Butterfly Cookie Cutter
Tuesday, September 15, 2009
As-salaamu'alaykum wa Rahmatu Llahi wa Barakatuh
As most of my readers know, I usually share a cookie recipe a few days before Eid. And here it is!
I'm having a 'Princess Eid' this year.. and every castle needs some 'princess butterflies', I however couldn't find a cookie cutter (in my last minute baking) so I made one!
They are very easy to make (surprisingly), and sturdy enough to keep for future use (just make sure to only clean the foil part).. it's also GREAT to be able to make any shape you want.
What you'll need:
- Image/template of cookie you want to make
- Scissors
- Glue
- Sturdy cardboard
- Packaging tape (or any strong tape)
- Heavy duty Aluminum Foil (the kind for bbq's)
- A little patience
Print out the "Butterfly Template". I've put two images, one is a little simpler and is 3". This cookie is 4" - which is a pretty big cookie.
Also note: if you'd like a shape for making cookies, and can't find one online.. I'd be happy to draw it out for you - just give me a few days notice.
Stick the template on cardboard. Make sure it's thick cardboard, that wouldn't bend easily.
Cut the image out.
Cut out a 12cm piece of foil, and fold it 6 times - so you have a 2cm thick line.
Here is where a little patience is needed (depending on how complicated your cookie shape is). You need to wrap the foil around the cardboard, taping it in place as your go.
You are now ready to test out your cookie cutter.
Roll-Out Cookie Dough
This is my favourite dough for rolling-out and cutting. It's easy to make, tastes good, and soft enough to be able to use a home-made cookie cutter.
Makes 22 (4" butterfly cookies)
1 cup butter
1 1/2 cups sugar
1 egg
2 tsp vanilla essence
2 3/4 cup flour
2 tsp baking powder
1/2 tsp salt (only if you used unsalted butter)
:: Cream the butter and sugar in a mixer.
:: Add the egg and vanilla - beat for another 2 mins.
:: Add the dry ingredients together - beat until dough is formed.
:: Do not refrigerate this dough!
:: Roll out to 1/8" thickness.
:: Cut out shapes, place on ungreased cookie tray.
:: Bake at 350F until edges are golden or 400F for 7 mins.
:: Once completely cool, decorate as desired. You can use a simple frosting - icing sugar and water - no butter so it dries faster, and coloured sugar.
As most of my readers know, I usually share a cookie recipe a few days before Eid. And here it is!
I'm having a 'Princess Eid' this year.. and every castle needs some 'princess butterflies', I however couldn't find a cookie cutter (in my last minute baking) so I made one!
They are very easy to make (surprisingly), and sturdy enough to keep for future use (just make sure to only clean the foil part).. it's also GREAT to be able to make any shape you want.
What you'll need:
- Image/template of cookie you want to make
- Scissors
- Glue
- Sturdy cardboard
- Packaging tape (or any strong tape)
- Heavy duty Aluminum Foil (the kind for bbq's)
- A little patience
Print out the "Butterfly Template". I've put two images, one is a little simpler and is 3". This cookie is 4" - which is a pretty big cookie.
Also note: if you'd like a shape for making cookies, and can't find one online.. I'd be happy to draw it out for you - just give me a few days notice.
Stick the template on cardboard. Make sure it's thick cardboard, that wouldn't bend easily.
Cut the image out.
Cut out a 12cm piece of foil, and fold it 6 times - so you have a 2cm thick line.
Here is where a little patience is needed (depending on how complicated your cookie shape is). You need to wrap the foil around the cardboard, taping it in place as your go.
You are now ready to test out your cookie cutter.
Roll-Out Cookie Dough
This is my favourite dough for rolling-out and cutting. It's easy to make, tastes good, and soft enough to be able to use a home-made cookie cutter.
Makes 22 (4" butterfly cookies)
1 cup butter
1 1/2 cups sugar
1 egg
2 tsp vanilla essence
2 3/4 cup flour
2 tsp baking powder
1/2 tsp salt (only if you used unsalted butter)
:: Cream the butter and sugar in a mixer.
:: Add the egg and vanilla - beat for another 2 mins.
:: Add the dry ingredients together - beat until dough is formed.
:: Do not refrigerate this dough!
:: Roll out to 1/8" thickness.
:: Cut out shapes, place on ungreased cookie tray.
:: Bake at 350F until edges are golden or 400F for 7 mins.
:: Once completely cool, decorate as desired. You can use a simple frosting - icing sugar and water - no butter so it dries faster, and coloured sugar.
