cynupstateny
Well-known member
gingerbread people. Anyone have a recipe for chocolate cookie cutouts that roll easily and are tasty, too?
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an alternative browser.
You should upgrade or use an alternative browser.
Last year I made snowflake cookies out of gingerbread. Really pretty but I just did
- Thread starter cynupstateny
- Start date
Not T&T, but in our newspaper this week: Chocolate Ornament Cookies
For Reference: Five pounds of flour is about 20 cups (when sifted). A five-pound bag of granulated sugar contains 10 cups. A brick of butter contains four sticks, or two cups.
Chocolate Ornament Cookies
Makes about 30 cookies. Make royal icing or use ready-made version.
1 cup unsalted butter
1 1/2 oz. unsweetened chocolate
2 3/4 cups all-purpose flour
1/2 cup cocoa powder
1 tsp. baking powder
1/2 tsp. salt
1 cup sugar
1 large egg
1 egg yolk
1 Tbsp. milk
2 1/2 tsp. vanilla extract
Royal Icing
2 1/4 cups powdered sugar
7 1/2 tsp. meringue powder (you can buy this at JoAnns or Walmarts or grocers)
1/4 cup water
Other Stuff
Decorating candy sprinkles or decorating sugar
Special equipment:
3-inch ornament-shaped cookie cutter
Piping bag with narrow tip
Allow butter (2 sticks) to warm to room temperature.
In microwave-safe container, melt chocolate; then allow to cool.
In medium bowl, sift together flour, cocoa powder, baking powder and salt. Set aside.
In large bowl, combine butter and sugar. Use electric mixer to beat on medium-high speed, scraping bowl as needed, until pale and fluffy, about 5 minutes. Reduce mixer to medium; add melted chocolate. Add egg, egg yolk, milk and vanilla, then mix on medium speed until fully incorporated. Reduce mixer speed to low and add dry ingredients by 1/4 cupfuls, mixing until fully incorporated.
Divide dough in half. Place each half between 2 sheets of wax or parchment paper. Roll out each dough to about 1/4-inch thickness. Refrigerate dough discs (it's fine to stack them) until cold and slightly firm, about 30 minutes.
Meanwhile, heat oven to 375 degrees. Line 2 baking sheets with parchment paper or coat them with cooking spray.
Remove 1 piece of dough from refrigerator and lift off top sheet of parchment paper. Use cutter to cut cookies from dough, gathering and rerolling scraps as needed to use up all the dough. Carefully transfer cookies to prepared baking sheets, leaving about 1 1/2 inches of space between cookies. If cookies are too soft to move, place them (still on bottom sheet of parchment) in freezer for 5 minutes. Bake cookies, rotating sheets front to back and top to bottom halfway through, until set at center, about 10 minutes. Use spatula to transfer cookies to cooling rack to cool completely. Repeat process with second piece of dough.
Once all cookies have been baked and cooled, make royal icing. In medium bowl, combine powdered sugar, meringue powder and water. Use electric mixer with whisk attachment to whip 10 minutes. Transfer icing to piping bag. Pipe decorative designs on each cookie. As you finish each cookie, sprinkle it with candy sprinkles or decorating sugar. Let cookies set for at least 5 minutes, then gently tip to remove excess sprinkles.
Cookies can be stored in airtight container at room temperature up to 1 week.
For Reference: Five pounds of flour is about 20 cups (when sifted). A five-pound bag of granulated sugar contains 10 cups. A brick of butter contains four sticks, or two cups.
Chocolate Ornament Cookies
Makes about 30 cookies. Make royal icing or use ready-made version.
1 cup unsalted butter
1 1/2 oz. unsweetened chocolate
2 3/4 cups all-purpose flour
1/2 cup cocoa powder
1 tsp. baking powder
1/2 tsp. salt
1 cup sugar
1 large egg
1 egg yolk
1 Tbsp. milk
2 1/2 tsp. vanilla extract
Royal Icing
2 1/4 cups powdered sugar
7 1/2 tsp. meringue powder (you can buy this at JoAnns or Walmarts or grocers)
1/4 cup water
Other Stuff
Decorating candy sprinkles or decorating sugar
Special equipment:
3-inch ornament-shaped cookie cutter
Piping bag with narrow tip
Allow butter (2 sticks) to warm to room temperature.
