Cake or Cookie Decorating!

[westbrook]

Citrus Sandwich Cookies

 

50 sandwich cookies (change servings and units)

Change to: sandwich cookies US Metric Close

 

 

Ingredients

 

Citrus Cookies

 

* 2 cups all-purpose flour

* 1/4 teaspoon baking powder

* 1/4 teaspoon salt

* 14 tablespoons unsalted butter, softened

* 1 cup sugar

* 1 large egg yolk

* 2 teaspoons finely grated lemon zest

* 2 teaspoons finely grated orange zest

* coarse sugar, for sprinkling

 

Citrus Filling

 

* 1/4 cup freshly squeezed orange juice

* 1 tablespoon fresh lemon juice

* 6 tablespoons unsalted butter, softened

* 1 1/2 cups powdered sugar

* 1 tablespoon heavy cream

* salt, a pinch

 

Directions

 

1.Make the dough: in a bowl, whisk the flour, baking powder, and salt together; set aside.

 

2. In the bowl of an electric mixer, using the paddle attachment, beat the butter and sugar together on med-high speed until well combined, about 1 minute.

 

3.Beat in the egg yolk and citrus zest.

 

4.On low speed, add the flour mixture and mix just until blended.

 

5. Scrape the dough onto a work surface and gather it up into a disk; wrap the disk in plastic wrap and refrigerate for at least 2 hours, until firm.

 

6.Cut and bake the cookies: position two racks near the center of the oven; preheat oven to 350°; line two baking sheets with parchment paper or foil.

 

7.Place the chilled dough on a lightly floured work surface and sprinkle it lightly with flour.

 

8.Using a rolling pin, roll the dough out to a thickness of 1/8 inch.

 

9.Using a 1 ½ inch scalloped cookie cutter, cut out as many cookies as possible from the dough.

 

10. With a 1/2-inch round cookie cutter, cut out the centers of half of the cookies (these will be the tops).

 

11. Stack and press together the scraps and chill for 15 minutes before rerolling.

 

12.Carefully transfer the cookies to the prepared baking sheets, spacing them ½ inch apart and placing the tops and bottoms on separate sheets (the tops will take a minute or so less to bake than the bottoms).

 

13. Sprinkle the cookies with coarse sugar; bake cookies, two sheets at a time, for 9-11 minutes, or until lightly browned on the bottom (not on top).

 

14.Transfer cookies to wire racks and cool completely.

 

15.Make the filling: in a small saucepan, bring the orange and lemon juices to a boil over high heat; boil for 3-5 minutes, until reduced to about 1 tablespoon; let cool completely.

 

16. In the bowl of an electric mixer, using the paddle attachment, beat the butter, powdered sugar, cream, salt, and cooled citrus juices on medium speed until smooth.

 

17.Assemble cookies: Spread about 1 teaspoon of filling onto the bottom of bone of the whole cookies.

 

18.Top with one of the cut-out cookies, right side up, and press the cookies lightly together.

 

19. Repeat with the remaining cookies and filling.

 

20. Serve cookies at room temperature or chilled.

 

 

[westbrook]

Oatmeal Sandwich Cookies Recipe

 

Serves/Makes: 4.5 dozen

 

Ingredients:

1 1/2 cup shortening

2 2/3 cups packed brown sugar

4 eggs

2 teaspoons vanilla extract

2 1/4 cups flour

2 teaspoons ground cinnamon

1 1/2 teaspoon baking soda

1 teaspoon salt

1/2 teaspoon nutmeg

4 cups old fashioned oats

***Filling***

3/4 cup shortening

3 cups confectioners sugar

1 jar (7 ounce size) marshmallow creme

2 tablespoons milk (or as needed)

Turn this recipe into a puzzle! [click]

 

 

Directions:

 

Preheat oven to 350 F. Grease cookie sheets.

 

In a large mixing bowl, cream the shortening and brown sugar. Add the eggs, one at a time. Beat well after each addition. Beat in the vanillla. Combine the flour, cinnamon, baking soda, salt, and nutmeg. Add to the creamed mixture. Stir in the otas. Drop by rounded teaspoonfuls 2 inches apart onto prepared cookie sheets. Bake for 10-12 minutes or until golden brown. Remove to wire racks to cool.

 

Filling: In a small mixing bowl, cream the shortening, sugar, and marshmallow creme. Add enough milk to achieve desired spreading consistency. Spread filling on the bottom of half of the cookies. Top with remaining cookies.

 

 

 

[westbrook]

for my Mother...

 

Peanut Butter Sandwich Cookies

 

INGREDIENTS (Nutrition)

 

* 1 cup peanut butter

* 1 cup butter flavored shortening

* 1 cup white sugar

* 1 cup packed brown sugar

* 1 teaspoon vanilla extract

* 3 eggs

* 3 cups all-purpose flour

* 2 teaspoons baking soda

* 1/4 teaspoon salt

* 1/2 cup creamy peanut butter

* 3 cups confectioners' sugar

* 1 teaspoon vanilla extract

* 5 tablespoons milk

 

 

DIRECTIONS

 

1. Preheat oven to 375 degrees F (190 degrees C).

2. In a large mixing bowl, cream the shortening, 1 cup creamy peanut butter and white and brown sugars. Add vanilla and then eggs, one at a time. Beat well after each addition. In a small bowl, combine flour, baking soda and salt. Add slowly to creamy mixture.

