Tuesday, October 12, 2010

Cookie baking Machine

That's me! AKA bored on Monday :) My 4 day weekend was wonderful and I think for the first time since our wedding I was bored! The house was clean, dog was walked, laundry was done, my parents had left, and Hunter was golfing, so I baked! First I made the dough for cut-out cookies and while it was refrigerating I made snicker doodles. This cut-out cookie recipe is my grandmothers and my mom makes them WAY better than I do but practice certainly makes perfect because they seem to turn out better each time I make them. The dough and icing is all from scratch so they are time consuming. You have to make the dough, let it refrigerate, roll it, cut out the cookies, bake the cookies, let them cool, make the icing, frost them, and decorate them! But if you have the time they are fun to do and the end product is yummy and in the words of Hunter adorable! :)

Here's the recipe....

1 c.butter
1 c. sugar
2 eggs
4 tbs. half and half
1 tsp. vanilla

3 3/4 to 4 c. flour (sometimes 4 cups is just too much flour so use your judgement)
1/2 tsp salt
1 tsp. baking soda

Mix all the dry ingredients together into a bowl and set aside. In a blender mix butter (room temp), sugar, eggs, half & half, and vanilla until well combined then slowly stir in the dry ingredients. Chill dough in refrigerator for at least 1hr. Roll out and cut using flour to prevent the dough from sticking to the rolling pin and counters. Bake in preheated 350 degree oven for only about 5-7mins each. they bake fast so watch them...the bottoms of the cookie should be barely brown.

FROSTING - Pretty basic and really sweet but the sweetness is needed since the cookies alone are not that sweet.

3 cups confectioners
1 stick of butter softened
1 teaspoon vanilla extract
4 tablespoons milk (more if needed)

There really is no method to this frosting madness... start with the above proportions and if its not quiet the right taste or consistency then just keep adding milk, confectioners sugar, or even a little shortening.

For those who are visual learners... :)

dough about to go in fridge

ready to roll - Jake wanting to help :)

ready to frost! - color your frosting with food coloringpumpkins, ghosts, and witches hats OH MY!

And lastly here's the recipe I used for the snicker doodles. It's a Martha Stewart recipe tweaked by Bakerella in order to make a simple 20 cookies! Just perfect!

Snickerdoodle Cookies

1 1/2 cups all-purpose flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/4 teaspoon salt
4 Tablespoons unsalted butter, room temperature
1/4 cup shortening
3/4 cup sugar
1 egg
1/4 cup sugar
2 Tablespoons cinnamon

Preheat oven to 375 degrees.
Line baking sheet with parchment paper. (I used one 14 X 20 and was able to get all 20 cookies on one sheet. Place about 3 inches apart and they won’t bake into each other.)
In a medium bowl, sift together flour, cream of tartar, baking soda and salt. Set aside.
In a mixer, cream butter, shortening, and sugar on medium for about 2 minutes.
Add egg and mix until combined.
Add the flour mixture and beat until combined.
In a small bowl, mix sugar and cinnamon.
Use a small 1 1/4 inch ice-cream scoop to form balls. Release in the cinnamon-sugar mixture and roll until covered. When coated, you can shape them in a nice round ball and place on the baking sheet. Bake for about 10 minutes or until the cookies begin to crack. Remove and let cool on a wire rack.

My coworkers were my friends today! :)

1 comment:

  1. I just LOVE you... and your southern little ways, such a betty!!! These turned out great - artistic + yummy! Did you bring your fave girl on the 23rd floor one to munch on????


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