Cookie Class...

Classic Shortbread

1/2 lb. unsalted butter (cool, but not room temperature)

1/2 cup granulated, super fine, or confectioners' sugar

1 tsp. pure vanilla extract

2 cups unbleached flour, less 2 tablespoons

1/4 cup cornstarch

Cream butter with sugar and vanilla until fluffy (at least three minutes).

Sift together flour and cornstarch. Add to the creamed mixture and blend until the flour is absorbed- do not over mix.

If the dough is too soft, refrigerate. Otherwise rol on a floured surface to 1/8 to 1/4 inch in thickness.

Cut out shapes and place on parchment or silpat lined pan- refrigerate pan for about 15 minutes.

Bake at 325°* until creamy golden- not brown, about 20-25 minutes depending on size and thickness.

*did you know that to make the degree° symbol all you have to do is press alt and 0176 on the number pad (make sure that your number lock is on)? I just learned that.

Okay, here are the notes that I took while she was talking...

-she adds a little almond extract to this or almond emulsion... just a little bit

-this recipe can take on other flavors; citrus zest, ginger, etc...

-you can reroll this twice (so after rolling it once and cutting out, regather and roll out again. and then you can do that once more again).

-you should use a good European butter... they cost more, but make baking better. They have a lower water content... Plugra was the example she used. But she said if you can't find it, then that's fine... just use Publix or whatever.

-when you are done using your cookie cutters or cake pans or whatever, after washing them just throw them in the warm oven to completely dry them out... they will last forever this way.

-make sure the flour is unbleached b/c of the proteins

-she said she liked shortbread b/c it held up better and also b/c they don't have to be eaten immediately... they get better as they sit.

Meringue Powder Royal Icing

1/4 cup meringue powder

1/2 cup cold water

1 lb. confectioners' sugar (you only need to sift if you are using a 0 tip)

Add the meringue powder to the cold water and beat to the soft peak stage- about three minutes (you can't overbeat at this stage though). Add the confectioners' sugar one cup at a time, beating between cups. Beat for additional 3-5 minutes until the icing forms medium-stiff peaks. Cover with plastic wrap until ready to use.

*This icing can be usting for several weeks without refrigeration.

-This is the frosting that we used to outline everything. It gets very stiff once it dries.

You can also use this frosting for the flooding by adding water (about 1/4 cup per cup of the above icing... add half of that and check consistency. Keep adding until desired consistency is reached). It will dry flat-looking, so if you want a shine add a little corn syrup or pasteurized egg white.

To check consistency of the flood icing:

if you draw a knife through the icing, the icing completely comes together after you count to ten. If the icing comes together before 7 seconds add more Meringue Powder Royal Icing to thicken. If the icing comes together after about 10 seconds add more water.

*This can last up to a week in the fridge covered.

We did not use the above recipe to flood... We used this one:

Glace Icing:

1 lb confectioners' sugar

3/8 cup (90 milliliters or 4.5 oz) whole milk

3/8 cup (4.5 oz) light corn syrup

In a mixing bowl, combine the sugar and milk first. The icing should be soft and have a heavy cream texture. Add the corn syrup and mix until combined. Strain this and push lumps through. Cover the icing until ready to use.

*This icing can last up to two wekks in the fridge, covered.