How to Make Doodle Icebox Cookies!

FULL RECIPE: bembumkitchen.home.blog/2021/...
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DOODLE ICEBOX COOKIE
Yield: 24 pieces
Active time: 3 1/2 hours
Total time: 6 hours
INGREDIENTS
Cookie Dough:
170 g Shortening
200 g Granulated Sugar
50 g Whole Eggs
2 tbs Milk
1/2 tsp Almond Extract
380 g All-Purpose Flour
2 tsp Double Acting Baking Powder
1/2 tsp Salt
Food Colouring
Royal Icing:
120 g Icing Sugar
3 tsp Milk
1 tsp Light Corn Syrup or Honey
1/4 tsp Almond Extract
Food Colouring
INSTRUCTIONS
Cookie Dough
1. Cream the shortening and sugar together until well combined for about 3 minutes (there are gonna be much fluffier when you're done).
2. Add in the eggs, along with milk and extract. Mix until all that liquid is well incorporated into the butter and sugar.
3. Add the sifted dry ingredients; the all-purpose flour, baking powder and salt. Mix well (the mixture will be a little bit crumbly at first, but keep mixing and it will come together just fine).
Note: To get a flakey and snappy cookies, don’t overwork this mixture; you’re kind of just incorporating the flour.
4. This cookie dough is ready to use (it doesn’t require any dough chilling), colour your cookie dough and to shape it ~ kindly follow instructions according to the video.
5. Store the completed cookies in the freezer for at least 30 minutes.
6. Cut the frozen cookies for about 5 mm thick (make sure that you use a very sharp knife), place it on a baking try and then store them in the fridge for 30 minutes before baking (to maintain the details).
7. Bake them in the preheated 160°C oven (baking time will vary depending on the size);
and don’t forget rotating your pans halfway through baking.
* Bake the cookies until the the bottom edges are just lightly browned (don't overcooked the cookies as the colour detail is really crucial).
8. When take out from the oven,cool them on the baking sheets for 5 to 10 minutes and then transfer to a wire rack to finish cooling.
Royal Icing
1. Simply combine all the ingredients together.
*Note: If it's too runny, add some icing sugar and if it's too thick, add the amount of milk 1/4 teaspoon at a time until you reach the desire consistency.
You do wanna work a little bit quickly with royal icing coz it will sets hard or else cover it with clingwrap.
2. Colour it, transfer to a piping bag and then draw the outline . Use a damp brush to correct the details.
NOTES
Baked cookies may be stored in an airtight container at room temperature for up to 1 week. Make sure to let the icing fully harden before stacking the cookies.
It also freeze well for up to 3 months, thaw to room temperature before serving.

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💖 hermosa

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[@tru3293]

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[@BEMBUMKITCHEN]

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[@bigbird7748]

amazing as always

[@BEMBUMKITCHEN]

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[@lady3285]

Какие милашки 😍🐻🏠

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комплимент

[@victorhugobolsonaro9457]

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[@BEMBUMKITCHEN]

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[@NurilNajmiLaila]

Can you make macaron...please😁

[@BEMBUMKITCHEN]

Thank you for your suggestion, I will add to my request list.

[@sheelaedwinajinukuty5690]

Hi, where can i get those shape moulds??

[@BEMBUMKITCHEN]

Hi, you can buy it online. Search google for “Kuih bangkit plastic mould” hope this helps.