3. Shape into 1 inch balls and place on an ungreased cookie sheet, 2 inches apart. Flatten balls with a fork.

4. Bake for 7-8 minutes depending on size (I tend to keep a close eye on them and remove them as soon as they start to get golden. This helps to make them chewy.) Cool on wire racks.

5. To Make the filling: Combine 1/2 cup creamy peanut butter, confectioners' sugar, vanilla extract, and milk in a small bowl adding enough milk to make for a creamy, frosting like texture. Spread frosting on one cookie and top off to make "sandwich".

 

[westbrook]

above recipe... peanut butter cookie cutter! LOL!

[westbrook]

chocolate filling in an orange flavored cookie just doesn't excite me... however... the orange cookie sounds good and the recipe for chocolate filling is good... so I can mix and match recipes!

 

Orange Sandwich Cookies

 

 

Ingredients

 

* 10 tablespoons (1 stick plus 2 tablespoons) unsalted butter, softened at room temperature

* Freshly grated zest of 2 medium oranges

* 2/3 cup sifted confectioners' sugar

* 3/4 teaspoon pure vanilla extract

* 1/8 teaspoon salt

* 1 1/2 cups sifted flour

* Confectioners' sugar for dusting

* Cookie filling, recipe follows

 

Directions

 

Preheat the oven to 325 degrees.

 

In a mixer fitted with a paddle attachment (or using a hand mixer), mix the butter, orange zest and confectioners' sugar until light and fluffy. Add the vanilla and salt and mix. Add the sifted flour and mix until smooth. Refrigerate 30 minutes. On ungreased cookie sheets, working in batches if necessary, drop level teaspoons of the chilled dough 2 1/2 inches apart. One by one, pick up the dough balls, roll into a smooth ball, and replace on the cookie sheet. Spread about 3 tablespoons of confectioners' sugar on a plate. Dip the bottom of a drinking glass into the sugar and use it to press the dough balls flat, into 1 1/4-inch circles. Repeatedly dip the glass into the sugar as needed to keep the bottom dry and coated. Bake until golden brown around the edges, 12 to 15 minutes. Let cool on the cookie sheets for 2 minutes. Transfer to wire racks and let cool completely.

 

To assemble the cookies, liberally spread half of the orange cookies with cocoa filling, keeping the filling a little bit away from the edges. Cover with a plain cookie and press together gently to create a sandwich. Store in an airtight container.

Filling:

 

* 1/2 cup sifted unsweetened cocoa powder

* 2/3 cup granulated sugar

* 3 tablespoons unsalted butter

* 1/3 cup heavy cream

 

Filling: In a small bowl, mix the cocoa and sugar. In a saucepan, melt the butter over low heat. Add the cocoa mixture and the cream and cook, stirring, until thickened, about 3 minutes. Set aside to cool; the mixture will thicken as it cools.

 

[westbrook]

Chocolate-Caramel Sandwich Cookies

 

* Recipe by Rachel Thebault

 

* ACTIVE: 1 HR 10 MIN

* TOTAL TIME: 3 HRS

* SERVINGS: 3 1/2 Dozen Sandwich Cookies

 

 

COOKIE DOUGH

 

1. 1 1/2 sticks unsalted butter, softened

2. 1 cup sugar

3. 1 large egg, at room temperature

4. 1 1/2 cups plus 2 tablespoons all-purpose flour

5. 1/2 cup unsweetened cocoa powder

6. Pinch of salt

 

 

CARAMEL FILLING

 

1. 2 1/4 cups sugar

2. 1 3/4 cups heavy cream

3. 1/3 cup honey

4. 1 tablespoon light corn syrup

5. 1 vanilla bean, split and seeds scraped

6. 4 tablespoons unsalted butter, softened

 

 

CHOCOLATE GLAZE

 

1. 12 ounces bittersweet chocolate, coarsely chopped

2. 3 tablespoons unsalted butter

 

Directions

 

1. make the cookie dough: In a standing electric mixer fitted with the paddle, beat the butter and sugar at medium speed until fluffy. Beat in the egg. Sift the flour, cocoa and salt into the bowl and beat at low speed until the dough comes together, 2 minutes. Turn the dough out onto a lightly floured surface and knead 2 or 3 times. Flatten into 2 disks, wrap in plastic and chill until firm, about 30 minutes.

2. Preheat the oven to 350°. Line 2 large baking sheets with parchment paper. Roll out each disk of dough between 2 sheets of plastic wrap to a scant 1/4-inch thickness. Using a floured 1 3/4-inch round cookie cutter, stamp out as many rounds as possible; transfer to the baking sheets. Gather the scraps, reroll and stamp out as many cookies as possible. Bake the cookies for about 20 minutes, until puffed and set, shifting the baking sheets for even baking. Let the cookies cool on the baking sheets.

3. meanwhile, make the caramel: Oil the bottom and sides of a 9-inch-square cake pan and line the bottom with a sheet of wax paper, long enough to reach 2 inches up 2 sides of the pan. In a medium saucepan, stir together the sugar, cream, honey, corn syrup and vanilla seeds and bring to a boil. (Reserve the vanilla pod for another use.) Set a candy thermometer in the saucepan and cook over moderately high heat, stirring occasionally, until the temperature reaches 250°. Remove from the heat. Remove the thermometer and stir in the butter. Pour the caramel into the prepared pan and let cool for 45 minutes.

