click cookie for recipe
As seen in Magazines
To make shopping easy, just follow the links below
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click cookie for recipe |
As seen in MagazinesTo make shopping easy, just follow the links below |
|
 Martha
Stewart
WINTER 2009 Above is the front cover. It features a wedding cakle with butterflies...but hers are not edible...and ours are! Ours look so real that you must get really close to see they are not. If you want an impressive wedding cake, this isthe way to go!  Click
to go
Martha Stewart 12/08 Supplies mentioned and available at http://www.sugarcraft.com include: These links will help you find edible products more easily: Page 28: cookie cutters tree and reindeer Page 44: Cake ring (many choices of sizes) Page 54:
(pastel sequins and many others)
Page 58/59:
Page 60: Coarse
sugar
Page 114: Floral wire Page 120: Food coloring Page 140: Baking sheets, Perfect fudge Page 149:
Page 155: Doilies (paper or glassine) Page 157: Personalized Printed Labels (Lolypop tags) ideas too... Page 176: WINTER BARK: swirled milk and white coating chocolate hint: they melted, swirled and poured onto wax paper. Then they layed a sheet of wax paper over it and pressed flat. Chill and remove wax paper. This is how it became so smooth. Page 180: Chocolate covered Oreos mold Page 216: Marzipan
Food coloring, Page 133 to 138 by Americolor: Forest Green, Dusty Rose, |
Fine cooking 1/09
For page 72: Smart Cookies Supplies mentioned and available at http://www.sugarcraft.com include: These links will help you find edible products more easily: 
Tree cookie cutter 5" metal #3366/2366 75¢ Dragees shown on tree cookie Vanilla or other flavorings Decorative sugars Edible glitter Cookie recipe books Spatulas Rolling pins Cookie cutters galore! Helpful Hints and cookie icing recipes(also see HINTS link) tip For the best results, measure your flour by weight instead of volume. (1 cup of all-purpose flour equals 4-1/2 oz.) If you don’t have a scale, be sure to use the proper technique when filling your measuring cups. Lemon-Rosemary
Christmas Trees
For the Icing:
In a medium bowl, whisk the flour and salt. With a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 2 minutes. Mix in the lemon zest and rosemary. Add the egg and vanilla; continue beating until well blended and smooth, about 30 seconds more. Reduce the speed to low and gradually add the dry ingredients. Mix until the dough is just combined; don't overmix. Divide the dough into 2 equal portions. Roll one half of the dough between two sheets of parchment to an even 3/16-inch thickness. Slide the dough and parchment onto a cookie sheet and refrigerate until firm, about 30 minutes. Repeat with the remaining dough. Position racks in the upper and lower thirds of the oven and heat the oven to 350°F. Line four cookie sheets with parchment. Using a 3-1/2-inch (or similar) Christmas tree cookie cutter, cut out the cookies and arrange them 1 inch apart on the cookie sheets. Press the scraps together, reroll, and cut (if the dough becomes too soft to handle, chill until firm). Repeat one more time and then discard the scraps. Repeat with the remaining dough. Bake two sheets
at a time until the cookies' edges are golden brown, 10 to 12 minutes,
rotating and swapping the sheets' positions halfway through for even baking.
Cool the cookies on racks.
Make the icing:
Decorate the cookies: Spoon some of the icing into a small pastry bag with a small (3/16 inch) plain tip. (Or use a small plastic bag and cut a tiny bit off a bottom corner of the bag.) Pipe the icing onto the cookies to outline the rim. (If the icing is too thick to pipe, put it back in the bowl and stir in water, a drop at a time, until it pipes easily but still retains its shape. If the icing is too thin, add confectioners' sugar, 1 tsp. at a time.) If using decorating sugar or dragées, apply them while the icing is wet. Once the icing is completely dry and hard, store the cookies in airtight containers in the refrigerator for up to 5 days. |
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Snowflake Cookies
Once the icing is completely dry and hard, store the cookies in airtight containers at room temperature for two to three days or in the freezer for longer storage.
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Directions
Sift together flour, baking soda,
and baking powder into a large bowl. Set aside.
Put butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy. Mix in spices and salt, then eggs and molasses. Reduce speed to low. Add flour mixture; mix until just combined. Divide dough into thirds; wrap each in plastic. Refrigerate until cold, about 1 hour.
Preheat oven to 350 degrees. Roll out dough on a lightly floured work surface to a 1/4-inch thick. Cut into snowflakes with a 7- inch snowflake-shape cookie cutter. Space 2 inches apart on baking sheets lined with parchment paper, and refrigerate until firm, about 15 minutes.
Bake cookies until crisp but not dark, 12 to 14 minutes. Let cool on sheets on wire racks.
Put icing in a pastry bag fitted
with a small plain round tip (such as Ateco #7). Pipe designs on snowflakes;
immediately sprinkle with sanding sugar. Let stand 5 minutes; tap off excess
sugar. Let icing set completely at room temperature, about 1 hour. Store
cookies between layers of parchment in an airtight container at room temperature
up to 5 days. Or for gifts, place in the snowflake box.
Sugar
Cookies
This dough is not only great for
cut-out cookies, it also acts as the delicious bottom layer of the Florentines.
For the best results, measure your
flour by weight instead of volume. (1 cup of all-purpose flour equals 4-1/2
oz.) If you don’t have a scale, be sure to use the proper technique when
filling your measuring cups. Too much flour makes hard cookies.
Ingredients
14 oz. (28 Tbs.) unsalted butter,
softened
1-1/2 tsp. finely chopped lemon
zest
3/4 cup granulated sugar
1/2 tsp. table salt
1 large egg
1 tsp. pure vanilla extract
1 lb. 5 oz. (4-2/3 cups) all-purpose
flour
In the bowl of an electric mixer, combine the softened butter, zest, sugar, and salt and beat with the paddle until light and fluffy. Add the egg and beat it in well. In three additions, stir in the flour until blended. Spread the dough out, about an inch thick, on a sheet pan, cover with plastic wrap, and chill until firm. You can refrigerate the dough, wrapped well, for up to a week.
When ready to roll, heat the oven to 350°F and line baking sheets with parchment. Allow the dough to soften slightly. You may find it easier to work with half of the dough, keeping the other half chilled; dough that’s too warm won’t hold its shape well.
Generously flour your work surface. Roll the dough 1/4 inch thick. Dust off excess flour with a clean, dry pastry brush. Cut out the shapes you want, rerolling the scraps to make more cookies. Arrange the cookies 1 inch apart on the lined baking sheets. Bake until the edges turn golden, 15 to 20 minutes. Let cool on the baking sheet on a rack before transferring or decorating.
From Fine cooking magazine a few years ago.
To
outline a cookie
To
coat an entire cookie with icing
