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I bought an Irish step dancer cookie cutter....

18 years ago

I just found it from last year...I had a lame cookie recipe which when I baked it the dancer looked like hmmmm....maybe shrek!! LOL Id like a T&T recipe i thought this would be nice to give to Margarets teachers and fellow steppers...TIA

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Comments (6)

jessyf
18 years ago
Will I be tarred and feathered if I suggest adding a bit of green food coloring and Baileys Irish Cream? (or did the food coloring add to the Shrek cache last time)

I was looking around for a sugar cookie recipe today and found one I'd like to try on Alton Brown's list. Reviewers said to cut the flour by 1/2 cup and use a bit of vanilla. YMMV, but hey, its Alton Brown.

Here is a link that might be useful: AB's sugar cookie dough recipe
Marigene
18 years ago
Here is the BEST sugar cookie recipe I have found. It is perfect for any cookies I have made. I have also used different extracts for flavoring; orange, lemon, etc.

NO FAIL SUGAR COOKIES
This recipe is GREAT when using complex cookie cutters. The dough holds its' shape and won't spread during baking. Make sure you let your oven preheat for at least 1/2 hour before baking these or any other cookies.

6 cups flour
3 tsp. baking powder
2 cups butter
2 cups sugar
2 eggs
2 tsp. vanilla extract or desired flavoring (I like almond myself)
1 tsp. salt

Cream butter and sugar until light and fluffy. Add eggs and vanilla. Mix well. Mix dry ingredients and add a little at a time to butter mixture. Mix until flour is completely incorporated and the dough comes together.

Chill for 1 to 2 hours (or see Hint below)

