Showing posts with label Cookies. Show all posts
Showing posts with label Cookies. Show all posts

Thursday, December 7, 2017

Place Setting Sugar Cookies / #ChristmasCookiesWeek

I love setting a nice table, especially during the holidays! I often decorate the table formal and traditional, and sometimes I go with fun and cute, like these Place Setting Sugar Cookies. The cookies are basic sugar cookies with the recipients name on them and they are simply placed on top of the napkin at each table setting!
 Place Setting Sugar Cookies 
(printable recipe at end of page)

5 cups Flour
3 teaspoon Baking Powder
1 teaspoon Salt
2 cups Butter
2 cups Sugar
2 Eggs
2 teaspoon Almond Extract


Royal Icing  
3/4 cup Warm Water
5 tablespoons Meringue Powder
1 teaspoon Cream of Tartar
2.25 pounds Confectioner's Sugar 
Red Hot Candies


  Mix the dry ingredients together. Set aside.
 Cream the butter and sugar until light and fluffy. Add the eggs and almond extract and mix well. Add the dry ingredients a little at a time, to the butter mixture. Mix until the flour is incorporated and the dough comes together.
Place a spatula full of dough on a large piece of parchment paper. Fold the parchment paper in half, covering the dough. Roll out the dough to 1/4" thickness. Place all the sheets of dough on a baking sheet and cover with plastic. Let refrigerate for 30-60 minutes.
Take a sheet of dough from the fridge and cut out the holly leaves. 
Place on parchment covered baking sheet and bake for 7-8 minutes at 350 degrees. Place cookies on a wire rack and let them cool completely.
Pour the warm water and meringue powder into the bowl of a large mixer. Mix together with a whisk for 30 seconds. It will become frothy and thicker. Add the cream of tartar and mix again for 30 seconds more. Pour in all the confectioner's sugar at once. Use the paddle attachment and start mixing on the lowest speed. Mix on that low speed for 10 minutes. Place frosting into a sealed container to keep fresh. 
Add some green decorating color to white icing. Outline the color and then start filling in the color. Add 3 red hot candies to the pointy end. Let cookie dry.
Use white icing to write the guests name on the cookie. Place on the napkin as a place setting.

Thank you for stopping by today!
Scroll down and find more cute and delicious Christmas Cookies you will want to make!

Wednesday, December 6, 2017

Red Velvet Whoopie Pies / #ChristmasCookieWeek

Doesn't just saying the name, "Whoopie Pie" make you smile? I smile every time! The name just says "fun" and "yum"! So, when I was putting together a list of cookies to bake for friends this Christmas, I couldn't forget to include the fun Whoopie Pie. The Red Velvet Whoopie Pies, are my favorite, especially for the holidays, and after you make this recipe, I know it will become your favorite also! 
These Whoopie Pies look great in green also, and they are so cute when you make one side red and the other side green!

Red Velvet Whoopie Pies
(printable recipe at end of page)

Cookie
2 1/2 cups Flour
tablespoons unsweetened Cocoa Powder
1/2 teaspoons Baking Powder
1/2 teaspoon baking Soda
pinch of Salt
1/4 cup Canola Oil
1/2 cup + 2 tablespoons Buttermilk
1/2 cup Butter, softened
1 tablespoon Vegetable Shortening 
3/4 cup firmly packed Dark Brown Sugar
1/4 cup Sugar
1 large Egg
1 teaspoon Vanilla
1tablespoon Red Gel Food Coloring

Filling
3 cups Confectioner's Sugar
1/2 cup Butter, softened
8 ounces Cream Cheese, softened
1 teaspoon Vanilla
pinch of salt


Sift together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
In another bowl, mix together the canola oil and buttermilk. Set aside. Using a large mixing bowl, cream together the butter and vegetable shortening. Add the sugars and beat until fluffy~about 5 minutes. Add the egg and vanilla and mix until combined.Add the food coloring. Mix on low. 
Start adding the flour mix a little at a time, alternating with the buttermilk mix. Blend only until combined, then scrape down the sides and chill in fridge for at least 15 minutes.
Use a circle cookie cutter and draw around them with a pen. These will be your guides for the batter.
Flip the paper over so you are not placing food on the pen marks. Use a large round tip (#5) and place the batter in a pastry bag. Fill in the circles with the batter.
Bake at 350 degrees for 8-9 minutes. 
Mix up your cream cheese filling by sifting the confectioner's sugar into a bowl. In a separate mixer bowl mix together the butter and cream cheese.Add the sugar, vanilla and salt. Beat until smooth, but do not over mix. Place filling in a pastry bag, and using a #10 tip, or a decorative one if you prefer, pipe the frosting around the bottom cookie.
Place another cookie on the top and refrigerate until time to enjoy!

