World Series Cookies, Go Giants!!Posted: October 28, 2012 | |
The fever here is palpable. It’s electric, and it’s everywhere.
Literally, orange electric.
It’s “Orange October” here in our beloved proud San Francisco. Our boys are killin it on the field. Rain? P’shaw! No problem. We are in the World Series. Again. That’s right. Lest not you forget; just in case you need reminding…. The smallest, AND the biggest bulbs have been replaced with orange glow. If it lights up; it’s most likely to be orange. City Hall, Coit tower, even the airport. We ARE an in your face kind of “City” and there is not subtle message being played. The panda has been unleashed. Everyone has their BIG or little superstitious rituals. Let your beard grow, eat your chicken enchiladas, don’t change your orange nail polish.
For Giants sake! do NOT change the nail polish Jennifer!!! (I know she won’t)
Rules are being broken….work uniforms are being replaced with a not so subtle Giant’s jersey and no one is wagging a finger or even dare complaining. It’s Orange October lest not you forget. Like I said, the fever is palpable and you better jump on board. We are a very proud city indeed. Even the shy quiet bank teller proclaimed “Go Giants!” the other day while I left her window instead of the usual “Have a nice day”. It was the morning of game one of the series and I had stopped by the credit union on my way to work. You could feel the buzz in the city. Vibrating, pulsing, getting ready for the first game.
This is my little tribute to our Giants. Because, you know; it’s what I do. I bake……. Because, quite frankly, I look horrible in orange.
For our boys…Go get the tiger!
And eat a cookie. [Right after you wolf down that enchilada]…..
Sugar Cookie Recipe:
3 Cups all purpose flour
1 tsp. baking powder
1/2 tsp. kosher salt
1 Cup + 2 Tbsp. sugar
2 sticks cold butter
1 large egg
1 1/2 tsp. vanilla extract or vanilla bean paste
1/2 tsp. almond extract
Whisk the flour, baking powder and salt; set aside. Cream the butter and sugar until light and fluffy. Add the extracts; mix. Add in the egg and mix. Add the flour mixture a little at a time and mix until just combined; scrape down the sides and bottom of the bowl to make sure everything is combined well. Try not to overmix the dough. There will be crumbs; take out the dough and knead softly with your hands. Roll out on a floured surface to 1/4 inch thick. Cut into desired shapes. Place on a Silpat sheet or parchment paper lined cookie sheet and Bake at 350 ° for about 12-15 minutes until the edges just barely start to turn light brown. Let cookies cool on sheets placed on a wire rack for 10 mins. Move the cookies to wire rack to cool completely before icing.
Frost cookies with thin consistency Royal Icing. See recipe below.
4 Tbsp. meringue powder
1/2 C cold water
1 lb. powdered sugar
1/2 tsp. clear vanilla
Combine the meringue powder and H2O until foamy. Add the sugar a cup at a time [if the sugar is lumpy; make sure to sift it first] and beat on low until combined. Once all the sugar is combined, turn up the mixer to high and beat for about 5 mins. until the meringue forms stiff peaks. Add cold water one tsp. at a time until the mixture is thinned to consistency of heavy cream. Ice the cookies and let the icing dry until the icing is totally dry. This may take overnight. Decorate as desired.