Why not spoil the special dads, step-dads, granddads, uncles, brothers, cousins and friends that step up to show a child what it truly means to be a father, with his very own Father’s day tool cookies.
These cookies are easy and really fun to make. Instead of the traditional Sugar cookie recipe, I made these Father’s day tool cookies with an easy to make almond cookie recipe. The flavor is amazing and the cookies does not spread to much which make it perfect for cookie cutters cookies as they retain their shape nicely.
Once your Father’s day tool cookies are baked and cooled the fun starts! I made a batch of royal icing . Follow this easy recipe for royal icing if do not have a good recipe on hand :
http://www.livingdelish.com/5-great-icing-types-to-try-today/
But let’s start with the cookies…. 😉
Almond cookies
Ingredients
625 ml Cake flour
125g Unsalted butter, Room temperature
125g white sugar
100g fine grounded almonds
5 ml Vanilla essence
pinch of salt
2 eggs
Method
Preheat the oven to 180 ˚c
Grease your baking sheet and set aside.
Using an electric mixer, mix the butter and the sugar until light and fluffy. (Make sure to really mix it good for +/-2 minutes) Then mix in the eggs and the vanilla essence. Make sure the mixture is mixed well.
Now add in the dry ingredients and mix until a firm dough has formed.
Cover the dough with some clear wrap and allow the dough to rest for an hour.
On a floured surface, roll out your dough to about 0,5 cm thickness. If your dough sticks to much to your roller pin, try to roll out your dough in between wax paper.
Use your cookie cutter and cut out shapes. Carefully lift them and place them on your prepared baking tray.
Bake them in the oven for 10-15 min or less depending on the size of your cookies.
Place them on a cooling rack and allow them to cool.
Decorating your father’s day tool cookies
While your cookies are cooling , start making your royal icing.
Decide beforehand which colors you will need and get the same amount of bowls. Divide your icing between the bowls. Mix in a drop of food coloring to each of your bowls and remember to cover your royal icing with some cling wrap to avoid the icing from dry out.
Use sandwich bags as piping bags. Fill each bag with a color and knot the bag to avoid the icing drying out. (When you cut them open, make sure to only cut a small corner off) You will use these bags to decorate the inside of your cookies. Make sure the consistency is a little more runnier, this allows the royal icing to spread nicely on top of your cookie.
Remember to make a separate bag of a royal icing, this consistency should be a bit stiffer. You will achieve stiffer icing by adding less water to your powder icing when mixing.
The Icing fun starts
Start by outlining your cookies with the stiffer icing. Allow this to dry first. This outlining will keep your more liquid icing from spreading over the edge of the cookies. Fill in the inside of the cookies with a more liquid icing. Play around by dropping small drops of different colors to your filled cookie (While the icing are still wet) Use a toothpick and drag it through the drops to create patterns.
The cookies needs to dry overnight. Once they are dried you can store them in an airtight container.
