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Username Post: Christmas cookies        (Topic#324016)
carpe scrapum 
SJ Divalicious
Posts: 15629
carpe scrapum
Reg: 12-27-05

12-10-12 02:51 PM - Post#4030834    

I need a recipe for the cookie cutter cookies that you frost with royal icing. I found a bunch online but I want to try one that you already have tried. You know the kind, those cookies that get a little hard and the frosting dies smooth and hard.

Do you have any other cookies that you bake that are the stuff of legends? Care to share? I shared my famous lemon cookies a long time ago. I make some pretty yummy oatmeal ones too but those are very simple.

 
Beth Ann 
SJ Divalicious
Posts: 15467
Beth Ann
Reg: 01-23-03

12-10-12 02:54 PM - Post#4030836    
    In response to carpe scrapum

Do you mean sugar cookies?

 
carpe scrapum 
SJ Divalicious
Posts: 15629
carpe scrapum
Reg: 12-27-05

12-10-12 03:02 PM - Post#4030844    
    In response to Beth Ann

No, not really. Soft sugar cookies don't really hold their shape. These are more like vanilla cookies no?

 
Beth Ann 
SJ Divalicious
Posts: 15467
Beth Ann
Reg: 01-23-03

12-10-12 03:05 PM - Post#4030846    
    In response to carpe scrapum

Sugar cookies hold their shape. They can be as soft or crunchy as you like, depending on how thinly you roll the dough.

 
Grandma to 3 
SJ Aficionada
Posts: 881
Grandma to 3
Reg: 06-15-10

12-10-12 03:16 PM - Post#4030850    
    In response to Beth Ann

You can do what I did this year...go to GFS and buy them premade. All you have to do is bake & decorate. They are the best I have ever had. Taste just like those round ones you buy in the grocery store...thick and soft... Mmmmmmm


 
kaleidoscope 
SJ Queen of the Crop
Posts: 26991
kaleidoscope
Reg: 02-13-09

12-10-12 04:17 PM - Post#4030862    
    In response to Grandma to 3

Yeah, they're just sugar cookies Vivi. The icing is royal icing.

 
kaleidoscope 
SJ Queen of the Crop
Posts: 26991
kaleidoscope
Reg: 02-13-09

12-10-12 04:17 PM - Post#4030864    
    In response to kaleidoscope

You could buy Pillsbury sugar cookie dough.

 
scrappydappydoodler 
SJ Diva
Posts: 5193
scrappydappydoodler
Reg: 11-21-07

12-10-12 04:18 PM - Post#4030866    
    In response to kaleidoscope

Maybe butter cookies?

 
carpe scrapum 
SJ Divalicious
Posts: 15629
carpe scrapum
Reg: 12-27-05

12-10-12 04:27 PM - Post#4030884    
    In response to scrappydappydoodler

The sugar cookies that you just drop on the pan and they end up soft and gooey are a different consistency than the hard one that are frosted with royal icing though. I know I seem difficult but one reason I never made them was because It drives me crazy that they are both called sugar cookies when their consistency is so different.

 
kaleidoscope 
SJ Queen of the Crop
Posts: 26991
kaleidoscope
Reg: 02-13-09

12-10-12 04:28 PM - Post#4030886    
    In response to carpe scrapum

if you want a crispy cookie - you use more white sugar and less brown.

 
carpe scrapum 
SJ Divalicious
Posts: 15629
carpe scrapum
Reg: 12-27-05

12-10-12 04:32 PM - Post#4030890    
    In response to kaleidoscope

AH! maybe that's the ticket! I'm going to try it with no brown sugar at all

 
carpe scrapum 
SJ Divalicious
Posts: 15629
carpe scrapum
Reg: 12-27-05

12-10-12 04:33 PM - Post#4030892    
    In response to carpe scrapum

Where is Marty when I need her!

 
ScrappinTraveler 
SJ Eloquent One
Posts: 4120
ScrappinTraveler
Reg: 10-12-09

12-10-12 05:05 PM - Post#4030904    
    In response to carpe scrapum

ha ha ha!! I'm finally here!! :-)

First - any roll out surgar cookie dough will do - and even in a pinch use a mix - the trick is. . . . You have to use a little more flour - tablespoon or so for each batch. . . . And where it says to refrigerate for and hour or two . . . Make that a day or longer (even 2-3 days). The longer you refrigerate the dough the longer that the fats from the egg and butter/margarine have to bind with the flour. Makes the rolling out a lot easier. USE THE DOUGH WITHIN A WEEK OR FREEZE!

