Makes 40-45 cookies
Ingredients:
24 ounces all-purpose flour
1 ¼ teaspoons baking powder
¾ teaspoon salt
¾ pound butter, at room temperature
2 ¼ cups sugar
3 large eggs
1 tablespoon vanilla extract
Instructions:
Sift the flour, baking powder and salt together in a bowl and set aside.
Cream the butter and sugar together in the bowl of an electric mixer fitted with the paddle attachment. Add the eggs and vanilla together in a container. With the mixer on low speed, pour out container one egg at time until incorporated. Scrape the bowl with a rubber spatula.
Add the dry ingredients to the mixture, about 1/4 at a time, scraping the bowl after each addition. Pour the dough on a sheet of plastic wrap. Wrap and chill the dough in the refrigerator for about an hour, or until firm.
Preheat the oven to 350 degrees.
Roll the dough to out to about 1/8 inch thickness on a floured surface.
If the dough is sticky, you can work in small sections of dough while leaving the rest in the refrigerator. Flour the top of the dough as you roll it out to prevent it from sticking to the rolling pin.
Cut the dough with cookie cutters of your choice. Cover a cookie sheet with parchment paper, and place the cookies on the sheet. Bake the cookies for about 10-12 minutes, until the edges of the cookies are golden brown. Let the cookies cool completely before decorating.
To make the bottle’s label, Patti made a stamp from royal icing and foam board. She used the stamp press the lines of the design into the fondant as a guide for her exquisitely detailed piping.
Add some interest with food color. I love that the painting on this cake captures the luminosity of the liquid and glass. Using food color to add depth or texture can really make a cake stand out. Baked Ideas made this cake a decorator’s inspiration- inside and out!
Erin Schaefgen is the cake designer at 