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Ahh, can you believe it's fall already?! Although it's still hot and humid as ever (since I'm in Florida), I figured maybe if I made some fall-inspired cookies, it would help put me in the fall mood...and what better way than with some adorable scarecrow overall cookies!!!
What you'll need:
- Roll out cookie dough (CookieCutterKingdom sugar cookie recipe here) - CookieCutterKingdom 3" Baby Overalls cookie cutter - Light blue royal icing (CookieCutterKingdom royal icing recipe here) - Gray royal icing - Airbrush & compressor - Navy blue airbrush color - Cheese cloth - Toasted coconut - Scribe tool or toothpick - Tweezers (for food only - optional) - For an easy, no mess option for cookie decorating, try Tipless Piping Bags. Simply cut the tip size you want and discard the bag when you're done. No need for clean up!
To start, use the light blue royal icing to outline and flood the main section of your cookies. Don't fill in the bottom cuffs, we will get to those later. Set the cookies aside to dry or at least form a crust on the tops.
Next, take 2 layers of cheese cloth and airbrush thin layers of navy blue all over. After each pass of the coloring, rotate the cloth and place it in different directions.
Then, pipe a thin line of royal icing about 1/4" from the bottom of the cuffs and place some strands of toasted coconut on top. Me being the perfectionist that I am, used a pair of tweezers to place the strands flat but you don't have to be so "extra" as to do this!
Now take the light blue royal icing and outline and fill in the bottom cuffs, straps, belt and front pocket. Use a scribe tool to help shape the pocket to your liking. Set the cookies aside again to dry. You can place them in a dehydrator or in front of a fan to help speed up the process.
Once your cookies are dry, use the same technique as before and airbrush over your cookie, making sure to rotate the cheese cloth. By airbrushing the cuffs and small details separately, it creates dimension because those pieces will be lighter than the rest of the cookie.
Take some thicker light blue royal icing and pipe a vertical line from the belt to between the legs then a narrow J shape to the right of the line to create the zipper section. Then pipe side pockets, small rectangles for belt loops and mini dash lines for stitching around the side pockets, front pocket and top straps.
Lastly, pipe two small dots of gray above both side pockets and one small dot on each strap for buttons and you're done!
If you're not feeling the fall theme for these overalls, just skip the toasted coconut part and they would be adorable for a kiddie birthday or baby shower. Enjoy!!
Once spring rolls in each year, we can't wait but to check out what's blooming for the new season. Check out these chic spring and summer themed cookies made by the #CookieCutterKingdom community! Remember to tag us using the #CookieCutterKingdom hashtag to share your cute creations!
I love macarons! I love everything about them...except making them. The delicate treats are the most finicky little cookies that I've ever tried to make. If you over-mix the batter, they end up flat with no feet. If you under-mix the batter, they end up bumpy. If you don't mix the meringue to the right consistency, they end up hollow. You get the picture. They can be a real pain to make.
With that being said, after trying my hand at several batches of these, I decided that I should just stick to what I'm good at...decorating sugar cookies. If you're like me and would rather decorate a macaron than make an actual French macaron, then keep reading.
- White royal icing, flooding consistency (CookieCutterKingdom royal icing recipe here)
- Pastel pink, purple and blue royal icing (flooding & piping consistency)
- Toothpick or scribe tool
Dust work surface with flour, roll out your dough, and dip cutters in flour before cutting out the french fries. Freeze shapes for about an hour, then bake according to recipe, and cool completely.
To start, pipe a narrow, horizontal rectangle in the center of your cookie. Do not pipe the white all the way to the sides.
Next, use the flooding consistency colored royal icings to pipe the side shells of the macarons. Don't worry about piping all the way in to meet the white in the center. If the shells do touch the white, that is fine too.
Set the cookies aside for 10-15 minutes...just long enough to let the top layer of the royal icing to set.
When the top layers have set, take the colored piping consistency icings and pipe a thick line (about 1/4 of the size of the sides) in between the white and shell. Take a scribe tool or toothpick and even the icing out to make the line look straighter.
Allow the icing to dry for 30 minutes or until there is a hard crust on top. I popped mine in my dehydrator on the lowest temperature setting for 5 minutes to help speed up the process. If you don't have a dehydrator, a small counter top fan works too!
Once the cookies have crusted over, take your scribe tool/toothpick and poke around at the thick line of icing you just piped to create the look of getting those perfect, little feet that you want on your macaron. It's better if the royal icing on the inside is still kind of gooey so the cracked crumb pieces stick to themselves and look more cohesive than a bunch of random holes in your cookie.
When you've finished poking holes into your cookies, set them aside to finish drying completely and you're all done!!
I promise these cookies are 100x easier to decorate than having to make real French macarons! So, for your next tea party or ladies event, make a bunch of these, save yourself the hassle of making actual macarons, but you can still take credit for making "macarons" (wink wink).