Cinderella Cookies

Almond cookies with pink icing (Made approx 20 with my cookie cutter)

Babbled Intro:

Ok, so you thought the fairy cakes with edible glitter were girlie… :p Wanted to make some biscuits for a friends birthday and she likes shoes so the obvious baked treat for her was my now titled ‘Cinderella Cookies’. Cookie recipe was from the ‘Nigella Bites’ book which she calls’ Rainy day biscuits’ I believe (Which I halved). But with a cookie cutter and a bit of imagination I came up with these. And no my friend isn’t seven years old and still appreciated them!

Ingredients:

For the biscuit/cookie dough

85g soft butter

100g soft brown sugar

1 egg

Dash of almond extract

175g plain flour

1/2 tsp baking powder

1/2 tsp salt

For the icing:

100g icing sugar

Drop of pink food colouring

water to mix

Edible silver balls 

Method:

•  Cream butter and sugar then beat in the egg and almond extract.
• Add the dry ingredients and stir to combine into a dough.
• Flour surface and roll out dough to a thickness of half a centimetre. Use a cookie cutter that's dipped in flour, cut as many shapes out as possible.
• Place on baking sheets on baking tins leaving slight spadces between the biscuits. 
• 180c - Bake for 8-12 mins until slightly golden but stile pale.
• Leave to cool on a cooling rack.
• Mix the icing sugar with colouring and water to a thickish runny paste. Dip the biscuits into the icing and let the excess drip off one side. Add more decorations like the silver balls if using and then leave to dry.

 

My conclusion / review:

A cookie in disguise! As these look like plain biscuits but the texture is soft and crumbly, like you’d expect from a cookie. The almond extract gives it a nice hint of a flavour. Very nice with a cup of tea. I would say that although I was nervous, they did transport very well and none were damaged.

James's Verdict:
" 6/10 - nice biscuits, but just that really."