again. To give the bride a taste before the wedding, I made them again for my birthday. So this makes the third time I have used Kinnikinnick's Sugar Cookie Mix, and I can not say enough good about it. It's easy to make, quick and simple to put together, rolls well, and re-rolls just as well. The cookies are easy to bake (there's a two or three minutes of flex room where the cookies are neither under-cooked nor burned) and every time I've made them, people keep exclaiming that they don't taste gluten-free!

 For the wedding, I made two boxes, just to make sure there would be enough. I made them shaped like little brides, little grooms, cakes, churches (even though they weren't getting married in a church) and hearts. I made all the cookies in one night, along with doing multiple other things for the wedding, and then I stacked them on a couple plates and wrapped them up for a few days.

When I had time again, I iced and decorated them with some royal icing and sugar crystals. For the royal icing I used:

1 cup gluten-free icing sugar (I used El Peto brand)
1 - 2 tbsp milk (I used almond milk)
1 tsp vanilla

I only made this much at a time, but I had to make four batches to decorate all of the cookies.

I wanted to decorate them with coloured sugar crystals. I found all sorts of colours of sugar at Bulk Barn, but I couldn't find black, so I bought some extra white and some black Wilton Icing Color. I mixed the white sugar with some black color until the crystals were evenly black, and then I spread them on a cookie sheet covered with parchment paper and put them in my oven on the lowest temp (180F, I believe) for ten minutes at a time until they seemed dry.

After icing a few cookies, I let them dry for a minute or so, but before they were completely dry, I sprinkled some sugar on top.

My sister's wedding dress was cherry red, so I made red brides, black grooms, white cakes and churches (each topped with a tiny silver ball) and red hearts.

Of course, I didn't get a picture of the table before several of the cookies were devoured. Along the back of the table are the leftover favours - little bags with Hershey Kisses and mini peanut butter cups, and the far edge of the table has some truffles that I also made, and will tell you about later!

At the end of the night, there were maybe ten cookies left behind, and probably eight of them were grooms. I'm not sure why the little guys were so much less popular. Possibly because it left a few people with coloured lips. After baking the sugar, there was a lot less colour transfer, but before I put the sugar in the oven, my hubby ate a spoonful and his lips, tongue and mouth all turned bluey-purple.

Nonetheless, I would highly recommend Kinnikinnick's sugar cookie mix, and if you want them to look spectacular without a lot of work, a bit of royal icing and a spoonful of sugar goes a long way.

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