Antonia you are too sweet!! In all honesty, you're the reason why I even attempted to make those cookies. I looked through your photo's and just fell in love with your work. The only reason I ended up using MMF instead of royal icing is because I sucked at it
BTW the MMF cookies were so easy to make. For the MMF I used the same cookie cutters that I had for the cookies. I just had to cut it a bit smaller with a knife so that you can see the cookie underneath.
Thanks for being so nice. You always make me feel so good about myself
I really look up to you. Take care
I love your work!!! I would like to know how far in advance do you make your cookies and how do you keep them fresh?
Thanks for sharing!
Does anyone know if this info has been posted yet? I've been waiting (I'm so excited!) and I know Jackie was going to post it....THANKS!!!!
I don't think it has yet. Still waiting.
THANKS!! Can't wait!!!!
Where can I find Antonia's royal icing for sugar cookies recipe? I looked in the recipe sections and couldn't find it. Anybody have the link?
Here is it. I hope to make try this recipe this weekend.
Thanks for helping us.
I am very new in this baking field.
I can bake cakes.
But I have to start bake homemade cookies for my daughter.
Please tell me basic recipe of any cookie.
And in same recipe what kind of flavors I can add. So that will be easy for me to make same cookie but different flavors.
Thanks and I am glad you asked us about cookie.
I'm sorry I don't have time to read all the suggestions, but if not already suggested, my big question is
What is the storage time for baked cookies, timeline for baking, decorating, drying, presenting. How to keep them fresh, and how long they stay fresh. What to package them in (cellophane, baggies, etc.) and just general storage stuff.
Thanks for doing this, I can't wait to read it!!!
Lesson learned: Do not sub margarine for butter in the cookie recipe. Margarine makes the dough too soft. My magic wand broke!
Honestly, I always use margarine. I do have to refrigerate it for 1-2 hours before I can work withit and I do have to keep putting it back in the fridge inbetween batches, that's all that i have ever used.
I should try the butter sometime just so I can see the difference.
I always use butter when I bake. I was out of butter and figured the "I cant believe it's not butter" would be ok for practice cookies. The dough was softer than with the butter and warmed up faster. Too much water, not enough fat?
Did you use the "I can't believe it's not butter" out of the tub or do they make sticks of it??
I usually use sticks of margarine, mainly because it is cheaper. I have noticed that all margarine seems to be softer than butter at room temp.
I have no idea about the fat/water ratio. I just use what works and what I can afford!
Hi! I need some advice now before you write the artical. I also think this would be good information to include in your artical. I am going to be doing wedding favor cookies for my son's wedding and of course the cake (wedding cake cutouts with royal icing). I am going to be very busy that week and I was wondering about how far ahead I can do the cookies. Here is what I was thinking: I want to bake and freeze the unfrosted cookies 2 weeks before the wedding and frost them a week before the wedding. I figure that they will need 12 hours to dry then I will be bagging them in air tight bags, would they be okay? They would be in bags for about 5 to 6 days, what do you think? Thank you for any advice!
Can you explain how you get even and consistant lines? Especially spacing between lines staying the same and even. Any other fast tricks would help as well. Since I do hundreds of cookies for a bakery others suggested I pour on the base coat. Do you do this for large orders? Am so looking forward to what you have to say.
This thread is from 2005. If an article was posted, it is probably already here on the site, somewhere.
I was trying to find the article anyone have a link??