Hello beautiful bakers,
I’m currently sitting on a college campus writing. I have all my Disney tour books out and I’m coincidently wearing a Disney teeshirt. Ok not coincidently because a lot of my clothing have some kind of Disney character on them.
When I lived in Orlando that was normal. Now that I have moved elsewhere it makes me look like someone who never grew up. When we moved here I was so shy to wear the clothing. I was incredibly worried about what people would think. Now I don’t care and I will proudly display my Minnie shirt.
Honestly, this shirt desperately needs to go into teeshirt retirement. It’s done it’s time and deserves a vacation to teeshirt heaven. The amount of holes in it say that. I just love it so much. I got it on my honeymoon to Disneyland. Do you have a shirt like that? Maybe it’s a hat that’s all falling apart or a bag that is so faded it has changed colors.
Speaking of things from the past I love, the inspiration for today’s cookies definitely fall into that theme. I have always loved the 101 Dalmations. My mom used to read me the book series. They were all in French and I spent a large part of my childhood thinking the Disney stories were only in French.
We are actually covering two recipes from the April Cookbook challenge; 101 Dalmatians Cookie Sensations and Icing Coats.
Let’s start with the cookie part first.
Ingredients:
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2 cups all-purpose flour
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1 1/2 teaspoons baking powder
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1/4 teaspoons salt
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6 tablespoons softened unsalted butter
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3 tablespoons softened margarine
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3/4 cup sugar
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1 egg
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1 tablespoon vanilla extract
Instructions:
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In a medium bowl, sift together the flour, baking powder, and salt.
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In a large bowl, cream together the butter, margarine, and sugar. Cream until the mixture becomes light and fluffy. It will be a pale color.
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Into the butter mixture, add an egg and mix well.
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Slowly add the flour to the butter mixture. Scrap down the bowl during the process to make sure it is fully mixed.
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Split the dough into two sections. Wrap both and place them in the refrigerator or freezer overnight.
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Preheat your oven to 350F.
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Place a piece of wax paper on a clean surface. Sprinkle lots of flour over it, and finally
place a disk of dough over the flour. Note: I had to add lots more flour to keep the dough together. It was way too sticky to roll out if I didn’t. I probably added almost a cup for each section. This will make the cookie dough tougher but it was necessary.
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Cover with a remaining piece of wax paper and roll out to 1/4 inch thick. You don’t have to use wax paper on top but it makes it so much easier.
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Place wax paper on a baking sheet.
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Use your cookie cutter to cut out the dog shapes. I didn’t have the exact cutter they have in the cookbook but use what you have.
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Place the cookie on the baking sheet and bake for 6-8 minutes. Let cool on a wire rack.
Recipe two: Icing Coats
Ingredients:
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3 cups confectioners’ sugar
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4 tablespoons vegetable shortening
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3 tablespoons softened butter
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4 tablespoons milk
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1 teaspoon almond extract
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miniature chocolate chips.
Instructions:
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In a large bowl, combine all ingredients except the chocolate chips. Mix together well.
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Spread the icing over the cooled sugar cookies.
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Use the chocolate chips to make the dalmatians dots, eyes, ears and nose.
These cookies turned out way better than I thought they would. I would recommend placing the raw cookies on the baking sheet and in the refrigerator for a few minutes before baking. If the cookie dough had warmed during the rolling process chilling it will stop the cookies from spreading during the baking process.
Happy Baking Everyone!