T-Rex Cookies.

I adore T-Rex – for reasons that make for too long of a story to tell here. But for Solstice this year, one of my sons bought me a T-Rex cookie cutter. I waited, patiently, for the holidays to be over so we would have room for snacks – and today I made a trial batch of cut-out, flood-iced cookies.

SO CUTE.

SO CUTE.

I’ll be honest – this is the one that turned out the best. It was a learning process to get the eye placed properly and the outline and flooding done reasonably. But I am ridiculously pleased with how they turned out – and sad that I didn’t make more of them (this recipe made 9 cookies).

Here’s the cookie recipe that I used:

1 Dozen Cut-Out Cookies

Ingredients
3/4 cup flour, plus extra for rolling
1/2 teaspoon baking powder
pinch of salt
1/4 cup unsalted butter, softened
1/4 cup sugar
1 egg yolk
1/2 teaspoon vanilla
1/8 teaspoon almond extract (I used vanilla again)
Instructions
  1. In a small bowl, whisk together the flour, baking powder, and salt.
  2. In a stand mixer,  cream together the butter and sugar. Scrape down the sides frequently.
  3. Once everything is light and fluffy, add the egg yolk and extracts. Mix well.
  4. Sprinkle half the flour mixture into the bowl and continue to mix on a low speed until combined. Add the remainder of the flour mixture.
  5. Mix until no visible flour remains (don’t over-mix!)
  6. Dump the dough onto a floured surface. Squish the dough into a ball. Using a floured rolling pin,  roll out the dough until it’s large enough to make approximately 8 medium-sized cut-outs.
  7. Place the shapes on a baking sheet lined with parchment paper.
  8. Gather the dough scraps,  re-roll, and cut out the rest of the shapes. Put them on the cookie sheet too!
  9. Place the cookie sheet in the freezer and start heating your oven to 350F.
  10. When the oven reaches temperature, remove the cookies from the freezer and put them into the oven.
  11. Bake for 10-12 minutes, or until the edges of the cookies just start to turn brown.
  12. Let the cookies rest on the pan for a few minutes and then move them a wire rack to cool completely.
  13. Don’t frost the cookies until they’re fully cooled.

I used this method for doing the outline and flooding. It worked well, but I had to add quite a bit more powdered sugar to my recipe (possibly because I make my own sugar in the blender so it doesn’t contain corn starch?)

For my own records, this is what the recipe looked like for me in the end:

Icing for Border & Flooding

For the border icing:

1.5 cup powdered sugar
1/2 teaspoon vanilla or other flavoring extract
2 to 2 1/2 tablespoons milk or water
Food coloring, optional

For the flood icing:
1 cup powdered sugar
1/2 teaspoon vanilla or other flavoring extract
2 1/2 tablespoons milk or water
Food coloring, optional

Directions:

  1. Mix the ingredients together for the border icing. It should be quite thick. Spoon it into a squeeze bottle and then make the outlines. Allow the icing to dry to the touch (about 10 minutes, at most).
  2. Mix the flood icing. it should be thick but not too much. Spoon it into a squeeze bottle and then use it like a magic marker to colour inside the border icing. FUN. Allow to dry overnight.
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