Thanks so much for stopping by today! Scroll down a bit to find many more Christmas Cookies you will want to check out! So many goodies in one place!!


Monday, December 4, 2017

Gingerbread Men Cookies / #ChristmasCookiesWeek

Welcome to Day 1 of Christmas Cookies Week! I am starting this fun and very tasty week with my favorite cookie, the Gingerbread Man! These cookies are easy to make and full of deliciousness! They are perfect for shipping because of their sturdy nature, and they are such a universally loved cookie, that they are welcome in any cookie basket or tin that you might be gifting friends or family with this season.
These cookies can be made ahead of time, and even frozen if needed. Decorate a day or two before packing them to give as a gift, so the frosting has time to completely dry!
There is a giveaway that starts today being sponsored by Nielsen-Massey Fine Vanillas & Flavors! Find the entry info towards the end of this page, and Good Luck!
Gingerbread Men Cookies
(printable recipe at end of page)

5 cups Flour 
1 teaspoon Baking Soda
1/2 teaspoon Salt
1 tablespoon ground Ginger
2 teaspoon ground Cinnamon
1/2 teaspoon Nutmeg
1 cup unsalted Butter, at room temperature
1 cup Sugar
3/4 cup unsulfured Molasses
1 Egg
1 teaspoon Vanilla Extract

Royal Frosting
6 Ounces Warm Water
5 tablespoons Meringue Powder
1 teaspoon Cream of Tartar
2.25 pounds Confectioner's Sugar




Whisk together the flour, baking soda, salt, ginger, cinnamon, and nutmeg. Set aside.
 Beat together the butter and sugar on medium for 2-3 minutes. Add the molasses, egg and vanilla. 
Using low speed, begin to add the flour a little at a time, just until mixed. The dough should be a little stiff and a bit sticky.
Split the dough in half, wrap in saran wrap and refrigerate for minimum of 1 hour, up to 1 day.
When you are ready to bake, take dough from refrigerator and let sit on the counter for approximately 10-15 minutes so it can soften. Roll out the dough on a cutting board or counter. I had the most success when I used the rolling pin shown. It has the cloth sleeve on it, which worked very well with the chilled dough. It rolled out nicely, and was easy to use with the rolling pin covered with the sleeve. 
To cook the gingerbread  man so he can hold the candy cane, roll up some parchment paper in a cylinder shape, place the paper on the area of the cookie, like above. Fold the dough in as if the dough is holding the paper. Bake in the oven for 10-12 minutes.
After baking, let the cookies cool, then carefully remove the paper from each cookie. Gently pull the paper from the cooked cookie. As you pull the paper, hold the turned arm to avoid it cracking. It may leave marks, but they will be covered by the candy cane.
 Insert candy cane.
Decorate your gingerbread man with the royal frosting! Find the recipe here!
Thank you for stopping by today, and don't forget to enter the giveaway!


 So many cookies, so little time! Find your favorite cookies, or discover some new ones, from the list below:

 To join us in celebrating #ChristmasCookiesWeek,
Nielsen-Massey Fine Vanillas and Flavors
is giving one winner a set of their pure flavors: 
2-oz each of Orange,  Lemon,Peppermint, Almond, Chocolate, Coffee, Rose Water, and Orange Blossom Water.

Nielsen-Massey Vanillas has been crafting the world’s finest vanillas and flavors since 1907. Each of Nielsen-Massey’s all-nature pure flavors are crafted with premium ingredients, sourced from around the world and chosen to meet the utmost quality standards. From lemon to peppermint to coffee or chocolate, Nielsen-Massey’s pure flavors offer convenience, quality and consistency to ensure your favorite recipes taste delicious every single time. All products are gluten-free, allergen-free, GMO-free, all-natural and Kosher.

