I am venturing into making cookies with fondant on top... I have read a lot about making sugar cookies and then cutting out the fondant and placing it on top right when the cookies come out of the oven. SO I tried this... and the sugar cookies recipe was horrible... so any recipes that are really good? So I am not sure if it was just the cookie that made them not taste good with the fondant or if I need to do something else... Am I missing something?
There is a recipe I recently used and I found it to taste GREAT!
This particular recipe makes a large batch, but you can save/freeze the remaining dough for up to 3 months.
2 1/2 cups butter (at room temperature)
2 cups sugar
2 large eggs
seeds from 1 vanilla bean (or 3 tsp vanilla)
5 cups flour
1 tsp baking powder
1 tsp salt
1. Cream the butter and sugar together in the bowl of an electric mixer on low to medium speed. (Use the paddle attachment). Mix until thoroughly incorporated for about one minute. Scrape down the sides of the bowl with a plastic spatula and mix again for a few seconds more.
Over mixing the butter and sugar in this step will cause too much air to be incorporated into the dough. If youd like a light and fluffy cookie, thats ideal, however the dough will spread more during baking; not ideal if youd like the cookie to hold its shape.
2. Add eggs slowly and mix. Scrape down the bowl with your spatula at least once and mix again.
3. Cut open your vanilla bean and scrape the seeds out. Add to mixing bowl. Alternatively, add liquid vanilla extract. Stir briefly.
4. Sift your dry ingredients together. (Flour, baking powder and salt).
5. Add all of the flour mixture to the bowl. Place a large tea towel or two small tea towels between the edge of the bowl and the electric mixer so that the flour wont escape. Mix on low speed for 3o seconds. Remove the tea towels and observe the dough mixing; when it clumps around the paddle attachment its ready. Its also important at this stage not to over mix the dough (the glutens in the flour develop and the dough can become tough).
6. Roll the dough out between 2 large pieces of parchment paper. Place on a baking sheet and into the fridge for a minimum of 1 hour.
7. Roll out the dough further if you need to, and cut out cookie shapes. Place on parchment paper-lined baking sheet. Re-roll scraps and repeat.
8. Put cookie dough shapes back into the fridge for 10 minutes to 1 hour to chill again. They will then hold their shape better when baked.
9. Preheat your oven to 350°F or 176°C.
10. Bake cookies for 8-12 minutes or until the edges become golden brown. The baking time will depend on the size of your cookie.
11. Let cookies cool to room temperature and decorate!
Flo - does this recipe spread? It's pretty similar to the NFSC with a little more butter/little less flour. I like the NFSC recipe but wish I had a way to keep cookies tasting fresher than they seem to be after a few days of decorating.
2/3 cup butter
1 1/2 cup sugar
2 tablespoons milk
1 teaspoon vanilla extract
1/2 teaspoon almond extract
3 1/4 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
mix flour, baking powder & salt. In separate bowl, cream butter and sugar. Add eggs, milk, & extracts to butter mixture. Add flour mixture. Refridgerate about an hour. Bake @ 400 for 8-10 minutes.
LOL, all I did here was hit paste, there's another post up asking the same thing. Here's my recipe, it's easy and awesome!
I use RI though, can't really help with the fondant question.
lschmitz05, I forgot to mention that I use half as much baking powder bc it does tend to spread.
They taste is great, the next time I make this recipe I will try it without baking powder. Sorry, I forgot to mention that before.