BABYGIRL COOKIES

My friend recived the most beautifull Christmas gift: a babygirl! Her name is Nina. I'm so happy for them... so I baked new cookies....

I made a clasic sugar cookies recipe, here you have it:
750 gr of flour
250 gr of butter
250 gr of powdered sugar
4 egg
1 tsp of vanilla ore one vanilla
1 tsp baking powder
a pinch of salt

I put the butter with the sugar in my robot (food processor) untill the substance was foamy. Then I put the eggs inside and added the rest of ingredients until the dough was ready. It was tender, so I put it into the fridge for two hours.

From this dough I made aproximatelly 30 bodies, 30 baby strollers and 20 ducks with the wilton cookie cutters.
I turn the baby strollers cookies so I have a right and a left one:

For the royal icing I used 
3 albumens
3 tsp of lemon
600 gr of sugar powder

I colored one spoon with black and two spoon with orange color for ducks. From the rest I separated two-thirds and colored with a bit of red so I got a baby pink. From this baby pink I take 3 spoons where I added some more red, so the pink was darker. You could see this on the duck - outlined with light pink and filled with the darker one:

For me the most easiest cookie decor is this baby bodies. I prefer the left one.

Here is all th cookies together! Welcome Nina!

CHRISTMAS TREE

Radujem se Božiću! Sretan i blagoslovljen Božić svima!
I love the Cristmas time! Merry Xmas everyone!

I use the round and square cookie cutters.Then I outline the christmas tree with an another cristmas tree shaped cookie cutter. Later is more easy for outlining with royal icing. I joke with the color lights.... 

I prefered the round one

I took the photos with my tablet, but I used the bleck for the wire, orange, light blue, red and yelow for lamps.

SNJEŠKO / SNOWMAN

Cijela kuća mi ima miris zime.... napravila sam aromatične kekse... radila sam više oblika pa tako je nastao i snješko.... evo recepta:

ĐUMBIR KEKSI
750 gr brašna (glatkog)
250 gr maslaca (ili margarina)
250 gr šećera u prahu
4 jaja
1 vanilijin šećer
1 pecilni prašak
čajna žličica đumbira
pola čajne žličice cimeta
strugana kora mandarine (klementine)
prstohvat soli

Umijesila sam tijesto tako da sam maslac i šećer miksala pa sam postepeno dodavala ostale sastojke. Kako je tijesto jako mekano, ostavila sam ga u frižideru nešto više vremena.
Koristila sam kalup za izradu božićne kugle.
Kekse sam pekla od 15-20 minuta na temperaturi od 180 °C u već zagrijanoj pećnici.

Za glazuru sam koristila
3 bjelanjka
3 žlice limunovog soka
600 gr šećera u prahu

Na ohlađene kekse sam nastavkom broj 2 iscrtala bijelu liniju lica (polukrug). Za ispuniti lice razrijedila sam glazuru s par kapi vode. Isto tako sam postupila s kapom, samo što sam ju obojala u plavo. Nakon što se sušila preko noći, nacrtala sam nos, oči i usta. S nastavkom broj 48 nacrtala sam detalj na kapi a za čuperak sam koristila nastavak broj 12.

SnOwflAkE / Pahulje

I made a classic biscuits with the smell of winter...

GINGER BISCUITS
750 gr of flour
250 gr of butter
250 gr of powdered sugar
4 egg
1 tsp of vanilla ore one vanilla
1 tsp baking powder
a pinch of salt
1 tsp ginger powder
half tsp cinnamon powder

Stir the butter with the sugar vigorously until the substance is foamy. Add the egg and keep mixing while adding the rest of ingredients until the dough is ready. It should be tender, so put into the fridge for one hour. I leave it overnight.

Chose your biscuits shape. I use a round cookie cutter, diameter of 5cm.

Bake them for 15-20 minutes at the temperature of 180°C in the pre-heated baking oven.

For the royal icing I used 
3 albumens
3 tsp of lemon
600 gr of sugar powder

I like the method where I first outline the cookie. I use a piping bag with a tip 2 for my outlining. When the outlining is dry I flood the cookie with the same icing with a few drops of water. Flooding will be easier. I left the cookies overnight to dry, then I drew details on the cookie. For the second outline on the cookie I use a piping bag with a tip 0. Before I drew, I check the consistency with a few strings on my worktop. I
It's quick and easy because you don't have to color,change bags..... 

ALMOND COOKIES

It's winter! The days are shorter, at 5PM was already dark. My two old friends was beating almonds,talking of everithing, so the long afternoons passed more quickly... and I have almonds for my cookies!

ALMOND BISCUITS
300 gr of flour
180 gr of butter
70 gr of sugar
1 egg
1 tsp of vanilla ore one vanilla
150 gr of almonds (fineley minced in blender)

my secret is a pinch of salt

Stir the butterwith the sugar vigorously until the substance is foamy. Add the egg and keep mixing while adding the restof ingredients until the dough is ready. It should be tender, so put into the fridge for one hour.