Roll to desired thickness and cut into desired shapes. Bake on ungreased baking sheet at 350
degrees for 8 to 10 minutes or until just beginning to turn brown around the edges. This recipe
can make up to 5-dozen 3" cookies.
HINT: Rolling Out Dough Without the Mess -- Rather than wait for your cookie dough to
chill, take the freshly made dough and place a glob between two sheets of parchment paper.
Roll it out to the desired thickness then place the dough and paper on a cookie sheet and pop it into the refrigerator. Continue rolling out your dough between sheets of paper until you have used it all. By the time you are finished, the first batch will be completely chilled and ready to cut. Reroll leftover dough and repeat the process! An added bonus is that you are not adding any additional flour to your cookies.
Courtesy of Kitchen Gift
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Here is the Lemon Cranberry Icebox Cookie recipe: 1 cup butter, softened at room temp 1 cup white sugar 1 cup brown sugar, packed 2 large eggs 1 t grated lemon peel 2 TB fresh lemon juice 1 cup dried cranberries, chopped roughly 3 1/2 cups a-p flour 1 t baking soda 1/2 t salt 1.Using an electric mixer at medium speed (or by hand) beat the butter and both sugars until fluffy. 2.Add the eggs to the creamed mixture one at a time, beating well after each. 3.Add the grated lemon rind and lemon juice to the creamed mixture and beat well. 4.Add the dried cranberries to the dough and mix until well blended. 5.Combine the flour, soda and salt in a bowl. Slowly add a portion of the flour mixture to the creamed mixture and blend just until well combined. Add the rest of the flour mixture and beat until well blended. Do not over beat. 6.Divide dough into 3 equal portions. 7.Take each portion of dough and shape it into a log about 12-inches long. Form the log into a round by rolling the dough back and forth on lightly floured parchment or was paper. 8.If you plan to bake the cookies right away: double wrap each log in plastic wrap; chill until firm, about 4 hours (or freeze about 2 hours). Preheat oven to 350F; line a baking sheet with parchment paper; unwrap dough log and using a sharp knife, cut each log into 1/4-inch slices. Rotate the dough log 1/4 turn after each cookie is cut - this will help keep the cookies round. 9.Place each slice 2-inches apart on the paper on the sheet. 10.Bake for 12-14 minutes or until golden brown. 11.Remove to a wire rack to cool completely. 12.Repeat the process for the next batch of cookies to freeze the dough 1.Wrap the plastic wrap dough logs in freezer paper, or put them in a freezer zip bag. Be sure to label and date the logs of dough. Remove as much air as possible from the zip bag. Store up to 4-6 weeks in the freezer. 2.Thaw log of dough in the refrigerator for 4 hours or more before slicing and baking. source: 30 Delicious Icebox Cookie Recipes, Lori Burke, Kindle Edition
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Comments (20)
Thank you! The cookies are really good, soft and dense, with a very mild taste, and not too sweet, since I decreased the sugar. Something I noticed about the cooked buttercream icing is that it can be made ahead, refrigerated, then softened in the MW. After it softens, it can be whipped again to a smooth consistency, and a little milk added to thin it for piping. I've also used lime juice to thin it. As I mentioned, I used some left-over icing that had been refrigerated for a few days. Once the softened icing was colored, thinned, and piped on, it eventually became firm (I put the tray in the fridge for a short time), but not crunchy or gritty like royal icing, nor cloyingly sweet like powdered sugar buttercream. I couldn't stack the cookies, but the piped icing held it's shape, and covering with plastic wrap did not affect the designs. After a couple of days, the icing has stayed very smooth textured, although the colors have intensified slightly--it kind of has the consistency of a firm gel--maybe because it's made with a pudding base. I would imagine a thin layer could be spread on the cooky, allowed to become firm, then designs could be piped on top. Freshly made, it's delicious, light, and creamy--I can eat it by the spoonful, and I've decided I'm never again making powdered sugar buttercream, or royal icing. The following link has the recipe, and if you enjoy frosting cakes and cookies, read on about the author's testing of the different methods of making buttercream. Cooked Buttercream, and the Battle of the Buttercreams. Kids taste-testing different kinds of buttercreams--hilarious!
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Comments (175)
2ManyDiversions: Good eye! Normally, we use watered down red food color to make his cheeks/nose rosy, but this year I used the same rose-gold luster dust on the cheeks/nose that I did on the poinsettia. I definitely prefer it, it's more subtle than the food color. You can find the cookie mold here: Jolly Santa. Nightowl: Love those! I think my favorite decorated sugar cookies are the ones using a simple round or square shape, but made into something awesome. It seems like it takes so much more creativity than following an elaborately-shaped cookie cutter.
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Comments (70)
Okay, back to report. First, I love the icing bullets! Easy peasy. I don't think it would work for flooding, though? Right now I am doing flooding from a squeeze bottle and piping in a pastry bag w a bullet. Second, royal icing transfers are a breeze and I like the dimensionality they give. I will be doing that again. Third, be careful with the groundhog's tail, it breaks off easily. I made 10 or so but have not decorated them yet. Fourth, I need to buy more Americolors. I really like their Ash grey, for example (the cake stand in one set). I did have fun mixing a jade-ite sort of color though. Fifth, if you break a cookie, esp when hot, you can glue it back together seemlessly and sturdily with piping icing! Amazing. One problem I had copying the modern-cartoony flowers above was that none of my dips were delicate enough to make such a fine detail to fit in the spot. They ended up very blobby. These will have to do for DD1. I will refine them for DD2 (who also wants a few groundhogs AND some snickerdoodles). First try:
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woodie
18 years ago
I love Irish music and dancing :) We saw Riverdance when we were in Ireland - what a treat. I hope you can post a picture of your cookies.
kathleen_li
18 years ago
Thanks, Marigene for the recipe. I don't know that I will make step dancers cookies with it though...the ones I saw had to be painted to look like anything, and I am not in to painting costumes!! LOL
Woodie, my gdau is a stepper and all my nieces did it for years! That was before they started having the little girls wear those bloody wigs! They had their own beautiful hair, so silly to cover it up..IMIO
eileenlaunonen
Original Author
18 years ago
Margaret just loves it when Michael Flatly was on dancing with the stars last week she actually had tears in her eyes...I have to say she is really into it and very good..my parents were step dancers (not pro trained just party trained..Oh the Irish) the only regret is that my beautiful Irish mother (who i must say looked just like Maureen Ohara red hair and blued eyed beauty) is not here to see her perform it would have brought her to her knees! Ill try these new recipes Id like to paint them with edible icing
lindac
18 years ago
Once again I'll post my recipe....came from the Boston Cookbook a lot of years ago....and the modification I have made is to eliminate the baking powder for cut out cookies. It makes them rise a little and then they lose their shape. I used to make 4 or so hundred of these every Christmas....and hearts at Velentine's day and shamrocks and Ester bunnies and flags for 4th of july etc...
These are a very crisp cookie with a lot of butter taste.

Sugar cookies:
1 cup of butter
2 cups of sugar
Cream together and add
2 eggs beaten with 2 T milk and 1 teaspoon vanilla ( I like a bit more)
Mix with the butter mix
Add 3 cups flour mixed with 1/2 tsp salt....and as much as 1/2 cup more flour until it's stiff enough to roll out
Make flat patties, wrap and refrigerate for an hour or longer....
Dust board with flour and roll and cut...
Bake 375 for 8 to 10 minutes....I use parchment on the cookie sheets....if you don't have parchment....lightly grease the sheets.
The absence of baking powder keeps them from rising and keeps the cookies true to the shape of the cutter.....and makes them crisp

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