I hear my daughter’s three-year-old voice every time I gaze at a beautiful bakery display, “Special treat?” (Sounds like “tweet”. Awww…so sweet. And years before those were a thing.)
Miette was resplendent with special treats: cupcakes, each with a swirl of raspberry buttercream and a tiny gum paste flower, small scones flecked with cocoa nibs and orange zest, stacks of round graham crackers with scalloped edges, rose geranium macarons–I swoon just thinking about them. I swoon thinking about our stroller years in San Francisco, and all the special treats we shared on the benches by the waterfront.
Jane’s creating her own recipes now, this is her icing. The bakery-style cookie (that holds the shape of your cookie cutter with a clean edge — hooray!) is adapted from Peggy Porschen’s lovely book, Pretty Party Cakes. Happy Valentine’s Day.
- 14 tablespoons unsalted butter (allow to soften at room temperature)
- 1 cup granulated sugar
- 1 egg
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla
- 3 cups all-purpose flour
- 3 cups powdered sugar
- 3 tablespoons whole milk
- 1 tablespoon corn syrup
- 1 teaspoon fresh lemon juice
- Cream butter and sugar using a stand mixer with paddle attachment. Add the egg, salt, and vanilla, and mix to combine. Mix in the flour. Pat dough into thick, flat disc, cover with plastic wrap and refrigerate for at least 1 hour.
- Preheat oven to 350° F. Prepare rimmed cookie sheet pan with parchment paper or Silpat liner. Roll dough out on lightly floured surface to about 1/4-inch thickness. Use cookie cutters to cut out cookies and place on prepared ban. Bake for 8 - 12 minutes, until just beginning to brown. Let cool for 5 - 10 minutes on pan, then transfer to a wire rack to cool completely before icing.
- Combine icing ingredients using the a stand mixer with a whisk attachment. Scrape down sides of bowl using a spatula. Whisk on high speed for a minute or two to fully combine and create a smooth consistency. If too stiff, add milk by the drop, if too loose, sprinkle in more powdered sugar.
- To decorate: Use a pastry bag with a small plain tip to create an outline, then flood-fill the middle.