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The Chicago Cubs' World Series Championship Cookies Collection Recipe : Nattyspantry.com

This week is a big week and one of the biggest parts of history in Chicago! The Cubs end the curse by winning the 2016 World Series. The winning of the first Fall Classic in 108 years, defeating the Cleveland Indians in 10 innings: 8-7 in Game 7 at Progressive Field in Cleveland.

Chicagoans honored the champion Cubs with a parade on Nov 4, 2016. I have never seen so many Cubbies fans in my life! I am so lucky to be here and to witness a part of this big history. I am honored to make this post an extra special one here on my blog this Sunday with this: The Chicago Cubs' World Series Championship Cookies Collection. These are for the CUBS and all the CUBS fans out there! Go Cubs!

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This butter cookie recipe satisfies your sweet tooth with the addition of this easy Royal Icing made with Meringue Powder. These adorable decorated cookies are buttery with a fine texture and with a little crunchy from the royal icing when you take each bite. This is perfect to make and share with your friends or someone you care about. You may also choose to decorate as desired.

Here are some tips for the recipe:

Dipping the cutter in flour between use can prevent cookie dough from sticking to the cookie cutter.
Make sure you chill the dough before you cut with your cookie cutter and let it chill at least 30 minutes in the fridge before you bake.
Let the cookies cool completely on the rack before beginning to decorate.
After decorating, allow the first layer of royal icing to set ( for about 1 hour ) before you start to decorate with another layer or color of royal icing.
Once the frosting is completely set, including the decorations, place into an airtight container and freeze. You can keep up them frozen for up to 2 months.

Thank you for stopping by and reading my article,

Natty

The Chicago Cubs' World Series Championship Cookies Collection Recipe

Author: Nattaya Worrakitpoonpol
YIELD: 35 cookies
PREP TIME: 47 MINS
BAKE TIME: 15 MINS
TOTAL TIME: 1 HOUR and 2 MINS

Ingredients

2 ½ stick Butter plus 1 tablespoon
1 egg yolk, room temperature
3/4 cup powdered sugar
¼ teaspoon salt
2 1/2 cups all-purpose flour, plus 2 tablespoons for dusting
¾ cup cornstarch plus 3 tablespoons
1 teaspoon baking powder
2 tablespoons heavy cream
1 teaspoon vanilla extract
Royal Icing with Meringue Powder Recipe

Directions:

Preheat the oven to 350 degrees Fahrenheit.
In a small bowl with egg yolk, heavy cream, and vanilla uses a fork and whisk together well. Set aside.
In a medium bowl with cornstarch, all-purpose flour, baking powder, and salt use a fork to whisk together well. Set aside.
In a large stand mixer with a paddle attachment on medium speed cream the butter, and sugar until light and fluffy, slowly adding sugar- two tablespoons at a time, until it is incorporated. Mix for about 7 minutes.
On low speed, add the wet ingredients in 2 halves. Mix well after each addition, about 30 seconds or until combined. Scrape down the sides.
Add dry ingredients and fold with a spatula by hand, folding until dough becomes soft and does not stick to hands.
Transfer the dough to a bowl, and cover with plastic wrap, then refrigerate for 30 minutes.
Line two baking sheets with parchment paper. Roll out the dough to 1/4 inch thickness, and cut out the cookies with your favorite cookie cutter shape.
Place the cookies on the prepared baking sheets and then refrigerate for another 30 minutes or until they are firm.
Bake for about 14-15 minutes or until golden brown on the bottom.
While the cookies are baking you may prepare the Royal Icing with Meringue Powder. Remove the cookies out of the oven and let the cookies rest on the pan for about 5 minutes. Then transfer the cookies to a wire rack until they are completely cool. Decorate with your prepared Royal Icing. *** See the Note ***
Use a piping bag to pipe Royal Icing around the edge of cookies, then fill the inside with more Royal Icing. ***See the note***
For decorating, pipe the Royal Icing on in your desired design.

Yum

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