Fox Cookies for Fall

Cookie time!  It is fall and I received the Cheryl’s Cookie Catalog in the mail this weekend.  They always have cute designs…. I love the $6 (used to be $5) cookie option as a quick and fun gift for friends.  Here is a super easy method for cute fox cookies out of a heart cookie cutter.

First, I followed my recipe for sugar cookies.  I made them without baking powder and cut them into heart and pumpkin shapes.  As usual, I freeze my cookies before baking.  This goes for sugar cookies and drop cookies!  It keeps the cookie from falling flat and losing shape.  When you cut out the heart, use your thumb to push the tip of the heart to make it more rounded.

Second, I followed my recipe for royal icing.  I split it and made orange flood icing, white flood icing and green for the pumpkins.

Third, I flooded the heart with orange icing and let it dry with a fan on.  This took about 1-2 hours.

Fourth, the next layer was a small heart of white for the face, two triangles for the ears and white dots inside the ear.

Finally – for the eyes and mouth I did not use a food coloring pen.  Instead, I simply use food coloring gel and a toothpick.  I squeeze out a pea size amount of black coloring gel onto a plate, and then I use my toothpick to carefully place the eyes and mouth.  It sound worse than it is.  This is actually my favorite part and I have never had a problem with it.   I started doing this when I made snow globe cookies a few years ago and needed black for this eyes and mouth.

Snowglobe and Gingerbread Christmas Cookies

Royal Icing Cookies_13 on Whisk Together

 

It is officially Christmas cookie season!  Whether you are baking now or have been baking since early November and freezing these goodies, it is now time to decorate.  Here are some ideas for your Christmas platter and tips:

Royal Icing Cookies_5 on Whisk Together

 

Gingerbread is very soft and can be difficult to work with.  My favorite recipe is America’s Test Kitchen’s Thick and Chewy Gingerbread Cookies.  You can make them in the food processor or follow the same directions using a mixer.

Gingerbread Men on Whisk Together

 

Gingerbread needs to be kept very cold.  Divide the dough into halves.  Roll it in between two pieces of parchment.  Keep it in the freezer for at least 20 minutes.  I like to put mine on a pizza stone because the stone keeps things hot AND cold.  The stone keeps the cookie dough colder longer and allows me to make more cookies.  Once the dough is too sticky because it has warmed up a bit  – start all over.  Roll it in parchment again and stick it back in the freezer for 15-20 minutes while you work on the other half of the cookie dough.  Keeping it cold is key to less frustrating cookies.

Gingerbread Men_1 on Whisk Together

 

To keep their shape, both gingerbread and sugar cookie cut outs can be put into the freezer for about 15 minutes before popping them into the oven.  I use this trick always on sugar cookies.  I don’t find it as necessary with gingerbread because they will puff up a bit anyway.

Royal Icing Cookies_2 on Whisk Together

 

A simple white royal icing such as the one used above and on the gingerbread men is all that is needed for beautiful cookies.  I use a small batch for the snowflake and gingerbread men because they are not flooded with icing.  For more detail, sprinkle some sparkling sugar and sanding sugar onto the icing while wet.  Let dry 4-5 hours for outlining and overnight for a fully iced cookie.

Royal Icing Cookies on Whisk Together

 

Instead of piping a separate second layer, I like to use the wet on wet technique.  Here, the trees were flooded with royal icing.  Next, red lines were piped on top with a #2 tip.  Finally, I dragged a toothpick from the top to the bottom.  I like using gingerbread on trees since the trunk is already brown!

Royal Icing Cookies_1 on Whisk Together

 

Here is a close-up of the Christmas tree.  The icing was 15 second royal icing.

Royal Icing Cookies_12 on Whisk Together

 

For a different look, use the same red icing to pipe red dots on the wet green icing.

Royal Icing Cookies_11 on Whisk Together

 

Here, dots of red and green royal icing were dabbed onto the wet white icing.  Then, I dragged the toothpick through the line of dots.  One way (towards the right) for the green and the opposite way for the red.  Same 15 second flood icing.  A stiffer red icing was used for the bow.

Royal Icing Cookies_8 on WHisk Together

 

I messed up one of the red dots on this cookie.  So, I took my toothpick and intentionally messed up all of the red dots.  I put the toothpick into the center of the red dot and dragged it through the white icing.  A flood royal icing again was used.

Royal Icing Cookies_9 on Whisk Together

 

Instead of dots, lines of red and green icing were piped onto the white icing.  I dragged a toothpick up and down through the lines to create the marble effect.

Royal Icing Cookies_7 on Whisk Together

 

I think the marble effect looks awesome on ornaments.

Snowglobe Cookies on Whisk Together

These snowglobe cookies were created on sugar cookie dough.  But, they would also work on gingerbread.  The dough recipe is from a pretty famous cookie baker and food writer… but it contains no salt.  This troubles me and I will have to play with the recipe some more.  As is, the recipe is still very good.

