Saturday, September 22, 2007

Cookie baking night

Can I deduct one package of cookie dough sheets from the entertainment budget? It wasn't a grocery triumph, but we all agreed the impromptu night was worth every penny of convenience cost. I've been waiting all summer to use my yard sale maple leaf cutters!

PS--If anyone has a no-fail sugar cookie dough that is easy to roll, I'd love a link to the recipe!


Shannon said...

Levi, Brenna and I just used our leaf-shaped cookie cutters on Friday! My "no-fail" cookie dough was not very tasty though so I won't recommend it. They were beautiful, though. Instead of frosting them, I used my paste food coloring to timt the dough. Beautiful oraange, red and gold leaves. ANd we had a blast:)

Anonymous said...

I used my leaf shaped cookie cutters not for cookies at all. I cut my grandson's bologna and cheese sandwich with the cutter. They were thrilled. (grandma (me) ate the left over sandwich) I often cut their sandwich with large cookie cutters.
I use the recipe from a 1950's Betty Crocker cook book. It is not super tasty (at least to me) but if I put enough icing on them the kids will eat them. Enjoy the blog very much. Thanks for sharing. Roxie

Gena said...

Your cookies are beautiful. I, too, am looking for a good recipe. I've tried several and they either (a) won't roll out and cut well, or (b) taste icky. I hope someone posts a good one for you!

Anonymous said...

You take beautiful pictures. Your cookie, beautiful enough, looks scrumptious with the lace and lighting. :)

Anonymous said...

I love "Happy Farms Buttery Almond Cutouts" from the Aldi's "Home for the Holidays" cookbook (vol.1). The almond extract give them more flavor than some recipes, and they do roll easily (I add some flour when rolling out). I literally just plopped a perfect peach bundt cake (your recipe) out of its pan. Because - if aroma and appearance are any indication - I acquired that great recipe from you, I felt compelled to write in about the cutouts!

Marbel said...

The only time I have ever enjoyed making rolled cookies was last year when I followed Martha Stewart's instructions:

"Mix the cookie dough, chill it well, then roll, chill, cut, bake, and decorate it."

I thought all the in and out of the freezer would be tedious, but once we got the rhythm going, it went well and the cookies were beautiful and delicious.

Alexandra said...

I recently made cookies with a really easy recipe. They rolled out well, and made very tasty cookies. They made a crunchy cookie, not a soft cookie.

I mentioned in my post that they were too hard, what I should have said was that we wanted a soft cookie, not a crunchy. I'll have to change the wording. anyway, it was a very good recipe:

nannykim said...

This is an easy recipe, but you have to put icing on them ; otherwise they don't taste very good--but combined with the icing they are wonderful:

1 cup butter
2/3 cup sugar
1/2 cup light Corn Syrup
1 Tbs lemon Juice
1 egg
4 cups unsifted flour
1/4 tsp salt

In Large bowl beat butter, sugar, corn syrup, lemon juice, and egg till well blended. Gradually beat 4 cups flour and the salt till well mixed. Cover and refrigerate at least 1 hour. On floured board roll out 1/3 at a time to thickness desired. Cut in shapes. Put on ungeased sheets. 350 degrees for 12-15 min or until lightly browned. Remove and cool on racks and decorate.

icing:1 cup confectionary sugar, 1/2 tsp vannlla and enough milk or cream or water to get it to the right consistency (around 1 tbs or 1and 1/2 tbs). Make more in different colors.

thats it--the key is making it cold--and having a floured board.

MommyLydia said...

For sugar cookies, we use the Betty Crocker recipe. And just make long cylinders, freeze them. then cut off slices for round cookies It works beautifully (And I'm too impatient for all the time of rolling/cutting/rolling again/cuttting/rolling again I did the one Time I tried cutters)

Donna(mom24boyz) said...

You really do take great pictures. You should blog about tips for taking great photos. I am glad you mentioned cookies. I am homeschooling my preschooler and we are starting "C" this week. Now I will get out my cookie cutters so we can make some cookies! Thanks for the suggestions!

Anonymous said...

I use the Better Homes and Garden recipe too. If you chill the dough overnight, they are no problem to roll out. I leave the dough thicker for a softer cookie, but have had friends that rolled the same dough thinner for a crisp cookie. ~Shellie

Anonymous said...

I use this recipe from allrecipies:

I love the leaf cookie cutter. I usually let the kids get creative and use a butter knife to make shapes. BUt we also use other cookie cutters too.


Anonymous said...

You could give ours a try if you like. It is just a basic sugar cookie dough, but the almond icing that I top them with is what makes them truly fantastic. You have to be careful not to over-bake them (if they are going golden on the edges, you have cooked them too long) in order to keep them on the softer, more melt-in-your-mouth side. I wrote a blog back in February where I have posted the recipe.

Kris Loya said...

I made sugar cookies for the first time this christmas and i ended up making ten dozen extra for new years eve because they were a hit
here is the recipe:

I only made these because the recipe said something like make sure u walk with the recipe when u bring these somewhere because u will be asked and i was! I even have orders for valentine cookies and i'm not a baker per se lol guess i am now :)

I suggest u refridgerate over night for maximum 'rollability' lol.
It definitely rolls out better if u refrigerate it a long time.
Adding bench flour helps too.Flour everything. Counter/rolling pin/ cookie cutters