PAINTBRUSH COOKIES
Betty Crocker Baking for Today cookbook shares a recipe! Paint your way to colorful cookies. Using on-hand ingredients makes creating them extra easy.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h30m
Yield 60
Number Of Ingredients 11
Steps:
- In large bowl, mix powdered sugar, butter, vanilla, almond extract and egg. Stir in flour, baking soda and cream of tartar. Cover and refrigerate 2 to 3 hours.
- Heat oven to 375°F. Lightly grease cookie sheet with shortening or spray with cooking spray. Divide dough in half. On lightly floured surface, roll each half 3/16 inch thick. Cut into desired shapes with cookie cutters. On cookie sheet, place cookies about 2 inches apart.
- In small bowl, mix egg yolk and water. Divide mixture among several small custard cups. Tint each with a different food color to make bright colors. (If paint thickens while standing, stir in a few drops of water.) Paint designs on cookies with small paintbrushes. Bake 7 to 8 minutes or until edges are light brown. Remove from cookie sheet to wire rack; cool.
Nutrition Facts : Calories 60, Carbohydrate 7 g, Cholesterol 15 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 1/2 g, ServingSize 1 Cookie, Sodium 45 mg, Sugar 3 g, TransFat 0 g
PAINT AND BAKING TIPS FOR SUGAR COOKIES
grandchildren like to help with this..we sure get some pretty designs you will need artists paintbrushes and some cookie cutters to have fun with
Provided by grandma2969
Categories Dessert
Time 10m
Yield 1 cup
Number Of Ingredients 2
Steps:
- save egg whites for glaze.
- place each egg yolk in small bowl.like a teacup.
- add a few drops of food coloring, mix well.colors will be strong.
- for lighter more translucent colors, add water.dip paintbrushes into cups, paint cookies that are on the cookie sheet.already cut.
- allow colors to set -- before baking.
- immediately before placing cookies in oven.brush with egg whites to glaze:.
Nutrition Facts : Calories 197.1, Fat 16.2, SaturatedFat 5.8, Cholesterol 755.2, Sodium 29.4, Carbohydrate 2.2, Sugar 0.3, Protein 9.7
PAINTED SUGAR COOKIES
Provided by Food Network
Categories dessert
Time 1h15m
Yield About 5 dozen cookies
Number Of Ingredients 11
Steps:
- In a large bowl, cream the butter, shortening and sugar with an electric mixer. Add the egg and vanilla and beat until light. In a small bowl, stir the soda, salt and flour together. Stir the dry ingredients into the creamed ingredients until well mixed. Wrap in plastic wrap and chill the dough for at least 30 minutes.
- Divide the dough in half. Wrap half in plastic wrap and return to the refrigerator. Roll out the dough to 1/8-inch thickness on a lightly floured surface. Cut cookies with a cookie cutter of any design and place on ungreased cookie sheets about 2 inches apart.
- Put 1 teaspoon corn syrup and 1/4 teaspoon water into each of 4 different custard cups. Tint each of the four mixtures with food coloring. Stir each well.
- Paint the unbaked cookies before baking using a small paintbrush. For more fun, press cookie dough through a garlic press to make "hair" for gingerbread figures.
- Preheat the oven to 375 degrees F. Bake for 9 to 10 minutes or until cookies are lightly browned. Remove the cookies with a spatula and cool on wire rack.
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- Go for Brown Sugar. Though brown sugar isn’t a traditional ingredient in sugar cookies, there’s no denying that adding it to your recipe will make your cookies chewier.
- Experiment with Syrup. If you don’t care for brown sugar, you can swap out the sugar in your recipe with a bit of corn syrup. This contains fructose and is hygroscopic, which means it attracts and retains moisture from the air.
- Buddy up with Butter. Butter is your best bet for chewy cookies, so don’t think about swapping it out for shortening or lard. Since it’s composed of 16 to 17 percent water, it’ll help make your dough more moist for tender, chewy cookies.
- Add an Extra Yolk. Eggs can make a huge difference in cookies. Plus, there are so many combinations you can use—all yolks, all whites, whole eggs, whole eggs plus a few whites, and so on (here’s how to separate them mess-free).
- Choose Your Flour Wisely. Be certain to double-check the type of flour you’re using to make your sugar cookie dough. Bread flour is ideal. It has a higher protein concentration than cake and all-purpose flours, which helps develop more gluten when baked.
- Watch Your Bake. Other factors that affect chewiness in a batch of cookies are oven temperature and baking time. Luckily, these can be easily adjusted to retain the most moisture in your cookies.
- Chill Out. Chilling your dough before baking helps, too. The cold raw dough will spread less during baking. This also is great tip for those bakers who like to make ahead.
HAND-PAINTED SUGAR COOKIES WITH EASY ROYAL …
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5/5 (2)Category CookiesCuisine AmericanTotal Time 1 hr 29 mins
- To make sugar cookies: In a large bowl, sift together flour, baking powder and salt; set aside. In a small bowl, lightly whisk together egg and vanilla extract; set aside.
- In a stand mixer bowl fitted with a paddle attachment, cream together softened butter and confectioner’s sugar. With mixer running add in egg mixture and beat to combine; then add flour mixture little by little. Beat just until dough sticks to paddle and cookie dough gives slightly when gently pressed and dough does not stick to fingers.
- Roll out dough between two sheets of parchment paper to 1/4 inch thickness. Use preferred cookie cutter and stamp out cookies; bake at 400 degrees F for 7-8 minutes.
- To make royal icing: In a small cup, whisk together water and extract; set aside. In a stand mixer bowl fitted with a paddle attachment, mix together sugar and meringue powder. With the mixer running on low, slowly add liquid mixture. Turn mixer speed to medium-high and beat until mixture is fluffy and stiff peaks form, about 7-10 minutes. Icing is ready when mixture is stiff.
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