Advice wanted: Frosted/Iced Cookies
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Ques about 'storing' shortbread cookies w/Royal Icing (pix)
Comments (15)Thanks for the encouraging words, loves2cook4six! I did kinda wonder if this is how ya make marshmallow creme! I actually have minimarshmallows for the Rice Krispie treats. Here's the recipe: Aunty Doe's Shortbread ⨠From SharonÂs (Canarybird) Aunt Doe 1/2 lb soft butterâ¨(2 sticks), salted is recommended 1/2 cup sifted icing sugar (confectioner's sugar) ⨠2 cups flour ⨠Mix butter and icing sugar, then add flour, mixing by hand. ⨠Form into a brick shape...if necessary put in fridge to cool, then slice into thick rectangles. ⨠(Slice thickly from the end of the "brick" and then slice each one again so the pieces come out at around 1" x 2" (2.5 cm x 5 cm) and about 3/4 inch thick. She liked to put a small dot of either red or green glace cherry in the middle of each.) Bake on parchment lined cookie sheet at 275F for one hour. Ta-daaaahhh! Done! Well, I did a bit of chilling, then rolling, then using a heart-shaped cookie cutter and they came out fine! The royal icing outlines hardened, and I thought I'd add a few more doodads before I did the flooding (see pix below)! Thanks for the tips on flooding and royal icing--I had wondered how long it would keep and if I could put it in the fridge! I have my squeeze bottles ready, but probably won't get to it until tomorrow afternoon....See Morecookie cutter cookies
Comments (26)What did I do wrong?????????? I made the dough exactly as listed in Marigene's recipe....however, when i put them in the oven they turned into a soggy mess. Could I have waited too long between rolling out and cutting before putting them in the oven???? I have to make these cookies ASAP. I have the rest of the dough in the fridge. I am going to attempt to put another batch in the oven later today so that the dough is completely chilled. OY!! The ones I made over the holidays were wonderful. Hey.... maybe I made these too thick? is that a possibility? any help would be appreciated...See MoreFrosted Rectangular Molasses cookie-anyone remember these?
Comments (26)Aunt Sally and Sally Ann cookies are the same creature; from the late 1930's early 40's, a molasses cookie frosted with a thick cooked frosting that hardens on the exterior but stays soft underneath. The cookie dough is refrigerated and then rolled out and cut with a Spam can to give it the traditional shape. Once baked, the cookie is hard; it seems to draw moisture from the thick frosting and softens up as the frosting hardens. It's really a magical transformation! The name difference seems to be regional (Aunt Sally=east; Sally Ann=south & midwest). My authentic Aunt Sally recipe uses brewed coffee but no eggs. The frosting is made not with marshmallows, but by cooking unflavored gelatine, water and granulated sugar, and then adding powdered sugar and beating it for 15 min. Stage Plank cookies are a different animal altogether; they are a form of gingerbread with well-documented Creole roots. The cookie is crisper than a "Sally" and any icing (the original is not iced), is a just a thin coat of royal icing. Uncle Al's Stage Planks are the archetypal modern Stage Plank cookie-- but they don't seem to bear much resemblence to the original....See MoreLOOKING for: Sugar Cookie and Frosting Recipes
Comments (8)I made these with my Grand Daughters a few weeks a go and they were surprisingly good. Halloween Cutout Sugar Cookies Its easy to transform a basic sugar cookie dough into delightful Halloween treats. Using cutters shaped like ghosts and black cats, you can create spooky sweets that will cast a magic spell over holiday gatherings. 16 Tbs. (2 sticks) unsalted butter, at room temperature 3/4 cup sugar 3 egg yolks 1 piece vanilla bean, about 2 inches long 2 1/2 cups all-purpose flour 1 tsp. baking powder 1/2 tsp. salt Colored sugars and decorating pens In the bowl of an electric mixer fitted with the flat beater, beat together the butter and sugar on medium speed until light and fluffy, about 4 minutes. Beat in the egg yolks one at a time, beating well after each addition. Cut the vanilla bean in half lengthwise and, using a small, sharp knife, scrape the seeds into the butter mixture. Mix well. In a sifter, combine the flour, baking powder and salt. Sift the flour mixture directly onto the butter mixture. Reduce the speed to low and beat until well mixed. Divide the dough into 4 equal portions. Shape each portion into a ball, then flatten the balls into disks. Wrap in plastic wrap and refrigerate overnight. (The dough can be prepared up to 3 days ahead.) Let it soften slightly at room temperature before continuing. Position a rack in the upper third of an oven and preheat to 350°F. Butter 2 large baking sheets. On a lightly floured work surface, roll out a dough disk 1/4 inch thick. Using cookie cutters, cut out desired shapes. Transfer the cutouts to the prepared baking sheets. Gather up and reroll the scraps and cut out more cookies. Repeat with the remaining dough disks. Bake until the cookies are golden on the edges, about 8 minutes. Transfer the cookies to wire racks and let cool completely. Decorate the cookies as desired with colored sugars and decorating pens. Store in an airtight container at room temperature for up to 1 week. Makes 24 to 30 cookies, depending on cutter size. Adapted from Williams-Sonoma Kitchen Library Series, Holiday Baking, by Jeanne Thiel Kelley (Time-Life Books, 1995). ____________________________________________________________________________ Icing the Cookies Royal icing, a firm icing made with egg whites and confectioners sugar, takes food coloring well. If you're making icing in several colors, first divide the uncolored icing into small bowls. Add food coloring paste to each, a tiny bit at a time, then stir with a toothpick until the desired hue is achieved. Apply thin icings or glazes with a clean pastry brush, a little at a time. Brush the icing evenly over the cookie using light, feathery strokes. (Thick royal icing can be thinned with equal amounts of lemon juice and water until the desired consistency is reached.) Apply thick icings with a pastry bag, which works best when nearly filled with icing. Decorative tips can be used for creating patterns, piping lines or writing messages....See MoreIslay Corbel
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