Baby Shower Cookies

Today, my mom and I hosted a baby shower for my brother and his girlfriend. We held the shower at my house and it was a success. I have to say, based on the gifts received, my neice will be the best dressed baby around! As a favor, my mom made little pastel colored chocolates in baby molds and put them in bags tied with pink yarn. I made duck shaped cut out cookies with royal icing and put them in bags with a duck tag that said thank you. My intention was to fill the entire cookie with the icing, but I ran out of time so I only outlined them. The cookies turned out delicious and absolutely adorable. I got a lot of compliments and actually a request from my mother-in-law to make them for another function we have in February!

Here is the basket of favors. As people left, we gave them a bag.

These were the adorable duck cookies that were in the bags:

Rolled Butter Cookies from my friend Sharon
1 cup Butter
1 cup Sugar
1 Egg
2 tablespoons Sour Cream
1 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/2 teaspoon Salt
1 teaspoon Vanilla
3 cups Flour

Cream butter. Gradually add sugar and sour cream. Blend in egg and vanilla. In a separate bowl, combine the baking powder, baking soda, salt, and flour. Gradually add dry ingredients to the wet ingredients. Avoid over mixing. Chill dough. On a floured surface with a floured rolling pin, roll out 1/3 of the dough at a time to about 1/4 inch thickness. Cut using a cookie cutter and place the cookies on an ungreased pan. Bake at 400 degrees for 7-9 minutes.

Royal Icing from Annie's Eats (tutorial for how to decorate the cookies is found here)
4 cups Powdered Sugar
2 tablespoons Meringue Powder
5 tablespoons Water

Combine all indgredients in the bowl of a stand mixer with the paddle attachment. Mix on low speed until the sheen has disappeared and the icing has a matte apperance (about 7-10 minutes). Transfer the contents of the mixing bowl to an airtight container. At this point, the consistency of the icing is too thick to use for decorating. Add water a very small bit at a time and stir by hand until it has been fully incorporated. (If you accidentally add too much water, you can add more powdered sugar until it reaches the correct consistency). At this point, add food coloring to color your icing. Put the icing into a pastry bag and pipe around the edges of each cookie. Let stand so the icing will set. Make sure to keep the leftover icing covered at all times when not in use so that it does not begin to harden.

When all of the cookies have the edges piped, thin out the remaining icing with a small amount of water, stirring until the icing drips off the spoon easily. Transfer the icing to a squeeze bottle and flood the area surrounding the piping of each cookie. If it does not spread to the edges, use a toothpick to push it into all corners. Allow the icing to set/harden for about 24 hours.