I've made Peggy Porschen's sugar cookie recipe before with great results. It's a very easy recipe to work with and unlike other recipes I've used (hello Donna Hay!) it never seems to result in disaster. I originally planned to make cookies shaped like sausage dogs because I managed to procure a sausage dog shaped cookie cutter on holidays, and that seemed like the least tenuous link to the "September" theme that I could come up with. This was a total disaster because as I cut the dogs out of the raw cookie dough the tails were completely chopped off. I blame this on the poor design of the cookie cutter!! My second strategy was to make round cookies and decorate them in pinks and yellows because to me September is all about sunshine and the beginning of spring.
The trick to decorating sugar cookies is to make royal icing in a range of consistencies so that you can pipe the border of any solid shape you wish to ice.
Once the border has dried a little you use a runny royal icing to fill the shape. You should end up with a rather neat and tidy looking cookie. Once the base icing is dry the world's your oyster and you can pipe anything you wish onto the cookie.
If you haven't made sugar cookies before it's the time of year to get started. They would make gorgeous treats for under the Christmas tree and are one of the few sweets that could survive a hot and humid Sydney summer.
The September 2010 Daring Bakers’ challenge was hosted by Mandy of “What the Fruitcake?!” Mandy challenged everyone to make Decorated Sugar Cookies based on recipes from Peggy Porschen and The Joy of Baking.