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

Saturday, November 12, 2016

3 Simple Ways to Decorate an Acorn Sugar Cookie

I mentioned in my post from last week, Apple Pie Bites For The Dessert Bar, that I was putting together a Dessert Bar for my Thanksgiving dinner guests. I thought it would be fun to add some simple sugar cookies to the Dessert Bar, and these Acorn Sugar Cookies couldn't get much easier. Even if you have never made decorated sugar cookies, these will be no problem for you! The only thing to remember when making these cookies is to allow enough time. It takes time for the dough to chill, time to decorate them and time for the icing to dry after they are decorated. So, if you are serving these cookies on Thursday, you might want to make them the weekend before. 

Acorn Sugar Cookies 
(Makes 5 dozen cookies)
(printable recipe at end of post)

Cookie Dough
5 cups Flour 
3 teaspoon Baking Powder
Pinch of Salt
2 cups Butter
2 cups Sugar
2 Eggs
2 teaspoons Almond Extract

Icing 
6 ounces of Warm Water 
5 tablespoons Meringue Powder
1 teaspoon Cream of Tartar
2.25 pounds of Confectioner's Sugar
Brown Decorating Color
1 cup Chopped Cashews
1 cup Chocolate Sprinkles
1 cup Chocolate Heath Pieces 


Mix together the flour, baking soda, and salt in a large bowl. Set aside. In a large mixing bowl, cream butter and sugar.....
until light and fluffy. Mix in the eggs and almond extract. 
Mix dry ingredients a little at a time to butter mixture. Mix until flour is incorporated and the dough comes together.
The dough needs to be chilled. On the Kitchen Gifts web site they recommend this great idea to help you start cutting out your cookies sooner than later. Take a spatula full of dough, and put it in the middle of a piece of parchment paper. Cover the dough with the same size parchment paper. Roll out the dough to 1/4" thickness.


Place the dough on a baking sheet, cover with plastic, and let it chill in the refrigerator. Repeat the process until all the 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 done. If not, wait about 1/2 hour. They should be done by then. Take out the first batch, 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. If covered properly with plastic, these can stay in the fridge overnight. Many times I have made the recipe before I go to bed. and then I cut them out and bake them in the morning.
Frosting:
I have been using this recipe for a little over a year,and I really like it. It makes up quick, and I have had lots of comments of how good it tastes. I found this recipe on the Cake Central website. I love this site. I can truly spend hours browsing the cookies that bakers have
posted. It's a great site!
In the mixing bowl from the mixer, pour in the warm water and the meringue powder. Mix it with a whisk until it is frothy and has thickened a bit, about 30 seconds.
Add the cream of tartar and whisk for another 30 seconds.
Pour all of the confectioners sugar in the bowl, and place the bowl on the mixer.
Use your paddle attachment on low speed, and mix for 10 minutes. I usually stop the mixer at least one time during the 10 minutes to push down the icing that gathers on the wall of the bowl. Your icing will get smooth, thick and creamy.
Place in a sealed container until you are ready to use.

Mix some of the icing with brown color until it is your desired color. Add water to the icing, a little bit at a time, until it is the consistency that will allow you to outline the cookie and fill in the acorn. A good way to gauge this is to pull a spoon through the icing and count to ten. During the ten seconds the icing should go back together where it was pulled apart.
Place the icing in a decorating bag using a Wilton #2 tip. Outline the acorn. Fill in the bottom half of the acorn. Fill in the top part of the acorn.
 
Decorate the tops of the acorn with brown sprinkles, chopped cashews, and chocolate Heath pieces. Let dry and enjoy!

I think these cookies are the perfect addition to my Thanksgiving Dessert Bar! I hope you agree! 


print recipe

Acorn Sugar Cookie

INGREDIENTS:

Cookie Batter
  • 5 cups Flour
  • 3 teaspoons Baking Powder
  • Pinch of salt
  • 2 cups Butter
  • 2 cups Sugar
  • 2 Eggs
  • 2 teaspoons Almond Extract
Icing
  • 6 ounces Warm Water
  • 5 tablespoon Meringue Powder
  • 1 teaspoon Cream of Tartar
  • 2.25 pounds Confectioner's Sugar
  • Brown Decorating Color
  • 1 cup chopped Cashews
  • 1 cup Chocolate Sprinkles
  • 1 cup Chocolate Heath Sprinkles

INSTRUCTIONS:

