It’s not without a lot of excitement and a little bit of nervousness that I made these cookies this past weekend.
Secretly, I’ve always been inspired by this adorable vintage truck here (I know, inspired by a truck, but it is adorable), and was happy to actually have a reason to make a cookie version. It’s the Redpath Acts of Sweetness truck, and I made them in honor of an exciting upcoming event, Canada’s Baking & Sweets Show, presented by Redpath Sugar.
I know many of you won’t be able to make it… Silly geography… but you never know, a trip to Toronto for some sweet fun could be just what the doctor ordered, or something to plan for the future. For now, hope you enjoy the cookies and the shortbread recipe below.
You might be wondering why I’d be nervous making these cookies. In this case, it’s not the edible ink image decorating technique, but what I was thinking about while making them. Thinking about presenting at the Baking & Sweets show. I’ll be at Redpath Sugar’s booth, showing how to decorate cookies, and am so excited to meet you there and I suppose just a little, wee, teeny tiny bit nervous about demonstrating in a new setting. So please come and say hi. I promise to give you lots of cookies. No, really, can’t do that. But I will be demonstrating decorating techniques twice a day, and making cookie dough once per day.
The Show goes from Sept. 28th – 30th, and there are so many amazing things happening! I mean, besides Ace of Cakes, the DC Cupcake Girls and other cake celebrities being there, there’s a chance to win a $30,000 kitchen, classes taught by these amazing cake artists, tons of interesting exhibitors and truly, so, so much more. If you’d like to get a ticket, here’s all the information you’ll need.
You should know that although Redpath has sponsored me to demo cookie decorating at the show and the giveaway below is sponsored by them, the cookies and post itself aren’t sponsored – I’ve truly always loved their 1 kg bag of icing sugar and experienced success using their sugar for baking.
Notes about decorating these cookies:
- The image for the truck didn’t turn out as I would have liked – I just used a photo from the internet and should have asked for a (good quality) photo.
- Used this royal icing for decorating
- Here’s a tutorial on edible ink images
- You can also find the same shortbread recipe here.
And now on to the giveaway!
Baking & Sweets Show VIP and Regular Ticket Giveaway!
Prize #1 - 4 VIP tickets to the show! VIP’s get front row seating to all the demos they wish to attend! i.e. Ace of Cakes, The DC Cupcake Girls, Anna Olsen, SugarStars among others.
Prize #2 - 2 regular attendance tickets to the show!
Prize #3 - 2 regular attendance tickets to the show!
The tickets are good for a day of your choice; Friday, Saturday or Sunday.
Congrats to the Nadine, Carol and Liz for winning tickets! Hope to meet you at the show!
How to Enter: Giveaway Closed! It’s easy!
There are 3 possible ways of entering:
The winners will be chosen randomly at random.org. The contest closes at 7pm EST on Sunday, September 23rd, 2012. I will email winners and ticket choices are on a first-come first-served basis. (The winner who returns my email first has first choice).
Happy baking and hope to see you soon!
- 1 lb. (454 g) butter, room temperature
- I cup (5 oz. or 142 g) icing sugar (confectioner’s or powdered sugar)
- 1 cup (5 oz. or 142 g) cornstarch
- 3 cups (15 oz. or 425 g) flour
- In the bowl of an electric mixer fitted with a paddle attachment or with a hand mixer, beat the butter* on medium speed for about 30 seconds. You may need to scrape down the sides of your bowl with a spatula at least once.
- In a separate bowl, sift your icing sugar, cornstarch and flour together.
- Add your sifted ingredients to the bowl with the butter, and mix on low speed, just until all ingredients are incorporated.
- Roll the dough out between 2 large pieces of parchment paper. Place on a baking sheet and into the fridge for a minimum of one hour.
- Take your dough out of the fridge, let it sit at room temperature for 10 minutes, then roll out the dough further if you need to (I roll mine between parchment), and cut out your cookie shapes with floured cookie cutters. Place cookie shapes on a parchment-lined baking sheet. Re-roll dough scraps and repeat.
- Place cookie dough shapes back in the fridge to chill for approximately one hour.
- Preheat your oven to 350°F or 176°C.
- Bake cookies for 15 minutes in the middle rack of your oven. The baking time will depend on the size of your cookie (the larger the cookie, the longer you will need to bake it). Look for the middle of the cookie to no longer look ‘wet’ and the edges to be slightly golden.
- Let cookies cool to room temperature and decorate with royal icing!