When I say put under the fan, I use a desktop fan from my working days that kept me cool at the office.  It is not necessary, but I find it cuts down on drying time.

Steps to do the snowglobe cookies:  

1.  Flood the top part with sky blue royal icing.  Sprinkle some white non-pareils.
2.  Put the cookie under a fan.  While you finish the rest of the cookies, the fan will have dried the first cookie for 15 minutes.  You want to wait 15 minutes for the royal icing to crust over a bit.
3. Flood the bottom part with white royal icing.
4.  Let the cookies dry under the fan for about 30-50 minutes.  Whatever time amount you are comfortable with.  Most professional cookie decorators Let the cookies sit out for 24 hours or overnight before applying the second coat.  I don’t like my cookies to sit out that long, so I put them under a fan for about 30 minutes.  Proceed with caution or wait the full 12-24 hours to apply the second coat.
5.  Pipe a Christmas tree on each cookie using thick royal icing.   #2 tip.  Put under the fan to dry.
6.  Pipe a snowman in white.  If the trees are dry enough, pipe the snow on the trees.  #2 tip.
7.  Pipe the snowman’s scarf in red with a #1 tip.
8. To add the face, I used a toothpick and black food coloring paste.  I drew the face on freehand.  This may not be the best way… because the next morning the black was still wet.  A food coloring pen (fine tip) would be better I think.
9.  Dry overnight.  Carefully package in an airtight container or bag.

Snowglobe Cookies_1 on Whisk Together

 

Need a theme?  These Charlie Brown Christmas Cookies were made for a Christmas dinner tonight.  Each person at the table got a different character cookie.  All were made with flood icing.  The shiny ones were made with Cookie Glaze.  The matte ones were made with royal icing.  Why change the icing?  Because I ran out of royal icing!  Cookie Glaze is easy and forgiving.  It was piped on with a simple ziplock bag because I had so many colors to deal with and the piping did great with just a bag.  Though poor Snoopy looks like he oozed a bit.  Now the black highlights were done in thick royal icing so that the black would maintain its shape.

Snoopy Cookies on Whisk Together

 

Squirrel!

Royal Icing Cookies_3 on Whisk Together

 

 

Pumpkin Spice Raisin Cookies

Pumpkin Spice Raisin Cookies_1 on Whisk Together

This past weekend we went to Rombach Farms.  They had a bird show, so Maddox and I got our photo taken with Patriot the bald eagle!  He was barely alive when they found him as a baby, but after mouth to mouth the instructor was able to revive the little guy.

DSC_5018

 

Ooey gooey pumpkin cookies!  These are made in small batches because they are very tasty, but they also soften very quickly.  Now I love chewy cookies and this one is definitely chewy!  When it comes out of the oven, the outside is slightly crunchy/crispy and the rest is chewy.

Pumpkin Spice Raisin Cookies_2 on Whisk Together

The next day they will be tasty, but all chewy.  The star of the show is the flavor – packed with pumpkin, raisins and spices this treat hits it all.  Feel free to substitute semisweet or milk chocolate chips for the raisins!

Pumpkin Spice Raisin Cookies_5 on Whisk Together

Need a quick breakfast?  Use applesauce instead oil.  Breakfast cookies are handy for on the go or a quick pick me up in the morning or after a workout.

Have no eggs?  You can still make these cookies!  Technically they are vegetarian!  🙂

Pumpkin Spice Raisin Cookies_4 on Whisk Together

These are also kid approved!

Pumpkin Spice Raisin Cookies
 
:
Serves: 12 cookies
Ingredients
  • 1 cup white whole wheat or all-purpose flour
  • ⅔ cup old-fashioned oats
  • 1 tsp. ground cinnamon
  • ½ tsp. ground ginger
  • ¼ tsp. ground cloves or allspice
  • ½ tsp. baking soda
  • ½ tsp. kosher salt or ¼ tsp. table salt
  • ¾ cup sugar with 2 Tb. molasses OR ¾ cup dark brown sugar
  • ½ cup canned pumpkin puree
  • ⅓ cup vegetable oil or applesauce
  • 1 tsp. vanilla extract
  • ½ cup raisins or semisweet chocolate chips
  • Optional toppings: sprinkles, raw sugar, etc.
Instructions
  1. Preheat oven to 350 degrees if not refrigerating the dough. Line a cookie sheet with parchment paper.
  2. In a great big bowl, stir the dry stuff together: flour, oats, spices, baking soda and salt.
  3. In a not so great big bowl, stir the wet stuff together: sugar, pumpkin, oil or applesauce and vanilla.
  4. Add the wet stuff to the dry stuff and stir until barely combined.
  5. Stir in the raisins.
  6. At this point, you can refrigerate the dough until you are ready. Or, drop the cookie dough onto a cookie sheet in large tablespoonfuls. Press dough down slightly with wet fingertips. Sprinkle any raw sugar or items on top if you wish.
  7. Bake for 14-15 minutes. When baked properly, they will not jiggle and will be slightly firm. Cool on a wire rack.
Notes
Recipe adapted from Giada de Larentiis
http://www.foodnetwork.com/recipes/giada-de-laurentiis/spiced-pumpkin-raisin-cookies-recipe.html