Cookies
  1. Mix together the flour, baking soda, and salt in a large bowl. Set aside. In a large mixing bowl, cream butter and sugar until light and fluffy. Mix in the eggs and almond extract.
  2. Mix dry ingredients a little at a time to butter mixture. Mix until flour is incorporated and the dough comes together.
  3. The dough needs to be chilled. On the Kitchen Gifts web site they recommend this great idea to help you start cutting out your cookies sooner than later. Take a spatula full of dough, and put it in the middle of a piece of parchment paper. Cover the dough with the same size parchment paper. Roll out the dough to 1/4" thickness.
  4. Place the dough on a baking sheet, cover with plastic, and let it chill in the refrigerator. Repeat the process until all the 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 done. If not, wait about 1/2 hour. They should be done by then. Take out the first batch, 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. If covered properly with plastic, these can stay in the fridge overnight. Many times I have made the recipe before I go to bed. and then I cut them out and bake them in the morning.
Icing
  1. In the mixing bowl from the mixer, pour in the warm water and the meringue powder. Mix it with a whisk until it is frothy and has thickened a bit, about 30 seconds.
  2. Add the cream of tartar and whisk for another 30 seconds.
  3. Pour all of the confectioners sugar in the bowl, and place the bowl on the mixer.
  4. Use your paddle attachment on low speed, and mix for 10 minutes. I usually stop the mixer at least one time during the 10 minutes to push down the icing that gathers on the wall of the bowl. Your icing will get smooth, thick and creamy.
  5. Place in a sealed container until you are ready to use.
  6. Mix some of the icing with brown color until it is your desired color. Add water to the icing, a little bit at a time, until it is the consistency that will allow you to outline the cookie and fill in the acorn. A good way to gauge this is to pull a spoon through the icing and count to ten. During the ten seconds the icing should go back together where it was pulled apart.
  7. Place the icing in a decorating bag using a Wilton #2 tip. Outline the acorn. Fill in the bottom half of the acorn. Fill in the top part of the acorn.
  8. Decorate the tops of the acorn with brown sprinkles, chopped cashews, and chocolate Heath pieces. Let dry and enjoy!
Created using The Recipes Generator

Thursday, October 27, 2016

Halloween Sandwich Cookies

Today I thought I would rerun a post from a few years ago when I made these Chocolate Sandwich Cookies with a Halloween theme! These cookies were a popular post, and there is no question why. They are cute, colorful, and so good!!! You don't need anything special to make these except for 2 cookie cutters, which if you need to buy them, should cost about $2.00. These cookies can easily be changed up. You can use the same base, a ghost for the cutout on the top, and leave the frosting white!!

 Chocolate Orange Sandwich Cookies
(printable recipe at end of this post)
(makes 2 dozen cookies)
3 1/2 cups Flour

1/2 cup Cocoa Powder

1 teaspoon Baking Powder

1 teaspoon Baking Soda

1 teaspoon Cinnamon

pinch Salt

1 cup Butter

1 cup Sugar

1/2 cup packed Brown Sugar

2 Eggs

1 tablespoon Vanilla
Frosting

6 ounces Warm Water

5 tablespoons Meringue Powder

1 teaspoon Cream of Tartar

2.25 pounds of Confectioners Sugar
Mix together your flour, cocoa powder, baking powder, baking soda, cinnamon, and salt. Set aside.
In a mixing bowl beat butter, sugar, and brown sugar, until light and fluffy.
Add eggs and vanilla. Beat until combined.
Add the flour mixture, and mix together. 
Take dough and divide into pieces. Roll out between wax paper.

Freeze pieces in the freezer overnight.
 Preheat oven to 325 degrees. Take 1 frozen piece of dough out of the freezer at a time. Cut out the outside circle with your cutter. Then cut out your inside design. Re roll scraps of dough, and refreeze for 30 minutes. 
 
Cut a back and a front for each cookie. Bake for 8 minutes. Let completely cool.
Make your frosting:
Pour warm water in a bowl and add the meringue powder. Mix with a whisk by hand until it is frothy~about 30 seconds. Add the cream of tartar and whisk for 30 seconds more.

Pour all the confectioner's sugar into the bowl. Mix together on low speed for 10 minutes.
Place some of the frosting in a small bowl and color it orange.
Put the remainder of the frosting into a bowl and cover to prevent drying. If the frosting is too thick, thin with water, a tiny amount at a time.
 
