PROFESSIONAL FROSTED COOKIES

You just baked the batch of perfect cookies, now if only you could frost them as well as the ones that you see in the store!

If you want your frosted cookies to look professionally done, place an equal amount of frosting onto each cookie using measuring spoons to measure the frosting onto each cookie.

Using a spatula, spread each dollop of frosting around the cookie in a circular motion making a pretty swirl toward the center with the last twist.

EASY ROLLED COOKIES

If you want to make your own cut to bake rolled cookies try this; the next time that you make up frozen juice keep the cans.

Wash them out and let them dry well.

Make up a batch of sugar cookies or other rolled cookie mix.

Press the dough firmly into the can. Cover the end of the can with saran wrap and a rubber band to hold it in place.

Refrigerate well for at least 3 hours.

When you are ready to bake your cookies, preheat the oven to the temperature as listed in your cookie recipe.

Take your can of cookies out of the refrigerator and cut off the metal end with a can opener.

Take off the saran wrap and using the metal end as a plunger, push out your cookie roll.

Slice your cookies and place on the baking sheet.

You will have nice round cookies every time!

ROLLED COOKIES

Making rolled cookies can be a bit tedious unless you know a few simple hints.

When cutting out cookies from rolled dough, make sure that the dough is thoroughly chilled.

If it becomes too warm as you are working with it, it will start to stick to the work surface and cookies will be misshapen.

Place the dough back in the refrigerator and work with another batch that was chilling.

When rolling out the cookie dough, combine about ½ flour and ½ powdered sugar.

Dust some of the mixture onto your pastry cloth, and a bit more on top of your cookie dough. Roll out as normal.

Cookies will not be as tough and they will also have a sweeter taste.

When cutting out cookies from rolled dough, dip the cutters in flour or powdered sugar, this will keep the dough from sticking and distorting the cookies.

To cut bar cookies straight and easily, grab a ruler and a pizza cutter.

Holding the ruler lightly over the top of your warm cookies, use the pizza cutter to cut the cookies in one swift motion.

When baking large quantities of cookies, brownies or cake do not crowd the oven.

If you do not leave at least 6 inches of space between your pans and the sides of the oven, the heat will not be able to distribute evenly and your cookies will not cook properly.

COOKIE TIPS VII

When you have time, make double your batch of cookie dough. Bake the first batch as normal. For the second batch:

Place a piece of waxed paper onto a cookie sheet and make up cookies as if you were going to bake them.

Place the sheet into the freezer and freeze for approximately 1 hour or until frozen.

Remove the frozen cookie dough from the sheet and place in a Freezer-proof container.

Now the next time that you want some fresh cookies, set your oven at the temperature for the recipe that you made, add approx 2 –4 minutes to the cooking time for the frozen dough, depending on the thickness of the dough.

COOKIE TIPS VI

If you are going to make cookies to mail, make sure that you select a recipe that will transport well. Moist Fruit Filled, Drop, and Bar cookies will travel the best.

Place the flat sides of 2 cookies (bottoms) together. Wrap the cookies together with aluminum foil or plastic wrap. Place the packets of cookies into storage containers or small boxes before placing in box for shipping.

Use Hot Air Popcorn, bubble wrap or newspaper between the containers in the box to cushion.

If shipping cookies with icing, place a piece of waxed paper between the icing and the wrap to prevent the icing from sticking.

The recipient will appreciate all of the effort with fresh homemade cookies, not crumbs!

COOKIE TIPS V

The key to fresh cookies is proper storage. If not sealed properly, they become hard and dry or moist and soggy.

If your cookies dry out too much, add a slice of bread or a wedge of apple to the container. Seal for 1 or 2 days, cookies will absorb the “gentle” moister and soften again.

Cookies that become moist/soggy when they were stored can be dried out by heating the oven to 300ºF and placing a single layer of cookies onto a cookie sheet. Bake for 2 – 3 minutes, or to taste.

COOKIE TIPS IV

Before cookies are stored, make sure that they are completely cooled on a wire rack. Warm cookies will create condensation in the storage container making the cookies damp/mushy.

Cookies can be frozen ahead of time, then defrost when needed. To thaw cookies that were frozen, heat oven to 300ºF. Place cookies onto a baking sheet and reheat for 2-3 minutes until defrosted to taste.

When storing cookies make sure to store soft cookies and crunchy cookies in different containers.

COOKIE TIPS III

For perfect cookies every time, only place cookie dough on cool clean cookie sheets. For best results use 3 sheets: 1 for cooking, 1 for cooling/cleaning, and 1 for putting fresh dough on.

After the cookies are done baking, remove the pan from the oven and immediately remove the cookies from the pan to wire cooling racks.

Placing the cookies onto paper bags or paper will absorb moisture from the cookie causing them to have a crisper texture.