 

Breakfast Peanut Butter Cookies

Breakfast Peanut Butter Cookies-4494 on Whisk Together

 

Cookies for Breakfast!  Actually, we use these for an after school snack as well.  No flour or butter and only one mixing bowl makes them a snap to make in the kitchen.

These cookies are full of peanut buttery flavor and super duper soft and gooey.  Add any flavor chips to create your own combination: milk or dark chocolate, butterscotch, peanut butter chips or even white chocolate chips.

Need some recipes for the Fall?  Here is my Whisk Together Fall Round-up of the best fall recipes that we have made over the past 4 years and proved a success over and over.

Chewy Ginger Cookies_1 on Whisk Together

Chewy Ginger Cookies

Gingerbread Men for Halloween_3 on WT

Gingerbread with Royal Icing

 

ginger molasses cookiesCR

 

Ginger Molasses Cookies

Pumpkin Crumb Muffin_4 on Whisk Together

Pumpkin Crumb Muffins

 

Harvest Pumpkin Soup on Whisk Together and Pinterest

Harvest Pumpkin Soup

 

Pumpkin Bowl Soup_7 on Whisk Together

Squash Soup in Pumpkin Bowls

 

Pumpkin Muffins on Whisk Together

Pumpkin Chocolate Chip Muffins

 

Pumpkin Waffles_3 on Whisk Together

Spiced Pumpkin Waffles

 

Pumpkin donuts_7 on WT

Pumpkin Donuts

 

Pumpkin Biscuits on WT

Pumpkin Biscuits

 

Pumpkin Coffeecake_3 on WHisk TOgether

Pumpkin Coffeecake

 

Paleo Pumpkin Pancakes_1 on Whisk Together

Paleo Pumpkin Pancakes

 

pumpkin pieCR

Smooth and Spicy Pumpkin Pie

 

pumpkin french toast_3CR

Pumpkin French Toast

 

Pumpkin Cake Pops

Pumpkin Cake Pops

 

Pumpkin Pancakes_1

Whole Wheat Pumpkin Pancakes – a Family Fav!

 

Pumpkin Cinn Roll_1

Pumpkin Cinnamon Rolls

 

Pumpkin pieCR

Secret Ingredient Perfect Pumpkin Pie

Pumpkin Bread

 

Pumpkin Bread – making for 10 years!

Pumpkin Yeast Bread on Whisk Together

Pumpkin Yeast Bread

Bacon and Apple Waffles_1 on Whisk Together

Apple Bacon Waffles

Caramel Apple Scones_4 on Whisk Together

Caramel Apple Scones

Caramel Apple Crisp Bars_5 on Whisk Together
Caramel Apple Crisp Bars

Apple Pumpkin Gingerbread Muffins 2 on Whisk TogetherApple Pumpkin Gingerbread Muffins

Apple crisp on WT

Skillet Apple Crisp

Paleo Apple Muffins_1 on Whisk Together

Paleo Apple Muffins

Apple Butter_2 on Whisk Together

Slow Cooker Apple Butter

apple crisp_8CR

Apple Crisp Pizza

Apple Cream Cheese Cake_2CR

Apple Cream Cheese Bundt Cake

apple cinn rollsCR

Apple Cinnamon Rolls

apple pecan muffinCR

Apple Pecan Muffins

Apple Crisp_2CR

Apple Crisp

Caramel Apple Cheesecake Bars_2

Caramel Apple Cheesecake Bars

Dutch Apple Pie_1

Dutch Apple Pie

Apple Pancake_2

Original Pancake House Apple Pancake

 

Breakfast Peanut Butter Cookies-4486 on Whisk Together

Breakfast Peanut Butter Cookies
 
:
Ingredients
  • ⅔ cup old fashioned oats
  • ½ tsp. cinnamon (optional)
  • 1 tsp. baking soda
  • 1 egg
  • 1 cup peanut butter (I used Skippy creamy no stir natural)
  • 6 Tb. brown sugar
  • ½ cup milk, semisweet, dark chocolate chips or peanut butter chips
Instructions
  1. Mix everything but the chips in a great big bowl. Add the chocolate chips. Feel free to reserve a few for later to add on top while baking.
  2. Cover and pop it in the fridge for 30 minutes up to overnight.
  3. Preheat oven to 350 degrees.
  4. Divide dough into 1-2Tb. size cookies. Place on a greased, parchment or silicone covered cookie sheet.
  5. Press down the cookie dough slightly with your fingers or a spoon.
  6. Bake about 10 minutes. These will be super soft and look not baked. That's okay. For crispier cookies, bake 2 minutes longer.
  7. Cool and eat!
Notes
Recipe found on Pinterest and also Sally's Baking Addiction. Not sure who published it first.














