Tuesday, April 22, 2014

Earth Day Cookies

I know it's already Earth Day today, but these cookies are so simple to make, you still have time, especially if you're like me and have spare sugar cookie dough in the refrigerator. If not,  you can whip up your own in no time, or always purchase some ready-made dough.
I had a little over a pound of cookie dough and used my food scale to divide it in half.  I added  blue gel food coloring to half,  and green to the other,  then blended it well with my hands.
The next step was simple and reminded me of my rainbow cake pops...
I took a bit of dough from each color and rolled them together into a ball (about 1-inch), then  placed them on the cookie sheet.  I baked them at 350 degrees for about 17 minutes.
  After taking them from the oven I immediately flattened them with a fondant smoother tool. If you don't have one, you can use the bottom of a glass, or a solid spatula. 
 I added a heart sprinkle to just one cookie before it baked, mostly for the photo (pretend that the cookie is straight, haha!), but of course you can add one to each cookie if you'd like:)

Happy Earth Day!
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Tuesday, April 15, 2014

Princess Wand Cookies for a Virtual Baby Shower

Once upon a time there were two amazing Cookiers, Sugarbelle (Callye) and Lilaloa (Georganne). They were loved and admired by many, from far and wide, for their crazy decorating skills and kindness, and in time were considered cookie royalty. 
One spring day, these two Cookie Queens each gave birth to a Cookie Princess,...on the same day! All the other cookiers in the land celebrated by decorating cookies, and throwing a virtual baby shower...
Three Cookie Stars, Hani (Haniela's), Michelle (Make Me Cake Me) and Mike (Semi Sweet) organized this fun, virtual cookie get-together and have appropriately themed it, "Your Royal Highness".  Thanks so much for inviting me to participate!
I made these simple, princess wand cookies, adorned with royal icing transfer baby faces, sugar pearls, and bright pink sanding sugar. I'm "tickled pink" with the way they turned out:)
I especially love the royal icing transfers, and need to thank Lisa (The Bearfoot Baker) for all the royal icing transfer inspiration!
Callye and Georganne, Congratulations on the birth of your beautiful baby girls!  I hope you enjoy all the cookie sweetness and love being sent your way today! 

Princess Wand Cookies
Ingredients:
Baby face Royal icing transfers (made a couple of days ahead)*
Wilton Rose concentrated paste food coloring
CK sugar pearls
Cake Mate pink sugar crystals
Lollipop sticks
FooDoodler fine point black food coloring marker
FooDoodler pink marker
Directions:
1.  Mix cookie dough according to recipe.
2.  Roll out dough about 3/8-inch thick.
3.  Cut out dough with star cutter and place on baking sheet.
4.  With a small, sharp knife, make a small slit in the bottom of the star, and gently insert a lollipop stick to the center of the star.
5.  Bake cookies.
6.  Let cookies cool completely.
7.  Tint the royal icing with the rose food coloring.
8.  Outline and fill the stars with the royal icing.
9.  Add a sugar pearl to each star tip.
10.  Drop the (royal icing transfer) baby face onto the center of each star.
11.  Let cookies dry.
12.  Using the royal icing, pipe on some swirls on each star section, and then liberally cover with the pink sugar.
13.  Leave it to dry for an hour or so, and then dump off the excess sugar.  

*Royal Icing Transfers:
Tint some royal icing to the skin color of your preference. 
On wax paper make some filled circles from the royal icing and let dry completely
When they are completely dry, at least 24 hours, gently peel from the wax paper.
Using the black food marker, apply a face and a hair curl.
With the pink marker, add the cheeks.

Be sure and check out all the adorable and creative cookies linked below! 




1. Sweet Ambs
2. Jill FCS
3. The Decorated Cookie
4. Klickitat Street
5. Semi Sweet
6. Simply Sweets by Honey Bee
7. Make Me Cake Me
8. Haniela's
9. Montreal Confections
10. The Partiologist
11. Munchkin Munchies
12. The Cookie Puzzle
13. De-Koekenbakkers
14. Chapix Cookies
15.Ali Bee's Bakeshop
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Sunday, April 13, 2014

3-D Carrot Patch Cookies


While I was mulling over Easter/Spring cookie ideas, I remembered my pumpkin patch cookies and thought it would be fun to do a carrot version:)  My next thought was to make them 3-D so that the carrots would appear to be growing out of the ground:) 
For the "dirt" base cookies, I used a square cutter and Lilaloa's scrumptious, "The End-all for Chocolate Cookies Recipe".  I used Hershey's Special Dark Cocoa to make them dark, "soil" brown.  The bottom cookie is solid, but the top two have holes cut from the middle, done immediately after they were taken from the oven, while the cookies were still soft.  This way the holes remained even, with sharp edges.
The cookie layers were "glued" together using Sugarbelle's chocolate royal icing, which is oh, so tasty! The "dirt" (leftover) brownie crumbs were adhered to the top of each cookie stack with the royal icing too.
I knew I wanted to make some smiley carrots to place in the soil, and thought that fondant would be the perfect medium. The Decorated Cookie's Marshmallow fondant worked beautifully! Homemade marshmallow fondant is easy to make, and I used almond extract for the flavoring. YUM!
Each carrot is topped off with a Sour Punch Bites (apple), snipped with scissors to resemble carrot greens.
 The carrot patch is ready to be harvested.
It would be fun to serve the patch on a platter and have each guest take a stack, or wrap each individually (above) and give them out as gifts/favors.

They are very chocolatey and oh, so good!  Perfect with a glass of milk.

Carrot Patch Cookies  
Ingredients:
Brownie crumbs or chocolate cookie crumbs
Directions:
1.  Make dough according to recipe (read the tips too)
2.  Chill dough.
3.  Roll dough out about 3/8-inch thick on a lightly floured surface.
4.  Immediately after taking from the oven, use a small round cutter to cut the center from 2/3 of the cookies, leaving the other third, solid.
5.  Let cookies cool.
6.  To stack-place the solid cookie on the bottom, apply some chocolate royal icing to the perimeter  and center the second cookie (with a hole) on top.  Do the same for the remaining top cookie.  
7.  Apply chocolate royal icing to the surface of the top cookie and sprinkle liberally with the ground up chocolate crumbs.

Fondant Carrots
Ingredients/supplies:
Orange food coloring (AmeriColor Orange)
Orange AmeriColor Gourmet Food Marker
Black AmeriColor Gourmet Food Marker
Sour Punch Bites (apple)
toothpick
Directions:
1.  Add orange food coloring to the fondant and blend in well.
2. (For each carrot)- take a small amount of fondant and roll into a 1-1 1/2 inch ball.
3.  Roll the ball between your hands to taper it into a carrot shape(make sure it is a size that will fit into the cookie holes).
4.  Use the orange marker to apply horizontal lines to resemble an actual carrot.
5.  Use the black marker to apply a face.
6.  Cut an apple Sour Punch Bite in half (vertically) and then snip four slits into it with kitchen scissors(without cutting all the way to the bottom, so that it remains in one piece).
7.  Make a hole in the top of the carrot, big enough to slide in the greens.
8.  Push green stem gently, but firmly, into the top of the carrot. 
9.   If the greens are too tall, snip some off the top.
10.  Place each carrot into the center of a cookie stack.

ENJOY!








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