Jenna and I have been using this Noreen Gilletz recipe for about 20 years – for Christmas, Chanukah, Halloween and, more recently, Jenna’s wedding, We made 150 tulip cookies as gifts for her wedding guests. A big hit!
Why tulips? Her husband proposed to her in a field of hundreds of tulips in Prince Edward Island. OMG, I was weepy (no, of course I wasn’t there! Jenna is a good storyteller). One more thing.. these are Jenna’s husband’s favourite cookies in the whole wide world! Tender, flaky and buttery.
- 2 sticks butter (1 cup)
- 1 cup sugar
- 1 large egg
- 1 1/2 teaspoon vanilla
- 3 cups all-purpose flour
- 1 1/4 teaspoon baking powder
Blend butter and sugar until fluffy in a food processor. Add egg and vanilla, mix until just combined. Add flour and baking powder in intervals. Dough will seem as if it doesn’t have enough moisture but continue to mix in food processor until combined. Shape into a log and wrap in plastic wrap, then put into fridge to firm up.
Preheat oven to 375o F. Roll out dough between 2 sheets of waxed paper to about 1/4 inch thick. Cut out with cookie cutters and place on baking sheet covered with non-stick parchment paper. Bake for 7-8 minutes or until lightly browned at the edges. Remove from oven. Let cool for a minute then transfer to a wired rack to cool thoroughly. Repeat process until all cookies are baked. Can be frozen (undecorated) in airtight container for up to 2 months.
Now comes the creative part – my fave. There are many decorating options. Here are two.
- Mix the sugar, water and corn syrup together in a bowl. You can omit the corn syrup, but the glaze will less shiny and colour-intense. Add the food colouring, keep mixing and adding until you reach the colour you want. Play around with the consistency of the glaze, adding more icing sugar or water as needed.
- Decorate with store-bought piping icing/gels (from a tube)and sprinkles. Or use another batch of the icing – thicker – in a plastic ziploc bag with a tiny corner cut off to stic
k a piping tip through. If you`re using sprinkles, use them as soon as you glaze the cookies as they dry fast.
- These cookies dry to a nice hard shiny finish and can be stacked or piled on top of each other (except if you use icing gel which is sticky and does not dry).
Here’s the Royal Icing recipe Jenna and I used to decorate her wedding tulip cookie favours. It’s trickier to make if you’ve never done it (which we hadn’t), but the results can be beautiful and professional looking. We watched several youtube videos first to get the hang of it. It turns out, you can freeze the iced cookies – just follow the do’s and don’ts carefully. By the way, we bought a tub of 78 cookie cutters to get one tulip the right size! Ugh.