I'm thinking way ahead here, but for February's

D

dawnnys

Well-known member
bake sale, I'd like to make a medium-sized FLAT cookie that I can pipe letters/decorations on top of. Does anyone have a tried-and-true recipe for a cookie that spreads out? (which I think means it won't have any/much baking powder in the recipe)

Last month I was looking for "puffy", this time "flat" ;o)

Thanks.

 
I highly recommend these - Penny's Cookies, they hold their shape very well.

I love the icing, but I thin it out with more milk (I use milk or half and half in place of the evaporated milk).

I also highly recommend the chocolate version of these cookies, my favorite way is to roll the dough into a ball, roll in granulated sugar and flatten on the pan with the bottom of the glass - so good!

http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=5370

 
Penny's makes really good cookies but I wouldn't consider it a flat cookie

If you mean flat as it thin? It holds its shape beautifully for cut-out cookies (not puffing much) and i always use it for cookies on a stick. The icing is good - much better than royal icing. I've never tried the chocolate version.

 
I was answering based on "flat" as in "not puffy" smileys/smile.gif These can be rolled super thin -

mu DH prefers crispy cookies so I made two batches to please everyone over the holidays.

I love the chocolate version because it is not super sweet. DS and I ate the entire batch in about 3 days.

 
This is my go to recipe for sugar cookies and icing; never fails

I always roll mine out thick because I like thick, chewy cookies (so I don't bake until browned) I also add 1 egg yolk - helps with the chewy, rich part:)

 
Heres a nice flat one I use from Emily Luchetti...

Oat Crisps


Recipe By: Classic Stars Desserts by Emily Luchetti
Yield: Makes about 22 cookies

Ingredients:

1 1/4 ounces (2 1/2 T) butter, melted
1/4 cup dark brown sugar, firmly packed
2 tablespoons granulated sugar
2 tablespoons dark corn syrup
1/8 teaspoon salt (my addition)
1 cup old fashioned rolled oats

Directions:

1. Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper or silpats.

2. Melt the butter and take off the heat. Add brown sugar, granulated sugar and corn syrup and whisk until blended. Using a spoon, stir in the oats and mix until they are all coated with the butter and sugar mixture.

3. Drop the cookie dough by tablespoonfuls onto prepared baking sheets, spacing them 2 1/2" apart. Bake, rotating the baking sheets at midway point, until golden brown and bubbly, about 10 - 15 minutes. Cool on the pan. Use a metal spatula to lift them off. Store in an airtight container at room temperature.

Notes:

Emily Lucchetti's recipe serves these cookies with 4 cups of blueberries and 1 cup of creme fraiche for 6 portions. Plain yogurt would probably also be very good.

Baking time in the recipe is listed as 15 minutes but mine were done in 10. Check around the 8 minute mark to see how they're doing and get a feel for how your oven wants to bake them. With these types of thin cookies and tuiles, it's really easy to go from perfect to burnt in just an extra minute.

I lined the baking sheet with silpats and let them cool completely on the baking sheet.

This would be a good cookie served alongside ice cream or crumbled as a garnish.

 
I googled to see a picture of them and I see that there are 2 versions

of them. 'Glad I checked - the other recipe has 4 t baking powder in them! Will try - thanks.

 
Those are adorable! How thick did you roll the dough

to get the sticks to stay?

I did some for DDs b-day party, and while most worked, I had a few that did not, and had a hard time getting the sticks into the dough without distorting the shape of the cookie. I did not use a cookie mold, rather cut large circles and inserted the sticks before baking.

 
Yes, it's Penny's sugar cookies. I rolled two cookies about 1/8" thick and sandwiched

The stick (which was previously soaked in water) between the two and rolled lightly. I think the trick to stability is to insert the stick to within 1" of the top of the cookie

 
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