Rocky Mountain Cookies

Rocky Mountain Cookies-2916 - on Whisk Together

My friend and I were just talking about the 10 pages of yapping you have to go through on food blogs to get to the recipe you want.  So this yapping is cut short today.  🙂

 

Rocky Mountain Cookies-2912 - on Whisk Together

This cookie has been brought to you today by the letter “C” and the number “4 dozen”.

Rocky Mountain Cookies-2911 - on Whisk Together

Several of my friends have made these cookies as well as I have and they have been a hit.

Rocky Mountain Cookies-2918 - on Whisk Together

Here is the recipe and a few substitutions you can make!  They are like yummy chewy chocolate chip oatmeal cookies with crisp rice cereal mixed in for a different texture.  Lots of thumbs up.

Rocky Mountain Cookies
 
:
Ingredients
  • 1 cup butter, room temperature (or ½ cup butter and ½ cup shortening)
  • 1 cup sugar
  • 1 cup light brown sugar or dark brown sugar
  • 2 eggs
  • 1 tsp. vanilla extract
  • 2 cups all purpose flour
  • ½ tsp. baking powder
  • 1 tsp. baking soda
  • ½ tsp. salt
  • 2 cups old fashioned oats
  • 2 cups crisp rice cereal (Rice Krispies)
  • 2 cups semi sweet chocolate chips
Instructions
  1. In a great big mixing bowl, cream the sugars and butter together on low and then medium speed. Cream about 1-2 minutes or until lighter in color and fluffy.
  2. Add eggs one at a time. Add vanilla. Use a spatula to scrape the sides of the bowl to ensure everything is mixed in.
  3. In a medium bowl, mix together the dry stuff: flour, baking powder, baking soda and salt. Add the dry mixture to the butter mixture slowly over low speed. Mix until not quite combined.
  4. Stir in the oats, rice cereal and chocolate chips. After stirring those in, everything should be combined.
  5. Cover the bowl and put in the fridge for 2-24 hours. (**Technically, yes you can go ahead and bake the cookies at this point. I have found over 10 years of baking cookies that they turn out fluffier and less spread out if the dough is cold from the fridge or freezer.)
  6. Preheat oven to 350 degrees. Space cookies out 1 Tb. at a time about 2" apart. Bake 8-10 minutes. The edges will be golden brown and the middle is set. Cool over cooling racks.
Notes
Recipe from "The Essential Mormon Cookbook"

 

Red, White and Blue Cookies

Red White and Blue Cookies Platter-083640 on Whisk Together

Hey there!  I haven’t been able to post food photos much because of this awesome group of kids.  They are performing in “Willy Wonka and the Chocolate Factory”.  I have been running the light board and cannot blog at the same time.  They are doing such an AWESOME job and I am so glad to show people what a large group of great young people we have here in the community even though sometimes all we see on the television presented are negative examples.

willy

 

Recipe:  In order to make these cookies for your next summer celebration, you will need a royal icing recipe and sugar cookie recipe.  I used red, white and blue for a Memorial Day theme, but you can dye the royal icing school colors or whatever you like!  I find it easiest to manage 3 colors total.

For the cookies:

Red, White and Blue Cookies
 
:
Ingredients
  • 3 cups flour
  • 2 tsp. baking powder (optional – I’m at a toss up whether I like it or not)
  • 1 cup sugar
  • 2 sticks (1 cup) unsalted butter with ¼ tsp. salt OR 2 sticks of salted butter, softened
  • 1 egg
  • 1 tsp. vanilla extract OR ¾ tsp. vanilla extract and ½ tsp. almond extract
  • Icing
  • 4 tablespoons meringue powder (Wilton brand is good)
  • scant ½ cup water
  • 1 pound sifted powdered sugar (Yes, you MUST sift!!!! I warned you!!!)
  • 1 tsp. light corn syrup
  • 2 tsp. clear vanilla extract or almond extract
Instructions
  1. Preheat oven to 350 degrees.
  2. In a medium bowl, whisk together the flour, baking powder (if using) and salt (if using unsalted butter).
  3. In a great big mixing bowl, beat the sugar and butter together until fluffy. About 1-2 minutes. Add egg and combine. Add flavoring extracts.
  4. Add flour mixture to the sugar mixture little by little. Stop mixing once combined.
  5. Divide the dough in half. Shape into a disk and wrap in plastic wrap. Store in the fridge for 30 minutes.
  6. Roll out the dough onto a floured surface. Cut out cookies. Place on a silicone mat or parchment paper on a cookie sheet. FREEZE cut cookies for 5 minutes. Bake 10 minutes. Remove as soon as they are done – usually one or two will start to brown on the edge.
  7. Cool on a wire rack. Store in an airtight container up to 1 week or freeze in a freezer bag for 1-2 months.
  8. Icing:
  9. In a large mixing bowl, using the paddle attachment mix the powder and water on low. It will become foamy.
  10. Still on low, add the powdered sugar little by little until incorporated. Add light corn syrup and vanilla extract.
  11. Turn the mixer up to medium-high and beat for about 8 minutes – until stiff peaks form. I have done this using the paddle and whip attachment – I haven’t seen a difference in either one.
  12. Pour your icing into bowls for coloring or use straight white and put into your piping bag. It will be completely dry in 24 hours