4. Lift the caramel out of the pan and transfer to a cutting board. Using a 1 1/4-inch round cookie cutter, stamp out rounds of caramel and sandwich them between the cookies, pressing gently to flatten slightly. Wrap any remaining caramel bits individually in wax paper and save for another use.

5. make the glaze: Melt the chocolate with the butter in a double boiler. Line a baking sheet with wax paper. Dip the cookies halfway into the chocolate glaze, allowing any excess to drip back into the pot. Set the cookies on the wax paper and refrigerate for about 20 minutes, until just set. Transfer the cookies to a plate and serve.

 

 

http://www.foodandwine.com/recipes/chocola...andwich-cookies

[westbrook]

Minty Chocolate Christmas Cookie Recipe

 

I use Dagoba cacao powder for these cookies, but that's a personal preference. I also seek out organic powdered sugar, which isn't as bright white as typical powdered sugar, but once you beat a bunch of air into it, it brightens right up (see photos). This recipe calls for whole wheat pastry flour, but you can use unbleached all-purpose flour if you like.

 

1 cup unsalted butter, at room temperature

1 cup powdered sugar

1 teaspoon pure vanilla extract

1 cup nonalkalized cocoa powder

1 egg white

3/4 teaspoon fine-grain sea salt

1 1/2 cups whole-wheat pastry flour

 

Peppermint cream filling:

 

2+ cups powdered sugar, sifted

10 - 15 drops peppermint extract (to taste)

1/4 cup half and half (or water if you are going to keep the cookies around unrefrigerated for a while)

 

Pre-heat the oven to 350F degrees, position the racks in the middle of the oven, and line two baking sheets with parchment paper or a Silpat.

 

Using a stand mixer or handheld mixer, cream the butter until light and fluffy. Add the powdered sugar and cream some more, scraping the sides of the bowl a time or two. Stir in the vanilla extract, cocoa powder, egg white, and salt and mix until the cocoa powder is integrated and the batter is smooth and creamy and the consistency of a thick frosting. Add the flour and mix just until the batter is no longer dusty looking. It might still be a bit crumbly, and that's okay.

[westbrook]

Peruvian Christmas cookie

 

Alfajores

 

An almond-flavored shortbread sandwich cookie with a rich caramel filling in the middle. Popular in South American countries.

Makes about 24

 

For the cookies:

1-1/2 cups unsalted butter

1 cup confectioners' sugar

2 tablespoons granulated sugar

1/4 teaspoon salt

1/4 teaspoon almond extract

1/2 teaspoon vanilla extract

1/3 cup ground almonds (can be ground in a food processor)

3 cups unbleached all-purpose flour

 

For the filling:

2 cups firmly packed brown sugar

1 cup half & half or light cream or evaporated milk

3 tablespoons unsalted butter

1/2 teaspoon vanilla extract

 

To make the cookies:

Cream the butter with the powdered sugar until fluffy. Stir in salt, extracts, ground almonds and flour. Wrap and chill 30 minutes. (If you chill longer, you have to let the dough warm up a bit before it can be rolled. Or, do what professional pastry chefs do: whack it with a rolling pin until it becomes more malleable).

 

Mealwhile, make the filling:

In a medium saucepan, heat brown sugar with cream over medium heat. As it cooks, brush inner sides of pan with a pastry brush dipped in cold water. This wipes away grainy sugar crystals. Heat until mixture reaches soft ball stage (238-240 F). Remove from heat - let cool to about 110 F. Stir in the butter and beat until mixture is thickened. Add vanilla. (Heat to loosen or add additional cream). If mixture is too thin, add in confectioners' sugar.

 

To bake the cookies:

Roll out dough 1/4 inch thick. Cut in 2-1/2-inch circles. Bake on a parchment-lined baking sheet at 350 F for 12-14 minutes. Cool baking sheets

between batches. Cool cookies on wire racks.

 

To assemble Alfajores:

Spread some caramel filling on a cookie. Top

with another cookie and press together nicely. Be careful, these are fragile. Dust tops with confectioner's sugar.

 

 

[westbrook]

Peanut Butter Sandwich Cookies with Ganache Filling

 

This is really a recipe for peanut butter yoyo cookies—thin peanut butter wafers sandwiched with a creamy chocolate filling. This recipe is bound to be a hit at your house. It’s one of our favorite recipes.

 

For the very best cookies, use a quality chocolate though good quality chocolate chips will make a fine cookie.

 

Ingredients

 

1/2 cup butter

1/2 cup granulated sugar

1/2 cup brown sugar

1/4 teaspoon salt

1 large egg

1 teaspoon vanilla extract

3/4 cup peanut butter

 

1 1/4 cups all-purpose flour

1 teaspoon baking soda

 

Directions

 

1. Cream the butter and sugars together with the paddle attachment of your mixer. Add the salt, egg, and vanilla and beat until smooth. Add the peanut butter and mix.

