Ok, I know I've made these at least 3 or 4 times and just noticed it says 2 tbl - TABLESPOONS - vanilla. I can't believe I never noticed this...and that I wouldn't have questioned it, so my mind must have just seen teaspoons. Plus it has 1 tsp almond. Someone tell me it's teaspoons!!http://eat.at/swap/forum8/32_%3Cspan%20name=z35%20id=z35%20style='color:#000;background-color:yellow;%20font-weight:bold;'>Penny%92s_Rolled_SugarCookies
Question re: Penny's Rolled Sugar Cookies
- Thread starter cheezz
- Start date
I use the 2 TBS vanilla + the 1 tsp almond as written. The original recipe
has this statement at the beginning:
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.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=5370
has this statement at the beginning:
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.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=5370
Here is an interesting article about Penny - with some additional ideas for decorating
I thought this part was interesting:
Before putting the cookies in a low, 325-degree oven, McConnell showed one of her favorite decorating techniques. She put a quarter cup or so of cookie dough in a small bowl and slowly added cold water until it became the consistency of thick frosting - color dough, she called it. After coloring it with red food paste, she put it in a paper frosting bag and piped the thinned-out dough onto the outlines and border of a heart cookie made with an imprint cutter.
Not only did the thinned-down dough squeeze out like frosting, it can be frozen in bags, then thawed, for later use, she said. The paste colors hold up in the oven, and the color comes out on the baked cookie just as vibrant as it went on.
When piping on frosting, McConnell kept her hand as steady as possible and didn't make a break in the line until there was a natural break - at the bottom of a heart, for example.
"This (color dough) technique is a good one to use if you're serving cookies with ice cream or sorbet and don't want additional frosting on the cookies," she said.
McConnell said another easy way to decorate the cookies, before baking, is to sprinkle them with sparkling, sanding or gem sugars, the grains of which are cut so that they have sparkling facets. They come in subtle colors as well as vibrant violets or oranges.
Still another technique is a reverse cookie cutout, in which McConnell cut out a heart-shaped cookie from plain dough and put it on the baking sheet. After tinting additional dough, she rolled it out, cut it into a smaller heart shape and put it on top of the larger heart before baking.
http://groups.yahoo.com/group/Home-Bakery/message/7895
I thought this part was interesting:
Before putting the cookies in a low, 325-degree oven, McConnell showed one of her favorite decorating techniques. She put a quarter cup or so of cookie dough in a small bowl and slowly added cold water until it became the consistency of thick frosting - color dough, she called it. After coloring it with red food paste, she put it in a paper frosting bag and piped the thinned-out dough onto the outlines and border of a heart cookie made with an imprint cutter.
Not only did the thinned-down dough squeeze out like frosting, it can be frozen in bags, then thawed, for later use, she said. The paste colors hold up in the oven, and the color comes out on the baked cookie just as vibrant as it went on.
When piping on frosting, McConnell kept her hand as steady as possible and didn't make a break in the line until there was a natural break - at the bottom of a heart, for example.
"This (color dough) technique is a good one to use if you're serving cookies with ice cream or sorbet and don't want additional frosting on the cookies," she said.
McConnell said another easy way to decorate the cookies, before baking, is to sprinkle them with sparkling, sanding or gem sugars, the grains of which are cut so that they have sparkling facets. They come in subtle colors as well as vibrant violets or oranges.
Still another technique is a reverse cookie cutout, in which McConnell cut out a heart-shaped cookie from plain dough and put it on the baking sheet. After tinting additional dough, she rolled it out, cut it into a smaller heart shape and put it on top of the larger heart before baking.
http://groups.yahoo.com/group/Home-Bakery/message/7895
mariadnoca
Moderator
Great article/tips - thanks for posting!