Using a small knife or an offset spatula spread the frosting onto the solid cookie base.
Place the top of the cookie gently over the frosting. If you make these cookies I would love to hear about them! I know you will enjoy them!
 Happy Halloween!!!

print recipe

Halloween Sandwich Cookies

INGREDIENTS:

COOKIE
  • 3 1/2 cups Flour
  • 1/2 cup Cocoa Powder
  • 1 teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • 1 teaspoon Cinnamon
  • pinch Salt
  • 1 cup Butter
  • 1 cup Sugar
  • 1/2 cup packed Brown Sugar
  • 2 Eggs
  • 1 tablespoon Vanilla
  • Orange Coloring
FROSTING
  • 6 ounces Warm Water
  • 5 tablespoons Meringue Powder
  • 1 teaspoon Cream of Tartar
  • 2.25 pounds of Confectioners Sugar

INSTRUCTIONS:

COOKIES
  1. Mix together your flour, cocoa powder, baking powder, baking soda, cinnamon, and salt. Set aside.
  2. In a mixing bowl beat butter, sugar, and brown sugar, until light and fluffy.
  3. Add eggs and vanilla. Beat until combined.
  4. Add the flour mixture, and mix together.
  5. Take dough and divide into pieces. Roll out between wax paper. Freeze pieces in the freezer overnight.
  6. Preheat oven to 325 degrees. Take 1 frozen piece of dough out of the freezer at a time. Cut out the outside circle with your cutter. Then cut out your inside design. Re roll scraps of dough, and refreeze for 30 minutes.
  7. Cut a back and a front for each cookie. Bake for 8 minutes. Let completely cool.
FROSTING
  1. Pour warm water in a bowl and add the meringue powder. Mix with a whisk by hand until it is frothy~about 30 seconds. Add the cream of tartar and whisk for 30 seconds more. Pour all the confectioner's sugar into the bowl. Mix together on low speed for 10 minutes.
  2. Place some of the frosting in a small bowl and color it orange. Put the remainder of the frosting into a bowl and cover to prevent drying. If the frosting is too thick, thin with water, a tiny amount at a time.
  3. Using a small knife or an offset spatula spread the frosting onto the solid cookie base.
  4. Place the top of the cookie gently over the frosting.
Created using The Recipes Generator

  

Wednesday, October 12, 2016

Pumpkin Sugar Cookies / #BB Color Our World Round Up-Orange

I love to make decorated cookies! As the holidays approach, I tend to get into it a little more. I am not the best at it, so I like to keep the designs simple. These Pumpkin Sugar Cookies  are the perfect design for easy and simple, but still gives you pretty, decorated cookies to give as a gift or serve at a party!  
 


Pumpkin Sugar Cookies

Cookie Dough
5 cups Flour

3 teaspoon Baking Powder

1 teaspoon Salt

2 cups Butter

2 cups Sugar

2 Eggs

2 teaspoon Almond Extract

5-6 large parchment sheets


Antonia74 Royal Icing

6 ounces Warm Water
5 tablespoons Meringue Powder

1 teaspoon Cream of Tartar

2.25 pounds Confectioner's Sugar

Orange and Green Frosting Color

Pastry bag

Wilton #2 decorating tip

Mix together the flour and baking powder and set aside. Cream the butter and sugar together until light and fluffy. Mix in the eggs and extract. Add dry ingredients and mix well.
Place dough on a parchment sheet. Cover dough with another sheet. Roll out the dough using a rolling pin to a 1/4" thickness. You will be rolling on top of the parchment.  

Place the dough on 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.
I found this recipe on the Kitchen Gifts blog. I love the recipe, and I have used it for years, but I made one change that has made it a great recipe for me. The original recipe calls for 6 cups flour. I use only 5cups. For some reason it just makes a better cookie for me. Let the baked cookies cool completely.
 
Continue by clicking the link below to see step by step instructions on  how to decorate the cookies.
The cookie in the link is a shamrock cookie, but the directions are the same for both cookies!
If you ever have questions about what I have written, or you need some clarification, just leave a note in the comments. I will answer you.  

This post is part of the Blooming Bloggers Color Our World Round-Up! Here what everyone else made:



Our Good Life  Halloween Decor
The Freshman Cook Orange Cookies
GardenChick  Orange Zinnas
Day to Day Adventures Volunteer Pumpkins
Blooming Secrets  The Year in Color: Orange
Sensible Gardening and Living  Growing Pumpkins


Click on the link to see all of these fantastic posts!