Red White and Blue Cookies-083531 on Whisk Together

To make the “fireworks”, make a batch of red and blue icing.  I like Americolor color gel.  I make the white, red and blue as a 17 second icing.  This means thinning it with a spray bottle full of water until a knife runs through the icing and the icing comes together nicely and smoothly after counting for 17 seconds.
Then once you have your icing, I like squeeze bottles for this wet on wet technique.  Flood the cookie with white icing.  Draw a circle of red icing.  Draw a circle of blue icing.  Drag a toothpick through the red and blue icing to create the starburst effect.

Red White and Blue Cookies-083617 on Whisk Together
To make hearts, flood the cookie with white icing.  Add dots of red and blue icing while it is still wet.  Drag a toothpick through the entire dot from top to bottom and it should make a heart shape.  Repeat.

Red White and Blue Cookies-083518 on Whisk Together

 

This cookie reminds me of my favorite fireworks – the ones that pop in the sky and then pop more into more tiny fireworks.  Here I put wet red and blue dots on wet white icing.  I took a toothpick and dragged it starting in the MIDDLE of the dot.  If you do the top, you get a heart.  Start in the middle and you get this cool fireworks effect.

Red White and Blue Cookies-083549 on Whisk Together

 

This cookie reminds me a little of Christmas ornaments.  Simply draw lines of red and blue on the wet icing.  Drag the toothpick from below the line, through the lines and towards the top.  Repeat and alternate which way you drag the toothpick if you wish as shown.

Some tips I have learned along the way:

-Make sure to let it all dry overnight.  Otherwise the royal icing may not harden enough to package or stack.

-While decorating, putting the squeeze bottles in a plastic bag or putting some foil on top keeps the nozzle from drying out.

– While decorating with decorating tips and pastry bags, you can use a regular office rubberband to help tie down the icing bag and keep the icing from squirting up at the top.

-While not using the decorating bags, place upside down in a glass filled with a teensy bit of water.  This keeps the tip from drying out and hardening.

-Use a large or small fan to speed up drying time.  I used my little fan from my old desk and it shaved hours off of the wait time.

Chocolate Chip Oatmeal Cookies & Grilling Freezer Meals

Chocolate Chip Oatmeal Cookies-1757 Label on Whisk Together

Freezer Meals:  I have been working using the Wildtree workshops, using other ingredients and putting my own interpretation on some of the recipes.  Here is a copy of the “Get Your Grill On” Wildtree Freezer Meal Workshop in my own words.  If you are unable to afford or obtain the Wildtree ingredients, I put substitutes on the very first page of the list of recipes.  For example, their BBQ sauce is awesome, 100% organic and I liked it a lot.  But, you could also make something similar yourself at home using your own recipe.  Here’s mine.  Most BBQ sauces on the shelf contain high fructose corn syrup – but Wildtree’s does not.  If you want the ingredients, contact information is at the bottom.

The Meals Are:

Ginger Beef with Spicy Slaw

Herb Chicken & Veggies

BBQ Country Ribs

Cheesy Garlic Turkey Burgers

Savory Tilapia

Rodeo Burgers with Onion Strings

Herb Grilled Shrimp Skewers w/Angel Hair pasta

Hickory Rodeo Chicken

Rancher Steaks

Ginger Chicken Skewers

Grilling Freezer Workshop

Please contact myself or a local Wildtree representative regarding the bundle that goes with the meal recipes, shopping list and extras.  Thank you!

Update:  My super awesome creative friend has created a new logo for my website.  I can’t WAIT to put it up!  There are still a couple things that we are tweaking, but here is the first stage:

Print

Chocolate Chip Oatmeal Cookies-1748 on Whisk Together

Recipe:  This is the hubby’s new FAVORITE chocolate chip cookie recipe.  I couldn’t believe anything could topple Alton Brown’s Chewy Chocolate Chip Cookie, but this one did!

