Friday, February 18, 2011

Sandra Lee's Sugarplum Cookies With a TWIST

Super simple!  These cookies are simple to make and come from simple ingredient's.  Ran across this recipe in Ok magazine.  Sandra Lee's Sugarplum Kisses.  My twist was to use less pink and add blue as well as use vanilla extract instead of strawberry.  They came out perfect and all I could think of was the endless uses for them.  Use them as cookies for a birthday party, baby shower, tea party, or wedding shower.  Even different holidays they would be great for.  Just match the color of the cookie to the celebration and your set. Here I made some pale pink and pale blue as well as mixing the two together. I had 2 bags with different tips filled and ready to create.   After they were cooked I placed them on this vintage cake plate and they looked beautiful. Must try recipe!
3 egg whites, at room temperature
1/4 tsp. McCormick Cream of Tartar
3/4 cup granulated sugar
1 tsp. McCormick(pick your flavor) extract
Food coloring of your choice(add drops until you get the color you want)
Preheat oven to 200 degrees.  Line cookie sheets with parchment paper.  Beat egg whites in a large metal bowl on medium speed until foamy.  Add cream of tartar.  Increase speed to high, and continue beating until soft peaks form. Gradually add sugar, 1 tbsp. at a time, beating for about 5 minutes, or until stiff peaks form. Quickly mix in extract.  Stir in food coloring, 1 drop at a time, until desired color is achieved.  Spoon meringue into pastry bag fitted with star tip.  Pipe 24 mounds(each should be a 1/2 inch high, with a 1/2 inch diameter), spacing evenly, onto the prepared cookie sheets.  Bake for 3 hours, or until dry and crisp.  Cool meringues completely on cookie sheets for about 20 minutes.  Store in airtight container at room temperature.  
*Consider using on the top of a frosted cupcake

1 comment:

  1. love these! Too pretty! Love that you are in it! Looking darling!