2. Add the flour and baking soda and beat until combined.

3. Refrigerate the dough for 20 minutes to firm up slightly.

4. Divide the dough into two portions. Using wax paper, roll each portion into logs 1 1/2-inches in diameter. Refrigerate for two hours or until firm

5. Preheat the oven to 325 degrees. Cut cookies into slices just thicker than 1/4 inch. Place them on a greased baking sheet and bake 12 to 14 minutes or until the cookies just start to brown on the edges. Cool on a wire rack.

 

For the filling:

 

Mix 1/4 cup whipping cream, one tablespoons butter, and 2 tablespoons of light corn syrup in a heavy saucepan. Heat until it simmers. Remove the pan from the heat and immediately add six ounces of semisweet baking chocolate chopped into pieces. Stir until the chocolate is melted into a smooth sauce. The filling will thicken as it cools.

 

This can also be made with one cup of semisweet chocolate chips though the lack of cocoa butter in the chocolate chips will affect the flavor. If you use chocolate chips, increase the butter to two tablespoons.

 

http://www.preparedpantry.com/PBsandcookies.htm

[westbrook]

posting for the fillings ...

 

 

Chocolate Sandwich Cookies With Three Filling Recipe

 

Ingredients

 

COOKIES

 

6 tbsp butter or margarine

1/2 cup sugar

1/3 cup light brown sugar, packed

1 tsp vanilla extract

2 each egg whites

1 1/3 cup flour

1/3 cup cocoa

1/2 tsp salt

1/4 tsp baking soda

 

CHOCOLATE FILLING

 

2 tbsp butter or margarine

1/4 cup powdered sugar

3/4 cup powdered sugar

1/4 cup cocoa

3 1/2 tsp milk

 

LEMON FILLING

 

2 tbsp butter or margarine

1/4 cup powdered sugar

1/8 tsp fresh lemon peel, grated

3/4 cup powdered sugar

3 1/2 tsp milk

 

STRAWBERRY FILLING

 

2 tbsp butter or margarine

1/4 cup powdered sugar

3/4 cup powdered sugar

3 1/2 tsp milk

2 tsp strawberry all-fruit spread

1 several drops red food color

 

 

Directions

 

Preheat oven to 350F.

 

Cookies: In bowl, beat butter, sugars and vanilla until well blended.

Add egg whites; beat well.

 

Stir together flour, cocoa, salt and baking soda; add to sugar

mixture, beating until well-blended. Refrigerate dough about 1 hr. or until firm enough to handle.

 

Grease or spray cookie sheet. Shape dough into 1" balls. Place on

cookie sheet. Using fingers, flatten each ball into a 2" circle.

 

Bake for 7 mins. or until set. Cool 1 min., remove to wire rack. Cool completely.

 

Using half of the cookies, spread about 1 1/2 t. of desired flavored filling on each cookie. Top with remaining cookies.

 

Fillings: In small bowl, beat butter and 1/4 c. sugar until well

bleneded. Gradually and other ingredients until well blended and of desired consistency. Adjust amount of milk if needed. Each makes about 2/3 cup.

 

Source: Hagerstown Herald-Mail; Hagerstown, MD

 

From: Rammots

 

 

Servings: 18 cookies

 

 

 

Chocolate Sandwiches Recipe

 

Ingredients

 

SANDWICHES

 

1/2 cup butter or margarine

1 cup sugar

1 egg

1 tsp vanilla

1 1/4 cup all-purpose flour

1/2 cup unsweetened cocoa powder

3/4 tsp baking soda

1/4 tsp salt

 

FILLING

 

2 1/2 cup confectioner's sugar

1/4 cup butter -- softened

1 tsp vanilla

2 tbsp milk

1 red food coloring

1 green food coloring

 

 

Directions

 

Cream butter, sugar, egg and vanilla until fluffy. In a separate bowl, combine flour, cocoa, baking soda and salt. Add to creamed mixture.

 

Shape dough into two 1 1/2" thick rolls. Wrap in waxed paper. Chill for several hours. Place slices on ungreased cookie sheet. Decorate by drawing the tines of a fork across each slice.

 

Bake at 375 F for 8-10 min. or until almost firm.

 

Meanwhile, combine filling ingredients except food coloring and mint or strawberry extract. Beat until spreading consistency. If desired, divide filling half ~ tint half pink and half green.

 

Add appropriate extract to each one. Cool cookies, then spread wrong side of cookie and top with second cookie.

 

Makes 36 sandwiches.

 

Recipe By :

 

Servings: 36 servings

 

 

 

 

Chocolate-Mint Cookie Sandwiches Recipe

 

Ingredients

 

3 cup all-purpose flour

1/4 tsp salt

1/4 tsp baking powder

3/4 cup butter, softened

1 cup sugar

1 tsp vanilla extract

1 egg

3 oz unsweetened baking chocolate, melte, d and coo

1 mint cream filling

3 cup powdered sugar

2/3 cup butter, softened

1/2 tsp peppermint extract

3 tbsp half and half, up to 5 t

1 chocolate glaze

6 oz semisweet chocolate, coarsely chopp, ed

2 tbsp vegetable oil

 

 

Directions

 

1. To prepare cookies: In a medium bowl, combine flour, baking powder and salt; set aside.

 

In mixing bowl, beat butter, sugar and vanilla until light and fluffy. Add egg, then chocolate, beating well after each addition. Stir in flour mixture 1/2 cup at a time, blending well

after each addition.

