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Basic Cookie
Dough
Below is a basic cookie dough recipe that can be used as a
base for making just about any cookie.
Ingredients
2-1/2 cup all-purpose flour
3/4 cup granulated sugar
3/4 cup brown sugar (lightly packed)
1 cup of butter (softened)
1/2 tsp. baking soda
1/4 tsp. salt
2 eggs
1 tsp. vanilla
Mix the softened butter, white
and brown sugar, salt and baking soda in a large mixing bowl
and beat with an electric mixer for three minutes. While
still mixing, blend in the two eggs and vanilla extract and
continue to mix until well blended. Finally, reduce the
speed of the mixer to a medium speed and slowly add the flour
until well blended. Chill the cookie dough in the
refrigerator before using.
As with most cookie dough's,
bake at 375° on an un-greased cookie sheet for ten to twelve
minutes depending on the size of the cookies.
Sugar Cookie
Dough
Below is a basic cookie dough recipe that can be used as a
base for making just about any cookie.
Ingredients
2-3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup butter, softened
1-1/2 cups white sugar
1 egg
1 teaspoon vanilla extract
Preheat oven to 375 degrees. In
a small bowl, stir together flour, baking soda, and baking
powder. Set aside. In a large bowl, cream together the
butter and sugar until smooth. Beat in egg and vanilla.
Gradually blend in the dry ingredients. Roll rounded
teaspoonfuls of dough into balls, and place onto ungreased
cookie sheets. Bake eight to ten minutes in the preheated
oven, or until golden. Let stand on cookie sheet two minutes
before removing to cool on wire racks.
Royal
Icing
Royal icing is a smooth,
hard-drying icing that's perfect for decorating cookies,
that is more durable and will last much longer than cake
icing.
Ingredients:
3 Tablespoons Wilton Meringue Powder
4 cups confectioners' sugar (about 1lb.)
6 Tablespoons warm water
Beat all
ingredients until icing forms peaks (7-10 minutes at low
speed with a heavy-duty mixer, 10-12 minutes at high speed
with a hand-held mixer). Recipe makes 3 cups. Keep all
utensils completely grease-free for proper icing
consistency. For a stiffer icing, use 1 tablespoon less
water.
Piping
Using a #3 tip, rest the tip on your index finger, pushing
the icing out gently with your thumb.
Flooding
Flooding is when you want to fill or cover most of all of a
cookie with a particular color of icing. For thinned Royal
Icing add 1 teaspoon water per cup of royal icing. Add ½
teaspoon water at a time until you reach the consistency you
want. To ice the whole top of a cookie, pour a thinned down
consistency of icing into a pastry bag and use with a #2
tip.
Sugaring
Sanding sugar is a type of sugar that is several times
larger than granulated sugar. This is what makes it sparkle.
Ghost Cookies
6 oz Vanilla flavored almond
bark
15 1/2 oz Nutter butter cookies
Small black jelly beans
Melt almond bark following package directions. Dip 2/3 of each cookie in melted candy,
shaking gently to remove excess coating. Place on wire rack with waxed paper underneath.
For eyes, cut jelly beans in half and place on cookies. Cool completely before removing
from rack.
Jack-O-Lantern Cookies
Yield: about 2 dozen
2/3 c Margarine
3/4 c Granulated sugar
1 t. Vanilla
1 Egg
4 t. Milk
2 c All-purpose flour
1 1/2 t. Baking powder
1/4 t. Salt
Thoroughly cream margarine. Add sugar and blend until light. Add vanilla. Add egg; beat
until fluffy. Stir in milk. In another bowl put flour, baking powder and salt; blend with
a whisk or a spoon until thoroughly mixed. Gradually add flour mixture to creamed mixture;
blend well. Scoop dough out onto plastic wrap, cover with wrap and press down to make a
thick, flat round. Chill in refrigerator over-night.
Preheat oven to 375 degrees F.
Cut batch of dough in half; keep one half
in refrigerator while working with the other half. On a well floured surface, using a
floured rolling pin, roll dough to between 1/8-inch and 1/4-inch. Use a 2-inch biscuit
cutter or round cookie cutter to make cookies. Place on cookie sheet greased with
butter-flavored shortening, if possible (otherwise, regular flavor shortening). Bake for 6
to 8 minutes or until lightly browned around the edges. Cool on wire rack. Repeat with
remaining dough. Store in airtight container until you are ready to spread them with
frosting and decorate. Spread frosting on cookies; then make Jack-o-lantern faces using
colorful small candies or icing gel in a tube. Makes about two dozen cookies.
Black and Orange Spooky Cups
Makes 10 to 12 servings
4 cups cold milk
1 package (4 serving size) chocolate fudge instant pudding mix
10 to 12 7 oz. plastic cups
1 package (4 serving size) vanilla instant pudding mix
12 chocolate sandwich cookies
Red and Yellow food coloring
Halloween sprinkles
Pour 2 cups of the milk into a large bowl.
Add chocolate fudge flavor pudding, beat with wire whisk for 2 minutes. Fill glasses about
1/2 full with pudding mixture.
Pour remaining 2 cups of milk into another
large bowl. Add vanilla pudding mix, beat with wire whisk for 2 minutes. Stir in a
few drops of red and yellow food color to make orange. Spoon mixture evenly over chocolate
mixture. Top with crushed cookies.
Refrigerate until ready to serve. garnish
with Halloween sprinkles.
Ghosts In The Graveyard
Makes 12 to 16 servings
1 package (16 ounces) chocolate sandwich
cookies
3 1/2 cups cold milk
2 packages (4 serving size each) Chocolate and Vanilla pudding
1 tub (12 ounces) of frozen whipped topping
Crush cookies in a zip top bag with a
rolling pin or use a food processor.
Pour cold milk into a large bowl. Add
pudding mixes. Beat with a wire whisk for 2 minutes. Gently stir in 3 cups of the whipped
topping and 1/2 of the crushed cookies. Spoon into a 13x9 inch dish. Sprinkle with
remaining crushed cookies. Refrigerate for an hour or until ready to serve. Store leftover
dessert, covered in the fridge.
To Decorate Graveyard: Decorate assorted
cookies with decorating icings or gels to create "tombstones" , Millano cookies
work best for these. Stand "tombstones" on top of dessert with candy corn, candy
pumpkins and tiny jelly beans. Drop remaining whipped topping by spoonfuls onto the
dessert to create ghosts. Decorate with small candies to make eyes.
Graveyard In A Cup
Makes 12 to 16 servings
1 package (16 ounces) chocolate sandwich
cookies
3 1/2 cups cold milk
2 packages (4 serving size each) Chocolate and Vanilla pudding
1 tub (12 ounces) of frozen whipped topping
Crush cookies in a zip top bag with a
rolling pin or use a food processor.
Pour cold milk into a large bowl. Add
pudding mixes. Beat with a wire whisk for 2 minutes. Gently stir in 3 cups of the whipped
topping and 1/2 of the crushed cookies. Spoon into separate clear plastic cups,
layering the pudding mixture, remaining crushed cookies and candy corn. Top with crushed
cookies, add dabbed of whipped topping to make ghosts, add little candy pumpkins and candy
corn or a cookie "tombstone". |