Make your biscuits.

Bake them for 15-20 minutes at the temperature of 180°C in the pre-heated baking oven.

Enjoy!

MoNsTeR CoOkIeS

I want to try with decorating halloween cookies without halloween cutters, so I use a square and a round cookie cutter.

I made a standard recipe for biscuits,I added two tablespoons of cocoa and one of hazelnuts. I baked them and cooled. 

I prepared the clasic royal icing recipe. Denser for the lines, in which I added some water for the filling. I think the black could be denser so the lines of the eyebrows and mouth were more pronounced, but I'm still happy with the results. 

My one-two-three eyes MoNsTeR CoOkIeS is here:

I try also with the round cutter, also nice - what you think?!

HALLOWEEN MUMMY

Moji HALLOWEEN keksići su ove godine mumije!

Ispekla sam svoj recept sa masti u koji sam dodala dvije žlice kakaoa, prstohvat cimeta i struganu koru jedne naranče i jednog limuna. Royal icing sam pripremila po klasičnom receptu, gušći za linije, rjeđi za popunjavanje. Za linije sam koristila nastavak veličine 3, a za popunjavanje sam prvi put koristila wiltonove tubice, za koje mogu reći da mi odgovaraju. Dio glazure sam izdvojila i obojala u roza, za lice a manji dio u crno za oči.
Pilikom popunjavanja željela sam da se "zavoji" ne slijepe, tako da sam najprije popunila one koji se ne diraju i kad su se posušili sam nastavila sa popunjavanjem. Dolje sam slikala raspored kojim sam popunjavala. Nadam se će vam se svidjeti!

SUMMER COOKIE (JELLYFISH,FISH AND WINKLE)

A summer raining day.... ideal for baking cookies. I want to makes something about the sea, abaut the summer...

I made a cookie dough with lard and granulated sugar. I used the muffin cutter, ice cream cup and ice cream cutter. Here is how I cut the cookies

I wanted to make a special effect with colors. For the piping icing I made a darker one. I used americolor 160 electric blue, 161 electric yellow and 162 electric green. I took a picture because I really like this combination

I used a tip 3 to outline the cookies. When I finished, I left some icing for the dots, in the other I added more white icing and some water, in this way I prepared the flooding one. To be faster, I filled with a spoon and a toothpick. After one hour, I draw the smiling faces and the dots.

I like the jellyfish! Somewhere I made two colors dots for more effect.

HEARTS / SRCA

Ovo sam brzo napravila. Povukla sam vanjske linije svih keksa gušćom glazurom, dok sam došla do kraja prvi su bili već suhi. Sa tečnijom glazurom sam popunila srca. Odmah sam išla dalje jer dok sam došla do kraja sa popunjavanjem na prvima koje sam popunjavala se već bila posušila korica. Sa gušćom glazurom koju sam koristila za povući vanjske crte, napravila sam dva reda točkica kojima sam dodala perlu.
Pustila sam ih da se posuše preko noći.

GUSARI - PIRATES

Sve sam stavila na jednu sliku:

Od izrezivača oblika novogodišnje kugle napravila sam kekse. 

Glazuru sam napravila i obojila tako:

crna i bijela gušća

crvena i roza rjeđa

Najprije sam napravila okolo liniju glave, kapu i mašnu, nastavkom 2. Ostavila sam da se posuši 10ak minuta. Zatim sam popunila kapu crvenom tečnom glazurom na kojoj sam nakon 10ak minuta napravila bijele točke gušćom bijelom glazurom. Zatim sam popunila lice. Kako su mi se lice i kapa dotaknuli, ponovo sam povukla crtu između. Nakon 30ak minuta nacrtala sam oči nos i usta. 

SWANS

I found on the internet a tutorial how to make wedding swans.
I spent a lot of time for this decoration. I don't make cookies every day, it's my hobby, so for me this swans was very complicated.
I don't have the projector. I drew a swan on the paper and put it on the cookies and with a toothpick marked the place to make a feather. I made the first row of 8 feathers, when dried, I made the second row and the tail, then I drew with a tip 2 the body, filled all with liquid royal icing and let it dried overnight. The next day I drew the yellow and black details with a paint brush.
And here they are: my swans!

WEDDING DRESS COOKIES

Once again, I took photos with mobile phone so the image does not have good quality.

I bought the cutter with the dress shape and made my easy wedding dresses. 

It's easy and quick because I outline with tip 3, fill with a fluent royal icing. After drying,I used a tip 0, but you can use also a tip 1. The decoration is simple and minimalist. 

The silver bead makes the decoration a little bit more elegant.

