Earth Day Butter Cookies
22 3-inch cookies
20 minutes plus 30 minutes chilling time
15 to 18 minutes
For the cookies
- 1 cup (227 g) butter, room temperature
- ⅔ cup (133 g) Redpath® Organic Granulated Sugar
- ¼ tsp (2 g) salt
- 1 egg
- 1 tsp (5 ml) pure vanilla extract
- ½ tsp (2 ml) pure almond extract
- 2 ½ cup (313 g) all-purpose flour
- ½ recipe Royal Icing
Royal blue icing:
- 1 to 2 drops blue gel food colouring
Green Royal Icing:
- 1 to 2 tsp (2 g to 4 g) matcha green tea powder
- 2 to 3 tsp (10 ml to 15 ml) water
For the dough:
Preheat oven to 350°F (177°C). Line a large baking sheet with parchment paper.
In the bowl of a stand mixer, using the paddle attachment, cream butter with the Redpath® Organic Granulated Sugar, and salt until creamy and smooth; about 2 minutes.
Add in egg and the vanilla and almond extracts. Blend until incorporated into the butter-sugar mixture.
On low speed, incorporate the flour into the batter until blended; do not overmix.
Form dough into a disc and wrap well in plastic wrap. Place into the fridge to chill; at least 30 minutes.
For the coloured Royal icing:
Make icing as directed.
Divide royal icing between two bowls.
For the green icing:
In a small bowl, mix the matcha powder with 2 teaspoons of water. If needed, add the additional teaspoon to form a paste. Mix the paste into one of the bowls of royal icing until thoroughly combined and colour is even. The icing should be floodable. To test this, run a knife through the icing and count how long it takes for the line to disappear. The line should disappear after 5 seconds. If it’s taking too long, stir in about ¼ tsp (2 ml) of water, until the correct consistency is reached.
For the blue icing:
Add one or two drops of the blue food colouring into the second bowl of royal icing. Mix until well mixed and colour is evenly distributed. Drag a knife through the icing. The line should disappear at about the 20 second mark. If it disappears before that, sift in about a tablespoon of the Redpath Icing Sugar. Check and adjust as necessary.
Transfer a third of the blue icing into a piping bag fitted with a #2 piping tip.
Add about a ¼ tsp (2 ml) of water to the remaining blue icing to make it floodable (5 second rule).
Transfer coloured royal icing into piping bags fitted with a #3 piping tip. Cover tips with plastic wrap until needed.
For the cookies:
Remove dough from fridge, unwrap and place dough between 2 sheets of parchment or a lightly floured work surface.
Roll dough to a ⅛ inch thickness. With a 3-inch round cutter, cut out cookies. Carefully place the cookies onto the prepared baking sheet, spaced about 1 inch apart and place into the fridge to chill before baking; at least 10 minutes.
Place into the preheated oven and bake for 15 to 18 minutes, or until edges just begin to turn golden. Remove from oven and allow to cool on baking sheet for 5 minutes before carefully removing and placing onto a wire cooling rack to cool completely.
Once cookies are cooled, outline cookies with the blue royal icing fitted with the #2 piping tip.
With the green icing, pipe shapes of continents and fill. With the blue royal icing fitted with the #3 piping tip, fill in the “water”. Use a toothpick or skewer to fill in the gaps.
Place finished cookies onto a baking sheet or wire cooling rack to harden.
* Matcha powder can be found at your local specialty food store, tea shops, or bulk food store.
*A drop or two of green gel food colouring can be used in place of the natural food colouring used in this recipe.