Wednesday, October 5, 2016

Pumpkin Whoopie Pies / #PUMPKINWEEK

I love all things Whoopie Pie! It is probably one of my top 5 favorite things to bake. I love how versatile they are. You can create any filling you want, to go with any cookie you want. It's up to you and your imagination! And they are so soft and creamy! Mmm!
So I decided to look up some history on Whoopie Pies, and I found out that who originally came up with the Whoopie Pie is a controversial subject. Who knew?! Apparently Maine claims it as theirs and Pennsylvania says that it was first a product of the Amish kitchen. So I decided to look up Amish Whoopie Pies and the first thing that came up was a recipe for a Pumpkin Whoopie Pie! I knew I had to make it for #PumpkinWeek! This recipe for the cookie portion is directly from their web page, except for two changes. I used dark brown sugar for the brown sugar, and I changed the filling. I wanted something to compliment the taste of the pumpkin and not add additional sugar. I simply softened a block of cream cheese, whipped it in a bowl with a mixer, and piped it onto the cookie base. It is perfectly addicting, and I know you will love it! 
Pumpkin Whoopie Pies
(printable recipe at end of post)
 (Yields 2 dozen)
 
2 Cups Pumpkin
2 Egg Yolks
2 Cups Dark Brown Sugar
1 Cup Vegetable Oil
1 Teaspoon Cloves
1 Teaspoon Cinnamon
1 Teaspoon Ginger
Pinch Salt
1 Teaspoon Baking Powder
1 Teaspoon Baking Soda
1 Teaspoon Vanilla
3 Cups Flour
8 ounce Cream Cheese, softened 

Preheat oven to 350 degrees.

Add pumpkin, egg yolks, dark brown sugar, vegetable oil, cloves, cinnamon, ginger, salt, baking powder, baking soda, vanilla and flour to a large mixing bowl. 
Using a 1 tablespoon scoop, place scoops of batter on a parchment covered cookie sheet. Bake for 7-9 minutes, checking pies to make sure they are done by using a toothpick.
Let cool completely on cooling rack.
Mix cream cheese in a bowl until there are no lumps. Using a #2A decorating tip, pipe whipped cream cheese over the flat portion of half of the Whoopie Pies. Top the whipped cream cheese with the other half of the flat portion of the Whoopie Pies.
Refrigerate and Enjoy!

Scroll down to see what other wonderful, tasty recipes were created today!
  
Bean Soup with Pumpkin and Zucchini from Feeding Big
Chocolate and Pumpkin Cheesecake Bars from A Day in the Life on the Farm
Gluten Free Pumpkin Pizza from Gluten Free Crumbley
Kadu Bouranee from Culinary Adventures with Camilla
Maple Pumpkin Butter from Cooking With Carlee
Pumpkin Biscotti from Love and Confections
Pumpkin Bread Rolls from Making Miracles
Pumpkin Cornbread from A Kitchen Hoor's Adventures
Pumpkin Cream Pasta with Bratwurst from Kudos Kitchen by Renee
Pumpkin Crepes from The Redhead Baker
Pumpkin Cupcakes with Maple Cream Cheese Frosting from The Chef Next Door
Pumpkin Milkshake from Cindy's Recipes and Writings
Pumpkin Waffles with Pumpkin Praline Topping from Grumpy's Honeybunch
Pumpkin Whoopie Pies from The Freshman Cook
Slow Cooker Pumpkin Chili from Palatable Pastime
Whipped Pumpkin Spice Honey Butter from Family Around The Table
yield: 2 dozenprint recipe

Pumpkin Whoopie Pies

INGREDIENTS:

  • 2 Cups Pumpkin
  • 2 Egg Yolks
  • 2 Cups Dark Brown Sugar
  • 1 Cup Vegetable Oil
  • 1 Teaspoon Cloves
  • 1 Teaspoon Cinnamon
  • 1 Teaspoon Ginger
  • Pinch Salt
  • 1 Teaspoon Baking Powder
  • 1 Teaspoon Baking Soda
  • 1 Teaspoon Vanilla
  • 3 Cups Flour
  • 8 ounce Cream Cheese, softened

INSTRUCTIONS:

  1. Preheat oven to 350 degrees.
  2. Add pumpkin, egg yolks, dark brown sugar, vegetable oil, cloves, cinnamon, ginger, salt, baking powder, baking soda, vanilla and flour to a large mixing bowl.
  3. Using a 1 tablespoon scoop, place scoops of batter on a parchment covered cookie sheet. Bake for 7-9 minutes, checking pies to make sure they are done by using a toothpick.
  4. Let cool completely on cooling rack.
  5. Mix cream cheese in a bowl until there are no lumps. Using a #2A decorating tip, pipe whipped cream cheese over the flat portion of half of the Whoopie Pies. Top the whipped cream cheese with the other half of the flat portion of the Whoopie Pies.
  6. Refrigerate and Enjoy!

