IN THIS ISSUE:
Recipe of the Month:  Espresso Chocolate Chip Cookies
Sites of the Month - New stuff from KCI
Decorating Inspiration - Usual GREAT stuff
Hints and Tips - chewy oatmeal cookies
Help!
FROM THE EDITOR

QUOTE OF THE MONTH

No man in the world has more courage than the man who can stop after eating one peanut.  ~Channing Pollock

JOKE OF THE MONTH

A fellow took his girlfriend to the movies. During the pre- views, she asked him if he would go and buy her some M & Ms.

When he returned with her candy, she opened the bag, picked out all the brown ones and threw them away.

"What did you do that for?" he asked her.

"I'm allergic to chocolate!" she replied.

********

RECIPE OF THE MONTH 
Just a new variation on an old favorite.

Espresso Chocolate Chip Cookies

1/2 cup (1 stick) butter, softened
1 cup light brown sugar
3 tablespoons granulated sugar
1 large egg
2 teaspoons vanilla extract
1 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons instant espresso coffee powder
1 1/2 cups semisweet chocolate chips Preheat oven to 300 degrees F.

Cream the butter with the sugars using an electric mixer on medium speed until fluffy, approximately 30 seconds. Beat in the egg and the vanilla extract for another 30 seconds.

In a mixing bowl, sift together the dry ingredients and beat into the butter mixture at low speed for about 15 seconds. Stir in the espresso coffee powder and chocolate chips.

Using a 1-ounce scoop or a 2-tablespoon measure, drop cookie dough onto a greased cookie sheet about 3 inches apart. Gently press down on the dough with the back of a spoon to spread out into a 2-inch circle. Bake for about 20 minutes or until nicely browned around the edges. Bake a little longer for a crispier cookie.

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SITES OF THE MONTH

We've been busy adding lots of new cookie cutter designs and products to our line. To see some of our newest cookie cutters, go to: http://kitchengifts.com/whatsnew.html


We also just added a new cookie decorating book -- my new favorite. Check out The Artful Cookie at: http://kitchengifts.com/artfulcookie.html

Finally, we have added cookie jars to the line. I need to add a couple of new ones, but you can find most of them at: http://kitchengifts.com/cookiejars.html Remember that there is no shipping charge for the cookie jars!!

*****

COOKIE DECORATING INSPIRATION

Maryann made these beautiful cookies and carried them from Connecticut to Oklahoma in her carry on luggage and they did arrive safely.

Kim sent us these beautiful cookie pictures. The first one is a custom design my husband made for her. She entered the cookies in the 2005 Dallas Morning News Holiday Cookie Contest. Her cookies won the popular vote!!!



Kim also made these bears for Christmas, using a basic gingerbread 
dough and putting strawberry jelly between 2 cookies, then crimping, 
before baking.

She also made these adorable Hanukkah boys -- way too cute.

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Hints and Tips

In the last newsletter we were looking for a chewy oatmeal cookie recipe. Cat was kind enough to send this one with her hints and tips.

This is my favorite, most consistently chewy oatmeal cookie recipe from the Mrs. Fields Cookie Book, but I add dashes of cinnamon & nutmeg for a bit more flavor.  The secret to chewy cookies is to remove them from the oven at the earliest time possible, when the cookies are browned around the edge - usually the lower limit of the suggested baking time.  Living at high altitude, I always adjust by adding more flour (~2 TBSP per cup of flour) and more vanilla (about 2X as much).  Also, I never make cookies that are just 1 TBSP per cookie - more like a minimum of 2 TBSP per cookie... and roll the dough into a ball instead of just dropping it onto the cookie sheet, then flatten with my hand so that the cookies come out flat, use parchment lined cookie sheets, and adjust baking time accordingly longer.  I didn't look at the website link you sent for high altitude baking, but this always works for me.  Oh, and I cool the cookies on cookie cooling racks, not on a flat surface, then store them in a glass cookie jar on the counter - which one can do in WY because it's never humid here. 

