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Pink Baby Girl Onsie Butter Cookies



This cookie uses the same formula as shortbread: 2:1:1/2 = flour, butter, sugar however the butter and sugar are creamed together and baking powder is used, both very different than traditional shortbread method, resulting in a very different, but equally delicious cookie perfect for cutting into shapes.
Course Cookie
Cuisine Canadian
Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Servings 24
Author Valerie Lugonja

Ingredients

  • 720 grams or 3 cups flour
  • 1 ½ teaspoon baking powder
  • 335 grams or 1 ½ cups butter
  • 80 grams or ¾ cup icing sugar
  • 125 g granulated sugar
  • 15 grams or 1 tablespoon pure vanilla extract

Ingredients for Icing

  • 330 grams or 3 cups icing sugar
  • 225 grams or 1 cup butter
  • 15 grams or 1 tablespoon of flavouring (I stuck with pure vanilla extract)

Instructions

  1. Preheat oven to 350°F; prepare baking sheet with parchment paper
  2. Sift together flour and baking powder; set aside
  3. Cream butter and sugars on medium-high until light and fluffy; scrape down sides of bowl
  4. Add vanilla and mix to combine; scrape down sides of bowl
  5. On slow speed, add dry ingredients until fully incorporated; shape dough into large disc
  6. Wrap in plastic; chill in fridge for one hour or overnight
  7. Divide disc in two; place on lightly floured surface between parchment paper papers
  8. Roll to ¼ inch thick; cut with cookie cutter and place on prepared baking sheet about ½ inch from one another
  9. Combine dough a couple of times and continue to roll out and cut into shapes; avoid combining dough more than two times, or it will be tough
  10. Continue with second disc, repeating the process; bake for 15 minutes, or until lightly browned only around the edges
  11. Cool on baking sheet for 10 minutes; remove cookies to cool completely on baking rack

Instructions for Icing

  1. Combine ingredients, and knead (icing "dough" will be the consistency of play dough); divide into two equal portions
  2. If making sandwich cookies, use one portion to sandwich cookies together, both insides facing toward one another
  3. Store in air tight container until ready to decorate the top; wrap second portion of icing “dough” in plastic wrap and refrigerate until ready to decorate cookies

Instructions for Making Cookie Dough in Thermomix

  1. Preheat oven to 350°F; prepare baking sheet with parchment paper
  2. Place a medium bowl on Thermomix lid; weigh flour and baking powder
  3. Sift flour and baking powder together; set aside
  4. Weigh butter and sugar into TM bowl; whisk at 3.5 for 2 minutes until until light and fluffy; scrape down sides of bowl
  5. Add vanilla and whisk at 3.5 for 15 seconds to combine; scrape down sides of bowl
  6. Place pre-weighed and sifted dry ingredients into TM bowl; fold dry ingredients into wet for 30 seconds at speed 3
  7. Scrape down sides of bowl; repeat for 30 seconds at speed 3 until fully incorporated, but do not over mix
  8. Dough will be very moist; plop onto plastic wrap, shape into large disc, wrap well, and refrigerate for one hour or overnight
  9. Divide disc in two; place on lightly floured surface between parchment paper papers
  10. Roll to ¼ inch thick; cut with cookie cutter and place on prepared baking sheet about ½ inch from one another
  11. Combine dough a couple of times and continue to roll out and cut into shapes; avoid combining dough more than two times, or it will be tough
  12. Continue with second disc, repeating the process; bake for 15 minutes, or until lightly browned only around the edges
  13. Cool on baking sheet for 10 minutes; remove cookies to cool completely on baking rack

Instructions for Making Icing in Thermomix

  1. Weigh ingredients into TM bowl; combine for 15 second at speed 3.5
  2. Knead for 30 seconds; remove from bowl; divide into two equal portions
  3. If making sandwich cookies, use one portion to sandwich cookies together, both insides facing toward one another
  4. Store in air tight container until ready to decorate the top; wrap second portion of icing “dough” in plastic wrap and refrigerate until ready to decorate cookies

Decorating the Onsie Butter Cookies (Give your self lots of time for this)

  1. Remove cold icing disc from refrigerator and place cookies nearby
  2. Divide disc of icing into two; roll ½ onto parchment paper a good 1/8 inch thick (thin, but not too thin)
  3. Refrigerate rolled icing on baking sheet at least 30 minutes
  4. Repeat with the other ½ of the disc of icing
  5. Press cookie cutter firmly into icing; use an offset spatula to carefully move the chilled firm cut out icing shape off of the cutting board
  6. Brush cookie lightly with water; gently slide cut out icing shape onto lightly damped cookie top with spatula
  7. Repeat until all cookies are topped with an exact cut out of icing: this will mean combining and recombining leftover portions of icing “dough”, rolling, chilling, cutting out and repeating the process until all cookies are topped with icing
  8. Decorate with gel colours, pearls, dragees, sprinkles, sparkling sugar or a combination; freeze or refrigerate in tightly sealed container until ready to serve