Homemade Sanding Sugar

 

Halloween is upon us! 🙂  It’s rainy, windy and just plain BLAH here in my neck of the woods.  There’s even been the threat of tornadoes (yikes) to the west of us, so I’m really glad I had some beautiful princesses to brighten up this gloomy Halloween.

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We really can’t celebrate a holiday in this house without sugar cookie cutouts.  I’m going to be honest with you, I tried a new recipe, and it SUCKS! 😛  The butter/sugar ratio definitely needs some tweaking, and even though these cookies oozed all over, I managed to save a few for decorating by using my old standby trick (pop the cutouts in the freezer) to help them hold their shape while baking.  But what’s a girl to do?  I’ve got two princesses expecting cookies, so ya gotta make the best of it, right?  Pssst, they still tasted amazing, so it wasn’t a total bust! 😉

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Sooooo, since I do not have a cookie recipe to share with you, I’ll show you how I frosted them instead.  I used my favorite buttercream frosting recipe and some homemade sanding sugar to decorate a few pumpkins and apples, perfect for my little Cinderella and Snow White to munch on while they wait for their princes to come…..

 

Orange Sanding Sugar

1/4 cup white sugar

4 drops red food coloring, 4 drops yellow food coloring

Red Sanding Sugar

1/4 cup white sugar

8 drops red food coloring

Directions

Place sugar and food coloring in a small bowl.  Mix with a spoon.  It’s take a bit of elbow grease to get it completely mixed, but it’s way cheaper than the store bought sugar sprinkles, and has a finer texture.

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Color your frosting the desired colors of orange and red.  Use my handy dandy piping method of placing a zippered sandwich bag in a coffee mug, scooping in the frosting, squeezing out the air, and snipping off one corner.  Voila, you have a cheap piping bag that can go right in the trash after decorating.  So easy!

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Now the fun part:  DECORATING! 😀

Pipe a border to keep the edges of your cookie clean.
Pipe a border to keep the edges of your cookie clean.

 

Fill in with frosting - doesn't have to be pretty at this point, but by all means, stay INSIDE the border you just piped!
Fill in with frosting – doesn’t have to be pretty at this point, but by all means, stay INSIDE the border you just piped!

 

Spread evenly with a butter knife.
Spread evenly with a butter knife.
Scoop a spoonful of sanding sugar on top of the frosted cookie.  Press down with the back of your spoon until evenly covered.
Scoop a spoonful of sanding sugar on top of the frosted cookie. Press down with the back of your spoon until evenly covered.

 

Shake off excess, or use a small pastry brush (or paintbrush, reserved only for cookie decorating, of course).  I love the textured surface you get!!
Shake off excess, or use a small pastry brush (or paintbrush, reserved only for cookie decorating, of course). I love the textured surface you get!!

 

Repeat these steps with the apple cookies.

 

I use a few chocolate chips melted in the microwave mixed in with some buttercream frosting to acheive this brown frosting I used for the stems.  I piped it on in small strokes.
I use a few chocolate chips melted in the microwave mixed in with some buttercream frosting to acheive this brown frosting I used for the stems. I piped it on in small strokes.

 

I used a toothpick to add some texture to the leaves.
I used a toothpick to add some texture to the leaves.
I dressed up the pumpkins a bit by adding some curls and curved lines for definition.
I dressed up the pumpkins a bit by adding some curls and curved lines for definition.

Voila!  Yep, I used ‘voila’ twice in the same blog post.  I’m tired and it’s Halloween, deal with it! 😉  Some shimmery, delicious pumpkin and apple cookies fit for princesses, goblins, ghosts, witches and Miley Cyrus twerking trick or treaters everywhere! 😛  Just wanted to see if you were paying attention on that last one! LOL

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Happy Halloween from Pearls + Girls!