Nordic roll-out Cookies
2 sticks unsalted butter
1 ¾ cups raw sugar
¼ Cups Agave Nectar
4 cups Unbleached flour
½ teaspoon kosher salt
1 teaspoons baking powder
2 teaspoons cardamon
½ orange Tablespoons orange zest/oil
½ scraped vanilla bean
1 teaspoon vanilla extract
Preheat oven to 350
Fit mixer with paddle attachment. Cream butter and sugar on high until light and fluffy. Add agave and combine.
Mix dry ingredients in a bowl and set aside.
Add zest and vanilla to and egg to butter mixture and beat until smooth.
Divide dough in half and llay dough on plastic wrap; refrigerate at once. Can be in fridge for a number of days.
I use these great cookie spacers on my rolling pin to ensure the same thickness each time.
I would highly suggest placing your rolled out shapes in the freezer for 10 minutes.
When ready roll out to desired thickness and cook at 350 for 9 to 12 minutes.
Now it’s time to let them cool.
If you have a recipe you favor please use your favorite one. Royal Icing is hard to work with and I use what works for me.
- 2 Tablespoons Crisco
- 2 Tablespoons Light Karo Syrup
- 7 Cups Powdered Sugar
- 4 Tablespoons Meringue Powder
- 1/2 Cup Water
- Flavoring of your choice
- Color of your choice
There are a couple icing methods you can use. one is free flow with bottles.
The other is taking your icing and placing it in a shallow plate with a dowel/skewer attached to the end with a rubber band.
Both are time consuming. Icing cookies is not as easy as it looks. You need time and patience to do these. Sorry I’m sure there are others out there that will say it’s easy but if you aren’t creative and don’t have time then you will become frustrated.
However if you do have a creative side and enjoy hands on crafts and baking this is for you!
For the final step I simply used a stencil to make these gorgeous Chandelier cookies for my sons special girl….