Bride Magazine Cakes

Bride Magazine Cakes
wedding cake cookie favors?

I saw some favors cookie wedding cakes appeared in Brides magazine. So I bought a cutter cookie that looks like a cake layer 3 and a few bags celephane little to spare, but I'm not sure what kind of cookies for cooking. I bake for about a week to 10 days in advance. What kind of cookies to keep? (No gingerbread if please) Also, any suggestions for chocolate icing (melted white?) and decor

Cut the butter, sugar 1 cup sweet butter, softened (no substitutes) 1 cup sugar 2 eggs 1 / 2 teaspoon vanilla 1 / 2 teaspoon almond extract 3 1 / 4 cups flour 1 / 2 teaspoons baking soda 1 / 2 teaspoon baking powder 1 / 2 tsp salt in a large bowl, combine butter, sugar, eggs, vanilla and almond extract and beat with electric mixer on high speed until light and fluffy. In another bowl, combine the flour, baking powder, baking soda and salt and gradually stir the mixture until the butter soft. Cover bowl with plastic wrap and refrigerate for 2 hours. Set the oven to 400 degrees F. baking sheets with parchment paper (not grease cookie sheets with parchment paper use only). In a very lightly floured surface oll the dough 1/4-inch thickness. Cut into desired shape with cookie cutters. The 2-inch cookies on a cookie sheet. Cook 4-6 minutes. Remove cookies to rack to cool completely before ice. Professional decorators Ice 1 pound sifted powdered sugar 1 tablespoon meringue powder 1 cup Crisco 3 tablespoons water 1 teaspoon vanilla Mix the shortening, water and vanilla. This will take some time confusing, but it will end. Add the meringue powder and powdered sugar. Mix well – for beat 3 minutes. * If this is too hard, you can add a little water at a time. Just remember that you want a little thicker so you can hear the cookies * Frost and let set on wax paper. Enjoy!

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