Join the giveaway below:


Sunday, October 29, 2017

Candy Corn Cookies / #SundaySupper

There are so many foods that are symbolic of Halloween, and one of them is Candy Corn. Did you know that tiny white, orange and yellow piece of candy has been around over 100 years? That's some staying power, and my inspiration to make these Candy Corn Cookies to celebrate Halloween Finger Food with Sunday Supper!
 Candy Corn Cookies 
(printable recipe at end of page)
(makes 5 dozen cookies)

Cookies 
2 cups Butter
2 cups Sugar
2 Eggs
2 teaspoon Vanilla or Almond Extract
2 1/2 cups Flour
1 1/2 teaspoons Baking Powder
1/2 teaspoon Salt
Candy Corn Cookie Cutter
Orange Food Coloring
Chocolate Jimmies

Royal Icing 
3/4 cup Warm Water 
5 tablespoons Meringue Powder
1 teaspoon Cream of Tartar
2.25 pounds Confectioners Sugar
Yellow Food Coloring

Cream butter and sugar until light and fluffy. Add eggs and extract and mix well. Mix dry ingredients together. Add dry ingredients to wet ingredients, a little at a time. Mix until flour is incorporated and dough comes together. Add orange coloring and incorporate into dough.

Divide dough into small batches that will fit between a large piece of parchment paper. Roll out dough to desired thickness. This recipe will take approx. 6-7 pieces of parchment paper.
Stack the parchment paper covering the cookie dough on to a baking sheet, cover tightly with saran wrap, and let it chill in the fridge. Repeat the process until all dough is used, and all the sheets of parchment are in the fridge. By the time you are done, the first sheet you put in should be cold. If not, wait about 30 minutes.
Take out the first sheet, cut out, and start baking at 350 degrees for 8-10 minutes. The best thing is that you are not adding any additional flour to your cookies. When you have used all of the dough from one sheet that you can, re-roll it and place on the same parchment paper again. Refrigerate like when you started. Keep cooking until all cookies are done.
Use a whisk to mix together the warm water and meringue powder in a large mixing bowl or stand mixer. Mix for 30 seconds. Add Cream of Tartar and mix for 30 seconds more. Add confectioner's sugar and mix for 10 minutes on low speed. Take some of the icing and tint it a yellow color like the candy corn color.
Use the white color to outline and fill in the top tip of the candy corn cookie. Use the yellow to fill in the bottom area of the candy corn cookie. Add chocolate sprinkles, or whatever type of decorative sprinkle you want.
Enjoy your cookies! Thanks for joining me today! 

Follow The Freshman Cook here: 

Click down to find lots of other fun and tasty Halloween Finger Foods! Great Party ideas!

Halloween Finger Foods #SundaySupper

Spooky Snacks and Starters

Tasty Trick-or-Treats

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

 

Candy Corn Cookies

INGREDIENTS:

Cookies
  • 2 cups Butter
  • 2 cups Sugar
  • 2 Eggs
  • 2 teaspoon Vanilla or Almond Extract
  • 2 1/2 cups Flour
  • 1 1/2 teaspoons Baking Powder
  • 1/2 teaspoon Salt
  • Candy Corn Cookie Cutter
  • Orange Food Coloring
  • Chocolate Jimmies
Royal Icing
  • 3/4 cup Warm Water
  • 5 tablespoons Meringue Powder
  • 1 teaspoon Cream of Tartar
  • 2.25 pounds Confectioners Sugar
  • Yellow Food Coloring

INSTRUCTIONS:


  1. Cream butter and sugar until light and fluffy. Add eggs and extract and mix well. Mix dry ingredients together. Add dry ingredients to wet ingredients, a little at a time. Mix until flour is incorporated and dough comes together. Add orange coloring and incorporate into dough.
  2. Divide dough into small batches that will fit between a large piece of parchment paper. Roll out dough to desired thickness. This recipe will take approx. 6-7 pieces of parchment paper. Stack the parchment paper covering the cookie dough on to a baking sheet, cover tightly with saran wrap, and let it chill in the fridge. Repeat the process until all dough is used, and all the sheets of parchment are in the fridge. By the time you are done, the first sheet you put in should be cold. If not, wait about 30 minutes.
  3. Take out the first sheet, cut out, and start baking at 350 degrees for 8-10 minutes. The best thing is that you are not adding any additional flour to your cookies. When you have used all of the dough from one sheet that you can, re-roll it and place on the same parchment paper again. Refrigerate like when you started. Keep cooking until all cookies are done.
  4. Use a whisk to mix together the warm water and meringue powder in a large mixing bowl or stand mixer. Mix for 30 seconds. Add Cream of Tartar and mix for 30 seconds more. Add confectioner's sugar and mix for 10 minutes on low speed. Take some of the icing and tint it a yellow color like the candy corn color.
  5. Use the white color to outline and fill in the top tip of the candy corn cookie. Use the yellow to fill in the bottom area of the candy corn cookie. Add chocolate sprinkles, or whatever type of decorative sprinkle you want.