 

Divide dough in half. Form each half into a log 9 inches long and about 2 inches in diameter.

 

Wrap in plastic and freeze or refrigerate until firm, 1 to 4 hours.

 

2. Preheat oven to 350. Grease baking sheets.

 

Cut chilled dough into 1/4 inch slices. Arrange, 1 inch apart on baking sheets. Use a cookie stamp to imprint the tops of half of the rounds.

 

3. Bake 8-11 minutes, or until cookies just begin to brown on the bottom. Cool on racks.

 

While cookies are baking, prepare the filling. In a small mixing bowl, combine powdered sugar , butter, mint extract and 2 1/2 T half&half.

 

Beat at low speed until smooth, adding more half&half if necessary.

 

Mixture should be thick and creamy smooth.

 

4. Spread a 1/8 to 1/4 inch layer of mint filling over the bottoms of the plain cookie rounds. Top with imprinted rounds to create sandwiches; press down lightly. Refrigerate until filling is firm, about 20 minutes.

 

5. To prepare glaze. In a small saucepan, combine chocolate and oil. Warm over low heat, stirring occasionally, until mixture is smooth.

 

Pour chocolate into a small deep bowl or 1-cup glass measure. Line a large baking sheet with waxed paper.

 

Dip half of each cookie sandwich into melted chocolate, shaking off excess.

 

Arrange sandwiches on waxed paper and refrigerate until chocolate is set.

 

Store in an airtight container at room temperature 1 week; freeze for longer storage.

 

 

Recipe by: The Joy of Cookies, pp. 156-7

 

From: Sue

Servings: 36 servings

 

 

 

 

[westbrook]

still here? ROFL!!!

 

you can take the cookie and press in little sprinkles if desired for color. Edible glitter, M&M's or what ever you like.

 

cookies dough can also be dyed or painted with food coloring.

 

 

[westbrook]

what lovely cookies and made from whole wheat too!

 

http://www.101cookbooks.com/cookies/

[westbrook]

With whole wheat flour, wheat germ and trans-free spread instead of butter, these sugar cookies offer a healthier version to their all-white flour counterparts.

 

Makes about 6 dozen cookies.

 

1 cup all purpose flour

3/4 cup white whole wheat flour

1/4 cup wheat germ

1/2 tsp baking powder

1/4 tsp salt

1 cup sugar

1/2 cup trans-fat-free vegetable spread (like Smart Balance®)

1 large egg

2 1/2 tsp vanilla

 

In a medium bowl, mix together flour, wheat germ, baking powder and salt.

 

In a large bowl, beat sugar and vegetable spread on low speed until blended. Increase speed to high and beat until light and creamy - about three minutes. Reduce speed to low and beat in egg and vanilla, then the flour mixture, until just blended.

 

Divide the dough in half and flatten each half into a round disk. Wrap each disk with plastic wrap and put in fridge for about two hours to firm up the dough.

 

Preheat oven to 375 degrees F. On a lightly floured surface, with a floured rolling pin, roll one piece of dough 1/8-inch think. With 2-inch cookie cutters, cut out cookies, then wrap and refrigerate the trimmings. Place cookies one inch apart on ungreased large cookie sheet.

 

Bake 10-12 minutes. Use a metal spatula to transfer cookies to a wire cooling rack. Repeat with remaining dough and trimmings.

 

Nutritional info per cookie:

Calories 33

Fat 1.1g

Carbs 5g

Fiber 0

Sodium 10mg

 

 

[westbrook]

Pumpkin Peanut Butter Cookies

 

Purchase a pumpkin shape cookie cutter to make these fanciful whole wheat trick or treats for Halloween. The molasses adds vital iron and other minerals to these whole grain goodies that have an extra helping of fiber.

 

Makes about two dozen cookies

Ingredients

 

3 1/4 cups whole wheat pastry flour or oat flour

2 teaspoons baking soda

1/2 teaspoon salt

1/2 cup trans-fat free margarine

1 cup peanut butter

3/4 cup brown sugar

2 egg whites

1 tablespoon molasses

2 teaspoon vanilla

non-stick spray

Directions

 

In a medium bowl or zipper lock bag, mix 3 cups of whole wheat pastry flour or oat flour, baking soda, and salt.

 

In a separate large bowl, beat margarine , peanut butter and sugar with a wooden spoon until smooth and well combined. Beat in the egg whites, molasses and vanilla. Stir in the flour mixture.

 

Spread dough out onto a piece of wax paper about 18-inches long. Press another sheet of wax paper on top and roll the dough out so that it spans the entire sheet of wax paper. Fold in half.

 

Refrigerate about 1 hour until firm. Preheat oven to 350°F. Coat 2 large cookie sheet s with non-stick spray. Peel back one of the sheets of wax paper. Dip the cookie cutter into the remaining flour and cut out your shapes. Transfer to baking sheets.

 

Bake 9-10 minutes until the pumpkins are firm to the touch. Remove to a wire cooling rack. Cool completely before storing in an air-tight container for up to 3 days.

