Monogrammed Pumpkin Cookies

What's better than a polka dot, monogrammed pumpkin cookie?

How about a DOUBLE-DECKER, polka dot, monogrammed pumpkin cookie?

What if I told you that this is the simplest design to recreate?  I'm not sure if you guys have noticed, but I LOVE a simple cookie. They're my favorite.  Easier to make = quicker getting to my tummy.

If you've never made a double-decker cookie before, it's time.  What are you waiting for?!?  Two cookies in one!!! 

Let me show you how to make them.  They're perfect for class parties or sharing with the neighbors!

 

To make monogrammed pumpkins, you'll need:

• cut-out cookies cut with a pumpkin cookie cutter and alphabet cookie cutters (I used chocolate cut-out cookies, but you could use any of the cut-out recipes listed here.)
• royal icing, divided and tinted with AmeriColor Orange, Leaf Green and Bright White
• disposable icing bags
• coupler and tips: #2
• squeeze bottles 
• toothpicks
• small ramekin

Use #2 tips to outline both the pumpkin (in orange) and the letters (in green).  Add the stem of the pumpkin with the green icing.

Thin the orange, green and white with water, a bit at a time, stirring with a silicone spatula, until it is the consistency of a thick syrup.  (Reserve some of the piping consistency green icing for attaching the cookies later.) You'll want to drop a "ribbon" of icing back into the bowl and have it disappear in a count of "one thousand one, one thousand two." Four is too thick, one is too thin.  Count of 2-3 is good.  Cover with a damp dishcloth and let sit for several minutes.

Stir gently with a silicone spatula to pop and large air bubbles that have formed.  Pour into squeeze bottles as needed.  

Fill in the outlines with the thinned icing, using a toothpick to guide to the edges and to pop large air bubbles.

For the letters, work about 3-6 cookies at a time, filling with the green icing. Small filled areas are susceptible to cratering, so take care not to overfill and run a toothpick through the icing to dislodge air bubbles. Go back to the first cookie filled and add small dots of the thinned white icing with a toothpick. (This is a trick I learned from my friend, Lupita.)

Let the cookies dry uncovered, 6-8 hours, or overnight.

Here are the letters drying in the dehydrator...

Aren't they cute??!

(I think I bought these cookie cutters at Hobby Lobby, but I just bought a 100-piece set of cutters...because I *needed* 100 more cutters...at Home Goods that has letters as well.)

Apply piping consistency icing to the back of the letter cookies...just a few dots will do, we don't want oozing.  Actually, a little oozing is fine, but you don't need a lot of icing to make the letter cookies stick.

Gently press in place on the pumpkin cookie.  Let dry for 30 minutes or more to set.

These were so much fun to make.  I hope you'll try them at home, too.

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Double-decker Bunnies, take two

Two cookies always beat one, yes? 

Last year, I made little double-decker bunnies and thought this year needed some double-decker action as well.  (That sounds weird.)

Anyway...I love the shape of this bunny cookie cutter.  It's just perfect for a "chocolate" bunny.  I do have three egg cookie cutters (everyone needs three, right?), but none larger than the bunny cutter.  So, using the bunny cutter as a guide, I just cut large eggs with a paring knife:

These babies are big...the egg cookie is 6 & a half inches.  Easter is for celebrating.

{Oh, PS. That edible Easter grass?  Cute, but not exactly delicious.}

To make these double-decker bunny cookies, you'll need:

• sugar cookies cut with a bunny cookie cutter and hand-cut with a paring knife
• royal icing, divided and tinted with AmeriColor Sky Blue mixed with Ivory & Chocolate Brown, Bright White
• disposable icing bags
• coupler and tips: #2, #1
• squeeze bottles 
• toothpicks
• small ramekin
• small, clean paintbrush

Use #2 tips to outline both the bunny and the egg.

Thin the blue and brown icings with water, a bit at a time, stirring with a silicone spatula, until it is the consistency of a thick syrup.  (Reserve some of the blue icing for piping details later.) You'll want to drop a "ribbon" of icing back into the bowl and have it disappear in a count of "one thousand one, one thousand two." Four is too thick, one is too thin.  Count of 2-3 is good.  Cover with a damp dishcloth and let sit for several minutes.

Stir gently with a silicone spatula to pop and large air bubbles that have formed.  Pour into squeeze bottles as needed. 

Fill in the outlines with the thinned icing, using a toothpick to guide to the edges and to pop large air bubbles.

Let the cookies dry at least one hour.

Add the details to the bunny cookie, using a #2 tip for the bow and #1 tip for the eye.

Let the cookies dry uncovered, 6-8 hours, or overnight.

The next day, add the "speckles" to the eggs.  Mix equal(ish) parts water and chocolate brown food coloring.  Dip a clean paintbrush into the mixture and flick over the cookies with a GLOVED finger.
(For more details and pictures of the speckling process, click over to this post.)

This will dry in about 15-30 minutes.

Apply piping consistency icing to the back of the bunny cookies...just a bit will do, we don't want oozing.  Gently press in place on the egg cookie.  Let dry for 30 minutes or more to set.

Double-decker, 6-inch tall, speckled eggs & bunnies.  Just one placed in a treat bag and tied with a pretty ribbon makes the perfect Easter gift!

Happy Easter, bunnies! 

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