My name is Rose Rodriguez and I am a home baker and cake decorating enthusiast. I have been decorating cakes since my children were young. At that time, my cake decorating experience was generally limited to characters made solely with the use of a star tip. In 2008 I flew to New York for my granddaughter’s Christening and my daughter asked me if I knew how to decorate a cake like the one she had ordered for the event. It was beautifully shaped and detailed to look exactly like my granddaughter’s christening gown. It was then that I first learned about fondant and I was intrigued! At my daughter’s request, I signed up for some Wilton classes at a local craft store as soon as I got back to Florida. I was introduced to a whole new world of cake decorating and I was completely captivated. Since then I have taken private classes from some well-known cake artist in Orlando. I also own Sharon Zambito’s entire cake decorating DVD collection, which have been very instrumental in furthering my cake decorating techniques along. I have learned so much and look forward to learning even more. Baking and cake decorating are my passion! You can find me on Facebook under Rosey’s Edible Elegance.
Aunt Rita’s Christmas Cookies
Sift together dry ingredients:
3 ½ c Flour
1 tsp Baking Powder
½ tsp Salt
Cream together:
2 sticks of butter at room temperature
1 ½ c Sugar
Add 2 eggs, 1 at a time, beating well after each addition.
Add 2 tsp vanilla, mix.
Add dry ingredients gradually, mixing after each addition.
After making the dough knead it and cut it in half and wrap in saran wrap and chill for a couple of hours. Using cutters work well with chilled dough.
Roll out 1/4” thick, cut into shapes. Transfer to ungreased cookie sheet. (use parchment paper on cookie sheet)
Bake 350 degrees for 9 -11 minutes. Or until edges are golden brown.
Let them cool on a baking rack.
Makes 4 dozen cookies.
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