Chocolate Chip Oatmeal Cookies-177 on Whisk Together

These cookies are FULL of chocolate chips – 18 whole ounces  The batter is easy to work with and makes 48 cookies with a 1 Tb. cookie scoop.

Chocolate Chip Oatmeal Cookies-1769 on Whisk Together

As with most of my cookie recipes, this one works better for me if I freezer the cookie dough balls before baking.  Buttery, chewy, and delicious.  Everything you want in the perfect chocolate chip cookie.  Did I mention it is King Arthur Flour’s recipe of 2015?  🙂

Chocolate Chip Oatmeal Cookies-1750 on Whisk Together

 

WHAT’S YOUR FAVORITE COOKIE??

Tips:
-When making any kind of cookie, I always find that freezing the balls of dough first helps with spreading.-
-Why do professional cookies not spread?  This is because most of them contain shortening.  Shortening will not melt/spread like butter can.  Since all of my cookies and cookie recipes are 100% butter, freezing is the way to go.
-Once the flour is added to the cookie dough batter, mix until just combined.  Overmixing will result in one tough cookie.
-Try to keep the cookie sheets cool in between batches as hot pans will cause spreading.
-Weigh the dry ingredients for consistent results.
-Check the oven temperature once in a while.  It says it is at 350 degrees, but it might not be.  You can use temperature almost as an ingredient.  Low temps will prevent cookie spread.
-Baking the cookies longer will result in crispier cookies.

 

4.8 from 13 reviews
Chocolate Chip Oatmeal Cookies
 
:
Ingredients
  • 1 cup (16 Tb) unsalted butter, room temperature
  • 1 cup (7 and ½ oz.) light brown sugar
  • ½ cup (3 and ½ oz.) sugar
  • 1 egg, room temperature
  • 1 egg yolk, room temperature
  • 1 Tb. vanilla extract
  • 2 cups (8 and ½ oz.) all purpose flour
  • 1 cup (3 and ½ oz.) old fashioned oats
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. kosher salt or ¾ tsp. table salt
  • 3 cups (18 oz.) semisweet chocolate chip cookies
Instructions
  1. Preheat oven to 350 degrees if you are not going to freeze the cookie dough balls.
  2. In a great big mixing bowl: beat the butter and sugars together with a mixer on medium.
  3. Add egg, yolk and vanilla. Beat to combine. Scrape bowl.
  4. In a medium bowl, whisk together the dry ingredients: flour, oats, baking powder, baking soda and salt.
  5. Add dry ingredients to the wet ingredients slowly and mix until combined.
  6. Add chocolate chips and stir in.
  7. Drop cookies onto silicone mat, parchment or well-greased cookie sheets. Large cookies will be ¼ cup of dough, smallest cookies will be 2 tsp. in size. I use a tablespoon cookie scoop. From frozen, my cookies take 9 minutes - sometimes they need another 30 seconds after that.
  8. Freezer in the freezer for 1 hour in balls. Then, store in freezer bag for later use if not baking immediately.
  9. Or, Bake cookies 8-12 minutes depending on their size. They will be light golden brown with darker edges.
  10. Transfer cookies to cooling rack.
Notes
Recipe from King Arthur Flour
To get eggs at room temperature faster, pour hot tap water on top of them in a bowl. Eggs will be room temperature in about 15 minutes.

 

 

 

Rolo Cookies

**Update 11/26/12:  So I have made these about…. 12 times over and they worked perfectly every time until now.  Either Rolo has changed their formula (some companies do because of allergy requirements or to remove trans fats as the Nabisco company did for the Oreo), or the changes I did made a big difference:  I froze the rolos instead of refrigerating them and I weighed my ingredients instead of scooping like I used to.  This recipe was not developed with weights, and maybe that’s it.  I’m not sure.  They still taste great though!  Just had oozers.**

**Update 12/12/2014:  Rolos must have changed.  The color and texture of the candy has changed AND they don’t sell them in 13 ounce packages anymore.  The package is now 11 ounces, but you pay the same price.  This decreases the yield of this recipe and you have leftover cookie dough which I just form into regular cookies.

These cookies have been a staple for about ten years or so.  They originated from a Quick Cooking or Taste of Home magazine that I used to receive back in the day before the internet exploded and that was the best place to get recipes.  Aside from my shortbread (that’s another blog post (tee hee Alton Brown reference)), these are one of the top requested cookies I make each year.

The cookie part is mostly chewy  and a tad crisp on the outside.  Don’t skip the white chocolate topping when giving out to people – it really makes these cookies stand out.

