A few of the girls from our class had a brilliant idea and decided to have an “Estrogen” party, they kindly invited all the girls from our class over for a night of relaxing. We’ve been swamped with exams lately and this was a great way to unwind/forget about school for a night.
Surprise, surprise… I couldn’t help myself but bring a baked good. A good friend of mine (Jessica Martinez!) came over and we decided to make sugar cookies… in the shape of teeth!!! How fitting was this? I got this tooth shaped cookie cutter months ago at a dental expo and I have been itching to use it. I couldn’t help but gush and call every tooth shaped cookie “cute.” Seriously, they turned out so so cute! How can teeth be cute, you ask? Just scroll down and judge for yourself.
You should be warned of a couple of things… first off, the cookie recipe makes A LOT of cookies, nearly 5 dozen, depending on the size of your cookie cutter. Also, the buttercream frosting is so delicious that you could spoon it out and eat it on its own. Don’t say I didn’t warn you.
Ingredients for cookie:
- 1 1/2 cups butter, softened
- 2 cups white sugar
- 1 cup powdered sugar (added this after reading some reviews)
- 4 eggs
- 2 teaspoons vanilla extract
- 5 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
- Preheat oven to 400 degrees F (200 degrees C). Roll out dough on surface covered with powdered sugar. Dough should be 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
- Bake 5 to 7 minutes in preheated oven. Cool completely.
- 1 cup solid vegetable shortening*
- 1 teaspoon clear vanilla extract
- 1 teaspoon clear butter flavoring
- 2 tablespoons water (or milk)
- 1 tablespoon merengue powder*
- 4 cups sifted confectioners’ sugar (approximately 1 lb.
- * Get white shortening, not yellow! So you can dye the icing without it already having a tint of yellow. Also, the merengue powder is optional. From my understanding, the purpose of adding this powder is to stabilize the buttercream, so when you add dye it prevents darker dye colors from bleeding in to lighter colors. But I’ve made buttercream frostings without adding merengue powder and it turns out perfect.
- With an electric mixer, soften shortening. Add vanilla, butter flavoring, water (or milk), and merengue powder. Mix well.
- Start adding powdered sugar, one cup at a time until well blended. I like my buttercream frosting to be really sweet, so taste as you go and add more or less depending on your sweet tooth 🙂
- Frost your cookies!