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Emma's E's cookie and icing recipie - Page 2

post #16 of 25
Thank you so much for being so kind and sharing your recipe!!
"Life is short...eat cake!"
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"Life is short...eat cake!"
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post #17 of 25
thanks for sharing the cookies are so cute!
post #18 of 25
Thanks for sharing can you use this recipe for cookies on a stick? Thanks btw your cookies are very awsome love your pink grad E's very cute.
post #19 of 25
Thread Starter 
The cookies are soft -- I don't even let them get slightl brown on bottom -- I make them thick almost 3/8 inch thick -- I find they have a dense cake like texture.
post #20 of 25
Thanks for posting. Can't wait to try it. The "E"s are gorgeous!
post #21 of 25
Thanks for sharing! icon_smile.gif
post #22 of 25
Melissa, when you decorate with this icing do you pipe the cookie first then flow with the icing or do you just do the whole cookie with the icing. I assume if that is the case you have to be careful of the consistency to keep it from running off the sides. I know your post was from May but just now saw the recipe and am always looking for an icing recipe that might keep its color better than Toba's glace. THanks.
post #23 of 25
I use this exact recipe! Sometimes I add a little bit of cream cheese (and I even use the cheesecake flavor sometimes) and it is great! It doesn't really change the consistency - I get perfect cookies every time. Firm enough to handle but soft and delicious inside!

I have been topping mine with pre-cut modeling chocolate - I put it on as soon as they come out of the oven and it "melts" into the cookie but doesn't lose its shape - makes for a beautiful, well-defined decoration without piping - and everyone I know LOVES modeling chocolate -way better than the fondant (even though mine is pretty good)!
post #24 of 25
Awesome! I will totally have to try that recipe out!
post #25 of 25
Melissa, are the cookies stable enough to support sticks for a cookie bouquet? Thanks! Can't wait to try them!
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