Note on the photo the first dress,up on the left side is decorated without drying (you can see the shimmering)

I like also this undefined line....

GIRLS NIGHT OUT

My friend had a girls night out. I do not have a cutter in the shape of the package, so I cut out the heart and it was approximately the same shape. The amount of cookies was not big so I could play with knife cutting!
Here is the photo of all steps.

I took photos with my mobile phone so the image quality is not the best!

First I outline with a tip 2 muscles, after 5 minutes I fill with a more dense royal icing. I don't have time so I fill all together, but better will be to fill every muscle separately and wait to dry. In this way the muscles will be more pronounced, without touching. I made the bow on the not dried body, I really didn't have time. 

But I'm happy with the results

How I decorate my cookies with royal icing.....

I like the method where I first outline the cookie. I use a piping bag with a tip 3 for my outlining most of the time. When the outlining is dry I flood the cookie with the same icing with a few drops of water. Flooding will be easier. If any air bubbles comes use a pin to perforate them.

When it's dry (better if the cookies dry overnight), I pipe details on the cookie. For the second outline on the cookie I use a piping bag with a tip 2. I check if the royal icing has a good consistency - I pipe a few strings on my worktop. There are two different tipes of butterflies.....

PRSTEN KEKS - DIAMOND RING

Jednostavnije bi bilo kupiti izrezivač u obliku prstena, ali ja sam se snašla tako da sam kombinirala izrezivač u obliku srca i krug. Oblikovala sam jedan keks tako da sam spoj premazala bjelanjkom.
Evo slika....

KEKSI - COOKIES

Royal icing "kraljevska glazura" je čista sjajna bijela glazura kod koje je najvažnije pogoditi gustoću. Glazura je glatka, sjajna, a kad se osuši tvrda, mat boje. Također je jednostavna za bojati i boje budu lijepe što ju čini omiljenom glazurom za dekoraciju kolača i kolačića. Doziranjem jestive boje može se odrediti intenzitet, a miješanjem jestivih boja mogu se dobiti različite nijanse. Paleta boja je neograničena. Postoje jestivi gliteri, sjajni puderi.....

Postoje više načina kako napraviti kraljevsku glazuru. "Kućna kraljevska glazura" je napravljena od mješavine šećera u prahu, soka od limuna i sirovih bjelanjaka. Međutim, jaja moraju biti svježa. Zbog opasnosti od salmonele kada se glazuru radi pomoću sirovih bjelanjaka, neki preferiraju recept koristeći bjelanjke u prahu (meringue powder). Bjelanjak u prahu je fino mljeveni, bijeli prah koji se koristi u zamjenu za svježe bjelanjke, a izrađen je od sušenih bjelanjaka, šećera, soli i vanilin šećera. Kod nas ga možete kupiti u specijaliziranim trgovinama.

Prilikom korištenja kraljevske glazure važno je da se pravilno nanosi. Meni najlakši način je taj da ja najprije napravim vanjski rub keksa, jer to će spriječiti da glazura kaplje niz strane, što čini keks i cjelokupnu dekoraciju neurednom. Za napraviti taj rub glazura treba biti gušća od one koju koristimo kasnije za ispunjavanje površine keksa. Ja obično dodam par kapi vode kako vi glazura za popunjavanje površine keksa bila rijeđa, jednostavnije ju je zagladiti. Ukoliko ju previše razrijedite, možete ju opet zgusnuti sa šećerom. Međutim ako je bojana, to će utjecati na nijansu boje.

Važno je kada se radi s kraljevskoj glazuri, držati ju pokrivenu u zdjeli (s plastičnom folijom) preko koje stavimo mokru kuhinjsku krpu, da što je više moguće spriječimo njezino sušenje jer se suši vrlo brzo.

Za royal icing je najbitnije pogoditi gustoću - mislim da točnog recepta nema.

Ja radim tako:

140-180gr šećera u prahu na jedan bjelanjak

1 žličica limunovog soka

Ako koristim bjelanjak u prahu, onda:

3 žlice bjelanjka u prahu

6 žlica tople vode

4 čajne šalice šećera u prahu

1 žlica limunovog soka

Gustoću reguliram dodavanjem šećera u prahu,toliko koliko treba da kad dignem mikser glazura stoji "u špic"



Postoji bezbroj recepata za kekse. Najbitnije je naći recept koji će vama i vašoj pećnici najbolje ležati i koji vam se najviše sviđa.
Meni najdraži je:
750 gr brašna (glatkog)
250 gr maslaca (ili margarina)
250 gr šećera u prahu
4 jaja
1 vanilijin šećer
1 pecilni prašak

Ako radim sa masti, onda:
800 gr brašna (glatkog)
240 gr svinjske masti
320 gr šećera
6 jaja
1 vanilijin šećer
1 pecilni prašak