Fluff: Any one know how to make cookie-cutter cookies?

by whyizit 14 Replies latest jw friends

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  whyizit

  I've recently had surgery and with all the expense and the time I am going to miss from work, my family and friends have agreed that we will exchange home-made items only this year.

  I would love to make cookies for everyone. The gorgeous cookie-cutter kind that you decorate. Unfortunately, I have never had much of a knack for it. My shapes always end up looking like giant blobs, rather than the perfectly shaped snowmen and stars that you see in the magazines.

  I've tried various recipes in the past, but they always bleed out of shape in the oven. I know I must be doing something wrong. Anyone have any tips?

  I would love a fool proof recipe, if anyone would care to share their's.

  Also, any other recipes for cookies or candy that are simple, suitable for a gift, and store well. Thanks for any advice!
• 

  megsmomma

  I don't have a recipe....but the thing I found that helped me is keeping the dough chilled...just roll out the part you need and cut the shapes...then bake(keep the rest of the dough in the fridge, and if needed refridge your pan before you bake). Also...let them cool all the way before taking them off the pan (and parchment paper is a life saver!) I have only used pre-made store bought dough.
• 

  whyizit

  Store bought dough?!!!!

  You made my day! How thick do you usually roll it out before you cut them?
• 

  Mulan

  I have a pretty fool proof gingerbread people recipe. You do need to chill the dough for several hours before you roll and cut them out. If you haven't done that before, it may be your problem.

  Here's my recipe:

  1/2 cup shortening
  1/2 cup sugar
  2 1/2 cups flour
  1/2 cup molasses
  1 egg
  1 tsp. baking soda
  1 tsp. ground ginger
  1/2 tsp. cinnamon
  1/2 tsp. ground cloves.

  In a large mixing bowl beat shortening on medium to high about 30 seconds or until softened.
  Add half of the flour to the shotrening. Add the sugar, molasses, egg, baking soda, ginger, cinnamon and cloves.
  Beat until thoroughly combined.
  Beat or stir in the remaining flour.
  Divide the dough in half
  Cover the dough and chill at least 4 hours. I allow it to chill overnight, or at least 8 hours. It is much easier to handle if you do.
  Roll the dough out on a lightly floured surface to 1/4 or 1/8 inch thick.
  Cut the dough using gingerbread boy or girl cutters. You can also do stars, trees or whatever.
  Place on greased cookie sheet an inch or 2 apart.
  Bake at 375 degrees for 5 to 6 minutes until the edges are firm. Watch them closely..............burned ginger people are not good.
  Take them out of the oven and let set a minute or two before removing hem to cool. I line them up on paper towels or brown wrapping paper.
  Decorate as desired. I buy prepackaged frosting and use a pastry bag to decorate.............Actually my grandkids do that part.
  If you want to use them as tree ornaments, put a hole large enough for a ribbon, BEFORE baking.
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  Mulan

  I used store bought dough once. Home made tastes so MUCH better!!
• 

  mrsjones5

  Thanks for the ginger bread recipe, I might try to do it this year. Lord knows I should break in all the cookie cutters I have.

  Josie
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  megsmomma

  Roll the dough out 1/4 an inch......and try to get it even or the thinner parts will burn. I did this sugar cookie project ONCE with a bunch of lil girls....What a mess! The majority of the cookies were not one bit pretty! (I was trying to make cute pretty little tea cups and suacers..all decorated pretty....sooo time consuming) But...thet tasted good!
• 

  jgnat

  Lots of flour on the counter, on the rolling pin, and dip the cutter in too. Have a small bowl of spare flour handy while rolling and cutting. Roll it thicker if you end up getting blobs. Use real butter, not margarine. Butter is harder and holds it's shape better. Or, 1/2 butter 1/2 shortening.

  http://www.joyofbaking.com/SugarCookie.html
• 

  smellsgood

  I've tried various recipes in the past, but they always bleed out of shape in the oven. I know I must be doing something wrong. Anyone have any tips?
  
  I would love a fool proof recipe, if anyone would care to share their's."
  
  ***
  
  haha! I would be furious if my cookies didn't retain their shape! I'd bite its miserable misshapen head off. Ok, so, there are only certain sorts of cookies that are supposed to be made into shapes, you know that right? Like, the gingerbread, you can do sugar cookie cutouts, ummmmm, shortbread.
  
  Of course, I like gingerbread cutouts the best, and I think it is the best dough to do cutouts with.
  
  Actually, there was this Betty Crocker gingerbread mix that actually tasted better than what I was making at home. I don't know if the stores still carry it. It only needed water added I think and it was really really good. The real fun in the cutouts is decorating them afterwards! I really would love to study under a gingerbread master.
  
  The only thing I can think that you may be doing wrong is using a recipe that isn't meant for cutouts. Also, maybe since most recipes divide the flour into two additions at the beginning and the end, maybe you forget to add the remaining flour? I've done that before.
  
  
  I'd check out the holiday cookies on bhg (better homes and gardens) one of the cookbooks I've used most is bhg, and most of the recipes are really good.
  
  http://www.bhg.com/bhg/category.jhtml?categoryid=/templatedata/bhg/category/data/1162582944720.xml
  
  If you want to make something unusual with a french twist, I have the best thing for you: homemade palmiers, napoleon, arcs,,, and you may think your not a fan, but homemade lemon merengue pie that's unbelievable :) I can get you those recipes if you want. Takes a bit of time :)
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  Fe2O3Girl

  I am glad you posted this question whyizit - I want to make one of these:

  

  Mulan, I love ginger, I think I will have a go with your recipe, but I will have to translate it into English - is shortening lard? Will butter do? And is molasses a black sugar syrup (or golden syrup)?