For easiest cleaning, wipe the cookie sheet off with a damp rag as soon as the cookies are removed and the sheet is still warm. Now set the pan aside to finish cooling off for the next batch.

COOKIE TIPS II

When baking cookies, do not substitute tub butter/margarine for cube. The butter/margarine is whipped with water to create a spreadable texture. ½ cup of butter from the tub may only contain 1/3 cup of actual butter/margarine depending on the brand.

If a greased pan is required for your cookies, use a light coating of vegetable or canola oil. Do not use salted butter, as it will cause cookies to stick.

If your cookies are not browning evenly, rotate the baking sheet halfway through the cooking process. Take a look at what part is browning faster, and rotate the pan so that the undercooked portion is where the overcooked portion was.

COOKIE TIPS I

To make the best cookies possible don’t skimp on the hardware. Buy heavy weight, shiny, flat aluminum cookie sheets.

Once the oven is preheated, wait at least 15 minutes after it hits the desired temperature before baking your first batch.

When you take the completed pan of cookies out of the oven, close the door and wait a few minutes for the temperature to stabilize before putting in a new pan.

When substituting butter for margarine in recipes, remember that butter will make a crisper cookie, and margarine will make a softer cookie. Which one you choose will determine the final cookie texture.

COOKIE TIPS I

To make the best cookies possible don’t skimp on the hardware. Buy heavy weight, shiny, flat aluminum cookie sheets.

Once the oven is preheated, wait at least 15 minutes after it hits the desired temperature before baking your first batch.

When you take the completed pan of cookies out of the oven, close the door and wait a few minutes for the temperature to stabilize before putting in a new pan.

When substituting butter for margarine in recipes, remember that butter will make a crisper cookie, and margarine will make a softer cookie. Which one you choose will determine the final cookie texture.

Log Roll Fun

Making log roll style cookies is sometimes quite trying. Here are a few hints that might make it a bit easier.

When getting ready to roll, make sure that your dough is not too soft. If you need to. place in the refrigerator for about 20 minutes.

If you find that you are sticking to the roll, making it difficult to roll, just sprinkle a bit of flour or powdered sugar on your surface. Don't use too much or it will change your cookie texture.

If you plan on rolling your log of dough in nuts or a coating of some kind, do not roll much longer than 10 inches. Once you start rolling the dough in your coating, you will continue to lengthen the dough.

When wrapping your logs of dough, make sure that you cut your paper or wrap at least 6 inches longer than your log. This will ensure that you can tightly seal the ends of your dough.

After wrapping the dough and securing the ends, gently press the ends toward each other. This will help to compact the log.

Just before cutting your cookies for baking, give your log a quick roll in the wrapper to re-round any flat spots.

Cookie Surprise

These cookies are quick and easy to make. They are also fun for your kids to help make! My daughter and I made them in about 2 1/2 hours from beginning to end.

Sugar Cookie Recipe
3 1/4 cup Flour
1 tsp Baking Soda
1/2 teaspoon Salt
1/2 C Butter; room temperature
1 C Sugar; granulated
1 Egg
1 1/2 tsp Vanilla
1/2 C Sour Cream

Combine all dry ingredients into a bowl except the sugar, sift well. In a mixing bowl cream the butter, sugar, egg and vanilla. Mix well for 2 minutes. Add sour cream and half the dry ingredients and beat for 1 minute. Stir in remaining dry ingredients with a wooden spoon. Divide the dough in half and roll each portion out on a lightly (powdered) sugared surface to 1/2 inch thick. Cut with 2" round cookie cutter. Bake on ungreased cookie sheet in a 400°F oven for 8-10 minutes. Remove from baking sheet and cool on racks. Makes 48 cookies.

While the cookies are cooling, prepare the frosting:

1/2 Cup Butter
1/2 Cup Shortening
1 tsp Vanilla
1lb Powdered Sugar
2 Tablespoon Milk

Mix all ingredients in a large bowl and whip well until light and fluffy.

Place the frosting into a pre-made pastry bag and a Wilton #12 Round Frosting tip.

Take two cookies and place them finished side down on the counter. Using the bag of frosting pipe 2 circles of frosting in the cookie. The first ring should be around the outside edge of the cookie.

The second ring should be just inside.

Place the unfrosted side on top of the frosted side, making a sandwich.

Finally, select a candy coating (Sprinkles work great!) of your choice. Gently roll the edges of your cookie into the candy so that it sticks to the frosting.

Makes 24 cookies

Mess Free Cookies

Your family loves the little shaped cookies that you make that are rolled in powdered sugar. Only problem is that it makes such a mess!

Next time, grab a large plastic bag and fill with powdered sugar.

Gently drop in your slightly cooled cookies and toss to coat.

When you are done just toss the bag.

