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February 2007

Cookie Recipes and Decorating Ideas
#181

IN THIS ISSUE:
Recipe of the Month:  Sour Cream Cut Out Cookies
Sites of the Month - Nancy's Fancy Cookies
Decorating Inspiration - Usual GREAT stuff
Hints and Tips -

Help!
FROM THE EDITOR
To Find our OLD Newsletters - Click Here

QUOTE OF THE MONTH

"Be nice to people on your way up because you meet them on your way down." - Jimmy Durante

JOKE OF THE MONTH

A descendant of Eric The Red, named Rudolf the Red, was arguing with his wife about the weather. His wife thought
it was going to be a nice day, and he thought it was going to rain. Finally she asked him, how he was so sure.
He smiled at her, and calmly said, "Because Rudolf the Red knows rain, dear."

********

RECIPE OF THE MONTH 

Sour Cream Cut Out Cookies

  • 1 1/2 cups sugar
  • 1/2 cup butter flavored shortening
  • 2 eggs, beaten
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 cup sour cream
  • 1/2 teaspoon salt
  • 3 to 4 cups flour
  • dash nutmeg or cinnamon, optional
  • colored sugar, optional
  • icing, if desired

In a bowl, combine baking powder with flour; set aside. Mix baking soda with sour cream and set aside. Cream shortening with sugar; add eggs and beat until fluffy. Add flour mixture and sour cream mixture, alternating, in about 3 additions.

Chill, roll out about 1/8 to 1/4-inch thick on floured surface, and cut into shapes.

Bake at 350° for 10 to 15 minutes. Sprinkle with sugar or spices before baking, or frost when cooled.

Printer friendly version of this recipe

********
SITES OF THE MONTH

Barbara from Virginia sent an email saying, " Oh Lesley!  If you have never seen this lady's work, you are in for a real treat!  I've never seen so many really great designs on one website.  I know you trawl the internet for cookie pictures too, so I'm passing this along! http://homepage.mac.com/johncabell/nancysfancy/index.htm ".

Here's a teaser to inspire you to check out this site!






*****

COOKIE DECORATING INSPIRATION

Your cookies are still the best part about doing this newsletter, keep them coming!

Helen sent us this picture of bikini tops she made. Aren't they adorable?

Susan does a beautiful job with her cookies as well. She sent us these three pictures


Rosemarie sent us these pictures that she recently did for a baby shower. She put them in individual bags with the tag you see in the picture

*******

HINTS AND TIPS

Kathy emailed to ask how best to send cookies to her son in Iraq. I did and she wrote back:
" I just wanted to let you know how I followed your directions for
mailing cookies.  I have a son in Iraq.  I placed each cookie in a
small plastic bag, then wrapped it in bubble wrap.  I layered them in
pizza boxes lined with bubble wrap and placed bubble wrap between the
pizza boxes in the shipping box. Not a single cookie was broken when
they had arrived.  My son thought my packaging was very ingenious. "

Marty was having a little trouble getting her dobord to slide smoothly out of it's frame when she adjusted it.
She sprayed a little Pam on the tracks and it worked like a charm!

I get a lot of complimentary emails regarding the no fail sugar cookie recipe. I hear from beginning bakers to professional chefs. Up until recently the only problem was people telling me their dough came out crumbly. That was an easy fix -- add the flour slowly to the butter/sugar mixture to give it time to incorporate. OK, so about a month ago I get two emails in one week from two separate people who were quite incensed with me for putting such a bad recipe on our website. One lady said the dough was so sticky she couldn't even get it off the cutters. The other said the cookies turned out really hard -- like they would break your teeth. Needless to say, I was really surprised. I have theories about what happened and wrote to each of them but never heard back.

********
NEWS FROM KITCHEN COLLECTABLES

We now carry our Edible Gourmet Writing Pens in the 10 pack and a 2 pack of black pens. If you've never tried them, and like me you struggle with piping cute little sayings on your cookies, you should check them out. They'll write on any hard surface but if you are going to use them on your iced cookies you need to use royal icing and let the icing dry for quire some time before writing. They're great for graduation, baby showers, or just doodling on your cookies. Check out these cookies done by Mary Ann Robinson from out "Need Cookies?" page. She iced them and then did all the lines and flowers you see were with the marking pen.

In the kitchen supplies department our parchment paper is probably our #1 seller. Not only is the price incredible, but it comes in sheets, not rolls so you always know when you are about to run out. I have a box of the large (16 14" x 14 1/4") in my pantry that I use almost daily. It great not only for rolling out cookies and baking on, but also for lining the bottoms of cake and bread pans, making packets to bake fish in, making piping bags, sifting flour on for easy transfer to the mixer, lining baking sheets when I have something that might spill over in the oven, and pouring out toffee or peanut brittle to cool on. If you haven't become a parchment paper person yet you need to try it.


********

HELP!

I constantly get questions from customers about their dark colored royal icing bleeding into their light colored royal icing. Generally, I tell them to use as little liquid as possible and let the dark icing dry completely before putting the light icing next to it. If any of you have any additional thoughts, please let me/us know.

I'm not a fondant person. My few incounters with it have left me thinking it doesn't taste very good and wouldn't be worth the work of using on my cookies. Does anybody use it frequently and have suggestions for making it taste like more than a sugar cube?

Next week I'm going to put together a video on using sugar on cookies can you think of any other videos that might be helpful?

If you have made and decorated some cookies you are especially proud of, don't forget to take pictures 
and share them with us.  You can generally find me sitting here:  lesley@kitchengifts.com

*******

FROM THE EDITOR

Martha Stewart's "people" contacted me about doing a video about myself called "They Call Me Martha Stewart". I did and it turned about pretty darn cute if I don't say so myself. I sent it in, was told that it was VERY funny and haven't heard a word since. I'm a little disappointed but I'm giving her some time -- it has only been 4 months! Anyway, if I don't hear pretty soon I'm going to post it on one of those video websites -- If I can get the kid to help me figure out how.

If you didn't notice, there's a link at the top of the newsletter to the old newsletters -- such as they are.

We were contacted by the Home Shopping Network about putting together some kits and the dobord to sell on TV. After some research we discovered that they choose the time to air your stuff and you have to ship in thousands of products. If they don't sell you have to pay to ship them all home and then sit on all that extra inventory. A colleague did it and they had him on a 6 AM -- he had a lot of stuff to ship home. Guess we won't be going there.

Lesley

This newsletter is sponsored by:

Kitchen Collectables, Inc.
8901 J Street, Suite 2
Omaha, NE 68127

Home of the world's largest collection of copper cookie cutters and 
hard to find cookie decorating supplies.
Visit our Web Site at:  http://www.kitchengifts.com
Toll free:  888/593-2436
Email:  info@kitchengifts.com

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Kitchen Collectables, Inc.
8901 J. Street, Suite 2
Omaha, NE 68127

Toll free:  888/593-2436 (M - F  9 AM to 4 PM CST)
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