OATMEAL RAISIN CHEWS

Yield: 3 dozen without walnuts, 3-1/2 dozen with walnuts
2-1/4 cups all-purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
1 cup quick oats (not instant)
1 cup dark brown sugar, packed
1/2 cup white sugar 1 cup salted butter, softened
2 Tbsp. honey
2 tsp. pure vanilla extract
2 large eggs
1-1/2 cups (8 oz.) raisins
1/2 cup (3 oz.) walnuts, chopped (optional)

1.  Preheat oven to 300-deg. F.
2.  In a medium bowl combine flour, soda, salt and oats.  Mix well with wire whisk and set aside.
3.  In a large bowl blend sugars with electric mixer set at medium speed. Add butter and mix to form a grainy paste.  Scrape down sides of bowl, then add honey, vanilla and eggs.  Mix at medium speed until light and fluffy.
4.  Add the flour mixture, raisins and walnuts, and blend at low speed just until combined. Do not overmix.
5.  Drop by rounded tablespoons (see my notes above) onto ungreased cookie sheets, 1-1/2 inches apart.  Bake for 22-24 mi;nuts or until cookies are light golden brown.  Immediately transfer cookies with a spatula to a cool flat surface.

An emailed question I'm getting a lot of lately is
********

HELP!

An emailed question I'm getting a lot of is "Why is my sugar cookie dough crumbly?". I'm pretty sure I've addressed this before but for you new folks.... In order to avoid crumbly dough, add the flour to the butter mixture SLOWLY. You need to give the butter time to absorb all that flour. Add about 1/4 cup at a time and mix until abosrobed.

Another question I've gotten twice this week is "What colors do I mix to make black icing?" My answer is, "I don't know". When I try to mix any colors I get a nasty shade of grayish brown. Most companies that make food colors now make black and that's what I recommend. At KCI we carry a black gel color that words quite well. Also, in order to use less black coloring (especially if you are making a lot of icing) add cocoa powder to your confectioner's sugar (about 1/8 cup per pound of sugar). The cocoa powder will darken the icing slightly so you'll need less food color and also add a nice chocolate favor.

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

Kim's pictures and email got me to thinking about contests and how many I've entered and never won. I don't enter cookie decorating contests, just the usual sweepstakes types and the occasional essay or recipe contest. I recently entered an essay contest sponsored by the morning TV show "The View". It was for a makeover and trip to the daytime Emmy Awards (I was more interested in the makeover than the Emmy's) and I was sure I had won but alas my name was not called. Did you see the winning recipe for the Pillsbury Bake-Off?? (You can find it by clicking on this link: http://www.pillsbury.com/recipes/showRecipe.aspx?rID=41135) Why didn't I think of that? Have you ever won a contest? Tell us about it. Share your secrets with the rest of us. Is there a particularly good contest coming up that we need to know about? You can always find me at: lesley@kitchengifts.com

Smile, it becomes you.

Lesley

.

IN THIS ISSUE:
Recipe of the Month:  Almond Florentines
Site of the Month - Decorating inspiration, wedding favors and high altitude baking
Decorating Inspiration - Usual GREAT stuff
Hints and Tips - Bleeding icing and keeping royal icing.
Help!
FROM THE EDITOR

QUOTE OF THE MONTH

I value the friend who for me finds time on his calendar, but I cherish the friend who for me does not consult his calendar. --
Robert Brault

JOKE OF THE MONTH

Patient: Doctor, what I need is something to stir me up; something to put me in a fighting mood. Did you put something like that in this prescription?

Doctor: No need for that. You will find that in your bill.

********

RECIPE OF THE MONTH 

Almond Florentines

Here's a nice variation for sugar cookies.

Start with your favorite sugar cookie recipe. (I used our no fail sugar cookie recipe) Roll the dough 1/4 inch thick, making a 10 x 14" rectangle. Spray the bottom of a 10 x 14" pan with nonstick spray. Place the dough in the pan (if it breaks simply press it into the pan). Prick the dough with a fork to allow steam to escape. Bake at 350 degees for 10 to 12 minutes.

