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

Monday, December 3, 2018

Sour Cream Decorated Cookies / #ChristmasCookies

This post is sponsored in conjunction with Christmas Cookies Week. I received product samples from sponsor companies to aid in the creation of the Christmas Cookies Week recipes. All opinions are mine alone.

Welcome to #ChristmasCookiesWeek2018! I am so happy that you stopped by. All this week, a group of blogging friends and I will be sharing #ChristmasCookies that you will love! Make sure to come back by everyday through Friday to find a new recipe!
 
So....let's talk cookies!

Every year I make dozens of cookies for friends. I give them out during the holidays so they know that my family and I are thinking of them and wishing them the best of the season! It's my favorite thing to do, at my favorite time of year!

So I thought it would be fun to make the cookies for my tins this week, with you! While we are baking I will be talking about why I chose a certain cookie, how I decide which cookies to include, the importance of choosing variety, fillers to make the cookie tin full, and make ahead pointers to make everything less stressful and more fun!

Plus, as part of the party, we are having a giveaway! You can enter at the bottom of this page! Good Luck!

Today we are making Sour Cream Decorated Cookies with sprinkles courtesy of Sprinkle Pop! Thank you, and I love your sprinkles! These cookies are easy to make, and they are quite different from the cookies we are making later this week. These cookies are made with sour cream, which makes them softer, and they also have nutmeg which is definitely a different flavor than most traditional sugar cookies. They are differently delicious! 


Sour Cream Decorated Cookies
(printable recipe at end of page)

1 cup Butter (softened)
1 cup Sugar
1/2 cup Sour Cream
1 Egg
1 teaspoon Vanilla
3 1/2 cups Flour
1 teaspoon Baking Soda
2 pinches Nutmeg

Royal Frosting
6 ounces Warm Water
5 tablespoon Meringue Powder
1 teaspoon Cream of Tartar
2.25 pounds Powdered Icing Sugar


Cream together the butter and sugar. Stir in the sour cream and egg.
Add vanilla and mix. In a separate bowl stir together the flour, nutmeg, and salt. 
Add a little at a time to the wet ingredients, until fully incorporated.
Take a large spoonful of dough and set it between 2 pieces of parchment paper. If you use large parchment, fold it in half, placing dough on one side of paper.
Fold the paper over the dough, and use a rolling pin to roll dough flat, about 1/4" thick. Refrigerate for several hours or overnight.
Once dough is chilled, cut out the pieces with a round cookie cutter.
Place dough on cookie sheet. Bake dough for 6-8 minutes at 350 degrees. 
Take your cookies from the oven and using a small cookie cutter, press it into the center of the cookie. It will make an indentation like above. Let cool. Make the frosting. You can find directions to the frosting where I made Place Setting Cookies last year. 
Take about 1 cup of frosting out of the white frosting and tint it green. Set it aside. Use a #2 tip and fill your frosting bag with white frosting. Make a circle of frosting, not too far from the edge, around the cookie. Use your Sprinkle Pop sprinkles to go around the circle. You can go on to the next step, or wait for the circle of sprinkles to dry first.
Use the green frosting and a #2 tip to outline the Christmas Tree. Top it with a star sprinkle! Let dry!
So now we have the first cookie for our cookie tins. One of the reasons I love these cookies is because they are simple, yet very creative. You can make this cookie your own by filling in the tree, and maybe adding sprinkles to it, or making the circle of frosting wider, which would use more sprinkles, and give it a different look. Either way, it's going to fit in the cookie tin perfectly. 

I hope you will stop by tomorrow to see my Christmas Tree Whoopie Pies! They will make a great addition to our cookie tins because they take a little extra time to make, but they are not difficult, and they are always a favorite around this time of year!

So what did all my blogging friends bake today? Check it out below!:

#ChristmasCookiesWeek Monday Recipes



Make sure you enter the #ChristmasWeek giveaway!! So many great prizes! Keep reading to find out more!!

This post is sponsored on behalf of #ChristmasCookiesWeek. The generous sponsors, YumGoggle, Sprinkle Pop, Silpat and Adams Extracts have provided us with products for recipe creation and a giveaway for our readers. As always, all opinions are my own.   Thank you to Ellen at Family Around the Table and Christie at A Kitchen Hoor’s Adventures for hosting #ChristmasCookiesWeek. 

