I really couldn’t help myself. I love Harry Potter. And while I haven’t read many of the books (I’m working on it) I still love the movies. How could you not fall in love with the stories? I’ve grown up with Harry Potter and I can’t believe it’s finally going to be over. No more books, no more movies, no more Harry, Ron and Hermione. Sad. I figured this was my last chance to make Harry Potter inspired cookies so I whipped up a quick batch this morning. I sent my sisters a picture of the cookies a little bit ago and I have a feeling I’m going to get two very angry text messages in a bit since they know they will not be eating any of these… sorry Amy and Katie! You’ll get over it. I swear, those two are the BIGGEST Harry Potter fans ever. They’ve read all of the books a ridiculous amount of times, own all of the movies, and my sister Katie has gone to every midnight showing or opening night (when she was living in the UK for 2 of the movies). Now that I’ve talked to you about my sisters’ nerdiness (word? I think so) I will let you enjoy the cookies. P.S. Rupert Grint if you are reading my blog (haha) the answer is Yes I will marry you. Glad I got that out of the way.
It’s the Nimbus 2000. Or a better one but I don’t remember the name of that one. I’m guessing my sister Katie just did a face palm when reading this thinking that I’m a HUGE idiot for not knowing the newer broom name…
Bloody Hell Harry! Stop breaking your glasses! could. not. help. myself.
Harry’s scar. I realize it’s not yellow but whatever 🙂
1 cup butter, softened
1 cup powdered sugar
2 tsp almond extract (I like a strong almond flavor)
1 tsp vanilla
1 tsp salt
2 1/2 cups flour, sifted
Cream butter and powdered sugar in a large bowl with an electric mixer. Mix in egg, vanilla, almond extract and salt and beat until mixed well. Gradually add in flour (1/2 cup at a time) and mix after each addition. Be sure not to over mix. I use the electric mixer for the first 2 cups of flour and then hand mix the last 1/2 cup. Put dough in the refrigerator for an hour or so, or until the dough firms up. You can also put it in the freezer but I would only do that for 20-30 minutes otherwise it’s very difficult to roll out. Sprinkle your work surface and rolling pin with powdered sugar. Roll the dough out to a 1/4 inch thickness. Cut with cookie cutters. Place on a greased cookie sheet and bake in the oven at 375 degrees Fahrenheit for 8-10 minutes or until cookie all the way through. The cookie should not brown, but the edges can be slightly browned (that’s a good indication it’s done). Cool on a wire rack.
4 cups powdered sugar, sifted
2 tbsp meringue powder
5 tbsp water
1 tsp vanilla or almond extract (optional)
In a bowl of an electric mixer fitted with the whisk attachment, combine the powdered sugar, meringue powder and water. Mix for 7-10 minutes, until the ingredients are well blended and the icing has a matte finish. This is the base consistency. I usually add about 1 tsp more of water for a good outline icing (I use a 10 second rule) and add more water until I reach a 4-second icing for flood icing. This means that when you drizzle icing over the bowl of royal icing then the icing will flow back in with the rest of the icing in 4 seconds (10 second icing is the same but it will sink back in with the rest of the icing in 10 seconds). If you need to thin it out more then add more water. If you need to thicken it add more powdered sugar.