There are few better things in life, than a cuddling with a cute little puppy. Let’s be honest, puppies have the power to melt even the hardest of hearts. I have previously written about my little Maltese, Versailles. She was one of the greatest joys in my life. Sadly, she lost her battle to a congenital liver defect, when she was only 1 1/2 years old (last April). I was devastated by the loss of her, and felt her absence everyday. To this day, I still greatly miss her playful and loving nature.
I have finally gotten another puppy. I decided to get another female maltese, in honor of Versailles. It has been wonderful hear the pitter patter of paws and playful barking again. My new pup, Stasia (short for Anastasia), came all the way from Louisiana. She is 1 pound & 5 oz. of pure energy. I searched long and hard for the perfect dog, to prevent the another heartbreaking outcome. I was inspired to make some New Orleans Saints “fleur de lis” cookies, since Stasia is clearly going to be a Saints fan. 😉 Even though the team has been in the news lately, for their “bounty program”, they still have an unbelievable quarterback, and all around solid team (minus coach Sean Payton, and a few defensive players).
Anyway, back to the cookies. I decided to decorate the cookies with royal icing, for a nice hard and shiny look. I’m not going to lie, the taste of royal icing does not come close to a French buttercream. The look; however, is much sleeker and more refined. Royal icing is really not hard to make. It can be a little fussy (do not expose it to air very long, or it will get hard). Also, try not to use plastic utensils when making the icing, because it is sensitive to ANY grease or oil (that includes touching it with your fingers). The thing about royal icing is that it makes the prettiest decorated cookies.
Williams Sonoma Easter Cut-Out Sugar Cookies
1/2 tsp.cream of tartar
cutter to cut dough into desired shapes. Freeze unbaked cookies on a cookie
sheet for ten minutes, to prevent the cookies from spreading. After all, we want
them to hold their shape so that they can be decorated.
For black, add enough to create a graphite color, and allow it to sit
for an extended period of time. The color will deeply progress over time, and
will not taste bitter from too much food coloring.
color will become more vibrant, as well. For storing: press saran wrap
directly into frosting and cover with press n’ seal or an airtight lid.
You may need to use a pastry bag, to squeeze the icing into the bottles.
For flooding, I recommend using a squeeze bottle. To make
flooding icing: reserve some royal icing (which will be icing main
color), and start adding water by the 1/2 teaspoon. Be careful not
to add too much water. Only add enough to make a somewhat thick
syrupy consistency. Allow it to sit for 5 minutes, and pop any air bubbles
(which will form from adding water, and stirring the icing) with a toothpick.
bags face down, to prevent a crust from forming in the piping tips.
of the cookie or the icing. It works as an adhesive for the luster dust. I used gold luster dust, mixed with a little pearl luster dust.