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Tips & Tricks : Inspiration : What 's New at KCI : Questions
Lesley's Thoughts : Contact Info : Past Newsletters
Cookie Baking and Decorating Newsletter, January 2009
Yes, I'm still here, just took a long break. Enjoy!
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Recipe of the Month
I haven't made this recipe myself, but my friend Marcia did and I ate a bunch of them. If you like soft, chewy, lemony cookies, you'll love these!
Lemon Snowflake Cookies
1 pkg. lemon cake mix
1 egg
2 1/2 cups Cool Whip or other whipped topping
powdered sugar
Preheat oven to 350 degrees.
Mix cake mix egg and topping. The dough will be very stick. Refridgerate for one hour.
Drop by tablespoons into powdered sugar and gently roll until covered.
Baked on greased baking sheet or parchment paper line baking sheet for nine to eleven minutes. Let cool on baking sheet for a few minutes before moving to a cooling rack.
Printer Friendly Version of this Recipe
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TIPS AND TRICKS
Feedback
is always appreciated. I received this note after Lisa read my faq page online:
"I just wanted to thank the creator of your faq about baking sugar cookies. I love sugar cookies, but hate to make them. It takes hours and my kitchen ends up covered in flour & dishes piled up in the sink & just a general mess. By the time I'm finished, I had no desire to clean up & even less desire to decorate the cookies...which is why I have only made them twice in the last 10 years....Until I read your faq! I've now made them 3 times in the last month...no muss, no fuss. I make the icing a couple days before (found a fabulous recipe that used to be in the BBG cookbook (called Powdered Sugar Icing I), only change I made was adding 1 extra tablespoon of butter. Still firms up nicely, but with more of a buttercream icing flavor. Then a couple days after making the icing, I make up a batch of the "No Fail Sugar Cookies" that you recommend. Then I take parchment paper and roll the the dough & put it in the frig overnight. No flour, no mess. Then the next day, I cut and bake all of the cookies & re-roll the remaining dough & put back in the frig again. The next day, I decorate them. Its so easy & I'm actually enjoying doing it. Thanks so much!!!" Lisa
Top 10 Cookie Baking Tips
- Use the best quality ingredients. They'll produce the tastiest cookies.
- Always use large-sized eggs, unsalted butter and nuts, and pure extracts of vanilla or almond.
- Successful baking relies on the correct ratio of ingredients, so be sure to measure accurately.
- Most cookie recipes call for all-purpose flour. For the best results, lightly spoon flour into a dry measuring cup and level with a knife. Do not sift unless the recipe specifically says to do so.
- Unless you are baking with non-stick pans and cookie sheets, use parchment paper for stick-free baking and easy clean-up.
- Chill dough for cut-out cookies. Soften it up at room temperature for a few minutes before rolling out.
- Leave two inches of space between cookies so they don't spread into each other.
- Adjust baking times to achieve the cookie texture you crave. A little less time produces chewier cookies; a little more time makes them crispy.
- Bake bar cookies in the pan size indicated in the recipe.
- Cool cookies completely before decorating.
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Cookie Decorating Inspiration From You!
| Amanda was kind enough to send us pictures of her beautiful and inspirational cookies |
3-D Block |
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Marci in New Jersey sent us some pictures of what she has been working on! |
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Gail, who runs a clothing store on the west coast, sent us the picture of some of the over 325 cookies she and her managers decorated for
an employee party
Jeans
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Thanks to all who sent us pictures. They're always fun to see and a great inspiration for all of us. If you'd like to send a picture or two or three to share with the newsgroup, email them to me: lesley@kitchengifts.com
By the way, all of the cookie cutters used for these pictures are available at kitchengifts.com
I put a link to each design below each picture. The one with the glasses takes you to our food page and the Halloween bouquet to our Halloween page.
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WHAT'S NEW AT
KITCHEN COLLECTABLES, INC.
As some of you know, we discontinued the Dobord. It was expensive to ship and several people had trouble changing the board to different heights or would break it while they tried. We're still selling the AccuRolling pin with spacers which works as well and you don't have to worry about breaking it. We have even added two new sizes, a professional 28" rolling pin and one we call the Fondant pin, it is just 8" wide and would be great for fondant or working in a small area. I've also got two videos on the rolling pins, one demonstrating how to use it and one explaining the sizes. If you click on the image below you'll find a web page with all the different kits we have put together and the videos. |
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QUESTIONS!
GOLD OR SILVER ICING? People are always sending me emails asking how to turn their icing metallic gold or silver. Mixing lustre dust into the icing only makes the icing muddy looking. Online I have a recipe for silver icing (www.kitchengifts.com/colorchart.html) but it isn't metallic. We do have a new line of metallic tinting gels that are designed to work with airbrushes. I've simply painted the gel on cookies and it works pretty well. Click on this link: http://kitchengifts.com/sheencolors.html to learn more.
If you have a questions, please email it to me (lesley@kitchengifts.com) and we'll see what we can do about getting an answer for you.
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LESLEY'S THOUGHTS
Our son is now a sophomore and a half at the University of Nebraska. It seems like just yesterday that he was starting kindergarten. I guess we raise them to grow-up and move on. Sigh.
If you get some free time, all of my lovely videos are online via a Youtube website. You can access them at http://www.youtbube.com/lesleylrt
Lesley
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CONTACT INORMATION
I'm easy to get ahold of, just send an email to lesley@kitchengifts.com But PLEASE include a subject line that means something so I don't delete your email with the hundreds of pieces of junk emails I get every day.
If you would like to order a product or just browse through the ton of information, recipes, tips, videos, etc. go to www.kitchengifts.com
Please send this newsletter to any and all friends that might be interested. They can subscribe by sending an email to me at lesley@kitchengifts.com and typing "subscribe" in the subject line and typing their email address is the text portion.
If you need to unsubscribe just send an email to the address above. Type "unsubscribe" in the subject line and put the email address you want me to delte in the text portion.
This newsletter is the property of Kitchen Collectables, Inc.
8901 J Street, Suite 2
Omaha, NE 68127
Please do not reprint without permission.
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