Brownie Fun

Have some rainy day fun with your kids. Make up a large tray of fudge brownies.

Now just break out the cookie cutters, a bit of frosting and some candies.

Let the kids loose to cut out their brownies into whichever shape they want and decorate them up with the frosting and candy.

COLORED SUGAR COOKIES

It doesn't have to be a holiday season to decorate some great cookies. You can take a dull gloomy rainy day and make it a ton of fun by making some colorful cookies.

Make up a batch of regular sugar cookies as normal.

Now take the dough and roll it into 1" balls. Before placing the dough balls onto your cookie sheet, roll each ball in colored sugar, then bake as normal.

To make your colored sugar, place one cup of sugar into a disposable plastic bag.

Add a drop of two of food coloring, close the bag and mix well.

Place the colored sugar into a bowl to roll your cookie dough in before baking.

EASY ROLLED COOKIES II

To make a large batch of square rolled cookies just find an empty wax paper or plastic wrap box.

Line the box well with plastic wrap or waxed paper.

Make up a batch of sugar cookies or other rolled cookie dough.

Pack the prepared dough into the lined box.

Place wrap/paper on top of the dough and close the box.

Refrigerate well at least 4-6 hours.

Now whenever you are in the mood for cookies, just remove the dough from the box and cut your cookies to the desired thickness and bake according to your recipe directions.

TOASTED OATMEAL COOKIES

If you would like to have a more adult, nuttier tasting oatmeal cookie, try this the next time.

Using whole oats, measure out the amount of oatmeal that you will need for your recipe.

Preheat the oven to 300ºF.

While the oven is preheating, place the measured oats onto a clean dry baking sheet.

Bake in the oven for 8 to 10 minutes until the oats appear lightly toasted.

Make sure to cool the oatmeal thoroughly before combining with the remaining ingredients for the cookies.

EASY ROLLED COOKIES III

When you are making rolled cookies at home, you can make them extra special.

After you have shaped your dough into a roll and refrigerated it, unwrap your “roll” of dough and roll it in colored sugar crystals, ground nuts, flaked coconut, or candy sprinkles before cutting your cookies.

Now when they bake up they will have a decorative border.

ROLLED COOKIE DOUGH HINTS V

When you are cutting cookie “roll” make sure that you use your sharpest non-serrated knife.

Each time you cut a cookie out of the log, give the roll about a quarter a turn. This will keep you cookies from getting a “flat” side.

ROLLED COOKIE HINTS IV

If you would like to make cookie dough up ahead of time, you can freeze it for up to 3 months.

If you want to make them up sooner, you can refrigerate them in a tightly sealed container for 3 or 4 days.

EASY REMOVAL OF BAR COOKIES FROM THE PAN

To help removing bar cookies from your baking sheet, just follow this quick and easy tip.

When preparing the baking sheet, line it with a sheet of aluminum foil before baking.

Once the cookies have been removed from the oven and cooled you can lift the bars right out of the pan in the foil.

ROLLED COOKIE TIPS

When cutting out cookies from rolled dough, make sure that the dough is thoroughly chilled.

If the dough is too warm it will stick to the rolling pin and surface.

Take only as much dough as you are planning on preparing, then cover and replace the remaining dough to the refrigerator until you are ready to work with it.

After the cookies are rolled out and cut, try lifting the cookie cutouts with a spatula. This will help prevent any distortion as you lift the cookie to the baking sheet.

GRAHAM CRACKER COOKIES

Usually when you make a cake, you end up with a bit of icing left over.

It is usually not enough to save, but too much to throw away.

Spread the icing between 2 graham crackers and they make great cookies.

To store, simply place in an airtight container and leave in a cool dry place.

BAKING LOTS OF COOKIES

If you are making up large quantities or cookies, you may not have enough cookie sheets to prepare them all.

When you run out of cookie sheets, start using aluminum foil.

Place a sheet of aluminum foil, the same size as your baking pan on the work surface.

Prepare your cookies as normal, placing on the aluminum foil instead of on a cookie sheet.

When your cookie sheet becomes available, slide the aluminum foil with the cookie dough on it onto the clean, cool cookie sheet and bake as normal.

COLORED SUGAR

When you are making up sugar cookies for Halloween it is sometimes fun to use colored sugar as part of the decoration before you make them. Then when you pull them out of the oven you can just pipe on a bit of frosting and they are done.

To make colored sugar, measure about 1 cup of sugar into a zip lock style baggie. Add about 2 drops of food color and close the bag. Knead the bag well to mix the color into the sugar until uniform in hue.

If you want to make orange, use one drop of red and one drop of yellow.

For purple use one drop of blue and one drop of red.

If you would like stronger colors, increase the coloring one drop at a time. Don't add too much or your sugar will become mush.