Baking and the Blue Angels are two of my favorite things. So, why not combine them into an adorable and delicious dessert?
I got my Blue Angels cookie cutter at SoGourmet, a fabulous kitchen store in downtown Pensacola, forever ago and I finally got around to using it this week. Just in time for the Pensacola Beach Air Show, right?
Sugar cookies are probably my favorite thing to make because they are so easy to customize for the occasion AND you don't have to be a professional to make cookies that look professional(ish)! When I'm feeling particularly ambitious, I like to use the recipe you will find below. But, if I know that I'm doing a particularly intricate design, I sometimes opt for a bag mix. If I know I'm going to spend a lot of time decorating, I don't want to spend even more time just baking them. Betty Crocker's sugar cookie bag mix is really good and super quick. But this recipe is a really good one too, so give it a shot!
1/2 cup of butter (softened)
1 cup of sugar
2 1/4 cup of all purpose flour (sifted)
2 teaspoons of baking powder
1/2 teaspoon of salt
1/2 teaspoon of vanilla
Cream together butter, sugar and egg. Sift flour, baking powder and salt together. Slowly combine butter mixture with flour mixture in mixer. When a dough has formed, split it in half. Chill both halves for 1 to 2 hours. Spread thin layer of flour across the rolling surface. You will also want to put a bit of flour on your rolling pin and sprinkled on top of the dough ball. One batch at a time, roll dough out to desired thickness. Bake at 375 degrees for 8 to 10 minutes. I always set the timer for 8 minutes and then watch them from there. Ordinarily, this will make about two dozen cookies. But, since these Blue Angel cookies cutters are a bit large, I didn't get a full two dozen out of it.
Sugar Cookie Icing
1 cup of confectionary sugar
5 tsp of milk
40 ish drops of blue food coloring
6 drops of yellow food coloring
The icing is so simple to make, and it is SO good. I mean... it's sugar and milk. What's not to love? I would recommend adding the milk one teaspoon at a time, since a little goes a LONG way. If you would prefer for the icing to be thicker, add more sugar. If you want it looser, more milk. Just figure out what consistency you prefer working with and go to town. Your first cookie or two might be a bit rough, but that just means you have two cookies you can go ahead and taste. Just to make sure they are edible, of course. (It may take two cookies before you REALLY know if they are fit to be served, so just go ahead and eat both. #Sacrifices)
I iced my cookies with a spoon for the blue part and toothpicks for the yellow, since the latter had to be a bit more precise. If you prefer to cover the entire cookie in icing, just make the icing a bit looser and put it over a cooling rack that will allow the icing to drip right off. When I ice them, I usually put a bit of icing in the middle of the cookie and then push it out to the edges. It seems to cover a bit more evenly that way. But, you do whatever works for you!