Rolo Cookies

Ingredients

  • 1 cup butter, softened
  • 1 cup + 1 Tb. sugar, divided
  • 1 cup brown sugar
  • 2 eggs
  • 1 tsp vanilla
  • 2 and 1/2 cups all purpose flour
  • 3/4 cup baking cocoa
  • 1 tsp. baking soda
  • 1 cup chopped pecans or walnuts, divided
  • 1 package Rolos (11 or 13 ounces), unwrapped
  • 1/4 cup white chocolate chips or almond bark

Instructions

  1. In a large mixing bowl, cream the butter, 1 cup sugar and brown sugar. Add eggs and scrape the bowl to combine. Add vanilla and combine.
  2. In a medium size bowl, whisk together the dry stuff: flour, cocoa, and baking soda.
  3. Add dry stuff to wet stuff a little at a time. The batter will get VERY thick. I have to use my Kitchenaid mixer because the hand mixer can't handle the cookie dough. Mix until just combined.
  4. Stir in 3/4 cup nuts using the mixer. Cover and chill the dough for about an hour.
  5. Preheat oven to 375 degrees. In a small bowl, mix the 1 Tb of sugar and 1/4 cup chopped nuts. Using a small cookie scoop, scoop cookie dough into balls (about 1"). Roll the dough ball around the Rolo. Dip into the nuts/sugar mixture. Place on the cookie sheet 1" apart.
  6. Bake for 7 minutes. The tops will just begin to crack.
  7. Once the cookies have cooled, melt the white chocolate. I put mine into a ziplock sandwich bag and cut the tip off. Drizzle on cookies. Hand out to friends or freeze up to 1 month.
http://www.whisktogether.com/2014/12/12/rolo-cookies/

Rolo Cookies
yield just over 4 dozen

1 cup butter, softened
1 cup + 1 Tb. sugar, divided
1 cup brown sugar
2 eggs
1 tsp vanilla
2 and 1/2 cups all purpose flour
3/4 cup baking cocoa
1 tsp. baking soda
1 cup chopped pecans or walnuts, divided
1 package Rolos (11 or 13 ounces), unwrapped
1/4 cup white chocolate chips or almond bark

1.  In a large mixing bowl, cream the butter, 1 cup sugar and brown sugar.  Add eggs and scrape the bowl to combine.  Add vanilla and combine.
2.  In a medium size bowl, whisk together the dry stuff:  flour, cocoa, and baking soda.
3.  Add dry stuff to wet stuff a little at a time.  The batter will get VERY thick.  I have to use my Kitchenaid mixer because the hand mixer can’t handle the cookie dough.   Mix until just combined.
4.  Stir in 3/4 cup nuts using the mixer.  Cover and chill the dough for about an hour.
5.  Preheat oven to 375 degrees.  In a small bowl, mix the 1 Tb of sugar and 1/4 cup chopped nuts.  Using a small cookie scoop, scoop cookie dough into balls (about 1″).  Roll the dough ball around the Rolo.  Dip into the nuts/sugar mixture.  Place on the cookie sheet 1″ apart.
6.  Bake for 7 minutes.  The tops will just begin to crack.
7.  Once the cookies have cooled, melt the white chocolate.  I put mine into a ziplock sandwich bag and cut the tip off. Drizzle on cookies.  Hand out to friends or freeze up to 1 month.

 

 

Royal Icing and Sugar Cookies

Pumpkin Cookies_1 on Whisk Together

We interrupt this regularly scheduled program to bring you royal icing and sugar cookies!  I have two pork tenderloin recipes ready to go for matching with the Maple Mash Butternut Squash.  However, I had another wonderful group of moms at a local MOPS group hear my presentation on how to decorate cakes and cupcakes.  Everyone got their own 1M Wilton tip and techniques and recipes to use for their next baking adventure!  We also talked a little about royal icing and cookies as well, so I thought I would revisit these and my recipes.  I have made these cookies in the past, but this was a new technique with the pumpkins.  They turned out super cute.  Of course, use the icing recipe for gingerbread men as well!  That is what I plan to do for Thanksgiving.  Ina Garten in “Food Network Magazine” had the cutest gingerbread turkeys with the guests’ names in royal icing for place cards.

In regards to decorating, there are a host of youtube videos that do this way better than me. I generally use 15 second icing for the cookie except for writing the name or outlining.  It really is more simple than it sounds.  You basically take a squirt bottle and squirt water into the royal icing until you can draw a line through the icing with a knife – and after 15 seconds the line should have disappeared.

Here is a video tutorial link for the pumpkin technique.
Here is a video tutorial link for royal icing and flooding.  And another here.

