Makes about 3-6 dozen cookies based upon the size mold used.
- 1/½ tsp. baker’s ammonia or baking powder
- 1 Tbsp. milk
- 6 large eggs, room temperature
- 6 cups confectioner’s sugar (1-1/2#)
- ½ cup unsalted butter, softened
- ½ tsp. salt
- 1 tsp. orange oil* – NOT extract
- 2 lb. box sifted cake flour (Swans Down or Softasilk)
- Zested rind of 1 orange -do not omit.
- More flour as needed
- Dissolve the baker’s ammonia in a glass cup with milk and set aside.
- Baker’s ammonia is used to create light, raised cookies.
- Beat eggs until thick and lemon-colored (10-20 minutes).
- Slowly beat in the confectioner’s sugar, then the softened butter.
- Add the baker’s ammonia and milk, salt, orange flavoring, and orange zest.
- Gradually beat in as much flour as you can with the mixer, then stir in the remainder of the flour, a cup at a time.
- (You may use MORE or LESS flour to make a stiff dough, depending on humidity.)
- Turn onto floured surface and knead in enough flour to make a good print without sticking.
- If the dough sticks to your hands- you need more flour.
- This makes a fairly dry dough.
- Think Playdough consistency.
Printing Cookies:
- Roll the dough approximately 3/8” thick.
- Lightly brush mold with flour, then imprint with your mold, cut out shape, move cookie to parchment lined cookie sheet.
- Dry cookies 12-24 hours depending on your schedule and weather humidity.
Baking:
- Test bake one cookie first! It saves grief!
- Bake on parchment-lined cookie sheets at 250 - 300° F until barely golden on the bottom, 12-18 minutes or more, depending on size of cookie.
- Bubbles:
- Flat areas of larger cookies are vulnerable to “bubbles” while baking.
- Simply press them down manually and finish baking.
- Or press down bubbles when you remove cookies from the oven at the end of baking time.
- Store cookies in plastic bags, in airtight containers.
- May store containers in the freezer.
- Frozen cookies will keep for months.
*Optional: use your own favorite flavoring oil and omit zest.