Polka Dotty Scotties

Posted by admin on Monday, February 4, 2013 0

You didn't think I could post polka dot kitties without posting something for you dog lovers, did you?

To be absolutely honest, I'm a cat person through and through, BUT there are *certain* dogs I love. Like this one. Have you met Doogan? This dog really needs to be in commercials, movies, something! He's even cuter in person...I love him. Maybe it's the curls? We curly-tops have to stick together, you know.

He has a sister now, too. :)

I realize Doogan is not a Scottie, but it's the only dog cutter I own.
(Although, I did attempt to immortalize him in cookies once.)

These cookies are SO easy...the perfect treat for any dog lover in your life.

I started with all black with white dots, but I felt the need for some pink as well. Valentine's Day IS around the corner, after all.

To make the dotty Scottie cookies, you'll need:

Scottie-shaped (...this link will lead you to the cutter) sugar cookies (...this link will lead you to the recipe)
royal icing, divided and tinted with AmeriColor Super Black, Deep Pink, Bright White, Egg Yellow, Super Red (or the colors of your choosing)
couplers and tips: #2, #1
disposable icing bags
squeeze bottles
toothpicks

Use a #2 tip to outline the cookies in pink or black, or whatever your base icing color may be.

Thin the pink, black, and white icings with water, a bit at a time, stirring with a silicone spatula, until it is the consistency of a thick syrup. You'll want to drop a "ribbon" of icing back into the bowl and have it disappear in a count of "one thousand one, one thousand two." Four is too thick, one is too thin. Count of 2-3 is good. Cover with a damp dishcloth and let sit for several minutes.

Stir gently with a silicone spatula to pop and large air bubbles that have formed. Pour into squeeze bottles.

Working 6-8 cookies at a time, fill in the outlines with the thinned base icing color, using a toothpick to guide to the edges and to pop large air bubbles.

Starting with the first cookie flooded, drop dots on top of the wet icing with the thinned white icing. (Giving the cookies a few minutes to set before adding the dots helps to prevent bleeding.)

Let the cookies dry 1 hour.