Doily Sugar Starch Recipes

DOILY SUGAR STARCH

Doily Sugar Starch image

I have quite a few doilies I have collected over the years. Some are vintage and so beautiful This is the recipe I use to stiffen them. It works great

Provided by Bonnie Young

Categories Low Protein

Time 15m

Yield 1-2 doilies

Number Of Ingredients 2

Ingredients

1 cup granulated sugar
1/2 cup water

Steps:

Put sugar and water in a small pan. Over low heat cook and stir mixture constantly until it becomes clear. DO NOT LET IT BOIL! When mixture is completely clear remove from heat and cool.
Next dampen the crocheted item in fresh water and pat out excess moisture with a towel. Then dip it in the cooled sugar mixture and gently squeeze out any excess liquid.
If it's a doily simple lay it flat and reshape and let it dry. For a basket, take a bowl that is the desired size, turn it upside down and place the crocheted basket over the bowl to dry.

Nutrition Facts : Calories 774, Sodium 2.4, Carbohydrate 200, Sugar 199.8

CRISP SUGAR DOILY COOKIES

Crisp Sugar Doily Cookies image

Use aspic cutters, essentially tiny cookie cutters, to create doily patterns.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes

Yield Makes about 25 cookies

Number Of Ingredients 7

Ingredients

2 cups all-purpose flour, plus more for surface
1/2 teaspoon baking powder
1/4 teaspoon salt
4 ounces (1 stick) butter, softened
1 cup sugar
1 large egg
1 teaspoon pure vanilla extract

Steps:

Whisk flour, baking powder, and salt in a medium bowl. Cream butter and sugar with a mixer until light and fluffy. Beat in egg and vanilla, until just combined. Reduce speed to low, and slowly add flour mixture, beating until just combined. Shape into a disk, wrap in plastic, and refrigerate until firm, about 30 minutes (or up to 2 days).
Preheat oven to 325 degrees. Cut dough in half. On lightly floured parchment, roll out each piece slightly thicker than 1/8 inch. Using scallop-edged or fluted cutters, cut out cookies, and place on a baking sheet 1 inch apart. Freeze until firm, about 10 minutes.
Remove from freezer, and cut out doily patterns in centers of cookies using aspic cutters; discard scraps. (If dough softens, return to freezer until firm.) Bake until edges begin to turn golden brown, 12 to 15 minutes. Let cool on a wire rack.

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