 

http://skinnychef.com/recipes/pumpkin-cookies

 

 

[westbrook]

Cinnamon Spice Cookies

 

* 1 ½ cup butter

* 2 cups packed brown sugar

* 1 egg

* 4 cups all-purpose flour

* 2 tsp. cinnamon

* ½ tsp. nutmeg

* ¼ tsp. cloves

* 1 tsp. ginger

* ¼ tsp. baking soda

 

Cream butter and sugar. Add egg. Beat until light and fluffy. Stir flour with spices and soda; add to creamed mixture. Mix well. This is a stiff dough. Divide dough in half. Flatten each half into a disk and wrap in plastic wrap. Refrigerate several hours or overnight. Roll out to 1/4 inch thickness. Cut into shapes. Bake at 350 degrees for about 10 minutes.

[westbrook]

 

Meringue Powder Buttercream

 

* 1/3 cup water

* 3 T. meringue powder

* ½ cup shortening

* 4 ½ cups powdered sugar (1 lb. 3 oz. If you have a scale)

* 1 tsp. vanilla extract (use clear vanilla if you want a pure white icing)

* ¼ tsp. almond extract

 

Place half of the powdered sugar and the meringue powder in the bowl of an electric mixer. Whisk together well. Turn on mixer (use whip attachment) and, while motor is running, slowly stream in the water. Mix until everything is incorporated. Turn mixer to high speed and whip until stiff peaks form. Add flavorings and mix well. Change to paddle attachment (for stand mixer) or dough hook (for Bosch). If using a hand mixer, use the same beaters you were using before. Add remaining powdered sugar and shortening and whip for 2-3 minutes more.

 

Note: Don't skimp on the whipping time after adding the shortening. You really need to whip it well to prevent separation later.

back to top

Royal Icing

 

* 3 T. meringue powder

* 4 cups (1 pound) powdered sugar

* 6 T. water

* ½ tsp. vanilla extract (use clear vanilla if you want a pure white icing)

* ¼ tsp. almond extract

 

Beat all ingredients together until stiff peaks form (about 10 minutes). To vary the consistency, add water to thin and add powdered sugar to thicken.

back to top

Powdered Sugar Glaze

 

* 2 lb. powdered sugar

* ¾ cup less 2 T. water

* 1 T. Vanilla (use clear vanilla for pure-white icing)

* ½ tsp. almond extract

* ¼ tsp. salt

 

Put powdered sugar into large bowl. Mix water, flavorings and salt. Add to powdered sugar and stir until smooth. Add water at tsp. at a time until desired consistency. Can thicken up with additional powdered sugar to make simple outlines in a pinch.

 

[westbrook]

preping and dough

 

http://www.karenscookies.net/shop//index.p...cId=7#doughprep

 

with pictures!

[westbrook]

make your own cookie cutters

 

http://whatscookingamerica.net/PegW/CookieCutters.htm

 

 

[westbrook]

 

The Wedding Cake Decorator's Bible: A Resource of Mix-and-Match Designs and Embellishments

 

Click for Info

 

 

Title:

 

Recipe: Cookie Bouquet/Cookies on a Stick (7)

Board:

 

Holiday Cooking and Baking at Recipelink.com

From:

 

Betsy at TKL 12-7-1999

RE:

"COOKIE BOUQUET" RECIPE WANTED

MSG ID: 213458

 

Hi Bob,

 

Here's a collection of recipes from our archives.

 

Happy Holiday Baking,

 

Betsy

 

Cookies on a Stick

Posted by Becca on 2:43:54 pm 11/26/97:

 

1 1/2 c sugar

3/4 c (1-1/2 sticks) Parkay margarine

2 eggs

1 1/2 tsp. vanilla

3 c flour

1 tsp baking powder

1/2 tsp salt

Red or green food coloring

Wooden sticks

 

Beat sugar and margarine until fluffy. Add eggs and vanilla. Add combined dry ingredients; mix well. Divide dough in half. Tint one half of dough with food coloring. Refrigerate all dough several hours or overnight. Heat oven to 375 degrees. Roll half of tinted dough to a 1/4-inch thick, 8-inch square on lightly floured wax paper. Repeat with half of untinted dough. Place one dough square on top of the other; roll up. Cut dough into 1/2-inch slices. Press and flatten each slice into 2-1/2-inch circles. Place on ungreased cookie sheet. Slide stick into each cookie to center; gently press dough around stick. Bake 8 to 10 minutes. Cool slightly; remove from cookie sheet. Cool. Repeat with remaining dough. Makes 2-1/2 to 3 dozen.

 

Bouquet of Cookies on a Stick

Posted by: Lori D./FL on Wednesday August 26th 1998 06:19:24 PM

 

1 c. + 2 tbsp. cake flour

1/2 tsp. baking soda

1/2 c. granulated white sugar

1/2 c. light brown sugar, packed

1/2 c. butter or margarine, softened

1/4 tsp. salt

1 lg. egg, beaten

1 tsp. vanilla

6 oz. chocolate chips

1/2 c. pecans, chopped (optional)

1/4 c. flaked coconut (optional)

36 lollipop sticks

 

Preheat oven to 375 degrees. Line cookie sheet with aluminum

foil. Combine flour and baking soda in small bowl; set aside. In

small bowl combine white and brown sugar. Press out lumps. In

medium bowl mash butter with fork. Add sugar and mix with butter

until light and fluffy. Add salt, egg and vanilla. Beat well. Add

small amounts of dry ingredients, mixing each time. Stir in chips,

pecans and coconut. Drop by rounded teaspoonfuls onto lined cookie

sheet. Space 1 1/2 inches apart. Push a lollipop stick about 2/3

the way into each cookie. The free end of stick should rest on

foil. Gently press dough around stick to seal in place. Bake 8 to

10 minutes. Cool on pan 30 minutes. Remove with spatula. Wrap

each cookie in clear plastic wrap. Gather wrap at back of cookie

and tie with ribbon.