To make the topping, bring 1/2 cup granulated sugar, 1/2 cup butter, 2 T. honey and 2 T. milk to boil in a heavy saucepan. Reduce the heat and cook until mixture becomes frothy and turns a light caramel color -- around 230 degrees. Stir in 1 1/2 cup silvered toasted almonds.

Pour mixture over baked dough. Spread carefully with an offset spatula. Return to the oven until the mixture fills the pan and bubbles -- about 5 minutes.

Cool until topping is set and then cut into strips and then triangles. Enjoy!

Printable copy of the cookie recipe from this issue

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SITES OF THE MONTH

Here is a fun site with tons of great inspiration: http://allyourpartyneeds.com.hosting.domaindirect.com/id20.html

If you are planning a wedding you need to check out this site: http://www.myweddingfavors.com/?gclid=CIi0w8Tcz4ICFTaRIgodwW4uCA

Here's a site for you mountain girls that have trouble with that high altitude baking.

*****

COOKIE DECORATING INSPIRATION

Naomi was kind enough to send us this picture of her beautiful Bulldog cookies. Nice job!

Maryann sent us these pictures for our enjoyment.

Patty was kind enough to share he beautiful Halloween cookies.

Marilyn made these cookies for an open house at a local gift shop.

Brooke was a VERY busy girl! Thanks for sharing all your hard work.

Thanks to everyone who shared their pictures. Your contributions make this newsletter so much more fun for everyone.

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Hints and Tips

Mindy sent us this advice for dealing with that pesky bleeding icing:

Let the icing dry longer between layers and let cookies dry for a full 8-12 hours before freezing.  my icing always seemed to be dry to touch. but since i've been letting them dry longer before freezing, i haven't had any problems with bleeding icing.

Royal icing will keep for up to two weeks (could be longer but it makes me nervous to keep it longer). Just keep it in your squeeze bottles, tightly covered. It will separate a little and thicken so before you use it bring it back up to room temp, shake like crazy, test it and add liquid as needed.

Cutting out cookies with cutters that have long narrow pieces (giraffes, horses, etc) can be a challenge. You will have to cut your cookies thicker to avoid breakage. One-half inch cookies may be necessary. Don't forget to let your cookies cool for 5 minutes on the cooling rack before attempting to move them. Also, have a spatula large enough to scoop up the entire cookie. KCI's large cookie spatula is a life saver.

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HELP!

Carol wrote: I have been searching for a soft oatmeal cookie recipe my grandmother made over 60 plus years ago.  The cookies were soft almost like cake dough.  They were maybe ¾” high.  She would add either raisons or chocolate chips Anybody have a recipe simililar to the one Carol is looking for?

No other questions I couldn't answer on my own, but I coud use longer days, more patience, and a dog who doesn't shed.

Oh, one more thing I need. If you send me an email, please include a subject line that stands out. I get a LOT of email everyday. A good chunk of it is junk that I quickly delete. If your message contains no subject, or something that sounds like junk; examples include "check this out", "look at this" & "question", I may delte it before I read it. If you include the word "cookies" or the name of an item you are asking about, it is much more likely to catch my eye. Keep in mind that email is not certified mail -- if you don't hear from me in a couple of days, resend your email.

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

At KCI we had a tremendous holiday season. We added a ton of new designs that were well recieved. I think our new snowflakes were the top holiday sellers. You can see them on our What's New? page. We also had a price increase but more than offset it with our free shipping on orders of $19.90 or more. The free shipping offer is still going on so if you are planning ahead for Valentine's Day, a Super Bowl party, Oscar night or another special occasion, take advantage of it while it lasts.

Our kitchen gadget line has been growing as well. My new favorite gadgets are the silicone pastry brush and silicone coated whisks. Click on the silicone brush link above to see the web page I did and compare your pastry brushes to my old ones. The silicone whisks are lifesavers when I use my new expensive nonstick skillet. I can't believe I ever cookied without them.

Al and I would both like to thank all of you for your support during the first 10 years of our little company. We couldn't have done it without you.

