ROUTE 66 GLAZED COOKIES

Since I can remember I cook. But sweet is my favorite.

Children and adults enjoyed the cookies.

I will explain in an easy way how to make glazed cookies.

I hope you enjoy doing them as much as I do.

Let's start now !

Little note: my apologies for mistakes in writing. English is not my native language.

**edited** Added a short video to complement the photos.

Ingredients to prepare 1 kg of cookies (approximately 30 small cookies and 20 large cookies):

Dough:

250 gr of butter.

200 gr of icing sugar.

1 egg.

1 teaspoon of vanilla essence.

500 gr of wheat flour without leavening.

(1) Manual whisk.

(1) Spatula.

(1) Bowl.

(1) Baking plate.

(1) Film.

(1) Rolling pin.

(2) Cutting molds (cactus models).

Glazed:

40 gr of egg white.

250 g of icing sugar.

Juice of 1/2 lemon.

(1) Green food coloring for cakes.

(1) Yellow food coloring for cakes.

(1) Pink food coloring for cakes.

(1) Black, white & blue coloring for cakes.

(1) Electric mixer.

(5) cake piping bag (without nozzels).

First of all, sift the flour.

Place the butter at room temperature and the ice sugar in a bowl.

Beat until forming a cream, then add an egg, and vanilla essence to flavor.

Keep beating and join.

Incorporate the flour with a spatula and in an enveloping way without kneading, until obtaining a compact and smooth dough.

We can complete this process with our hands, always respecting the integration mode without kneading.

On the table, in plastic film so that it does not adhere to the surface, stretch the dough with the rolling pin until it reaches a height of between 6 and 8 mm.

Place on a plate and chill for 30 minutes.

Remove the dough from the cold.

Mark and cut the cookies with metal cactus cutters.

In this case I chose those two models.

Place the cut dough on plates (previous step to bake them).

Preheat oven between 150° and 170° Celcius (300°- 340° Fahrenheit)

Place the plate with the cookies and bake for 10 to 12 minutes (*) until it reaches a slightly golden color.

NOTE:

(*) this time depends on the type of oven used.

This is one of the most important steps.

Place the 40 g of egg white in a bowl.

Add the 250 gr of icing sugar and the ½ lemon juice.

Beat until smooth.

Separate the glaze into 5 parts (Place in different bowl).

To color the glaze we will use food coloring for cakes:

Color one bowl of glaze with yellow and another with pink.

For the other three bowls, dose different colorants to get a glaze in three shades of green, from lightest to darkest. Starting with a normal green, try lightly applying blue, white, and black colorant to obtain all three shades of green.

As the colored glazes are obtained, cover the bowl with plastic wrap so that it does not dry out until used.

Contour color line drawing of cookie (semi-fluid glaze):

Take the glaze of the green colors and add drops of water until you get a glaze point that when placing with the sleeve makes a continuous thread (that is not cut) throughout the contour of the cookie.

I use cake piping bag (without nozzles) with a cut at the end.

Reserve some of this type of glaze for the final details of spines, lines, etc.

Cookie fill color (fluid glaze):

Add more drops of water to make the glaze more fluid and fill the cookie.

Let dry at least 3 hours, to be able to do the final details.

Place the colored semi-fluid glaze that had been reserved in the previous step (contour line) in the sleeve, and finish the cookies with decorative details of lines and thorns.

I used:

- Complete lines.

- Lines with crosses.

- Points.

- Stripes.

Finally, use the yellow and pink glaze to make flowers (I made them with five glaze points).

Now you can lift your eyes and enjoy a landscape of Route 66 full of cacti... :)

Enjoy it!

I hope you enjoyed this instructable.

Thanks for getting here.

We have cooked but we have also made sweet art.

I'm sure you can do it !

In that case, I'd love to hear from you and see your work.

If you have any question ask them in the comments below!

Cheers,

1momlikeyou (November 2020)