Tuesday, September 13, 2016

Midnight Whoopie Pies / #BBColorOurWorldRoundUp

I think  know you are going to love these special Midnight Whoopie Pies! They are chocolatey rich and incredibly tasty. The thing I love the most about whoopie pies is that they are very versatile. They can be made to fit almost any celebration. I made these Midnight Whoopie Pies for the Blooming Bloggers Color our World Round Up, where every month we will present a post which reflects that months chosen color. This months color is black, and because I love whoopie pies, I present you with Midnight Whoopie Pies!


Midnight Whoopie Pies 
(printable recipe at bottom of post)

1 box Dark Chocolate  Fudge Cake Mix (DuncanHines)
1 small box Chocolate Fudge Instant Pudding Mix
1/2 cup Flour
1/3 cup Vegetable Oil
3 Eggs
1 cup Water
Black Food Color

Filling 
3 oz Warm Water
2 1/2 tablespoons Meringue Powder
1/2 teaspoon Cream of Tartar
1 pound Confectioners Sugar

Mix together the cake mix, pudding mix, flour, vegetable oil, eggs, and water together in a mixing bowl. Mix until all are combined. Add in food coloring. I used a gel food color from Wilton, but any black color can be used. Add a few drops at a time, then blend together with the mix to see if you are happy with it. If you are not, add more until you are. I was unsure if the color was dark enough, so I took the time to scoop some batter out and bake a small cookie to see if it darkened enough during the baking process. It did, and I was so happy I took the few extra minutes to check. Refrigerate batter until ready to use.
Use a 1 tablespoon scoop and place scoops of batter on your baking sheet. Leave room between them for the cookie to spread.  Bake for 9-10 minutes.
Let cookies cool for 1-2 minutes, remove from pan to a wire cooling rack and let cool completely. 
Whisk together warm water and meringue. Add cream of tartar and whisk together again. Add all of the confectioner's sugar and mix on low speed for 10 minutes. Place in a bowl to keep fresh and cover immediately.
Separate half of filling and tint to an orange color. If you want all your cookies with orange filling, then just color it all orange. Pipe the filling on with a decorating bag using a tip with a large opening. I used a Wilton # 2A. Fill the bottom of a cookie with the filling, starting at any spot and circling the cookie until it is filled in.
You want to make sure the filling is close together and thick, so the top will sit high on the cookie. That way you will get this look. Put the lid on it. Refrigerate, if you want to, until about 30 minutes before serving. It is not necessary, but it is still hot here in North Carolina, and the filling starts to droop a little with the hot weather.


yield: 2 dozen                   print recipe

Midnight Whoopie Pies

prep time: 30 MINS    cook time: 9 MINS        total time: 39 mins

INGREDIENTS:

Cookies
  • 1 box Dark Chocolate Fudge Cake Mix
  • 1 small box Chocolate Fudge Instant Pudding Mix
  • 1/2 cup Flour
  • 1/3 cup Vegetable Oil
  • 3 Eggs
  • 1 cup Water
  • Black Food Color
Filling
  • 3 oz Warm Water
  • 2 1/2 tablespoons Meringue Powder
  • 1/2 teaspoon Cream of Tartar
  • 1 pound Confectioners Sugar

INSTRUCTIONS:


  1. Mix together the cake mix, pudding mix, flour, vegetable oil, eggs, and water together in a mixing bowl. Mix until all are combined. Add in food coloring. I used a gel food color from Wilton, but any black color can be used. Add a few drops at a time, then blend together with the mix to see if you are happy with it. If you are not, add more until you are. I was unsure if the color was dark enough, so I took the time to scoop some batter out and bake a small cookie to see if it darkened enough during the baking process. It did, and I was so happy I took the few extra minutes to check. Refrigerate batter until ready to use.
  2. Use a 1 tablespoon scoop and place scoops of batter on your baking sheet. Leave room between them for the cookie to spread. Bake for 9-10 minutes.
  3. Let cookies cool for 1-2 minutes, remove from pan to a wire cooling rack and let cool completely.
  4. Whisk together warm water and meringue. Add cream of tartar and whisk together again. Add all of the confectioner's sugar and mix on low speed for 10 minutes. Place in a bowl to keep fresh and cover immediately.
  5. Separate half of filling and tint to an orange color. If you want all your cookies with orange filling, then just color it all orange. Pipe the filling on with a decorating bag using a tip with a large opening. I used a Wilton # 2A. Fill the bottom of a cookie with the filling, starting at any spot and circling the cookie until it is filled in.
  6. You want to make sure the filling is close together and thick, so the top will sit high on the cookie. That way you will get this look. Put the lid on it. Refrigerate, if you want to, until about 30 minutes before serving.

I stated in the beginning of this post that Whoopie Pies are very versatile and can accommodate many party themes and occasions. Here are some past posts that you might enjoy that explain what I mean: