AI'm going to be making a bunch of Penny's Butter Cookies for my niece's birthday party. How early can I make them ahead? I've generally made them a couple of days ahead of time but will be doing more detailed decorations, and I will also be making the cake, so wanted to get what I could done ahead of time. Thanks for any tips! Tracy
i've never made them but my idea for you -- wait i mean i've made butter cookies but not these in particular -- so my idea for you is to prepare the pans -- get the containers that will hold the baked cookies ready in advance too -- and get the cookies all cut out or piped out or whatever -- freeze -- if you don't have room in the freezer -- you can actually y'know freeze one layer then put them in a plastic bag repeat till all are frozen --
then all you have to do of course is bake them off -- easy peasy --
weeks in advance you can get them all ready to go and freeze them as cookie dough already cut out -- once frozen transfer to plastic bags -- get the baking pans ready and the boxes/platters you will be delivering them in prepared -- cover with plastic wrap if it will be a few weeks -- at the appointed time get all the icings ready to decorate them -- bake, decorate & away you go --
that will save a little time
AThanks K8. The party is in about a week so that might help make sure they are as fresh as possible. I'm a school counselor and heading back to work next week. I'm just having a hard time wrapping my head around the timing of everything. I was going to make the cakes and freeze them this weekend. How many days in advance do you think I can safely decorate the cookies?
Acouple days give or take depends on humidity and how you want your final product and how you are storing them-- what kind of decor made w/what kind of icing-- the earlier you bake/decorate them the softer they could get
AOk, I was thinking ABC...I know it doesn't harden completely but we just love the soft icing with the crunch of the cookie...now, I'm starting to slobber.
I may do a few fondant accents on top of the cookie. Like an initial, etc.
Since I was thinking ABC I would prob store the decorated cookies either on cookie sheets wrapped in Saran Wrap or a couple of cake boxes I have. Laying them individually not stacked.
I think I'm in for a few late nights...but my little niece is worth it. She's a cutie.
Aso have you had any leftover long enough previously to know how long it takes for the abc to soften the cookie?
AI don't remember it softening them but by a week stored in a tin can I think the icing started losing flavor. I think what I'm realizing is that I'm going to be up very late working on this party several days this week. She's picking them up Friday to package for favors for Saturday's party. So I think I will start icing Wednesday to give me enough time make corrections if needed and still work on the cake I'm doing. Thanks so much for your help. I think I will definitely cut out and freeze my shapes like you suggested. I really appreciate you helping me sort through this. I will PM you pics when all is said and done. Thanks again! Tracy
sounds like you're good to go -- i would err on the side of starting way early for your sake -- i think time management is much more important than we give it credit -- this project of course is for family and that's always special -- but y'know how on here it's preached to charge enough for your product because you don't want to work so hard and give it away -- well we also shouldn't sacrifice ourselves, our rest in particular for party food -- just as an encouragement for you --
anyhow i know it will be beautiful and i'm glad you have some good help where she will package the cookies --
can't wait for pictures
one other thing i do that i already hit upon is do the last things first -- like the fondant decor for the cookies can that be done in advance right now in fact? anything could be done in advance for the cake? abc icing could be made now and stored in the fridge -- fillings could be made now/soon* -- the ingredients for the cake could be measured out and mise en placed now -- cake pans prepped for the oven --
then it's fun at some point in the adventure/ordeal you 'meet up' with your earlier work and you can breathe a sigh of relief that you don't have to think so much anymore because you've stumbled onto the pathway that you earlier marked with bread crumbs -- find your way back to the light --
*careful with the baking powder--measure at the time you mix or package it air tight
AVery good ideas. I will definitely do these things. Thanks again!!! You've been great!!
AI know this is off topic but where can I find penny recipe? When I do a search all I do is find a link but when I click it, it says it doesn't exist
AHere is the link to the recipe that was posted in Texas Monthly. I pasted the recipe below just in case the link didn't work. You will notice it calls for tablespoons of vanilla. This is not a typo, and depending on your tastes you can actually add more vanilla if you like. You might want to do this if you need to omit the almond flavoring. I usually add more vanilla. She also says you don't have to chill. Maybe it's just because I'm in South Carolina, but when I don't chill I end up adding more flour. So, I think it's just a preference thing. I've read forums on here that debate if this is sugar cookie or butter cookie. I use it as a sugar cookie, and it sounds like several other CCers do as well. Enjoy! -Tracy
BUTTER COOKIE DOUGH 1 cup salted butter 1 cup granulated sugar 1 large egg 2 tablespoons whipping cream 2 tablespoons vanilla extract 1 teaspoon almond extract 3 cups unbleached flour 1 1/2 teaspoons baking powder
Preheat oven to 325 degrees. In a mixer combine butter and sugar. Add egg, cream, vanilla, and almond extract all at once and thoroughly blend. In a separate bowl stir together flour and baking powder. Add the dry ingredients to the wet ones and blend. Roll out to a thickness of about 1/4 inch and cut with a cookie cutter. Bake on a greased cookie sheet 8 to 12 minutes and cool on a rack. Makes about 3 dozen cookies. (Dough does not need to be chilled before using.)
BASIC GLAZE 1 tablespoon light corn syrup, such as Karo 1/4 teaspoon almond, orange, or lemon extract 3 cups powdered sugar
Using a mixer, dissolve syrup and extract in 1/4 cup warm water. Add sugar and beat on low speed until smooth.
ROYAL FROSTING 3 large to extra-large egg whites 3 1/2 cups sifted powdered sugar 1/4 teaspoon cream of tartar (optional) commercial paste colors (available at hobby shops or cake-decorating supply stores) decorative stencils (available at hobby shops)
Using a mixer, beat first 3 ingredients on low speed until mixture thickens. Then beat on high until it forms stiff peaks and the shine dulls to a sheen, 7 to 10 minutes. Tint to desired color(s), using about 1/4 to 1/2 teaspoon per half cup of frosting. Royal frosting crusts over quickly, so cover bowl or pastry bag with a damp cloth when not actively working.)
To decorate using a stencil, put about 1/4 teaspoon of royal frosting on tip of a small cake spatula, ideally an offset spatula (with the blade bent so it is lower than the handle, like a trowel). Hold stencil in place on a cooled, dry cookie. In a single stroke, swipe a thin layer of frosting across it and carefully lift stencil. Dries in an hour, longer if weather is humid.