- Chef Lisa
Tim Thiebaud Inspired Food
Wayne Thiebaud is an American pop artist best known for his still lives of edible treats. His most popular subject matter includes colorful cakes, slices of pie and candy pieces, such as lollipops .
This week was the kick-off of the new class Creating Art With Food. The following recipe was used to make some amazing cut-out cookies. This recipe came from a very popular bakery in Fort Worth, Texas.
Sugar Cutout Cookies
4 sticks of butter, room temperature
4 cups of sugar
2 teaspoons of vanilla
1/4 teaspoon of salt
1 1/2 teaspoon of baking soda
6 2/3 - 8 cups of sifted flour
Preheat oven to 350 degrees.
Cream the butter and sugar with a standup mixer.
Add eggs one at a time to the creamed butter and sugar.
Add the baking powder and salt to the sifted flour.
Carefully add the flour to the mix until it is just strong enough to cut cookies from. Too much flour can make cookies tough and dry
Roll the dough out to 1/2" thickness and use cookie cutters. Thicker cookies do not break as easily.
Place the cookies on an ungreased cookie sheet and bake for approximately 10 minutes. The cookies should be slightly browned on the edges.
Canned frosting can be colored with food coloring, placed in ziplock bags with a hole cut in a corner to create a piping bag and used like paint.