As always I appreciate any and all emails with suggestions, questions and pictures of your beautiful cookies. The best part of this newsletter is what you contribute.

 

Lesley

November, 2005

IN THIS ISSUE:
Recipe of the Month: Cookie Press Cookies
Site of the Month - Kitchen Memories Home Parties
Decorating Inspiration - Great pictures to inspire you
Hints and Tips - Cookie Exchanges and Gingerbread Houses
Help!
FROM THE EDITOR

Newsletter from February - October 2005
Newsletter from August 2002
Newsletter from February - July  2004
Newsletter from June & July 2003
Newsletters from October 2002 - March 2003
Newsletters from July - Sept., 2002
Newsletters from Jan 6 to May 2002
Newsletters from Nov. 11 -Dec. 14
Newsletters from Oct 1 - Nov. 4
Newsletters from Aug. 5 to Sept 23

QUOTE OF THE MONTH

A real friend is someone who walks in when the rest of the world walks out. --Anonymous

JOKE OF THE MONTH

I just returned from a trip to NYC. The eight boring hours on airplanes eating bad cookies and in airports staring at weary travelers reminded me of these actual quotes.

Here are some humorous statements by airline flights crews.

As the plane landed and was coming to a stop at Washington National, a lone voice comes over the loudspeaker: "Whoa, big fella...WHOA..!"

"As we prepare for takeoff, please make sure your tray tables and seat backs are fully upright in their most uncomfortable position."

"Your seat cushions can be used for floatation, and in the event of an emergency water landing, please take them with our compliments."

"We do feature a smoking section on this flight; if you must smoke, contact a member of the flight crew and we will escort you to the wing of the airplane."

Pilot : "Folks, we have reached our cruising altitude now, so I am going to switch the seat belt sign off. Feel free to move about as you wish, but please stay inside the plane till we land... it's a bit cold outside, and if you walk on the wings it affects the flight pattern."

Pilot: "Folks, if you were with us last week, we never got around to mentioning that it was National Procrastination day. If you get a chance this week, please try to celebrate it. If you can't get to it, then maybe try to do it at the weekend, but no big rush. Have a nice day."

********

RECIPE OF THE MONTH 

Holiday baking should be beginning. Have you noticed all the holiday cookie magazines appearing at the check-out lanes at your grocery store? Remember that unless your cookies contain a jelly or cream filling most of them can be made ahead and frozen. Here is a classic recipe for cookie press cookies. Below the recipe I've included some tips for making sure they come out perfect since these can be a little fussy.

Cookie Press Cookies

Makes 2 to 3 dozen cookies

Rich, buttery, and made with lots of vanilla, these cookies are simple to make. Use a cookie press—a hollow tube fitted with a decorative nozzle at one end and a plunger at the other—to press the cookies directly onto the baking sheet.

1 1/2 cups (3 sticks) unsalted butter 1 cup sugar 2 large egg yolks 3 3/4 cups sifted all-purpose flour 1/4 teaspoon salt 1 tablespoon pure vanilla extract Colored sanding sugar 1. Heat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add egg yolks, flour, salt, and vanilla. Mix thoroughly. 2. Fill a cookie press with the dough, and turn out cookies 1 to 2 inches apart onto an unbuttered baking sheet. Sprinkle cookies with colored sanding sugars. 3. Bake until the cookies are lightly browned, 7 to 10 minutes. To ensure even baking, rotate sheet halfway through the baking process. Transfer to a wire rack, and let cool.

Cookie Press Tips:

BAKE A TEST BATCH: At the beginning of a new recipe batch, press out 3 or 4 cookies (no more) onto one sheet (cover remaining dough tightly and let stand at room temperature or refrigerate if the room is warm. These will be your "test" cookies. Bake for 11 to 12 minutes, just until they feel firm on top. 

Allow to stand for a few seconds on cookie sheet after baking, then remove to cooling rack. Cool completely, then try one. The cookies should be crisp through, but not burnt, with clear impressions. 

NOTE: If impressions do not come out distinctly - chill dough and pan in the freezer for one or so minutes and resume pressing the cookie dough. 

