FABULOUS FORMING TIPS
Pressed Cookies
Multi-colored Cookies: Prepare 2 or 3 contrasting colors of dough. Roll each color into a 1-inch thick log; place side by side and form into one large log. Place log into barrel of cookie press.
Cut-out Cookies
Shaped Sandwich Cookies: Cut shapes from dough using shaped cookie cutter. Cut out the center of half of the cookies using an apple corer or small round cookie cutter.
When cookies are baked and cooled, spread the back of one of the solid cookies with 1 tablespoon jam or frosting. Make a sandwich using one of the cookies with the hole in the center, allowing the filling to show through. Lightly dust cookies with powdered sugar.
Drop Cookies
Thumbprint Cookies: Roll balls of cookie dough between palms of hands until smooth. Place on Parchment Paper. Make a deep indentation in center. Fill after baking as desired.
Bird's Nest Cookies: Roll balls of cookie dough between palms of hands until smooth; roll in egg white and then into grated nuts. Make a deep indentation in the center. Fill after baking as desired.
Checkered Cookies: Flatten balls of cookie dough to 1/2 inch thickness. Sprinkle cookies with granulated sugar. Place an inverted cooling rack over cookies and gently press down to form checkered pattern.
EASY DECORATING TIPS
Multi-colored Cookies: Prepare 2 or 3 contrasting colors of dough. Roll each color into a 1-inch thick log; place side by side and form into one large log. Place log into barrel of cookie press.
Cut-out Cookies
Shaped Sandwich Cookies: Cut shapes from dough using shaped cookie cutter. Cut out the center of half of the cookies using an apple corer or small round cookie cutter.When cookies are baked and cooled, spread the back of one of the solid cookies with 1 tablespoon jam or frosting. Make a sandwich using one of the cookies with the hole in the center, allowing the filling to show through. Lightly dust cookies with powdered sugar.
Drop Cookies
Thumbprint Cookies: Roll balls of cookie dough between palms of hands until smooth. Place on Parchment Paper. Make a deep indentation in center. Fill after baking as desired.Bird's Nest Cookies: Roll balls of cookie dough between palms of hands until smooth; roll in egg white and then into grated nuts. Make a deep indentation in the center. Fill after baking as desired.
Checkered Cookies: Flatten balls of cookie dough to 1/2 inch thickness. Sprinkle cookies with granulated sugar. Place an inverted cooling rack over cookies and gently press down to form checkered pattern.
EASY DECORATING TIPS
- Before baking, lightly brush cookies with milk or egg white using a pastry brush before sprinkling with one of the following: colored sprinkles, colored sugar crystals, or chopped or grated nuts. This will help the decorations to adhere to cookies more evenly.
- For a simple, yet elegant cookie, top an unbaked, pressed cookie with a single whole almond or a pecan or walnut half.
- Top hot cookies right out of the oven with chocolate chips or whole chocolate kisses.
DRAMATIC DESIGN TIPS
- Pipe a decorative star or rosette onto tops of cooled pressed or thumbprint cookies using a pastry bag and decorative tips. Try soft prepared frostings, peanut butter or any flavor jam. Decorate with sliced almonds, chopped nuts or chocolate curls. Create chocolate curls by holding a vegetable peeler against the narrow side of a chocolate square. Using even pressure, push the blade away from you.
- To melt chocolate Coarsely chop 2 squares (2 ounces) baking chocolate (1/2 cup of semi-sweet chocolate morsels can be substituted for baking chocolate). Place in a clean, dry microwave-safe bowl; microwave, uncovered, on High 1 minute, stirring after each 20-second interval, until melted and smooth. (Be careful when melting chocoalte. Excessive heat or water droplets can cause chocolate to stiffen. Stirring is necessary to prevent chocolate from burning.)
Working with Decorator Icing
1 egg (separated)*
3 cups powdered sugar
2-3 tablespoons water, if necessary
food color (optional)
1. Separate egg. (Set yolk aside for another use.) Beat egg white until frothy using a whisk. Gradually add 3 cups powdered sugar, mixing until very thick and smooth.
2. If desired, divide icing into small bowls. Add food coloring, one drop at a time, until desired color is achieved. If necessary, add water by teaspoonfuls, mixing well after each addition until desired consistency is reached.
3. Decorate cookies as desired.
* 1 tablespoon meringue powder (pasteurized egg whites and cream of tartar), available at craft and retail stores, can be substituted for egg whites. Add to the powdered sugar along with an additional 2 tablespoons of water.
Plastic Piping Bag: Place icing in a small, resealable plastic bag. Twist top of bag to seal; secure with a "chip clip". Cut a very small piece off the corner of the bag to allow icing to run out in a thin stream. (Be careful not to cut too large of a hole.) The bag is now ready to use for drizzling or piping.Drizzling: Transfer cookies onto cooling rack. Place rack over a piece of Parchment Paper to catch drippings. Drizzle chocolate or icing over cookies using Plastic Piping Bag. Remove cookies to a clean sheet of Parchment Paper.
Piping: Pipe decorations onto cooled cookies using Plastic Piping Bag. Try following the pattern on pressed cookies with melted chocolate or Decorator Icing. When layering colors, make sure to let the first layer dry completely before applying the second color, to avoid bleeding.
Drag-through decorations: Coat cookie with icing, forming a smooth surface. Immediately drop dots of contrasting colored icing from Plastic Piping Bag onto surface of icing. Immediately drag a toothpick through the dot to form a heart...or draw circles or lines and drag a toothpick through to form spider-webs or "funky" patterns.
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