RAINY DAY CLOUD COOKIES

April rain. Indoor time. It is just around the corner. So plan ahead for something fun to do while waiting for the clouds to pass and to bring some cheer to the day with my rainy day cloud cookies. A nice way to celebrate staying inside, sure to brighten up the day. Even a little.

I found this cute little cloud cookie cutter on line this past year and put it away for a “rainy day” and forgot about it. Nice surprise to open a cupboard and find! Here is the link to order one.

I baked a big batch of sugar cookies and used some simple sugar decorations.

This what you will need to outline or "pipe" and to "flood" your clouds-

Plastic Wrap
Nylon Pastry Bag
Plastic Coupler
#3 or #4 tip
Plastic Squeeze Bottle (filling in outline)


Cloud Cookie Frosting Recipes

Piping (outline)
5 Cups Powdered Sugar
2 Egg Whites
2 Tablespoon Vanilla Flavoring
3 Tablespoon French Vanilla Non-Dairy Creamer

Flood (filling)
3 Cups Powdered Sugar
2 Egg Whites
1 Tablespoon Vanilla Flavoring
2 Tablespoon French Vanilla Non-Dairy Creamer

Place the plastic coupler (the larger piece) inside the pastry bag and hand push it to the opening of the bag.

Place the tip on the end of the bag.

Screw the smaller coupler over the tip until it is secure.

Let me share my little quick tip to fill a pastry bag. Cut two sheets of plastic wrap about 20" to 25" long. Overlap about 6" and press together.

Spoon about half of your piping frosting in the upper left corner not quite half way across.

Fold the top of the plastic wrap over the frosting.

Continue folding/rolling the frosting in the plastic wrap until it is completely wrapped. It looks like a frosting burrito!

Twist both ends. Continue to twist the right side plastic wrap until it is tight.

Tie a knot a next to the frosting.

Tie a second knot to secure.

Cut the excess plastic wrap off the left side.

Slide the burrito still in the plastic wrap into the pastry bag all the way down to the tip.

The piping is best used at room temperature. It can be stored in the fridge for several days. When done piping, just pull plastic wrap/frosting out and discard. There will be a little piping left inside at the tip, but cleans quickly with hot water and soap.

Now you are ready to outline or pipe your cookies.

First I outlined the cookies with a number 4 tip using the piping recipe.

Waited a few minutes...

Then I filled in the outline with flood frosting using a squeeze bottle.

I used some pearl sprinkles. I thought the silver pearls looked nice. Pretty. And yum!

Now it is time for afternoon tea, a book and a few little cloud cookies. Fabulous way to spend yet another day inside. Maybe tomorrow we will have a little sun.