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Thursday, 4 December 2014

Sugar Cookie Dough for Shark Cookies in support of Sophia’s school project ‘Fin Free’

(for more information about this amazing effort please go to the Fin Free website

Andrew Weaver MLA, talks about Sophia’s school and the ‘Fin Free Project’. Please see the link below for more information:

1 1/2 cups icing sugar
1 cup butter or margarine, softened
1 teaspoon maple syrup  
1 egg
2 1/2cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar

In a mixer or by hand mix soft butter with icing sugar and maple syrup until creamy and smooth.
Add remaining ingredients and continue to mix until the dough comes together and cleans the bowl.
Remove from the mixer and wrap in parchment paper  and store in fridge to become cool. 
After an hour in the fridge, remove from the parchment paper and divide the dough into quarters.
Roll out each quarter to desired thickness. We found that if the dough was too thick the cookies would break.
Bake at 350 degrees F (175 C) for 8-9 minutes. The cookies should be white when fully baked with a slightly golden edge.
Allow to cool before icing.

 Icing for the Shark Fins:
1 cup powdered sugar
1/2 teaspoon vanilla or other flavoring extract
2 to 2 1/2 tablespoons milk or water
Blue Food coloring, optional

Iced cookies need at least 24 hours to dry. Cover the counter with parchment paper.Allow fresh-baked cookies to cool completely. Prepare the border icing: Mix together the powdered sugar, vanilla, food coloring, and 2 tablespoons of milk or water for the border icing using a spoon or a fork. It should be thick and not runny but runny enough to go through the tip in a piping bag.
Ice cookies as desired.

Chef Miriam Borys, B.Ed., MA.
'Cooking Uncovered'

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