Second - lay them out on the pan lined with parchment paper - you can get it a the grocery store now in the baking section (you can re-use it in multiple batches).

Third - when you bake them, use the temp they give (usually 375 degrees) . . . But ONLY for 4 minutes - check them, depending on their size - if smaller cookies they should have "raised" but still look a little shiny on top and not browned on the sides - turn the pan around and bake for another minute and check again. They should be a little browned on the edges - if not as dark as you like bake for 30 more seconds and check again. If you're baking large cookies start with 5-6 min cooking and add a mintue.

Fourth - cool on the pan on top of the oven. . . When cool, move to a smooth flat surface to finish cooling (note that if there is any wrinkle in the cooling spot the cookie will warp.)

And Fifth - my mom's trick - I don't cool my cookies on racks (can warp) or paper towels (stick) - cut up a brown paper grocery bag and do the final cool on a Flat spot. They won't stick and the paper absorbs the extra grease. . .:-)

Now go forth and BAKE like crazy. . . . Next installment. . . FROSTING!! :-)

Oh and the thinner the cookie the crispier the cookie - but beware the thinner the faster they bake and if too thin will break easy and if too thick they're soft inside and won't hold the weight of the sugar - you can tell when you cut the cookie and lift it - if the cookie falls out of shape when you lift it then it's probably too thin! The first tray is the experiment - to check cooking times and thinness :-)


 
carpe scrapum 
SJ Divalicious
Posts: 15629
carpe scrapum
Reg: 12-27-05

12-10-12 05:10 PM - Post#4030910    
    In response to ScrappinTraveler

I LOOOOOOOOOOOOOOVE YOU MARTYYYYYYYYYYYY!!!!!!!!! !!!!!!! You are my cookie goddess!!!!!!

 
kaleidoscope 
SJ Queen of the Crop
Posts: 26991
kaleidoscope
Reg: 02-13-09

12-10-12 05:13 PM - Post#4030914    
    In response to carpe scrapum

well, hmmph!

 
ScrappinTraveler 
SJ Eloquent One
Posts: 4120
ScrappinTraveler
Reg: 10-12-09

12-10-12 05:17 PM - Post#4030922    
    In response to carpe scrapum

THAT IS THE FUNNIEST THING EVER!! I had this thing going on with one of the guys in my office about what a great baker his wife is and I agreed, and he asked when I was going to bring something in the office - I said he'd have to wait for cookies. He was dissing me so I said I was a great baker - he said .. . What are you a cookie goddess and I said . . .YES! LOL

I had my party last night and the other guy in the office said he thought I was a little brave to throw that out but that I totally proved my point!!! Toooo toooo funny :-)

 
carpe scrapum 
SJ Divalicious
Posts: 15629
carpe scrapum
Reg: 12-27-05

12-10-12 05:18 PM - Post#4030926    
    In response to kaleidoscope

OK, you too Tammy dear!!!!! Lol when I decided to make these cookies I was thinking of the dove cookies Marty makes and pipes with white chocolate. You're gonna have to make me cookies if you wanna show your talents and move on to goddess. Right now you are my sewing goddess!!!

 
carpe scrapum 
SJ Divalicious
Posts: 15629
carpe scrapum
Reg: 12-27-05

12-10-12 05:19 PM - Post#4030928    
    In response to ScrappinTraveler

  • ScrappinTraveler Said:
THAT IS THE FUNNIEST THING EVER!! I had this thing going on with one of the guys in my office about what a great baker his wife is and I agreed, and he asked when I was going to bring something in the office - I said he'd have to wait for cookies. He was dissing me so I said I was a great baker - he said .. . What are you a cookie goddess and I said . . .YES! LOL

I had my party last night and the other guy in the office said he thought I was a little brave to throw that out but that I totally
proved my point!!! Toooo toooo funny :-)



Hahahaha


 
kaleidoscope 
SJ Queen of the Crop
Posts: 26991
kaleidoscope
Reg: 02-13-09

12-10-12 05:24 PM - Post#4030942    
    In response to carpe scrapum

alright, I'll accept sewing goddess.

But I'm still right about the sugar.

 
carpe scrapum 
SJ Divalicious
Posts: 15629
carpe scrapum
Reg: 12-27-05

12-10-12 05:25 PM - Post#4030944    
    In response to kaleidoscope

I'm going to do the sugar thing too!

 
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