KENIAO Christmas Deer Head Cookie Cutter - 10.2 x 8.6 CM - Winter Biscuit Fondant Bread Sandwich Mold - Stainless Steel

Bakeware>>>Home & Garden

Brand Name KENIAO

Cookie Tools Type Cookie Cutters

Origin CN(Origin)

Feature Eco-Friendly

Model Number KENIAO-Deer Head

Certification CE / EU

Type Cookie Tools

Material Stainless steel

Decorated Sugar Cookies by Janka.

Products Video

ABOUT OUR PRODUCTS.

Material:

Certified Food-safe.

Stainless Steel, not easy to rust.

Dishwasher Safe.

Easy and Safe to Use:

The side for press is binding processed, very safe to use.

Smooth cutter edge makes it very easy to use.

Decent Size:

2.5 CM (1 INCH) Deep cut, the most frequently used.

0.3 MM thickness, unlike the usual 0.2 MM thickness in the market, hardly deformed and very durable.

Dimension(Please see the pics below)

Pictures of Products on Palm

Pictures of Products on Brown Wood Table

Sugar Cookie Recipe

Cream together:

1 cup unsalted butter, softened

2/3 cup sugar

Beat in: 1 egg

Add:

1 teaspoon vanilla

1/2 teaspoon salt

2 1/2 cups sifted flour

Mix until all ingredients are well blended. Chill dough 3-4 hours before rolling. Preheat oven to 375°F(190°C). Roll out on a lightly floured counter to 1/4"thick and cut with your favorite cookie cutters, then transfer cookies onto cookie sheets that have been lined with parchment paper or silicone liners. Bake about 8-10 minutes or until lightly colored. Let cookies cool slightly on cookie sheet, then transfer to a wire rack to cool completely. Decorate with buttercream frosting, royal icing, or eat plain. Enjoy!

* Makes 16-24 cookies.

Buttercream Frosting:

Melt: 1 tablespoon butter.

Add and beat until smooth:

3/4 cup confectioners’ sugar, sifted

1 tablespoon milk

1/2 teaspoon vanilla

1/4 teaspoon lemon juice

Add food coloring if desired.

*Yield 1/3 cup

Royal Icing

Combine:

1 pound confectioners’ sugar

3 tablespoons meringue powder

6 tablespoons warm water

Mix on medium speed for 5 minutes

This recipe makes icing the right consistency for piping. For flooding, add water a little at a time to achieve a pourable consistency, like heavy cream.

Gingerbread Recipe.

Prepare and set aside to cool:

1/2 cup black tea

Cream together:

1 cup unsalted butter, softened

1 cup sugar

1 teaspoon vanilla

Beat in: 1 cup molasses

Mix together, then add to butter mixtures alternately with cooled tea:

5 cups flour

1 tablespoon ground ginger

1 teaspoon cloves

1 teaspoon baking soda

1/2 teaspoon salt

Mix all ingredients well. Chill for at least 24 hours. Preheat oven to 375°F(190°C). Roll dough out on a lightly floured counter to 1/4"thickness and cut with your favorite cookie cutters, then transfer cookies onto cookie sheets that have been lined with parchment paper or silicone liners. Bake 8-10 minutes until lightly colored. Let cookie cool slightly on cookie sheets, then transfer to a wire rack to cool completely. Decorate or just eat them plain. Enjoy!

*Makes 16-24 cookies.