Posts Tagged ‘kids cooking classes long beach ca’

Christmas Sugar Cookies & Cupcakes…Plus a Recipe

Monday, December 22nd, 2008

Well, the holidays have definitely kept me busy, so sorry for the lack of posts this last week!  Thank you all for your sweet comments about the cookies.  To answer many of your questions…I achieved the shimmered look by mixing a small amount of lemon extract and luster dust (whatever color you want) and then painted it on my cookie that was already iced with dried royal icing.  The luster dust is edible of course and gives the cookies such a dramatic and rich look.  Hope that helps! 

So this post is going to be a mix of many recent orders and events that I have done…I hope you enjoy the photos!  First up are adorable little snowmen made out of fondant.  I used them as a topper for a Christmas cupcake order that I had. There were 78 of these little snowmen and it took quite a while to finish them all up, not to mention baking the cupcakes, frosting, and individually packaging them…

The photos from the event didn’t turn out too good, so sorry for the lack of photos of the finished product. Next up are some more photos of Christmas sugar cookies that my sister designed, plus a present cake I did for a recent birthday order.

Last, but not least are some photos of a recent kid’s cooking class I taught at Prep Kitchen Essentials.  The theme was Christmas cookies and as you can see from the photos, the kids had a great time baking and decorating them!

So if you have never made Cinnamon & Sugar Palmiers before you have to try them out.  They are so easy and soooo delicious!  Hope you enjoy the recipe!  Merry Christmas!


Cinnamon Sugar Palmiers
Makes 30-36 cookies

1/2 cup sugar
2 teaspoons cinnamon
1 (17 1/4 ounce) package frozen puff pastry, thawed

Preheat the oven to 400 degrees and lightly grease two baking sheets. In a small bowl, mix together the sugar and cinnamon. Unfold one of the puff pastry sheets on a clean surface. Sprinkle evenly with a quarter of the cinnamon sugar mixture. Gently press the cinnamon sugar into the pastry. Flip the pastry over and repeat. Roll up each long side of the puff pastry jellyroll fashion to meet in the middle, forming the V shaped Palmiers. Tightly wrap and place in the freezer for 5-10 minutes. Repeat with the other sheet of dough. Remove the first sheet from the freezer and slice the log into 18 1/2-inch thick slices. Place each slice two inches apart on one of the cookie sheets lined with parchment paper. Repeat with the other log. Place in the oven and bake for 10 minutes. Flip each of the pastries over and continue to bake for 7-8 minutes, or until crisp and pale golden brown. Transfer to a wire rack and cool.

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