Absolutely darling cookies... and so beautifully decorated!

It has been so much fun seeing everyone's differently decorated cookies!!

Your cookies are beautiful! I wish I could make such pretty decorated cookies!

Those are just beautiful cookies, the blue snowflakes put mine to shame, but I really, really like the mittens!

Annie

Love2weed,

Those are really pretty! Rolled buttercream icing--did I miss that in all the Christmas posts? Did you roll it out then cut it with the cookie cutters? I've never heard of a rolled buttercream. It sounds like a good idea. Can you share your recipe and method, pretty please?

My secret is out--LOL! I wish I could pipe oookie icing that smooth. Just Google Rolled Buttercream, there are several recipes posted. I've used it often. Yes, I do roll it out and cut with the cookie cutter. The icing is a little difficult to work with. I always put it in the freezer and get it hard first and lay on the cookie while it is still warm. I just add details with royal icing. Everybody loves these cookies.
My daughter and I used to make cookie bouquets to sell during holidays(friends, family and co-workers). We would love to own a little bakery--cookies and cupcakes. We were going to try and start a little home based business--but too many rules and regulations from the Health Dept.

love2weed, those are just gorgeous. I have never heard of rolled buttercream. Does it stick to the cookies easily? I'd love the recipe that you used!

Just beautiful cookies! I too haven't used a rolled icing before. See what you can learn everyday on this forum. I bet the recipients of those cookies were thrilled. NancyLouise

I've never heard of rolled buttercream either. Looks like that fondant stuff. I think that you put it on when the cookie first comes out of the oven? Is that right? Pretty sure you use your same cookie cutter to cut it? AY? HA!

Here's the recipe:
Rolled Buttercream

Rolled buttercream icing is a softer covering than rolled fondant. It is also more shiny, which may not be appropriate for all wedding cakes.

Rolled Buttercream stands up to heat, and keeps well in the refrigerator if tightly wrapped. Cakes covered with rolled buttercream can be decorated with royal or buttercream icing.

Yield:
Enough to cover a 10" x 4" high cake

Ingredients:

1 cup solid vegetable shortening
1 cup light corn syrup
1/2 teaspoon butter flavoring
1 teaspoon clear vanilla extract
2 pounds sifted confectioners� (powdered) sugar
1/2 teaspoon popcorn salt (fine grain salt)

Directions:

Place shortening and corn syrup in mixing bowl and beat until creamy. Add flavorings and salt. Beat until blended. Add confectioners� sugar and blend thoroughly. The mixture will be very stiff. Place icing on work surface and knead until smooth and well.

The taste is way better than fondant. I roll it out fairly thin. Pop it in the freezer while the cookies are baking. After the cookies have cooled for a few minutes I place the RBC on the cookie and sticks just fine.
Place it on the cookies while they are warm.

Your cookies are lovely and the rolled buttercream is a perfect finish. I've never seen that technique before. I'm sure everyone who received them thought they were wonderful and delicious.

Lee

love2weed, thank you so much for the recipe!! I will certainly try it. On the line for the sifted confectioner's sugar, does the 1/2 mean anything?

Thank you!

love2weed, and, so you put the RBC on when the cookies are warm, how long do you wait to put on the decorations? Sorry for so many questions!

Thank you!

Yes, I put the RBC on when the cookies are warm--let them sit for a few minutes out of the oven.
trudymom--I don't know the 1/2 powdered sugar means--I use all powdered sugar. Don't be stingy with PS, it will be greasy if you don't. I try to roll it pretty thin too.
I let them sit about 1/2 hour before I start piping the decorations.

Those 1/2 symbols are just weird symbols that are on this forum for some reason. I changed my setting to supposedly correct it but now I have squares instead of weird symbols...HAHAHA!