tipsy angel wings

    tipsy angel wings

    Sugar cookies can be simple, but you can also turn them into something special. So I did.:-) From my last kitchen experiment I still had a tiny little bit of vanilla caramel liqueur left. Together with some confectioner´s sugar it´s a real great combo for a new release of sugar cookies. And finally I had a chance to try out my lovely new cookie cutters, which I bought last week at the Christmas market.

    Angel wings to hang on the rim of a cup!!! Very smart and comfortable, because you can warm up both hands at the same time while you are holding onto a mug, full of hot chocolate, after a nice sleigh ride, or in my case an exhausting shopping tour, on week before christmas:-)

    For children replace the liqueur and use raspberry sirup to glaze the cookies.
    I made the sweet witch´s cottage from dough leftovers. It´s not that tricky to make,
    if you just measure the sides of the house right.:-) I used frosting to glue, the walls of the house together. My house came out a little bit crooked, but I hidden it under a lot of confectioner´s sugar and sliced almonds.

    Maybe next time I´m gonna create a whole cookie village:-)

    tipsy angel wings


    tipsy angel wings

    for the dough:
    4 cups (500 g) flour
    1 cup (250 g) cold butter
    2 cups (250 g) confectioner´s sugar
    2 eggs medium
    1 vanilla bean
    for the frosting:
    1/4 cup (2 Essl) confectioner´s sugar
    Preheat oven to 390°F /200°C.
    Line cookie sheet with baking paper and set aside.
    In a medium bowl add flour, butter, confectioner´s sugar, eggs and
    scraped off vanilla pulp.
    Knead until you have a smooth dough.
    Refrigerate for about 30 minutes.
    Roll out dough on floured surface and cut out cookies, with cookie cutters.
    Place cookies on prepared baking sheet and bake for about 12-15 minutes
    or until slightly browned.
    Let cookies cool out.
    For the frosting mix confectioner´s sugar and caramel liqueur and glaze
    the cookies.
    After frosting let the cookies dry. In an airtight jar you can store them
    up to 4 weeks.
    For the frosting you can use any kind of cream liqueur.

    „Beautiful food for beautiful people“ - meine Rezepte sollen nicht nur den Geist, sondern auch den Körper ansprechen, so die Philosophie von Sabrina Sue Daniels. Gesunde Zutaten sind deshalb ein wichtiger Bestandteil ihrer kreativen & einzigartigen Foodpairing Küche. Auf ihrem Foodblog lädt Sabrina Sue Daniels regelmässig zum gesunden Genuss ein. Sabrina Sue Daniels ist ausgebildete Fotografin, Ernährungscoach, Foodstylistin & Autorin zahlreicher Kochbücher. Als leidenschaftlicher Foodie greift sie gerne immer wieder neue Foodtrends auf und integriert diese gekonnt in ihren Rezepten. Bezeichnend für ihre wunderschöne Fotografie sind kraftvoll & ästhetisch inszenierte Foodfotos, die Lust auf gesunde, leckere & nachhaltige Rezepte machen.

    Kommentare (2)

    • Hi Susan! Thanks for your nice comment. These sugar cookies are really simple, but they taste unbelievable. Merry
      Christmas and a Happy New Year…;-)

    • It look so delicious.Love it very much.Perfect for the holidays!!!


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