Friday, February 8, 2013

Guest Post with Just Sugar Coat It! (Marcella)

I have a sweet Valentine's Day treat for everyone!! 

A special guest post and recipe from Marcella (isn't that a beautiful name!) at Just Sugar Coat It! Her baking supplies, hints, tips, and tutorials are a baker's dream come true. If you're into cupcake cups, unique cookie cutters, or cake decorating, you'll love what you find on her site. She also has a blog full of helpful information. 

As a mom and business owner Marcella is busy! I am totally impressed with the way she includes her kids in her work. She explains how she accomplishes this below. She's also generously offering 15% off your order. Thank you Marcella for sharing a wonderful tip and a wonderful recipe..  


I love baking, decorating cakes/cupcakes and fortunately for me, so do my two young boys (aka my baking assistants).

I love learning and discovering new baking and cake decorating techniques, and I am always on the hunt for quality baking products and tools, and of course the perfect baking cup for my little online store Just Sugar Coat It! 

Because I find myself constantly in the kitchen, I am always looking for ways to include my boys in the fun. When making up a batch of cupcakes or cookies, I make up an extra batch for them so that they can decorate and frost their masterpieces however they like. This turns out well because that way, we spend time together, they stay out of trouble (if only for an hour or so!), and they get a huge sense of accomplishment when showing off their little works of art. 

Our favorite cookie to bake and decorate is my go to recipe when needing cut-out cookies. This is my all time favorite shortbread cookie recipe. Decorate these cookies any way you please. Made of only 3 ingredients, they bake without changing their shape at all whether they been cut thick (1/2 inch) or thin (1/4 inch) and they are yummy!

Shortbread Cookie recipe
makes about 2 dozen 3-inch cookies

1 cup (2 sticks) unsalted butter at room temperature
5/8 cup sugar (1/2 cup plus 2 tablespoons)
2 1/2 cups all-purpose flour

In a large mixing bowl, using an electric mixer, beat the butter and sugar until creamy. Stir in the flour by hand, mixing thoroughly.

Turn the dough onto a large piece of plastic wrap or place it in a recloseable plastic bag. Refrigerate for 1 hour. Meanwhile, preheat oven to 300 degrees.

Lightly flour the work surface and rolling pin. Remove half the chilled dough from the plastic, re-wrap and refrigerate remaining half. Roll the dough to a thickness of 1/4 - 1/2 inch and cut into shapes. With a spatula, transfer cutouts to an ungreased baking sheet, keeping them at least 1 inch apart. Form scraps into a ball and chill. Roll and cut remaining dough and scraps.

Bake 20-25 minutes or until the cookies spring back when touched lightly, they should not brown. Cool on the baking sheet for 3 minutes and then carefully transfer to a rack  to cool completely.


At Just Sugar Coat It! we also sell in bulk and offer a bakery discount program. To entice you even more, Just Sugar Coat it is offering all readers a 15% off discount! Use coupon code: BS15 (good through 03.15.2013)


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