I like to bake from scratch if at all possible. However, there are just some times where it’s simply not feasible.
This past Saturday, we had a party to attend, where I promised to bring cookies. It was literally two hours before the party was set to start, and I hadn’t even BEGUN my sugar cookie dough (which needs to chill for like a bajillion hours).
So, what did I do? Got a
little lot of help from my friend Pillsbury Dough Boy!
Hence this post being called “good enough” sugar cookies. I felt super guilty for using store-bought dough, but I was in a real pinch thanks to my fabulous procrastination skills.
I recently bought some adorable new fall themed cookie cutters, which I decided to try out.
Look, I even got a nifty maple leaf cookie cutter!
I decided to go with the pumpkin, the maple leaf, and a couple of acorns for this batch.
Alas, I must have done something wrong (maybe they were too thick to begin with?), but when I pulled them out of the oven, my maple leaves had become deformed fleur-de-lis, my pumpkins had become butt shaped things, and my acorns had just devolved into amorphous blobs.
At least there was the homemade icing, right?
I tried my hand at homemade royal icing for the first time. “It’s so easy!” they said. (They being the icing recipe I was referencing.)
So, what do you think? Did my royal icing work out?
That would be a big fat nyoooooope. My attempt at royal icing somehow went horribly awry. Thank God I had a canister of Pillsbury frosting sitting around for just such an emergency.
And food coloring. And sprinkles. Thank GOD for sprinkles. They make every baking disaster less ugly.
So, yep, here’s a photo of my deformed maple leaves and butt-pumpkins.
I was half expecting one of the party-goers to see my cookies and be like “Awwww do you have a toddler?! They did such a good job!”
But hey, at least they tasted good! That’s what counts, right? 😉
Until next time,