My daughter was home for spring break this past week and we made a list of things we wanted to do. Two of the items were ‘bake something’ and ‘do an experiment’. My girls wanted to decorate a cookie, but I didn’t want to make my basic sugar cookies as I just made some the week before.
We decided we would experiment using smell and taste to create a brand new recipe. We started by tasting the brown sugar and matching up the smells from our various extracts we had on hand. The imitation rum extract was chosen first for the cookie, then we paired the rum extract with the other extracts to get an extract flavour for the icing and the coconut was the clear winner.
We picked up pack of Easter cookie cutters and guess which one I chose to use. Really? How can I pass up a bird?
The end result turned out.
It turned out so well, my daughter has been inspired to cook and write down her own recipes. This morning she made a fruit salad for our breakfast and asked me to write down the recipe for her. Strawberries, apples, bananas, and oranges. Got it.
As I write this, my husband is making breakfast and my daughter just said “When you get to the table, do not eat your food because I’m going to take some pictures of your food.”
Do I really sound like that?
- 1 1/2 cups unsalted butter, softened
- 2 cups brown sugar
- 4 eggs
- 1 1/2 tsp imitation rum extract
- 5 cups flour
- 1 tsp baking soda
- 1 tsp salt
- 4 cups icing sugar
- 3 tbsp corn syrup
- 4 tbsp milk
- 2 tsp coconut extract
- Mix the butter and brown sugar in a mixer until well combined.
- Add the eggs and rum extract and mix well.
- Add the baking soda, salt (see notes below), and flour, one cup at a time and mix until your dough forms.
- Put dough in fridge for one hour (and up to overnight) for it to form into your dough.
- Preheat oven to 350 degrees.
- Flour your surface and rolling pin and roll out to no more than 1/4 of an inch thick, cut into shapes and place on a cookie sheet.
- Bake at 350 degrees for 8 - 10 minutes depending on size and thickness of cookie. Your cookies are done when the edges are an extremely light golden brown.
- Let stand for 1 - minutes then move to a cooling rack to cool completely before icing.
- Add the icing sugar, corn syrup, and milk together in a mixture (see notes below).
- Once your icing is at the right consistency, add in your coconut extract.
- Decorate your cooled cookies and put them aside to set. The icing will dry hard and shiny.
- This recipe made exactly 30 large cookies.
- When adding in the flour for the cookies, mix the first cup of flour with your baking soda and salt before adding it to the wet mixture. This will make sure that your baking soda and salt are well mixed in.
- When rolling out your dough, try to stick around 1/4 inch for thickness. If the cookie is too thick, it won't bake well.
- When mixing the icing sugar, your icing may be too dry. Add more milk in at 1/2 tsp increments until you like the consistency.
Sheri publishes, and writes at This Bird’s Day where she shares all of the thoughts in her head without the voices. Sticking mainly with content for Canadians, Sheri shares family stories, product information and anything that fits into her (and her family’s) daily activities.