Some people use baking powder in their sugar cookie recipe and some do not.  It is personal preference.  The baking powder will cause the cookie to spread slightly.  The pumpkin sugar cookie above contains baking powder.  Here is a chocolate sugar cookie without baking powder below.  I definitely think it is essential to omit if you have crisp lines like these cookies below:
Darth Vader Cookies on Whisk Together

 

Royal Icing and Sugar Cookies

Ingredients

  • Sugar Cookies
  • makes 18 large (4" cookies)
  • 3 cups flour
  • 2 tsp. baking powder (optional - I'm at a toss up whether I like it or not)
  • 1 cup sugar
  • 2 sticks (1 cup) unsalted butter with 1/4 tsp. salt OR 2 sticks of salted butter, softened
  • 1 egg
  • 1 tsp. vanilla extract OR 3/4 tsp. vanilla extract and 1/2 tsp. almond extract
  • .
  • Royal Icing
  • Covers 18 cookies
  • 4 tablespoons meringue powder (Wilton brand is good)
  • scant 1/2 cup water
  • 1 pound sifted powdered sugar (Yes, you MUST sift!!!! I warned you!!!)
  • 1 tsp. light corn syrup
  • 2 tsp. clear vanilla extract (or regular vanilla if the icing doesn't have to be very, very white. I use regular vanilla. Or use almond!)

Instructions

  1. Preheat oven to 350 degrees.
  2. In a medium bowl, whisk together the flour, baking powder (if using) and salt (if using unsalted butter).
  3. In a great big mixing bowl, beat the sugar and butter together until fluffy. About 1-2 minutes. Add egg and combine. Add flavoring extracts.
  4. Add flour mixture to the sugar mixture little by little. Stop mixing once combined.
  5. Divide the dough in half. Shape into a disk and wrap in plastic wrap. Store in the fridge for 30 minutes.
  6. Roll out the dough onto a floured surface. Cut out cookies. Place on a silicone mat or parchment paper on a cookie sheet. FREEZE cut cookies for 5-10 minutes or put them in the fridge for 30 minutes.
  7. Bake 10 minutes. Remove as soon as they are done - usually one or two will start to brown on the edge.
  8. Cool on a wire rack. Store in an airtight container up to 1 week or freeze in a freezer bag for 1-2 months
  9. Icing
  10. In a large mixing bowl, using the paddle attachment mix the powder and water on low. It will become foamy.
  11. Still on low, add the powdered sugar little by little until incorporated. Add light corn syrup and vanilla extract.
  12. Turn the mixer up to medium-high and beat for about 8 minutes - until stiff peaks form. I have done this using the paddle and whip attachment - I haven't seen a difference in either one.
  13. Pour your icing into bowls for coloring or use straight white and put into your piping bag. It will be completely dry in 24 hours.
  14. I've used this recipe for 5 years. I think it may be from Bake at 350. But there are many of the same ones out there.
http://www.whisktogether.com/2014/11/14/royal-icing-and-sugar-cookies/

Sugar Cookies
makes 18 large (4″ cookies)

3 cups flour
2 tsp. baking powder (optional – I’m at a toss up whether I like it or not)
1 cup sugar
2 sticks (1 cup) unsalted butter with 1/4 tsp. salt OR 2 sticks of salted butter, softened
1 egg
1 tsp. vanilla extract OR 3/4 tsp. vanilla extract and 1/2 tsp. almond extract

1.  Preheat oven to 350 degrees.
2.  In a medium bowl, whisk together the flour, baking powder (if using) and salt (if using unsalted butter).
3.  In a great big mixing bowl, beat the sugar and butter together until fluffy.  About 1-2 minutes.  Add egg and combine.  Add flavoring extracts.
4.  Add flour mixture to the sugar mixture little by little.  Stop mixing once combined.
5.  Divide the dough in half.  Shape into a disk and wrap in plastic wrap.  Store in the fridge for 30 minutes.
6.  Roll out the dough onto a floured surface.  Cut out cookies.  Place on a silicone mat or parchment paper on a cookie sheet.  FREEZE cut cookies for 5 minutes.  Bake 10 minutes.  Remove as soon as they are done – usually one or two will start to brown on the edge.
7.  Cool on a wire rack.  Store in an airtight container up to 1 week or freeze in a freezer bag for 1-2 months.

Royal Icing
Covers 18 cookies

4 tablespoons meringue powder (Wilton brand is good)
scant 1/2 cup water
1 pound sifted powdered sugar (Yes, you MUST sift!!!!  I warned you!!!)
1 tsp. light corn syrup
2 tsp. clear vanilla extract (or regular vanilla if the icing doesn’t have to be very, very white.  I use regular vanilla.  Or use almond!)

1.  In a large mixing bowl, using the paddle attachment mix the powder and water on low.  It will become foamy.
2.  Still on low, add the powdered sugar little by little until incorporated.  Add light corn syrup and vanilla extract.
3.  Turn the mixer up to medium-high and beat for about 8 minutes – until stiff peaks form.  I have done this using the paddle and whip attachment – I haven’t seen a difference in either one.
4.  Pour your icing into bowls for coloring or use straight white and put into your piping bag.  It will be completely dry in 24 hours.

I’ve used this recipe for 5 years.  I think it may be from Bake at 350.  But there are many of the same ones out there.

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