Prize Package #1:

  From Adams Extracts comes a selection of baking delights including their prize-winning pound cake mix, pure vanilla extract, pure peppermint extract, double strength pure vanilla extract, pound cake flavor extract and vanilla cinnamon sugar.   Adams traces its beginnings back to Battle Creek, Michigan, when John A. Adams began making and selling his Green Plant Sarsaparilla extract, Adamur, in 1888. In 1905, he moved his family to Beeville, TX. At the time, most vanilla was sold to pharmacies and was often labeled “Do not bake or freeze.” John A. Adams, whose imagination was stirred by his wife’s yearning for a flavoring that wouldn’t bake or freeze out, announced that he could produce a better vanilla than the one his wife was currently using. Working with just $6.71 worth of materials on top of an old icebox, John A. Adams discovered the formula he wanted.  

Prize Package #2:

  YumGoggle is giving away a variety of holiday and Christmas cookie cutters. The winner of this prize package will receive a sleigh, large ornament and two cookie cutter sets. The first is a mug/ sweater set called Ugly Sweater Specialty Cookie Cutter Set and the second is a Santa/ reindeer set called North Pole Specialty Cookie Cutter Set. Each set includes 2 cookie cutters, 2 templates, 2 instruction cars and 4 bonus templates.   The YumGoggle gallery features food photography from contributors around the world. If you’re looking for a recipe, chances are you’ll find it on YumGoggle. The photos not only whet your appetite but you can easily find the recipes by clicking the photo.  

Prize Package #3:

  The winner of this Sprinkle Pop prize package will get their choice of 3 sprinkle varieties, at $35.00 value. Winner will be contacted by or need to contact Sprinkle Pop for fulfillment.   Sprinkle Pop offers trendy sprinkle mixes that you won’t find anywhere else. Fun fact: Over 50% of their sprinkle mixes are dyed in house, making each experience one of a kind. Sprinkle Pop also creates one of a kind confetti shapes that are unique to their mixes. Make every occasion a festive one with these fun sprinkle creations.  

Prize Package #4:

  One winner will receive an 11 5/8 inch x 16 1/2 inch Silpat® baking mat which is perfect for all of your cookie baking throughout the year. Reduces the need for parchment and is reusable.   The original silicone baking mat made from a dedicated silicone with reinforced fiberglass mesh. Nothing sticks to Silpat® which means you’ll spend less time cleaning and more time enjoying your baking creations. Silpat® replaces the need for butter, grease, oils, and sprays.
  • Multi-purpose non-stick silicone baking and pastry mat.
  • No cooking sprays, oils or parchment paper needed.
  • Not to be used as a cutting surface.
  • Can be used in the oven, microwave and freezer.
  a Rafflecopter giveaway Disclaimer: Thank you #ChristmasCookiesWeek sponsors: Adams Extract, Sprinkle Pop, YumGoggle and Silpat for providing the prizes free of charge. The #ChristmasCookiesWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Four (4) winners will be selected at random from entries received. The prize packages will be fulfilled by and sent directly from the giveaway sponsors. #ChristmasCookiesWeek bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household are not eligible to enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #ChristmasCookiesWeek posts or entry.

Sour Cream Decorated Cookies

prep time: cook time: total time:

ingredients:

Sour Cream Decorated Cookies
1 cup Butter (softened)
1 cup Sugar
1/2 cup Sour Cream
1 Egg
1 teaspoon Vanilla
3 1/2 cups Flour
1 teaspoon Baking Soda
2 pinches Nutmeg

Royal Frosting
6 ounces Warm Water
5 tablespoon Meringue Powder
1 teaspoon Cream of Tartar
2.25 pounds Powdered Icing Sugar

instructions:


  1. Cream together the butter and sugar. Stir in the sour cream and egg.
    Add vanilla and mix. In a separate bowl stir together the flour, nutmeg, and salt. 
  2. Add a little at a time to the wet ingredients, until fully incorporated.
  3. Take a large spoonful of dough and set it between 2 pieces of parchment paper. If you use large parchment, fold it in half, placing dough on one side of paper.
  4. Fold the paper over the dough, and use a rolling pin to roll dough flat, about 1/4" thick. Refrigerate for several hours or overnight.
  5. Once dough is chilled, cut out the pieces with a round cookie cutter.
    Place dough on cookie sheet. Bake dough for 6-8 minutes at 350 degrees. 
  6. Take your cookies from the oven and using a small cookie cutter, press it into the center of the cookie. It will make an indentation like above. Let cool. Make the frosting. You can find directions to the frosting where I made Place Setting Cookies last year.
  7. Take about 1 cup of frosting out of the white frosting and tint it green. Set it aside. Use a #2 tip and fill your frosting bag with white frosting. Make a circle of frosting, not too far from the edge, around the cookie. Use your Sprinkle Pop sprinkles to go around the circle. You can go on to the next step, or wait for the circle of sprinkles to dry first.
  8. Use the green frosting and a #2 tip to outline the Christmas Tree. Top it with a star sprinkle! Let dry!
Created using The Recipes Generator

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.