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Ingredients
- 1/2 cup + 1/2 tablespoon butter flavored Crisco
- 1/2 cup + 2 tablespoons Imperial Sugar Extra Fine Granulated Sugar
- 2 tablespoons water
- 2 tablespoons of one large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups bleached flour*
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1.5-2 inch circle cookie cutter
- Gel paste food coloring in egg yellow and black
- Toothpicks
- Disposable icing bags
- Icing coupler
- Icing tip: #1 or #1.5
- Large red heart sprinkles
- Royal Icing
- *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
Directions
- Preheat oven to 350°F.
- In a mixing bowl, cream Crisco and sugar together.
- Beat one egg in another bowl and measure out 2 tablespoons. Add 2 tablespoons of egg into mixing bowl with water and vanilla until mixed.
- Then, blend in remaining dry ingredients on low speed till mixed. Wrap dough in wax paper and chill in the refrigerator for 30 minutes.
- Roll dough to 1/4-inch thickness and cut out desired shapes.
- Bake 11 to 12 minutes on an ungreased cookie sheet until the edges just begin to brown. Be careful not to over bake.
- Remove from oven and cool completely on a wire rack.
- Make the royal icing and divide in half. Tint one bowl with yellow food coloring and the other black. Press plastic wrap directly onto food coloring to prevent crusting.
- In a shallow bowl, thin yellow icing with water, a bit at a time, stirring after each addition. Continue adding water until a ribbon of icing dropped back into the bowl disappears in a count of 3-5 seconds. Cover bowl with a damp dishcloth and let rest for several minutes.
- Uncover the bowl and stir gently with a silicone spatula to pop any large air bubbles.
- For the base color, we’re using the “dip method.” Dip cookies into the icing, leaving a full coating, but scraping excess off on the rim of the bowl. Shake gently to distribute evenly. Use a toothpick to pop large air bubbles. (If you’re not happy with the coverage, just dip again. This method is very forgiving and eliminates the need for piping a perfect circle.) Let the icing dry for at least one hour.
- Spoon black icing into a bag fitted with the coupler and tip.
- For the heart eyes emoji, pipe a wide smile towards bottom of the cookie. Pipe two small dots where the heart sprinkles will go. Place sprinkles onto the dots.
- For the blowing a kiss emoji, pipe a lower case “m” in the bottom center for lips. To add the wink, start with the right eye and use a bit more pressure (for a thicker line) when adding the closed eyelid. Use less pressure when making the eyebrow. For the left eye, use more pressure when piping the “open” eye. Use less pressure adding the eyebrow. Add a dot of icing where the sprinkle will go and press the heart sprinkle on top.
- For the winking emoji, pipe a smile (smaller than the heart eyes emoji), at the bottom of the cookie. Add the eyes and eyebrows as described for the blowing a kiss emoji above.
- Let the cookies dry uncovered for 6-8 hours or overnight before stacking or packaging.
Imperial Sugar Insight
NOTE: For reference, type the emojis into a text message and refer to them as you’re working.
Recipe developed for Imperial Sugar by Bridget Edwards @Bake at 350.
