Butterflies and Birthday Presents

Butterflies & Presents

Wow! Little guy’s birthday seems like so long ago. It was just last month, at the beginning of the month, but it feels like more time has gone by. I think we’ve been just a bit busy around here between the holidays, and work, and the fun we had over break.

I’m always curious what birthday treat little guy is going to want to take into his class. If I remember correctly, in preschool he took in rainbow cupcakes. I believe that he may have also brought cupcakes into my class that year, or maybe it was the year before. It seems that the years have already started running together.

I wasn’t surprised that this year he wanted to take in cookies. I was surprised that he wanted them to be butterflies. I’m not sure if he was reading or studying something about butterflies or what. I know we hadn’t done any butterfly stuff at home though. I managed to get him to agree to also take in a small birthday present cookie for everyone so that it would have something to do with his birthday.

I think they turned out pretty well! It was fun to mix and match colors and try out different patterns. The night before his birthday he matched a butterfly up to each person and he was very particular about which went with which.

He came home from school the next day and shared that when he handed out his cookies the kids told him that they couldn’t eat them because “his mom wrote on the cookies with pen”. He dutifully told them it was “edible pen and my mom wouldn’t put anything on a cookie that you couldn’t eat”. Gotta love em!

I figure I’ll post the recipe since it’s been a while.

Butterflies & Presents Cooling

Sugar Cookies
1 cup butter
1 cup sugar
1 egg
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt

Preheat oven to 350 degrees.

Beat butter and sugar until light and fluffy. Add egg and vanilla extract and mix until egg is completely incorporated. Add flour, baking powder, and salt; mix until no trace of dry ingredients remain.

Roll out dough on a lightly floured surface to about 1/4″ thickness and cut shapes using cookie cutters.

Bake for about 10 minutes or until bottoms are golden brown.

Royal Icing
4 cups powdered sugar
1/4 cup meringue powder
slightly less than a 1/2 cup of water
food coloring

Mix powdered sugar and meringue powder until well blended. Add water and mix until you get the consistency that you want. Add food coloring to achieve your desired color. Use pastry bags with #1 and #3 tips or plastic squeeze bottles to decorate.

For outlining: consistency should be like glue paste

For flooding: add enough water so that when you lift a spoonful of icing it runs back into the bowl and blends into the other icing in about 2 to 3 seconds


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