Matt Lewis and Renato Poliafito demonstrate how to make, fill and ice brown sugar holiday cookies.Matt Lewis and Renato Poliafito demonstrate how to make, fill and ice brown sugar holiday cookies.
We're gonna make a brown sugar cookie for you guys. We chilled the dough, I just floured my surface and basically rolled it out to be about a quarter inch thick. When you deal with a sugar cookie, sometimes you get these really intricate shapes. With a colder dough, it's easier to pop everything out. If the dough is too warm, you might get the dough stuck, and it'll tear. And you'll have to start all over again. Yeah, we don't want to do that. or you'll have an ugly moose. We'll do a couple of little scalloped cookies right here. And then just pop these in the oven. All right, so we've made our baked brown sugar cookie. It's ready to be decorated. We have two different versions of this icing. So, we have a very stiff one, which Nada's gonna use to outline the cookie. And then over her I have one, a little more lemon juice was added to this version of the real icing. So, it's gonna be used to fill the cookie. Once this is all set up you can add the eyes, you can add a smile, because everybody knows squirrels like to smile.>> This is a mascarpone buttercreme, it's absolutely delicious and basically.>> And it's great on its own by the way.>> It's great on it's own. I've gotten the largest cookie and I'm. piping the filling, then I'm just simply going to place the cookie right above it. And then I'll just continue doing that with all the different sizes. So we have a couple different versions of what this should look like. The one Ranada is making is right here And then we also have a snowflake version, which is not using any of the filling. It's just using a little bit of the royal icing, almost like glue. And I think a little bit of sanding sugar to top it off, and there you have it. [BLANK_AUDIO]