Sunday, February 22, 2015

3D Double Scoop Sundae Sugar Cookies

I had a request to make cookies for an auction at church, aimed at raising funds for youth camp and said "Yes" right away. In the interest of time, without sacrificing appeal, I figured these ice cream cone cookies would be perfect. The cute serving tray was part of the package too. :) 
They come together quickly and are a snap to decorate. The best part is, they really do mimic ice cream scoops. :) I think they'd work out great for April Fool's Day too!
Decorating requires nothing more than adding chocolate brown royal icing (free form), sprinkling some jimmies on while icing is still wet and topping with a red candy "cherry".  I love the look!
For the auction, I packaged two cookies per cup, packaged them in a cellophane bag tied with twine and a wooden ice cream spoon, to add to the sundae illusion. :)

Ice Cream Scoop Sundae Cookies
Cookie scoop
Chocolate Brown gel paste food color (AmeriColor)
Super Black gel paste food color (AmeriColor) 
Multicolored jimmies (or any kind of sprinkles) 
Red candy for cherry (I used peanut m&m's)
1. Make sugar cookie dough.
2. Pack the cookie scoop to overflowing so that when you release the dough onto the baking sheet it looks like a scoop of ice cream, with the excess rim (see second photo from top).
3. Once you have all the scoops you want, place the baking sheet in the freezer and let the cookie dough freeze completely, all the way through, which will help the dough stay in the scoop shape.
4. Bake the cookies for 12-15 minutes.
5. Let cookies cool on baking sheets, allowing them to firm up. (If you need to round out the scoops again before letting them cool, place the cookie scoop over the dough and press down slightly.)
6. Use a #10 tip to apply the brown royal icing, free form, to look like fudge topping. (To achieve the chocolate color, use chocolate brown gel paste and add a squirt of black to make it a darker fudge color.) 
7.  Sprinkle on the jimmies and add the candy "cherry" while icing is still wet.
8. Allow cookies to dry completely.

To serve, you may place one or two scoops (depending on container size and scoop size)in the serving cup.  Add a wooden spoon. :)


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Thursday, February 12, 2015

"I'm bananas for you!" Monkey and Banana Cookies

Two of my grandsons absolutely LOVE to eat bananas!  If they were allowed to, they would eat them all day long! They are both definitely bananas about bananas!

In October I watched the boys while their mom and dad were at the hospital waiting for their baby girl to be born.  First thing in the morning when the boys woke up, the three year-old ran to me and asked if he could have a banana, "Of course", I said.  He ran into the kitchen and I followed behind, but when we got to the big, two-tiered banana bowl, it was EMPTY. I was in a bit of a subdued panic, as I looked at Josh's forlorn face, and quickly texted my son. He assured me that the boys could eat an apple and did not HAVE to have a banana. Sure enough, they were fine.  Silly grandma:)
When I saw this banana cookie cutter, I knew it would make the perfect valentine treat to go along with the banana saying.

I cannot tell you how much fun it was for me to decorate the banana cookies.  I tried to achieve the correct shade of yellow for the bananas and think I came pretty close.  For the markings, I painted (gel food coloring) on some brown, and a little bit of green at the top and bottom of each, but it's difficult to see the green in the photos.
I enjoyed it so much, that I think it's safe to say that I am bananas over these bananas!
I hope the grandkids are too!

Banana and Monkey Cookies
Gel food coloring: chocolate brown, golden yellow, gold, electric green, warm chocolate,  super black
Black food marker
#3 Wilton decorating tip
1. Bake monkey shaped sugar cookies; let cool.
2. With tinted chocolate brown royal icing, outline and fill the top half of the monkey's head. Let dry for about 20 minutes.
3. Using the warm chocolate royal icing, outline and fill the bottom part (muzzle?) of the monkey's head. Let dry.
4. Add the ear detail with the chocolate brown.
5. Using the white (untinted) royal icing add the eyes, followed by the black pupils while the white is still wet (place the black dots in a wonky fashion to look crazy/wild, "bananas". :)
6. Let cookies dry completely before adding the facial details with the food marker. 
7. For the girl, use a bit of royal icing to the back of the jumbo heart sprinkles and place on monkey's head to form a bow.
1. Bake banana shaped sugar cookies; let cool.
2. Tint plain (white) royal icing with golden yellow and gold until you achieve the desired banana shade, and outline and fill the entire banana.
3. Let cookies dry completely.
4. Using a small paint brush (reserved for food), paint the brown markings on the bananas with the chocolate brown food gel (have a small bowl of water handy to dilute/and rinse off the brush if needed, and also a paper towel to dab the brush of excess gel/water).
5. With the paint brush and the electric green gel paste, add some green shading to the base of the top stem and just above the bottom, other dark end).
Let dry.

Have fun &
Happy Valentine's Day!

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Thursday, January 29, 2015

Strawberry Sweetheart Cookies

I just love making Valentine's Day cookies!  I mean, it's all about love, hearts, the color red, and sweethearts!  I have a lot of husband, my kids, my grandkids...that's 16 1/2 (grandchild on the way:)) sweethearts right there!
So...staring at my double heart cookie cutter and brainstorming for something other than just regular hearts, I came up with another red heart, from nature...strawberries!  I'm sure you've noticed that strawberries are heart shaped, right? It may not be crazy creative, but I was excited to make these cute couples.  
And of course, these strawberries don't have to be a romantic pair, but can be pals, or grandma and grandchild, get the picture.
I'm pretty smitten with how these turned out! You know me...simple and cute is my cookie mantra, and these are both.
I hope all my sweethearts know how "berry" much I love them when I give them these cookies for Valentine's Day. 

Strawberry Sweetheart Cookies
Double heart cutter
Sugar cookie dough
Royal Icing
AmeriColor soft gel paste: Super Red, Super Black and Electric Green
Black and red FOODoodler food coloring markers, fine point
Black sugar pearls
1. Roll cookie dough out about 3/8-inch thick.
2. Cut out cookies from dough and transfer to cookie sheet with spatula.
3. Place baking sheet in freezer for about 10 minutes to help cookies hold their shape.
4. Bake according to recipe.
5. Let cookies cool.
6. With the red marker, outline the hearts.
7. With the red tinted, medium consistency royal icing, outline one of the hearts on the cookies, and let it set for about 10 minutes.
8. Outline the other heart with the red royal icing.
9. Fill a decorating bag fitted with a #1 tip with some untinted (white) royal icing, with the same consistency as the red. Set aside.
10. ill the hearts with the red royal icing and a #3 tip.  Use a toothpick or other touch-up tool, to fill the icing to the edges.
11. Immediately add small dots to each heart with the set-aside bag of white icing.
12.  Allow cookies to dry for a few hours, or overnight.
13.  With the green icing (on the thick side) and a leaf tip, add the leaves.
14. Add small "globs" of white royal icing for the eyes with a #1 tip.
15.  With tweezers (used for food), add the black sugar pearls(try to position them so that the strawberries seem to be looking at each other).
16. Use the black marker and add the smiles.


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