Red Velvet NYCEaster Sugar Cookies Kit
Guaranteed Fresh
Allergens:
- Contains Eggs
- Contains Milk
- Contains Wheat
Great for kids, the treats you'll bake won't last long in an Easter basket. Follow our decorating diagram to craft picture-perfect confections, piped with pastel icing. This baking kit includes an egg-shaped cookie cutter for easy baking!
Red Velvet Baking Kits make home baking easy, convenient, and fun! Learn how to make impressive, bakery quality cookies! Includes all the pre-measured ingredients, plus parchment paper, a cookie cutter, and four disposable piping bags. (from Red Velvet NYC)
Skill Level:
1 out of 3
Equipment You'll Need:
- Medium Bowl
- Whisk
- Large Bowl
- Electric Mixer
- Spatula
- Plastic Wrap
- 2 Baking Sheets
- Rolling Pin
- Fork
- Metal Spatula
- Tablespoon
- Wire Rack
- Scissors
From Your Pantry:
- 1 Egg
Heating Instructions
STEP 1
Wow, you’ve got some beautiful ingredients! Once you’ve
unpacked your Red Velvet kit, take out 1 egg from your
refrigerator. Let butter come to room temperature. In a
medium bowl, whisk together the flour, baking powder, and
salt; set aside. In a large bowl, using an electric mixer on
medium speed, cream together the butter and granulated
sugar until light and fluffy. Add the egg and half of the vanilla
extract (save the rest for step 4). Slowly add in the flour
mixture and mix with a spatula until combined.
Divide dough in half and pat to flatten into 2 disks. Wrap in plastic wrap and freeze until firm, at least 20 minutes. (Or, place in fridge overnight.) Preheat oven to 325°F. Line 2 baking sheets with parchment paper provided. Remove one disk from freezer or fridge, then the second when ready. Dust a work surface with confectioner’s sugar provided for surface prep. Using a rolling pin, roll out dough to 1/8 inch thick. Using the cookie cutter, stamp out 30 cookies. STEP 3
To make a bunny paw shape from an egg shape, use a fork to make a small indentation about 1/2 inch from each edge. Using a metal spatula or your hands, carefully transfer to prepared baking sheets and chill in the fridge for 10 minutes. Repeat until scraps are used up. Bake, rotating sheets halfway through, until slightly golden, 14 to 18 minutes. Cool completely on wire rack. STEP 4
Make the royal icing. In a medium bowl, gently whisk together the confectioner’s sugar and meringue powder. Add 3 tablespoons of lukewarm water, 1 tablespoon at a time. The icing will start out thick and lumpy. Slowly add 1 more tablespoon of water (you may not need all of it) until the icing resembles thick honey. Continue to whisk until fluffy. Divide into 3 small bowls, leaving some white icing in your mixing bowl (for 4 colors total). Add pink, yellow, and blue food coloring drop by drop, mixing thoroughly with a small whisk or spoon until you get a consistent pastel color. STEP 5
Using a spatula, fill each piping bag with royal icing. To fi ll each bag, fold over the top to form a cuff, scoop in frosting, then unfold and twist to push frosting down, releasing any air bubbles. Twist and seal the top of the bag. When you’re ready to pipe, cut a tiny corner off the piping bag. This will be about 1/4 inch from the tip. (Start very small with a test.) STEP 6
Decorate cookies! Use royal icing to pipe icing patterns on cookies and create Easter eggs or bunny paws. For best results, start by outlining your design, then filling it in. Follow our decorating diagram and don’t forget to enter the #eggcellentcookie contest! Allow to dry for a few hours, then enjoy.
| Nutrition Facts |
| Serv. Size 1 prepared (23g) |
| Servings per container 30 |
 |
| Amount Per Serving
|
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| Calories 100 | Calories From Fat 30 |
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|
| % Daily Value * | |
|
|
| Total Fat 3.5g | 5% |
|
|
 Saturated Fat
2g | 10% |
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|
| Trans Fat
0g | |
|
|
| Cholesterol 15mg | 5% |
|
|
| Sodium 0mg | 0% |
|
|
| Total Carbohydrate 16g | 5% |
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| Dietary Fiber
0g | 0% |
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| Sugars
0g | |
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| Protein 1g | |
|
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|
|
| ** Contains less than 2 percent of the Daily Value of these nutrients. |
|
| * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: |
| Calories: | 2,000 | 2,500 | |
|
|||
| Total Fat | Less than | 65g | 80g |
| Saturated Fat | Less than | 20g | 25g |
| Cholesterol | Less than | 300mg | 300mg |
| Sodium | Less than | 2,400mg | 2,400mg |
| Total Carbohydrate | 300g | 375g | |
| Dietary Fiber | 25g | 30g | |
|
|||
| Calories per gram: | |||
| Fat 9 · Carbohydrate 4 · Protein 4 | |||
All-Purpose Flour, Granulated Sugar, Confectioner's Sugar, Butter (Unsalted), Egg, Meringue Powder (Cornstarch, Dried Egg Whites, Sugar, Citric Acid, Stabilizers),
Vanilla Extract, All Natural Food Coloring (Blue, Yellow, Red), Baking Powder, Salt.
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When planning your meal, keep in mind that tied roasts take a little more time in the oven than untied ones
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We've developed this Heat Index to give you an approximation of how spicy a particular dish tastes. Keep in mind that people tolerate chili heat in very different ways, so this scale may not reflect your individual experience with a dish.*
NO HEATThere's no heat here — safe for the kids.
MINOR HEATExpect no more than a little tingle on the tongue.
SUBTLE HEATOne might describe this dish as "peppery."
MEDIUM HEATA spicy warmth that builds as you eat and lingers a while.
STRONG HEATThis dish has kick — keep a cool beverage on hand.
FIERY HEATYour eyes will water. Your nose will run. You've been warned.
*Note for sensitive palates: Heat ratings are never guaranteed! Due to unpredictable environmental variations that range from rainfall to chance genetic changeability, chili spice often differs. Even two identical-looking jalapeños can pack two very different heat levels.
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