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Crafty Cooking Kits Sugar Cookie Kit, Love Stinks
Crafty Cooking Kits Sugar Cookie Kit, Love Stinks
9.9 oz
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About
Ingredients
Cookie Mix: Enriched Wheat Flour (wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Sugar, Natural And Artificial Flavors, Baking Powder (sodium Acid Pyrophosphate, Sodium Bicarbonate, Corn Starch, Monocalcium Phosphate), Sodium Bicarbonate, Salt. Frosting Mix: Confectioners' Sugar (sugar, Corn Starch), Natural And Artificial Flavors. Icing Mixes: Dextrose, Red 40 Lake, Yellow 5 Lake, Blue 1 Lake. Candy Eyes: Dextrose, Corn Starch, Dextrin, Sugar, Magnesium Stearate, Red 40, Shellac, Yellow 5, Gum Arabic, Glycerin, Artificial Flavor, Carnauba Wax, Blue 1, Gelatin (pork).
Directions
You Will Need: For Cookies: 4 tbsp room temp. butter; 1 egg; For Vanilla Frosting: 4 tbsp room temp. butter; 1 cup powdered sugar; 1 tbsp. milk; For Icing: 4 tsp milk; 3 tsp light corn syrup; 1 cup powdered sugar. Bake: 1. Grease baking sheet with cooking spray, or use silicone liners. Wash cutter in warm, soapy water and dry thoroughly. 2. Combine cookie mix, butter and egg (High Altitude [over 3500 ft]: Add 3 tbsp flour and 2 tbsp water to mix. Mix as directed. Place dough in refrigerator for 10 minutes before beginning rolling process) in large mixing bowl. Mix until well combined. 3. On a lightly floured surface, roll cookie dough to 3/16-inch thick or desired thickness. Cut into shapes with cutters, gathering and rerolling as necessary. Reverse the cutter and press firmly on cookies to create skunk imprint. Hint: If dough becomes sticky, place in refrigerator for 10 minutes; also sprinkle rolling pin and dough liberally with flour. Place 2 inches apart on prepared baking sheet. Allow to chill in refrigerator for 30 minutes to hold shape. Preheat oven to 350 degrees F while cookies chill. 4. Bake for 11 to 14 minutes or until golden. Thicker cookies may require longer baking time. If necessary, lightly press imprint side of cutter into cookies again during last minute of baking. 5. Let cookies cool on baking sheet for 1 minute. Transfer to rack to cool completely. Decorate: 1. To make frosting, use an electric mixer to beat room temperature butter on high for 1 minute, or until light and fluffy. Add frosting mix and powdered sugar and mix on low just until combined. Add milk and beat frosting on high for 1 minute until creamy. 2. Stand a piping bag in a tall glass and drape over the edge to hold open. Use a spatula or spoon to transfer frosting to bag. Twist top of bag to close and set aside. 3. Make icing by combining milk and corn syrup together in a bowl. Add powdered sugar and stir until well combined. Scoop 1/3 of icing into a small mixing bowl and add contents of red icing mix until desired shade is achieved. Add up to 1/4 tsp milk if icing is too thick and hard to stir. Fill a piping bag in the same manner as above and set aside. Hint: A rubber band is helpful to keep the top of the bag sealed, or leave piping bag standing upright in glass until ready to decorate. 4. Tint the remaining icing black by adding all of the black icing mix and stirring well to combine. Add up to 1/2 tsp milk if icing is too thick and hard to stir. Fill the last piping bag as above. 5. Empty candy eyes into a small bowl. Cut a small tip off of the black piping bag and fill in embossed areas by applying gentle pressure and piping a thin layer of icing onto cookie. Use tip of the piping bag to help push over areas as desired. Refer to the box for inspiration. A toothpick may be helpful to push icing into small corners. Hint: Do not apply icing thickly. Thinly spread icing dries faster. Press candy eyes into place and set aside. Repeat process for each remaining cookie. Place cookies in the refrigerator for 10 minutes to allow icing to set. Icing must set 10 minutes in the refrigerator after each color application to avoid colors running together. 6. Cut a small tip off of the red piping bag and add noses and hearts to each cookie; return cookies to the refrigerator for 10 minutes to allow icing to set. 7. Cut a small tip off the white frosting piping bag to add fluffy tails and other details to cookies. Place decorated cookies on a serving platter and enjoy!
