Well Well, Katyhead is getting married.
She is having a reception-esque dessert potluck, including the infamous chocolate fountain. I've seen chocolate fountains at their worst, but I assume putting one in a bar for a wedding reception will be is best.
She has been frantically making all the decorations from scratch, including hundreds of paper flowers which she has painted cut and wrapped herself. needless to say she hasn't had much time to bake - so I borrowed her mustache cookie cutter and made mustache cookies.
I used this recipe from The King Arthur Flour Cookie Companion: The Essential Cookie Cookbook because mustaches should be spicy.
I also made the best icing I've ever made, which wasn't hard because I make horrible icing and use no recipe. I also was inspired by these:
Mind you my spicy mustaches didn't turn out as fabulous as Sweetopia, I did get some good ones.
Here are the recipes I used:
Author Notes: Halfway between sugar cookies and gingerbread, these golden cookies are perfect for decorating.
Ingredients: 1/2 cup (1 stick, 4 ounces) butter
1/2 cup (3 1/4 ounces) vegetable shortening
3/4 cup (6 ounces) light brown sugar, packed
1/2 cup (3 1/2 ounces) granulated sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons cinnamon
1 1/2 teaspoons ginger
1/2 teaspoon allspice or cloves
3/4 teaspoon salt
1 large egg
2 tablespoons (1 1/2 ounces) molasses
3 cups (12 3/4 ounces) unbleached all-purpose flour
3 tablespoons (3/4 ounce) cornstarch
Instructions: Yield: 3 to 4 dozen 2 1/2- to 3-inch cookies
Baking temperature: 350°F
Baking time: 10 to 12 minutes
In a medium-sized bowl, beat together the butter, shortening, sugars, baking powder, spices, and salt until light and fluffy. Add the egg and molasses, and beat well. Mix about half of the flour into the butter mixture. When well combined, add the cornstarch and the remaining flour. Divide the dough in half, flattening each half slightly, and wrap well. Refrigerate for 1 hour (or longer), for easiest rolling.
Preheat your oven to 350°F (375°F for Gingerbread Cookies -- see links below). Lightly grease (or line with parchment) several baking sheets. Take one piece of dough out of the refrigerator, and flour a clean work surface, and the dough. Roll it out as thin or thick as you like; for slightly less crisp cookies, roll it out more thickly. We roll Decorator's Dream Cookies 1/16- to 1/8-inch thick; Light Spice Cookies, 1/8- to 1/4-inch thick; and Gingerbread Cookies, (SEE RELATED LINKS BELOW FOR RECIPES) which we prefer a bit less crisp and more chewy, 1/4-inch thick. Use flour under and on top of the dough to keep it from sticking to the table or rolling pin.
Alternatively, place the dough on parchment, and put a sheet of plastic wrap over it as you roll, pulling the plastic to eliminate wrinkles as necessary when rolling; this will keep dough from sticking without the need for additional flour.
For soft dough, or dough to be rolled extra-thin, you may choose to roll right onto the ungreased back of a baking sheet.
Cut out shapes with a cookie cutter, spacing them as close to one another as possible. After cutting cookies, carefully peel up the scrap dough between them. Set this dough aside in a bag in the refrigerator, to be rolled again later.
Transfer cookies to greased cookie sheets (or, if you've rolled right onto the pan, remove the dough scraps between the cookies). Bake the cookies just until they're slightly brown around the edges, or until they feel firm, about 10 to 12 minutes. Let the cookies cool on the baking sheet for several minutes, or until they're set. Transfer them to a rack to cool completely.
@ Fabulous Foods
Makes about 6 tablespoons
1 large egg white
1 1/3 cup sifted powdered sugar, divided
In a microwave-safe bowl, stir egg white and 2/3 cup sifted powdered sugar until thoroughly combined. Microwave on high until the mixture reaches 160°F on an instant-read thermometer (it should not exceed 175°F), 30 to 60 seconds. If you need to take more than one temperature reading, wash the thermometer thoroughly or dip it into a mug of boiling water before taking additional readings.
Add the remaining 2/3 cup of sifted powdered sugar and beat on high speed until the icing is cool and holds stiff peaks. If the icing is not stiff enough, add more powdered sugar.
Color, if desired, with liquid or powdered food coloring (the color will intensify as the icing stands). The icing can be stored in a covered container for up to 3 days; press a piece of wax or parchment paper directly against the surface to prevent drying. The icing can be rebeaten if necessary. To pipe, use a small pastry bag fitted with a fine tip, or cut off the corner of a sealable plastic bag or the tip of a parchment paper cone.
@ Cooking on the Side