Thursday, September 28, 2017

Midnight Black Cookies

I know you are going to love these Midnight Magic Cookies! They are perfect for lots of events, and they are tasty and easy to put together. I made the cookies one day, and made the frosting and decorated them the next day. So no stress, only fun!
These black cookies are definitely different, but sometimes black cookies are needed! They are perfect for a formal party, or a wedding, maybe as a fun food at an "Over The Hill" party! 
Of course, these cookies look great with orange frosting, but any color frosting will work. You know black goes with everything! But, don't forget the sprinkles!
Midnight Black Cookies 
(printable recipe at end of post)
(makes 2 dozen cookies)

1 cup Butter
1 cup Powdered Sugar
1 cup Granulated Sugar
2 large Eggs
1 teaspoon Vegetable Oil
2 teaspoons Vanilla
1 tablespoon Lemon Juice
5 1/4 cup Flour
1 teaspoon Cream of Tartar
1 teaspoon Baking Soda
pinch of Salt

Frosting
 3/4 cup Warm Water
5 tablespoons Meringue Powder
1 teaspoon Cream of Tartar
2.25 pounds Confectioner's Sugar
Super Black Gel Color
Black Sprinkles


Preheat the oven to 350Ⓕ. Beat the butter at medium speed until fluffy. Add sugars and beat well. Add your eggs, oil, vanilla and lemon juice. Beat until blended. In a separate bowl, mix together the flour, cream of tartar, baking soda and salt. Add to wet ingredients and mix together.
Once your batter is done mixing, set it on the work table and make a small well in the center of the dough. Add black food color. Don't worry about how much. You can always add more later.
Mix together with your hands, distributing the color all around. I like to use disposable food grade gloves when mixing in color. 
I added more color because there just wasn't enough black color, and it had a purple hue to it. Add in the additional color until you are happy with it.
 Scoop the dough using a one tablespoon scoop. Roll dough in to balls and place on baking sheet covered with parchment paper.
I used a one teaspoon scoop to create the dimples in the cookies. Anything that you have will work, as long as it is round. Place in oven for 8 minutes.
Remove cookies from oven. Use the same one teaspoon scoop to go over the cookies again while they are hot, and make sure the dimples are true and round, and that they didn't fill up during baking. Let cookies cool while you make the frosting.
To make the frosting, place warm water and meringue powder in a large mixing bowl. Mix together with a whisk for 30 seconds. Add cream of tartar and whisk for 30 more seconds. Pour all the confectioner's sugar in at one time. Turn on mixer, on low, and mix for 10 minutes. Once you are done, place frosting in an air tight container. This will make more than you need for this recipe, but it is perfect for any sugar cookies or gingerbread cookies you might be making later. It keeps for weeks in an air tight container. I have used this recipe for many years, but it is not mine. I got it from the cakecentral.com sight. It is called Antonia74 Royal Icing. It is wonderful icing! 
Add the frosting to your cookie dimples. Add sprinkles and let dry.
Enjoy your Midnight Black Cookies!





Midnight Black Cookies

INGREDIENTS:

Cookies
  • 1 cup Butter
  • 1 cup Powdered Sugar
  • 1 cup Granulated Sugar
  • 2 large Eggs
  • 1 teaspoon Vegetable Oil
  • 2 teaspoons Vanilla
  • 1 tablespoon Lemon Juice
  • 5 1/4 cup Flour
  • 1 teaspoon Cream of Tartar
  • 1 teaspoon Baking Soda
  • pinch of Salt
Frosting
  • 3/4 cup Warm Water
  • 5 tablespoons Meringue Powder
  • 1 teaspoon Cream of Tartar
  • 2.25 pounds Confectioner's Sugar
  • Super Black Gel Color
  • Black Sprinkles

INSTRUCTIONS:


