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Make Adult Party Cookies With Our Nawty Cookie Cutters and No Fail Cookie Recipes!
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Make perfect Nawty Party Cookies with our 12 Tips that every baker needs to know.  Your guests will WOW with these fun cookie cut outs! 
Bake with Adult Novelty Cookie Cutters From NawtyThings.com
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Bachelorette Party Cookies
Bachelorette Party Cookies
Bachelorette Party Cookies

  12 Tips You Need To Know To Make Perfect Cut-Out Cookies 

Baking perfect cookies for your Bachelorette Party isn't as hard as you might think.  Cut-out cookie dough needs to be stiff enough to be rolled out, durable enough to withstand rolling and re-rolling, yet soft enough to cut into shapes.  Follow our 'Roll Out Perfect Cookie Recipes' and use our 'No Fail Cookie Baking Tricks' - your guests will think you are a professional baker. 
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Although the ingredients may vary slightly from recipe to recipe, instructions for mixing and baking will be the same.

1.   Assemble all ingredients.  Mix together dry ingredients and butter until the mixture resembles cornmeal.  Use cold unsalted butter. Room temperature butter becomes greasy when whipped, making the cookies greasy.

2. Cream butter and sugar. Add eggs and vanilla. Mix dry ingredients and add to butter mixture.  Stir until well blended.  If your dough seems to be too sticky, add a tablespoon of flour at a time until dough is of a workable consistency. If your dough appears to be too dry and crumbly, add a tablespoon of additional liquid and work it in until the dough holds together and is roll able.  Keep in mind that you should use as little flour as possible; excessive flour causes tough cookies. 

3.  Divide the dough into two equal halves and put into two resealable bags. Smaller amounts of dough are easier to roll out.  Refrigerate the dough for at least 2 hours. 

4.  Before you begin to roll out dough place cookie sheets in freezer. Also oven should be preheated for at least 30 minutes prior to baking.

5.  The best work surface for rolling out dough is marble.  Whatever surface you are using chill it down with a bag of frozen vegetables or ice before you start rolling being careful not to get the surface wet. 

6.  Use a dough spacer.  It is easy to make - directions are included in this brochure.  It will keep your cookies the same thickness and give you professional looking results.   Starting with the rolling pin in the center of the dough and always roll, with light, even pressure. If the dough is too cold, it will crack and break up during rolling, so let it sit a few minutes more. If the dough is too fragile and tears, you need to refrigerate it for 20 minutes before starting again. 

7.  Press the cutting edge of cookie cutters into a small mound of flour if the cutters are sticking to the dough. 

8.  Place cookie cut-outs at least 2 inches apart.  Place your cookie dough on cold cookie sheets and slightly freeze cookies prior to baking. This keeps cookies from spreading.

9.  Bake only equal sized cookies together to make sure they cook in the same time. If you mix different sizes, the smaller ones are already cooked when the larger ones are still raw in the middle.

10.  Rotate baking sheets halfway through baking to ensure that the cookies bake evenly.  Don't bake cookies for too long. Cookies will continue to cook from the heat of the cookie sheet after you remove them from the oven. Let them be a little underdone when they come out of the oven.

11.Let the cookies cool on the cookie sheet until you can lift them with a spatula without breaking. Cool them completely on wire racks, paper towels or waxed paper.

12. Let baking sheets cool before reusing them. Clean if needed and return to freezer to cool before reusing.

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Perfect Cut Out Sugar Cookie Recipe
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Ingredients:
    *1.75 sticks Unsalted Soft Butter 
    *1 Cup Granulated White Sugar
    *1 Large Egg [lightly beaten]
    *3 Cups All-Purpose Flour 
    *1/4 Teaspoons Salt
    *2 Teaspoons Vanilla Extract 
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Directions:
With electric mixer, cream the butter, salt, sugar and vanilla flavoring until well mixed and just creamy in the texture. Do not overwork, or the cookies will spread during baking.  Beat in the egg until well combined. Add the flour and mix on low speed until a dough forms. Divide the dough in half, and wrap each half in plastic wrap and refrigerate for at least two hours or overnight. 
Make Bachelorette Party Cookies
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Make Bachelorette Party Cookies
Divide the dough in half, and wrap each half in plastic wrap and refrigerate for at least two hours or overnight. 
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Place the dough on floured surface. Roll out to an even thickness using a dough spacer.   Use adult cookie cutters to cut out shapes and using a palette knife, lay on a baking tray lined with parchment paper. Chill again for about 30 minutes, preheat the oven to 350 degrees. 
Make Bachelorette Party Cookies
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Make Bachelorette Party Cookies
Bake for 12-15 minutes, depending on size, until golden brown at the edges. Let cool.
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Icing Cookies
Icing a cookie produces the most beautiful results! Icing should always be piped onto a cookie because it will run off the edges if spread with a knife. There are two icing stages - piping and flooding.
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What You Will Need:
    * Squeeze Bottles
    * Toothpicks
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Ingredients: 
    * 4 Cups Powdered Sugar
    * 2 Tablespoons Meringue Powder
    * 6 Tablespoons water
    * Food Coloring
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Directions:
Mix all ingredients on low speed for 7-10 minutes or until the icing loses its shine. Add more water by the teaspoon if it appears too stiff. At this stage you want to be able to pipe it easily.   Divide the icing into containers based on how much you will need of each one. Proceed to color the icing and then cover each container with a damp paper towel. It is key when working with royal icing not to allow it to dry out.  Outline the cookies with whatever color you will be using to fill them in with. Place some of the icing into the squeeze bottle and line the outside of the cookie. 
Make Bachelorette Party Cookies
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Make Bachelorette Party Cookies
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Take whatever color you are using to fill in the cookies and slowly start adding a few drops of water at a time, until the icing reaches an almost liquid consistency. The test here is to pick some icing up with a spoon and let it drizzle back into the bowl – the drizzle should disappear into the bowl within 10 seconds. 
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Fill another squeeze bottle with the thinned icing.  Squeeze the icing to almost completely fill the inside the cookie.  Then take a toothpick and gently use it to distribute the icing to any empty spots.  Allow the icing to dry for at least 2 hours. After your cookie has had time to dry, you can add additional decorations or writing.
Make Bachelorette Party Cookies
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