Warnings
Contains wheat
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 100
- Total Fat 0g0%
- Saturated Fat 0g0%
- Trans Fat 0g
- Cholesterol 0mg0%
- Sodium 24mg1%
- Total Carbohydrate 24g8%
- Dietary Fiber 0g0%
- Sugars 12g
- Protein 1g
Ingredients
Cookie Mix: Enriched Wheat Flour (wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Sugar, Natural And Artificial Flavors, Baking Powder (sodium Acid Pyrophosphate, Sodium Bicarbonate, Corn Starch, Monocalcium Phosphate), Sodium Bicarbonate, Salt. Frosting Mix: Confectioners' Sugar (sugar, Corn Starch), Natural And Artificial Flavors. Icing Mixes: Dextrose, Red 40 Lake, Yellow 5 Lake, Blue 1 Lake. Candy Eyes: Dextrose, Corn Starch, Dextrin, Sugar, Magnesium Stearate, Red 40, Shellac, Yellow 5, Gum Arabic, Glycerin, Artificial Flavor, Carnauba Wax, Blue 1, Gelatin (pork).
Directions
You Will Need: For Cookies: 4 tbsp room temp. butter; 1 egg; For Vanilla Frosting: 4 tbsp room temp. butter; 1 cup powdered sugar; 1 tbsp. milk; For Icing: 4 tsp milk; 3 tsp light corn syrup; 1 cup powdered sugar. Bake: 1. Grease baking sheet with cooking spray, or use silicone liners. Wash cutter in warm, soapy water and dry thoroughly. 2. Combine cookie mix, butter and egg (High Altitude [over 3500 ft]: Add 3 tbsp flour and 2 tbsp water to mix. Mix as directed. Place dough in refrigerator for 10 minutes before beginning rolling process) in large mixing bowl. Mix until well combined. 3. On a lightly floured surface, roll cookie dough to 3/16-inch thick or desired thickness. Cut into shapes with cutters, gathering and rerolling as necessary. Reverse the cutter and press firmly on cookies to create skunk imprint. Hint: If dough becomes sticky, place in refrigerator for 10 minutes; also sprinkle rolling pin and dough liberally with flour. Place 2 inches apart on prepared baking sheet. Allow to chill in refrigerator for 30 minutes to hold shape. Preheat oven to 350 degrees F while cookies chill. 4. Bake for 11 to 14 minutes or until golden. Thicker cookies may require longer baking time. If necessary, lightly press imprint side of cutter into cookies again during last minute of baking. 5. Let cookies cool on baking sheet for 1 minute. Transfer to rack to cool completely. Decorate: 1. To make frosting, use an electric mixer to beat room temperature butter on high for 1 minute, or until light and fluffy. Add frosting mix and powdered sugar and mix on low just until combined. Add milk and beat frosting on high for 1 minute until creamy. 2. Stand a piping bag in a tall glass and drape over the edge to hold open. Use a spatula or spoon to transfer frosting to bag. Twist top of bag to close and set aside. 3. Make icing by combining milk and corn syrup together in a bowl. Add powdered sugar and stir until well combined. Scoop 1/3 of icing into a small mixing bowl and add contents of red icing mix until desired shade is achieved. Add up to 1/4 tsp milk if icing is too thick and hard to stir. Fill a piping bag in the same manner as above and set aside. Hint: A rubber band is helpful to keep the top of the bag sealed, or leave piping bag standing upright in glass until ready to decorate. 4. Tint the remaining icing black by adding all of the black icing mix and stirring well to combine. Add up to 1/2 tsp milk if icing is too thick and hard to stir. Fill the last piping bag as above. 5. Empty candy eyes into a small bowl. Cut a small tip off of the black piping bag and fill in embossed areas by applying gentle pressure and piping a thin layer of icing onto cookie. Use tip of the piping bag to help push over areas as desired. Refer to the box for inspiration. A toothpick may be helpful to push icing into small corners. Hint: Do not apply icing thickly. Thinly spread icing dries faster. Press candy eyes into place and set aside. Repeat process for each remaining cookie. Place cookies in the refrigerator for 10 minutes to allow icing to set. Icing must set 10 minutes in the refrigerator after each color application to avoid colors running together. 6. Cut a small tip off of the red piping bag and add noses and hearts to each cookie; return cookies to the refrigerator for 10 minutes to allow icing to set. 7. Cut a small tip off the white frosting piping bag to add fluffy tails and other details to cookies. Place decorated cookies on a serving platter and enjoy!
Warnings
Contains wheat
Common questions
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