 

Recipe(tried): Cookies on a stick

Posted by: Patsy, La on Saturday May 22nd 1999 03:58:06 PM

 

I do this all the time with my grandson for treats to give to the relatives and

I use Pillsbury Sugar cookies from the dairy case. I cut them extra thick,

roll them out, cut out with cookie cutters, put a glob of cookie dough on the

stick, lay the cookie over it and bake. I saw this done on TV the other day

and to decorate, they sliced the cookies thick, left them round, put them on a

cookie sheet and inserted the stick in the side and baked. When they finished,

they were cooled dipped in a choc. coating, half way. I do mine something

similar, but let my grandson drizzle, dip or whatever different flavored

coating, and put on sprinkles, nuts, etc.

 

Cookies on a Stick

Posted by: gramaj on Saturday May 22nd 1999 01:43:57 PM

 

Cookie Pops on a Stick!!

The Compulsive Cookie

 

Cookie pops for bouquets or centerpieces "On Sticks". (This is a double recipe-easily halved)

Makes 2 dozen

 

2 cups butter or margarine, softened

1 teaspoon baking soda

2 1/2 cups white sugar

1 teaspoon your favorite extract flavor

4 1/2 cups self-rising flour

24 Popsicle sticks

 

1 Preheat oven to 350 degrees F (180 degrees C).

 

2 Combine butter or margarine, baking soda, white sugar and your favorite extract flavor. Beat these ingredients together with an electric mixer until fluffy.

 

3 Add self-rising flour Beat well. Press ice cream stick into the flattened side of the cookie, and press down. This way, you know how large the cookie will be when baked. Add whatever topping to each cookie you like, OR, before pressing stick into the cookie, roll each cookie into sprinkles first, then flatten.

 

4 Bake until edges are lightly golden.

 

Mr. Food's Chocolate Chip Flower Cookies

As seen on WPTA-TV, 21Alive News at Noon and 5 PM; April 17, 1997

Posted by: Judy/AZ on Monday June 7th 1999 06:38:34 PM

 

20 cookie flowers

 

1/2 cup vegetable shortening

1/2 cup granulated sugar

1/4 cup firmly packed brown sugar

1 egg

1 teaspoon vanilla extract

1 cup all-purpose flour

1/2 teaspoon salt

1/2 teaspoon baking soda

1 cup (6 ounces) semisweet chocolate chips

1/2 cup chopped walnuts

20 popsicle sticks

 

Preheat the oven to 375°F. In a medium-sized bowl, cream together the shortening, sugars, egg, and vanilla until completely combined. In another medium-sized bowl, combine the flour, salt, and baking soda; slowly add to the shortening mixture and stir until well mixed. Add the chocolate chips and nuts and stir until blended. Lay the popsicle sticks on cookie sheets that have been coated with nonstick cooking spray (7 or 8 per sheet). Spoon 1 tablespoon of dough onto the end of each popsicle stick, covering the top 2 inches. Bake for 10 to 12 minutes, or until golden. Let cool for 3 to 4 minutes, then use a spatula to carefully remove the stemmed cookies to a wire rack to cool completely

 

Reprinted by permission. From Mr. Food®'s Favorite Cookies (© 1994 Cogin, Inc.)

 

OH! My mom used to make these for me!

Posted by: Kathy/IL on Wednesday August 26th 1998 06:57:50 PM

 

I totally forgot about these! My Mom used to make them for big events when I was in high school - big games, homecoming, etc. She used her standby chocolate chip cookie recipe which made thick, fairly soft cookies and made the stems with florist wire rather than lollipop sticks. Put them in a big box that long stem roses came in with tissue and a big bow. It was a hoot.

 

This was pretty cool too - she had some of the chocolate molds that made lollipops and would make enormous chocolate heart bouquets in the box mentioned above. I used to think I was just the coolest thing going. HA!

 

They're both very easy to make. With the cookies you need a recipe that won't spread. As an alternative, you could "glue" two thinner cookies together with a layer of chocolate.

 

Cookie on a stick

Posted by: Patsy La. on Sunday January 31st 1999 07:14:06 PM

 

I do these, but use Pillsbury sugar cookie dough from the dairy case. I roll these out, cut and place on the stick. I press the stick in a piece of cookie dough about the size of a wad of bubble gum and lay the cut out cookie on top and press down lightly, bake as directed and cool. They are then ready to decorate.

 

 

 

MSG URL: http://www.recipelink.com/msgid/213458

 

Replies:

"COOKIE BOUQUET" RECIPE WANTED

Bob - 12-7-1999

 

MSG ID: 213457

1 Recipe: Cookie Bouquet/Cookies on a Stick (7)

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MSG ID: 213458

2 ISO: authentic cookie bouquet recipe

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MSG ID: 215112

 

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[Girl Next Door]

Wow! Did anyone see the butterflies?

[westbrook]

a few of you have taken this journey with me... I am not done yet....