In microwave-safe container, melt chocolate; then allow to cool.
In medium bowl, sift together flour, cocoa powder, baking powder and salt. Set aside.
In large bowl, combine butter and sugar. Use electric mixer to beat on medium-high speed, scraping bowl as needed, until pale and fluffy, about 5 minutes. Reduce mixer to medium; add melted chocolate. Add egg, egg yolk, milk and vanilla, then mix on medium speed until fully incorporated. Reduce mixer speed to low and add dry ingredients by 1/4 cupfuls, mixing until fully incorporated.
Divide dough in half. Place each half between 2 sheets of wax or parchment paper. Roll out each dough to about 1/4-inch thickness. Refrigerate dough discs (it's fine to stack them) until cold and slightly firm, about 30 minutes.
Meanwhile, heat oven to 375 degrees. Line 2 baking sheets with parchment paper or coat them with cooking spray.
Remove 1 piece of dough from refrigerator and lift off top sheet of parchment paper. Use cutter to cut cookies from dough, gathering and rerolling scraps as needed to use up all the dough. Carefully transfer cookies to prepared baking sheets, leaving about 1 1/2 inches of space between cookies. If cookies are too soft to move, place them (still on bottom sheet of parchment) in freezer for 5 minutes. Bake cookies, rotating sheets front to back and top to bottom halfway through, until set at center, about 10 minutes. Use spatula to transfer cookies to cooling rack to cool completely. Repeat process with second piece of dough.
Once all cookies have been baked and cooled, make royal icing. In medium bowl, combine powdered sugar, meringue powder and water. Use electric mixer with whisk attachment to whip 10 minutes. Transfer icing to piping bag. Pipe decorative designs on each cookie. As you finish each cookie, sprinkle it with candy sprinkles or decorating sugar. Let cookies set for at least 5 minutes, then gently tip to remove excess sprinkles.
Cookies can be stored in airtight container at room temperature up to 1 week.
cynupstateny
Well-known member
I both googled and searched with no results. Where do I find the recipe?
Originally from Gail's. Here it is, posted by Lisa in LA
Hi Deb - Marilyn in FL referred me to these, with much success: REC: Penny's Cookies
I've done both the regular and chocolate versions of this cookie - both outstanding!
From Gail's:
Ann: Rec: Penny's Cookies
Posted: May 25, 2003 10:39 AM
Dana from the sugarcraft board shared this butter-sugar cookie recipe. I tried it yesterday and the cookies are sturdy and delicious. I would pay for these. I was lazy so I rolled them into balls and flattened with the bottom of a glass dipped in sugar. Even better would be to use the Sugar Baby frosting recipe below.
Penny McConnell who has a wholesale cookie business and sells decorated cookies to Starbucks. I took a class with her recently and this is the recipe she gave out. She said it is the same recipe they use. I have made the cookies and they are great. Very little spread, if any. You can roll them very thin if you like crunchy cookies or make them a bit thicker. She recommends baking on parchment paper. I use a silpat and it works great. Be sure to add ALL the flavoring specified. It is a lot, but makes all the difference in the world.
Pennys Cookies
1 C salted butter (if you use unsalted, add 1 tsp salt)
1 C granulated sugar
1 large egg
2 Tbsp whipping cream (can use half and half)
2 Tablespoon pure vanilla
1 tsp pure almond extract
3 C unbleached flour
1 teaspoon baking powder
Preheat oven to 325 degrees. In a mixer combine butter and sugar. Beat only until combined and no lumps of butter remain. DON'T cream until fluffy.
Add egg, cream, vanilla and almond extract all at once and thoroughly blend. The mixture will look curdleddont worry!
In a separate bowl, stir together the flour and baking powder. Add the mixture to the wet ingredients and blend.
Roll out to a thickness of < of an inch and cut with a cookie cutter. Bake on parchment sheets for 8-12 minutes (depending on thickness and size of cutters) and cool on a rack. Makes about 3 dozen cookies depending on cutter size.