If the dough becomes too stiff from over chilling it, it becomes hard to press it through the cookie press. To correct, let it sit at room temperature to soften a bit. (If the cookie dough becomes soft, refrigerate the press with the dough in it).

If the dough is too soft to do so, wrap the cookie dough log with waxed paper, twisting each end to close. Chill it briefly; if too cold, it will be too firm to force through the cookie press when making cookies. 

STORAGE: Already baked Spritz cookies can be stored airtight for a few days at room temperature, or they can be frozen in airtight bags. This dough does not freeze well raw. 

 

Printable copy of the cookie recipe from this issue

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SITE OF THE MONTH

Need Extra Holiday $$?

The Cookie Club is now Kitchen Memories. I'm not quite sure I understand why the name change, but in any case some exciting things are happening. We now how have web site exclusively to this home party program. You can find it and learn more about Kitchen Memories by going to:: http://kitchenmemories.com. The site is still a work in progress so bear with us for a bit. If you are interested in earning extra dollars as we approach the holidays and beyond, do take a minute to have a look. I'm doing two home parties next week and generally I pocket around $200 per party! I just spoke with the lady who is hosting the first party and she says there will be 22 to 26 guests at hers (I should make a LOT more than $200.00). Not a bad paycheck for baking a few dozen cookies and a two hour gig.

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COOKIE DECORATING INSPIRATION

Helen sent me this picture a while back of cookies she did for a wedding. I have had so much fun sharing it with friends and customers. Whatever your opinion is on the type of wedding these were for, note that she did not put faces on the grooms. I think it's a great way to do this type of cookie without making yourself nuts putting little eyes and mouths on them.

Halloween is over but I had to share with you these cookies that Patty kindly sent us. Aren't they just way too cute?

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Hints and Tips

With the holidays approaching some of you may be considering having a Cookie Exchange party. I found some helpful sites that may answer some of your questions on how to go about it. Check out these sites:

http://www.allthingsfrugal.com/s_cookies.htm

http://fultondailynews.com/index.php/fulton/special_sections/celebrations/how_to_host_a_cookie_exchange

http://www.ehow.com/how_6167_cookie-decorating-party.html

For those of you who are thinking about making a Gingerbread House this year (a really great thing to do with your kids), don't forget that I have an entire web page that give you step by step directions. . You can find it at: http://www.kitchengifts.com/gingerhouse.html
At the bottom of the page you'll find a link to several pictures of decorated houses to inspire you. I've done quite a bit of searching and this is the only site I found with such detailed instructions.

If you haven't discovered parchment paper yet you are missing the boat. You can use it to bake cookies on, roll cookies on, line your cake pans, line your baking sheet when you broil, make pastry bags, pour candy on, etc., etc. etc. Check out: http://kitchengifts.com/parchmentpaper.html . Kitchen Collectables has the best price on parchment paper, hands down. Check our web page and then check your grocery store price -- remember to check square footage against square footage.

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HELP!

I've gotten several emails this month from folks who are frustrated with their bleeding icing. I give them my two cents worth, but any tips from you would be appreciated. I'm always here: lesley@kitchengifts.com

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

Here in Omaha we just got our first Whole Foods Market and I am in LOVE! Up until now Omaha has been seriously hurting for a good grocery store. Those of you who have had access to Whole Foods type stores can't possibly understand how depressing it can be to try to cook and bake when you can't find the right ingredients. Whole Foods is like Christmas for us. Even my Girl's Night group that meets every Monday has become addicted to meeting at Whole Foods for our dinners. I frequently stop in during the day and find my husband having lunch there. A side note is that the day after they opened my husband got a call from someone at the Whole Foods test kitchens. They ordered a pretty good selection of cookie cutters so if you see some decorated cut out cookies popping up at your Whole Foods you'll know where the cutters came from.

As always I appreciate any and all emails with suggestions, questions and pictures of your beautiful cookies. The best part of this newsletter is what you contribute.

Happy Thanksgiving!

Lesley

Cookie Recipes and Decorating Ideas
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