merry merry! how’s everyone feeling this holiday weekend? lots of elf-ing to get done before now in christmas morning? i hear you.
just in case you’re interested in a *bit* more elf-ing, i’ve got a pretty stellar recipe for you to impress all your corgi-loving frands and family. inspired by the lovely adrianna from a cozy kitchen and stephanie from i am a food blog, i made my very first corgi cookies! i’ve been eyeing the two of their recipes for a while now and it was about time i finally let a corgi cookie cutter into my kitchen.
i’ll be very honest with you: this recipe is a toughie. you’re good through the cookie dough and cookie cutting, all the way until the royal icing. make sure your icing is runny enough! this video gives a great tutorial for what your consistency should be.
you can see in the image below that i changed my icing consistency — the top two cookies on the right have a thicker consistency while the bottom i thinned out by mixing in a bit more water. i made one batch of this royal icing and divided it into thirds: white, brown, and black. in order to get the café brown color, i combined brown and golden yellow food gels from wilton to my desired color brownness.
i first outlined the bottom white part of the corgis, filled that in, and then filled in the top sections (ears, head, and top fur) wth the brown icing.
it’s a corgi cookie parade!
so pull out your best small-motor skills and start decorating! these corgi cookies are a true showstopper, conversation starter, and lovely decoration for your christmas table. hey, maybe you’ll even need to get a corgi to match! (see below.)
and in this week’s other stuff!!
must-see exhibit in nyc
fell in love with this dress. fingers crossed for some major sale to fall upon it!
what i’m cooking with my dad this christmas dinner
corgi spice cookies (adapted slightly from iamafoodblog’s)
makes 30 corgi cookies
3 cups ap flour / 380 grams
3/4 teaspoon baking powder / 3 grams
3/4 teaspoon baking soda / 3 grams
1 1/3 teaspoons fresh ginger, minced / 5.5 grams
1/2 teaspoon fresh nutmeg, minced or microplaned / 2 grams
1 1/2 teaspoon ground cinnamon / 6 grams
3/4 teaspoon ground cloves / 3 grams
1/2 teaspoon cayenne / 2 grams
1/2 teaspoon all-spice / 2 grams
1/2 teaspoon salt / 2 grams
3/4 cup butter / 170 grams
3/4 cup sugar / 170 grams
3/4 cup molasses / 170 grams
1 1/2 large egg yolks / 30 grams
- preheat oven to 350 degrees fahrenheit.
- combine all dry ingredients [all-purpose flour, baking powder, baking soda, ginger, nutmeg, cinnamon, cloves, cayenne, salt] together in a mixing bowl (the smaller of your two).
- in a stand mixer or with a hand mixer, cream butter and sugar. once creamed, add molasses and egg yolks. in order to get half an egg yolk, just whisk together the egg yolks and put 3/4 total mixture in.
- add dry ingredients to the wet ingredients in thirds on a low speed. this ensures a smooth and incorporated batter!
- bake cookies for 9 minutes — they should brown to a dark golden, nothing past that. once done cooking, cool on wire racks.
- combine icing ingredients together and follow directions written here. divide icing in thirds and add in brown and yellow food coloring to desired corgi browness for one third. keep another third white and add black food coloring to another third.
- once cookies are completely cool (preferably overnight), outline corgi cookies with white frosting and then follow with brown on top. the 5th image gives a good idea of what this should look like.
- refrigerate cookies for 30 minutes to cool white and brown frostings. then add black frosting for nose and eyes and return to fridge to cool for 30 minutes. you can leave them in there for up to 3 days.