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

by whyizit 14 Replies latest jw friends

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  BabaYaga

  Oh, MAN now I'm craving homemade sugar cookies... my Aunt makes the best in the world... dang... I need to get her recipe. Fat lot of good that'll do me this minute!
  
  ;)
  Baba.
• 

  Mulan

  I am not sure what you call molasses. I think molasses is the by product of taking the brown out of raw sugar, so it might be the syrup you mentioned. It has a distinctive flavor. I would do an internet search to be sure.

  I edited the recipe..............forgot the 1/2 cup of sugar.

  Yes, Lard is the same as shortening, at least it works the same way. One is animal (lard) the other is vegetable (shortenng). Butter works too.
• 

  bythesea

  yummmmmmmm.... This thread has brought back wonderful memories of growing up with my grandma and always helping make cutout sugar cookies this time of year....decorating them with colored frosting and little silver balls and sprinkles! It was a highlight of the year for me!(obviously pre JW days!!) I think you got some good advice for coming up with a good recipe so I'll just add on that other easy candy recipes are rum balls, and I have a dynamite recipe for Reese's candy, if you want!

  Glad you're feeling better, whyizit!! And thanks for the recent email...I'll get back to you soon!!
• 

  Scully

  The tricks that work best for me to make cookies that don't lose their shape:

  • use the best quality ingredients (butter preferred over shortening; or a half and half butter-shortening mix as jgnat suggests)
  • make sure your spices, flavorings and baking powder or baking soda are FRESH (I buy small quantities from the bulk store as I need them, rather than buying a big jar or container of things like cinnamon, nutmeg, cloves, mace, ginger, etc)
  • chill the dough well - I like to chill overnight
  • use only enough dough to roll out on a single piece of floured parchment paper that matches the size of your cookie sheets, keep the remaining dough in the fridge until you're ready to roll the next cookie sheet
  • use flour on your rolling surface, on the rolling pin and dip the cutters in flour between each cookie
  • minimal handling of the dough - try using a floured spatula to move the cut cookie dough to the cookie sheet
  • chill the cut dough on cookie sheets for about 30 minutes to an hour before putting in the oven (you can roll out all your cookies and stack the cookie sheets in the fridge before you turn on the oven)
  • once in the oven, at the halfway point of baking, switch the cookie sheets from top baking rack to the bottom and vice versa to ensure even baking (or if you have the time, bake one sheet at a time in the center of the oven)
  • use an oven thermometer to ensure the correct temperature - don't rely on your oven's setting: check and make sure it's correct
  • line cookie sheets with parchment paper (prepared according to the recipe directions) to prevent the cookies from breaking when ready to come off the cookie sheet
  • follow the recipe directions regarding whether or not to grease the cookie sheets
  • cool the cookie sheets on racks for the recommended time, and then remove the cookies from the cookie sheets to cool completely on the racks

  I'm not a fan of royal icing, so I don't use it very often. I prefer sprinkle-on decorations or silver dragées. For a neat effect, I have certain cookie cutter shapes in different sizes (like hearts and stars, for example) and I'll set a smaller shape on top of the cut cookie dough and sprinkle some decorations inside and a different colour outside, or use the smallest size star to create several different coloured areas on the same cookie.
• 

  Scully

  Here are some troubleshooting suggestions from: http://www.christmas-cookies.com/bakingtips/troubleshootingcookies.php

  Troubleshooting Cookies

  By Dennis R Weaver

  If your cookies are too tough . . .
  You may have used too much flour or a flour with too high of a protein content. Unless you want a chewy cookie, do not use bread flour. Check your measurements--the cookies may not have enough fat or the amount of sugar may be wrong.

  If your cookies are too crumbly . . .
  They may have too much sugar, shortening, or leavening or may not be thoroughly mixed. Try adding more eggs.

  If your cookies are too hard . . .
  They may have been baked too long or at a temperature that was too low. Too much flour or not enough shortening or liquid will make them hard also.

  If your cookies are too dry . . .
  The same elements that make cookies too hard, may make them too dry. Try baking them at a higher temperature for a shorter period. Substitute brown sugar (with its higher moisture content) for part of the granulated sugar.

  If your cookies are too brown . . .
  The cookies were most likely baked too long or at too high of a temperature. Too much sugar may make a cookie brown too readily.

  If your cookies are not browned enough . . .
  The baking temperature was too low, they were not baked long enough, or there was too little sugar.

  If your cookies spread too much . . .
  The baking temperature may be too low. Too much sugar, shortening, or leavening will cause spread. If pans are greased with too much shortening, spread may occur. Add a little more flour or chill your dough before forming the cookies.

  If your cookies don't spread enough . . .
  The opposite conditions that create too much spread may cause your cookies not to spread enough. There may not be enough sugar, shortening, or leavening, or the temperature is too high. Try adding more grease to the pan and baking at a lower temperature.

  If the edges or crust turns out sugary . . .
  The cookies probably have too much sugar. The dough may have been inadequately mixed.

  If your cookies have a poor flavor . . .
  Make sure all the flavoring ingredients were added. Dated or low quality ingredients may not impart strong enough flavors. Improperly washed baking pans will sometimes cause a cookie to taste bad.

  If your cookies stick to the pans . . .
  The pans probably weren't greased adequately. Too much sugar will make cookies stick. Cookies are usually easier to remove from their pans immediately after coming from the oven.

  This article was taken from A Baker's Cookie Guide and is available free for download.

  For more articles like this visit The Baker's Library.