I normally attach my sticks to the cookies prior to baking, the problem I have is the "hump" that the stick leaves on the cookie. Is there a way to attach the cookie prior to baking without the hump? I've tried attaching the stick after the cookie was baked using candy melts, but had several fall off when they were bitten into. My cookies are not overly thick or heavy.
Any ideas?
Vonda
There are some lollipop sticks that are a bit thinner than the cookie sticks. If you cut and roll the cookie a tiny bit thicker than the stick, you can push the stick into the side of the cut cookie, eliminating the bump.
I buy those bambo skewer cut it in half and stick inside of the cookie as soon is out of the oven. HTH
I normally attach my sticks to the cookies prior to baking, the problem I have is the "hump" that the stick leaves on the cookie. Is there a way to attach the cookie prior to baking without the hump? I've tried attaching the stick after the cookie was baked using candy melts, but had several fall off when they were bitten into. My cookies are not overly thick or heavy.
Any ideas?
Vonda
What type of batter are you using? Maybe that might be the problem.
I also use bamboo skewers, they're thinner than cookie sticks, they barely show.
good luck.
just my experience with bambo sticks, I have found they tend to splinter and I didn't want to take a chance on any inside the cookie, maybe I've just used the wrong kind. They actually are pretty easy to work with inserting into bouquet because they're thin.
I make my cookies about 3/8 of an inch thick. I put the sticks in prior to baking, put a patch over the parts that stick out. I like to patch them on the front since that is usually covered by icing. As soon as the cookies come out of the oven, I smooth them with a spatula. I have been decorating them with a glaze, then with some fondant decorations. Have not seen any bumps when
decorating.
Sorry, I forgot to say that I insert the bamboo sticks before baking. After the cookies are baked and cooled, the icing covers any small imperfection.
Thank you everyone for your replies. I use the NFSC and roll my dough approx. 3/8 of an inch. The hump isn't bad, but I prefer a very smooth cookie. I will try the RI after they are baked and decorated method.
Vonda
I have never tried NFSC recipe. However, I do freeze my cookie dough before I putting it in the oven.
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