Ladybug Cookie Ideas
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Ladybug Cookies are fun to make with or
without a cookie cutter. If you do not have
a cookie cutter, here is a suggestion is using
a sugar cookie recipe. To create the
Ladybug, roll the dough into a big ball for
the body and a smaller ball for the head,
putting them together before baking.
One proportion is 1/8 cup for the body and
a 1 teaspoon for the head. Once you have
formed the two balls, roll them out using a rolling pin.
Place the two parts together on the cookie sheet,
pressing lightly to join the head to the body
forming the Ladybug. Bake according to instructions.
Frost the Ladybug Cookies using a run sugar method (different
consistency than cake icing that dries to a smooth, hard,
matte finish). This is done by making a
batch of red and chocolate royal icing. Reserve
a portion of royal icing for piping the outline and
thinning the rest with warm water. To test for correct consistency,
drop thinned-down royal icing from your spatula back into the royal
icing that is in the bowl. If the drop disappears by the count of 10,
the royal icing is of the correct consistency.
Outline the Ladybug wings, head and body
with chocolate regular consistency royal icing using a design
similar to Ladybug on the Ladybug Plate in the picture. Fill
in the outline with red and chocolate thinned down icing.
Outlining can be performed using a plastic bag
cutting the corner of the bag to pipe
the icing. Or use a professional
#2 or #3 plain round tube. Filling in the outline is
probably the most difficult. One method is to
pipe the frosting in the middle
of the outline and smoothing
it out with a knife. Don't forget to
add the Ladybug Dots using the chocolate icing
or small chocolate chips.
Enjoy!
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