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Scooped cookies thread lost... - Page 2

post #16 of 67
I was also kicking myself for not writing down the recipes....weren't there two (one on page 2 I believe & then page 6 of the old thread)? I obviously have yet to try them since up until today no recipe but would love to hear from those of you who did and what alterations you made to the recipe (if any) and any tricks you figured out to keep the ice cream scoop look. And Honeydukes....glad you had the sense to write the recipe down...we all are grateful!
post #17 of 67
I love the way those cookies look! I'd like to give these a try!
~Brenda~
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~Brenda~
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post #18 of 67
OH MAN, I so NEED to try some of these.
Ya Wanna COOKIE!!?!
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Ya Wanna COOKIE!!?!
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post #19 of 67
You're welcome, Caker_Girl. And yes there was a second recipe, but unfortunately I didn't save that one. Hopefully, they'll pop up and claim/ resubmit them.
post #20 of 67
This is what I have of that thread...Hope it's helpful
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http://annaliisa.vox.com/library/post/september-snack-o-the-month-ice-cream-scoop-shortbread-cookies-by-ullja.html
http://www.ullja.com/index
Alright, I have been thinking about these cookies all week! I tried a few different shortbread recipes and couldn't make any of them work. I was going to try to replace some of the butter with Crisco, but i didn't have any butter-flavored left and i didn't want to use plain crisco so i gave up on that idea. But I tried the spritz cookie dough as suggested and it was perfect! These are literally the exact same shape after being baked as they were when i scooped them onto the pan! Not sure of the size of the scoop, it's just a standard cheapie one from Target.

After baking a few plain ones to test the "shape" thing, i divided the dough and colored and flavored it: Pink strawberry Ice Cream, Chocolate Ice cream, and Mint with Mini Chocolate chips. (have to use mini.... the regular size ones didn't work so well) They don't taste like fudgy shortbread, but because of the thickness they ARE a bit softer in the middle than traditional spritz cookies.

I love all the idea i Get from here. Thanks to everyone, and thanks wolfsonmom for getting my creative engine running!
2 cups butter, softened
6 egg yolks
5 cups all-purpose flour
1-1/3 cups white sugar
2 teaspoons vanilla extract

Mix the butter or margarine, sugar, egg yolks and vanilla. Add the flour and mix by hand.
Divide Dough and add color and flavors as you like.
Scoop dough with small ice cream scoop or cookie scoop.
Bake in preheated 400 degrees F (200 degrees C) oven for 7-9 minutes.
This made about 6 dozen cookies.
In case the attachment doesn't work, they are posted in my photos also!
All the flavors are just a few drops of the Lor-Ann flavorings. (The mint is Creme de menthe, not peppermint)

I used Americolor gel colors.

all this need to be mixed with your hands. The recipe says they will get hard/tough if you mix too long with a mixer. I just used my KA for the first part, before the flour.

I suggest adding the flavor first, mixing (squishing with hands....lol) and then adding the color and mixing, because the flavors really have no color so it's hard to tell when it's combined evenly. but once you add the coloring, you can see when it's all mixed up well. hope that makes sense...


have fun guys! Next time, i'm making french vanilla, not coloring it, and once they're baked i'll put some melted chocolate on top and let it frip down the sides a bit and put a cherry on top.... ice cream cookie sundaes!
nikki1201
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Tommy's favorite song? Roll roll roll your goat
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Tommy's favorite song? Roll roll roll your goat
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post #21 of 67
I used a shortbread recipe and it worked for me...they held their shape. My first few batches, I was afraid it wouldn't hold unless I added a bunch of flour (4 cups), and it tasted kinda gross.
The next batch, I only used 2 cups of flour, and it turned out really good.

I made peanut butter ribbons and added them to chocolate shortbread and they were so good. I couldn't stop eating them. I'm not sure if mine was like "fudgy shortbread" either...what exactly is that??

I am tempted to order some of Ullja's just to see how it is like fudgey shortbread...
post #22 of 67
Thread Starter 
Quote:
Originally Posted by peardream

I am tempted to order some of Ullja's just to see how it is like fudgey shortbread...




If you do, let us know how they are! Too bad we can't all get together and do a taste-testing. icon_smile.gif
post #23 of 67
No kidding. That would be fun. I would be interested to know just how good they are. I still have yet to make them. I was going to for a shower I am giving this weekend but there is no way I can do these without a test run. But on my list of things to do nevertheless!

Dumb question, I'll preface it! But what are spritz cookies? A light and airy shortbread like cookie? Just curious and just HAD to ask...sorry!
post #24 of 67
Spritz are the little shaped butter cookies you always find on cookie trays. They're sold in large tins at drugstores, grocery stores and office supplies! It doesn't feel like Christmas without them. You push them out of a cookie press (I call it a cookie gun.) Most recipes make tons.

http://www.golden-light.com/images/products/340/PS-366.jpg
http://www.bakedecoratecelebrate.com/projects/spritzsomuchfun.cfm
http://allrecipes.com/Recipes/Desserts/Cookies/Spritz-Cookies/ViewAll.aspx
http://southernfood.about.com/od/buttercookies/r/bl30117e.htm
post #25 of 67
Quote:
Originally Posted by wolfsonmom

Quote:
Originally Posted by peardream

I am tempted to order some of Ullja's just to see how it is like fudgey shortbread...




If you do, let us know how they are! Too bad we can't all get together and do a taste-testing. icon_smile.gif



Well, Atlanta isn't that far away from Florida, hahaha...

Have you tried to make them yet? Any success?
post #26 of 67
I just wanted to add that there isn't a special recipe to making these, I don't think, it's the technique. I accidentally made some of these today when baking regular old sugar cookies. icon_smile.gif
No longer baking and caking. Medical transcriptionist and Thirty-One Gifts independent consultant.
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No longer baking and caking. Medical transcriptionist and Thirty-One Gifts independent consultant.
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post #27 of 67
Oh I am SO glad this post started up again icon_biggrin.gif I was so sad when it got lost. As someone else said i think there were 2 recipes posted and I'd love to know the 2nd one too. I tried one of them (can't remeber which one now) and didn't like how mine turned out so I was hoping to try the second one. Does anyone remember it? I didn't write them down icon_cry.gif
post #28 of 67
Just use your sugar cookie recipe. I'm tellin ya, it's the technique of scooping the dough that gives them that look....unless I had a fluke. I'll post a picture when I bake some more (we ate the first ones!). icon_smile.gif
No longer baking and caking. Medical transcriptionist and Thirty-One Gifts independent consultant.
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No longer baking and caking. Medical transcriptionist and Thirty-One Gifts independent consultant.
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post #29 of 67
Thread Starter 
I have tried these a couple of times but I can't get the "look" right - my cookies always spread out flat.

I made some with mini-chocolate chips and they were delicious even tho they weren't scooped.
post #30 of 67
I made them with NFSC and a disher. No spreading and those puppies are full of butter!
No longer baking and caking. Medical transcriptionist and Thirty-One Gifts independent consultant.
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No longer baking and caking. Medical transcriptionist and Thirty-One Gifts independent consultant.
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