  1. Preheat the oven to 350Ⓕ. Beat the butter at medium speed until fluffy. Add sugars and beat well. Add your eggs, oil, vanilla and lemon juice. Beat until blended. In a separate bowl, mix together the flour, cream of tartar, baking soda and salt. Add to wet ingredients and mix together.
  2. Once your batter is done mixing, set it on the work table and make a small well in the center of the dough. Add black food color. Don't worry about how much. You can always add more later.
  3. Mix together with your hands, distributing the color all around. I like to use disposable food grade gloves when mixing in color.
  4. I added more color because there just wasn't enough black color, and it had a purple hue to it. Add in the additional color until you are happy with it.
  5. Scoop the dough using a one tablespoon scoop. Roll dough in to balls and place on baking sheet covered with parchment paper.
  6. I used a one teaspoon scoop to create the dimples in the cookies. Anything that you have will work, as long as it is round. Place in oven for 8 minutes.
  7. Remove cookies from oven. Use the same one teaspoon scoop to go over the cookies again while they are hot, and make sure the dimples are true and round, and that they didn't fill up during baking. Let cookies cool while you make the frosting. To make the frosting, place warm water and meringue powder in a large mixing bowl. Mix together with a whisk for 30 seconds. Add cream of tartar and whisk for 30 more seconds. Pour all the confectioner's sugar in at one time. Turn on mixer, on low, and mix for 10 minutes. Once you are done, place frosting in an air tight container. This will make more than you need for this recipe, but it is perfect for any sugar cookies or gingerbread cookies you might be making later. It keeps for weeks in an air tight container. I have used this recipe for many years, but it is not mine. I got it from the cakecentral.com sight. It is called Antonia74 Royal Icing. It is wonderful icing!
  8. Add the frosting to your cookie dimples. Add sprinkles and let dry.
  9. Enjoy your Midnight Black Cookies!
Created using The Recipes Generator



Monday, August 21, 2017

Triple Chocolate Cookies / #DarkRecipes

Today we are making #DarkRecipes to celebrate the #SolarEclipse that is happening today. I thought it would be fun to make these Triple Chocolate Cookies to commemorate the occasion, and because they are triple chocolate! Triple Chocolate! For all my chocolate loving friends, there is no need to say more! 
Scroll down past this yummy recipe and see all the #DarkRecipes being made today! 
Triple Chocolate Cookies
(printable recipe at end of post)
(makes 20-25 cookies)
1 cup Butter
3/4 cup Sugar 
3/4 cup Brown Sugar
1 teaspoon Baking Soda
2 Eggs
1 teaspoon Vanilla
 3 ounces unsweetened chocolate, melted and cooled
2 cups Flour
8 ounces Semisweet Chocolate Chips
6 ounces Milk Chocolate Chips


 Preheat oven to 350℉. Grease a cookie sheet or use parchment paper to cover it. In a large bowl beat together the butter, white sugar, brown sugar and baking soda.
Add the 2 eggs and vanilla. Mix in. Add the unsweetened chocolate that is melted and cooled.
Add flour and mix. Dough may be getting a little thick now.  Continue to mix until all the flour is incorporated into the dough.
Add the semisweet chocolate chunks, and the milk chocolate chips. Mix in with a spoon. 
This was a little difficult to mix, so I put a glove on and used my hand to evenly distribute the chocolate chips. 
 Bake for 12-15 minutes. Cool on rack, and enjoy!


Dark Recipes For The Solar Eclipse
 

     

    Triple Chocolate Cookies

    INGREDIENTS:


    • 1 cup Butter
    • 3/4 cup Sugar
    • 3/4 cup Brown Sugar
    • 1 teaspoon Baking Soda
    • 2 Eggs
    • 1 teaspoon Vanilla
    • 3 ounces unsweetened chocolate, melted and cooled
    • 2 cups Flour
    • 8 ounces Semisweet Chocolate Chips
    • 6 ounces Milk Chocolate Chips

    INSTRUCTIONS:


    1. Preheat oven to 350℉. Grease a cookie sheet or use parchment paper to cover it. In a large bowl beat together the butter, white sugar, brown sugar and baking soda.
    2. Add the 2 eggs and vanilla. Mix in. Add the unsweetened chocolate that is melted and cooled.
    3. Add flour and mix. Dough may be getting a little thick now. Continue to mix until all the flour is incorporated into the dough.
    4. Add the semisweet chocolate chunks, and the milk chocolate chips. Mix in with a spoon.
    5. This was a little difficult to mix, so I put a glove on and used my hand to evenly distribute the chocolate chips.
    6. Bake for 12-15 minutes. Cool on rack, and enjoy!
    Created using The Recipes Generator