So, I ordered four designs since free shipping was offered on orders of four or more. The designs I chose were a Saguaro cactus (because I live in Tucson), a snowflake, a butterfly, and a dog bone (because I’m making doggie treats for canine friends for Christmas).
My cookie cutters arrived in just a few days. I noticed at once that they were sharper than most you find in retail stores. They also come with a card with a recipe attached with a bow.
I couldn’t wait to try them, so decided to use the recipe for Sugar Cookies that came on the card.
Ingredients:I was very pleased with the result. The cutters sliced through the dough cleanly and with no crushing of the edges. The designs are also well done so that the cookies are not overly fragile.
1 cup butter
2/3 cup sugar
1 egg beaten
1 tsp. Vanilla
1/2 tsp. salt
2 1/2 cups sifted flour
Mix all ingredients together until well blended. Chill dough in refrigerator 3-4 hours before rolling out. Roll out to 1/4” thickness and cut. Bake for 8-10 minutes in 350°F oven until just done. Cool on wire racks.
Since this was more or less a test of the cookie cutters and not a recipe trial, I decided to ice these fairly plainly. I didn’t pull out an icing bag and do any fancy piping. Instead, I whipped up a quick batch of a simple icing (the card on the cookie cutters also has a recipe but I used one I already had used before) and used it on the cookies. I chose a green color for the cacti, a soft blue for the snowflakes and for our butterflies I swirled in a bit of red into the blue to create a marbled effect (on the first one) and then a lavender color for the other one. The marble effect was done by simply swirling the two colors together and placing the cookie face-down into the icing and removing it straight up, allowing excess to drip off.
I heartily recommend these cookie cutters from Ann Clark and will be getting more soon.
Icing:Note: I received NO compensation for this review… not even a free cookie cutter. :(
2 cups powdered sugar sifted
1-2 tablespoons low fat milk
1 tablespoon light corn syrup
1/4 tsp. Vanilla Extract
1/4 tsp. Almond (or lemon) Extract
Beat sugar and milk together until smooth. Add corn syrup and extracts and beat well. Separate into bowls if you are going to color the icing. Spread icing on cookies using a brush or by dipping cookies into icing facedown. Allow to dry completely on wax paper. This sets up fairly quickly, so cover icing with wet cloth while you work with different colors.