If I don’t often talk about what I do for a living, it’s because it’s hard to explain. I don’t have one of those jobs that you can name in one word and people will get at least some idea of how you spend your days, like being a teacher or nurse or accountant or engineer. My official title is either Scientist 2 or Difficult Waste Expert.

If I say I work with nuclear waste, you might start to picture Homer Simpson’s job, but mostly I work in an office with spreadsheets. Our official task is to come up with ways to get radioactive waste (stuff mostly left over from the Cold War; not spent nuclear fuel) safely disposed of. There is a radioactive waste repository near my town, half a mile underground in a salt deposit, but I never have any reason to go out there.

Even so, my coworkers and I are trained on what the radiation symbol looks like, including the colors – yellow and magenta, at least until you run out of magenta icing, and then black is acceptable. Not even one of the thirty or so people in my office have been required to wear hazmat suits for our current positions, but the idea was too cute to pass up.

I was worried my nuclear containment guys would end up looking like yellow astronaut teddy bears, but I think I got the point across. Other than one manager who thought they might be eskimos, my coworkers loved these. And after another long day looking at computers, trying to make tiny steps toward solving the country’s nuclear waste problem, a distraction in the form of cute cookies is something we could all use.

One year ago: Baked Eggs in Mushrooms with Zucchini Ragout
Two years ago: Vanilla Bean Cupcakes
Three years ago: Sourdough Bagels
Four years ago: Apple Cheddar Scones

It’s possible that cookies soaked in espresso and rum might not be the best idea for children, so I planned to make something in addition to tiramisu for my coworker’s rehearsal dinner. When I was discussing ideas with the bride, I almost offered to decorate sugar cookies, and then I realized that that might be insane. I planned to make raspberry squares instead, but in the end, sane has never been my strong suit. I mixed up a batch of sugar cookie dough the day after the bridal shower.

I had spent some time with the bride discussing her decorations, because I’m a girl and I’m into that stuff, so I knew her cake was going to be white fondant covered in black damask with a red ribbon around the bottom. The lack of a wedding cake cookie cutter did not stop me from charging off to make a cookie imitation of this. The lack of cookie decorating skills did not stop me from attempting to make tiny swirls and, even trickier, letters.

Still, I thought they came out well, and it wasn’t difficult to work in the time to decorate them. I made the dough a week before the dinner, rolled and cut it the next day, then froze the unbaked cookies for a few days. I baked, outlined, and flooded them three days before the party, detailed them two days beforehand, had time to go out with a friend the night before, and made tiramisu the morning of the rehearsal dinner. And then I took a well-deserved nap.

One year ago: Semolina Bread
Two years ago: Shrimp Burgers
Three years ago: Pasta with Cauliflower, Walnuts, and Ricotta Salata
Four years ago: Creamy Buttermilk Coleslaw

I used my favorite recipe from this roll-out sugar cookie comparison.

I recently overheard people talking about a dessert I’d baked, and they said something to effect that probably anyone could do something like that with the right equipment. I mostly agree with them; there are no sneaky tricks up my sleeve. I followed a recipe, with a few tweaks to get the flavors I wanted and with the experience to know what pitfalls I might encounter. (Not that that ever stops me from finding new mistakes to make.)

But they are wrong in one important aspect, and that is that what sets some bakers apart is a high capacity for tedium. Sugar cookies decorated with royal icing are the best example. The whole process takes forever.

I prefer to divide the work up between four different days, mixing up the dough on one, rolling the dough and cutting shapes on another, then the big day of baking, outlining, and flooding, and finally adding the details after the flooded icing has dried. This time, I only had a few days between receiving these Star Wars cutters as a gift and having dinner with a couple of young Star Wars fans.

I’ve used royal icing a handful of times previously, but so intermittently that I wasn’t learning from my mistakes. I have found that it’s imperative that I draw a map of my plan for each shape – first the outline color, then the flooding, then each layer of detail. Maybe more experienced decorators don’t need this, but for a newbie like me, it makes the process less intimidating. (Each photo set shows essentially what my hand-drawings do, as far as the steps to decorate each cookie.)

This was probably my most successful attempt at royal icing – and the most time-consuming, because there was a lot of detail in these designs. I did learn a few things along the way, and I can only hope that it will make me better at this in the future. Still, I suspect that this is one of those baking endeavors that will always require a generous tolerance for tedium – and that, for better or worse, is something I have.

One year ago: Cream Cheese Pound Cake
Two years ago: Roll-out Sugar Cookies (comparison of 4 recipes) (coincidence, I swear!)
Three years ago: Roasted Kale
Four years ago: Rice Pudding

I used the first recipe listed in my sugar cookie comparison.  I’m not confident enough in my royal icing skills to offer any sort of tutorial. At this stage, I’m still referencing Annie’s tutorial for instructions.