Dough does not need to be chilled before using. Hope you enjoy this recipe. I've thoroughly enjoyed it and if you want to make chocolate flavored cookies, you can replace = cup of the flour with powder cocoa. Yum!! ____
This is the best cookie icing I have ever used and it hardens nicely for bagging but is not rock hard like royal icing. You will love it. Sugar Baby Frosting from: www.wildwestcookies.com
1 32 oz. pkg. confectioners sugar, sifted
1/3 cup evaporated skimmed milk
1/3 cup white corn syrup
1 teaspoon pure vanilla
1/3 cup water, boiling
Combine milk, syrup and vanilla in a saucepan over heat and add boiling water. Blend together with electric mixer. Add confectioners sugar and continue mixing until smooth. The frosting consistency is similar to a glaze. Color with powdered food coloring for decorating cookies.
You may purchase the powdered food coloring at cake decorating specialty stores, Walmart cake decorating department, or Hobby Lobby cake decorating department.
Hi Deb - Marilyn in FL referred me to these, with much success: REC: Penny's Cookies
I've done both the regular and chocolate versions of this cookie - both outstanding!
From Gail's:
Ann: Rec: Penny's Cookies
Posted: May 25, 2003 10:39 AM
Dana from the sugarcraft board shared this butter-sugar cookie recipe. I tried it yesterday and the cookies are sturdy and delicious. I would pay for these. I was lazy so I rolled them into balls and flattened with the bottom of a glass dipped in sugar. Even better would be to use the Sugar Baby frosting recipe below.
Penny McConnell who has a wholesale cookie business and sells decorated cookies to Starbucks. I took a class with her recently and this is the recipe she gave out. She said it is the same recipe they use. I have made the cookies and they are great. Very little spread, if any. You can roll them very thin if you like crunchy cookies or make them a bit thicker. She recommends baking on parchment paper. I use a silpat and it works great. Be sure to add ALL the flavoring specified. It is a lot, but makes all the difference in the world.
Pennys Cookies
1 C salted butter (if you use unsalted, add 1 tsp salt)
1 C granulated sugar
1 large egg
2 Tbsp whipping cream (can use half and half)
2 Tablespoon pure vanilla
1 tsp pure almond extract
3 C unbleached flour
1 teaspoon baking powder
Preheat oven to 325 degrees. In a mixer combine butter and sugar. Beat only until combined and no lumps of butter remain. DON'T cream until fluffy.
Add egg, cream, vanilla and almond extract all at once and thoroughly blend. The mixture will look curdleddont worry!
In a separate bowl, stir together the flour and baking powder. Add the mixture to the wet ingredients and blend.
Roll out to a thickness of < of an inch and cut with a cookie cutter. Bake on parchment sheets for 8-12 minutes (depending on thickness and size of cutters) and cool on a rack. Makes about 3 dozen cookies depending on cutter size.
Dough does not need to be chilled before using. Hope you enjoy this recipe. I've thoroughly enjoyed it and if you want to make chocolate flavored cookies, you can replace = cup of the flour with powder cocoa. Yum!! ____
This is the best cookie icing I have ever used and it hardens nicely for bagging but is not rock hard like royal icing. You will love it. Sugar Baby Frosting from: www.wildwestcookies.com
1 32 oz. pkg. confectioners sugar, sifted
1/3 cup evaporated skimmed milk
1/3 cup white corn syrup
1 teaspoon pure vanilla
1/3 cup water, boiling
Combine milk, syrup and vanilla in a saucepan over heat and add boiling water. Blend together with electric mixer. Add confectioners sugar and continue mixing until smooth. The frosting consistency is similar to a glaze. Color with powdered food coloring for decorating cookies.
You may purchase the powdered food coloring at cake decorating specialty stores, Walmart cake decorating department, or Hobby Lobby cake decorating department.
Yes - this is an excellent recipe - Thanks to Marilyn for originally sharing it
way back when....
The chocolate version is very nice, and holds it's shape well. I first used it with my then 6 year old - we made Monster Cookies based on one of his favorite books at the time. So fun! My DH even turned video footage of our shopping and baking for it into an over-the-top home movie.
way back when....
The chocolate version is very nice, and holds it's shape well. I first used it with my then 6 year old - we made Monster Cookies based on one of his favorite books at the time. So fun! My DH even turned video footage of our shopping and baking for it into an over-the-top home movie.