 

I am going over to my printer to print out the pattern for the butterfly, what fun this will be to try...

 

http://www.sugarveil.com/pdfs/royal_icing.pdf

 

but I have researched royal icing.... I didn't care for the cream of tartar... I will be trying lemon juice next time.

 

some of you are reading this and wondering what the heck I am doing..

 

When I want to learn something new... in this case sugar cookies using a cookie cutter... I want to make the best d**m cookies I can! many of you have grown up with Mom's recipe or Grandma's recipes... neither of mine made cookies like this.

 

I have found a cookie recipe I like, two actually... one using splenda blend the other sugar.

 

Now I am searching for the best tasting royal icing!

 

you are welcome on my journey!

 

cream of tartar = potassium acid tartrate = potassium bitartrate Substitutes: lemon juice (use 3 times as much) OR vinegar (use 3 times as much) Cream of Tartar is also used to stabalize egg whites.

 

 

 

 

[westbrook]

royal icing is pretty easy to make! one important thing is to keep everything grease free!!!

 

It takes about 5-6 hours for icing to dry but 24 - 48 is better

 

I made a cookie bouguet for a bake sale... I had so much fun making these cookies and decorating them.

 

I experimented with the stick.

 

I bought 1/4 inch wooden dowels.... it would have been nicer if I had square dowels but they were balsa wood and I didn't think it would make it through my rolling! next I want stainless steel squares 1/4"

 

so I used a little dough and pressed the dowels into it to hold them in place. I placed them 1" shorter then my rolling pen.

 

I rolled the dough out between parchment paper right on the cookie sheet... important not to have sides on cookie sheet. Using the dowels as a thickness guide.... works great!

 

now I place cookie sheet in refrigerator for 15 minutes to chill.... this is a way to shorten the chilling time.

 

as this tray is chilling, I am rolling out another cookie sheet of dough. Placing it on the second shelf in my refrigerator.

 

Once the third sheet is done, my first sheet is ready to come out. I cut cookies right on the parchment paper (on the cookie sheet).

 

Cookie sticks...,..

 

I tried the placing hand over the cookie and twisting the stick in the sheet... I found I still needed to 'mend the back' with dough. I didnt' care for this too much because now my dough was soft because I had placed my hand on the cookie... melted the butter! and the mend job on the back was not smooth, the cookie wasn't as flat as it could be.

 

Next I pressed the stick into the cookie. I took some dough and rolled it in my hand, pinched off a small piece and placed it over the stick. the dough was melty and very easy to press into the cookie and over the stick.

 

I placed the cookie back into the refrigerator to chill and harden. 15 minutes later I took out and turned the cookie over then into the oven.

 

I liked this method better then the twist method and found the cookie laid/cooked up flatter and the piece over the stick didn't show.

 

I turned the oven on to 350^ when I started to mix the dough. It was recommended to preheat the oven 1/2 hour before baking.... turning it on before starting made sense.

 

 

[westbrook]

still with me?

 

ah ha! cream of tartar! why I won't be using it any more!

 

Cream of tartar is used to relax the strands of protiens in egg whites in order for them to beat up fluffier and quicker. In the old days, and some chefs today use a copper pot which naturally contains the acid that the egg whites need to break down quicker. So, egg whites called for being beaten in a copper bowl would not use the cream of tartar. Cream of tartar is also a stabilizer. The recipes asking for the cream of tartar (for the royal icing) are probably using fresh egg whites. The Wilton Meringue Powder is complete so you just add water and powdered sugar. I prefer Wilton for my projects. I can't tell the difference in the taste.

 

 

first I am using powdered Meringue from Wilton! and now I am going to look for a copper bowl to mix my egg whites in! just in case I can't get Wilton Meringue.

 

 

 

 

[Snowmom]

 

I saw the butterfly, it is really something.

 

I don't frost anything I don't have to. I know they look nice but, just the two of us, no way. That is what Cool Whip is for.

 

 

[westbrook]

for those children (and Mommys and Daddys too) that can't have wheat...

 

Sugar Cookies - Gluten Free

 

1/4 cup Butter

2 Tb Honey

1/2 cup Sugar

1-1/2 tsp Vanilla

1-3/4 cups Gluten Free Flour

3/4 tsp Xantham Gum

1/2 tsp Sea Salt

1 tsp Baking Powder

1/2 tsp Baking Soda

2 tsp Grated Lemon Peel

1 Tb Water, if using electric mixer

1 large egg white

 

In food processor, blend butter (room temperature, not melted), honey, sugar and vanilla until smooth. Add flour, xanthan gum, salt, baking powder, baking soda, egg white and lemon peel, blending until mixture forms large ball.

 

If using electric mixer, blend ingredients, then add water if needed, 1 tablespoon at a time.

 

Shape into flat disk, cover tightly and refrigerate for 1 hour.

 

Spray with nonstick vegetable spray a large cookie sheet or line with parchment paper. Preheat oven to 325°F.

 

Shape dough into 24 one-inch balls and roll in cinnamon-sugar. Place 2" apart on cookie sheet.

 

Bake 10-12 minutes or until edges are set. Switch position of pan(s) halfway through baking for even heat distribution. Remove from oven; cool two minutes before transferring to rack to cool. Store in airtight container.

 

Yield: 24 cookies.