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Alternative flavors of cut-out cookies - Page 2

post #16 of 19
[quote="dawncr"]Plus, the oats made for rough edges because the cookie cutter couldn't slice through them.[/quote

I understand if you run the oats through your food processor and "chop" them up, you will get better results BUT it does change it.....
post #17 of 19
Cinammon? icon_smile.gif
post #18 of 19
I have trialing various recipes for a Christmas cookie contest at work. I am hooked on linzer cookies and discovered a recipe with toasted pecans!! Oh, my, yummy. I think a lot of linzer cookie recipes would make good cutout cookies.
Love cakes!!
Love cakes!!
post #19 of 19
I dont remember where I got this recipe but its great

Easy Cut-Out Oat Cookies

Ingredients (Serves 60)

1 1/2 cups confectioners' sugar

1 cup butter

1 egg

1 teaspoon vanilla extract

2 1/4 cups all-purpose flour

1 1/4 cup oat flour

1 teaspoon baking soda

To make your own flour, place 1 2/3 cups quick or Old-Fashioned Quaker Oats, uncooked, in blender or food processor. Cover and blend 60 seconds. Makes 1 1/4 cup flour.

In a large bowl, mix together the confectioners' sugar and butter until creamy. Beat in the egg and vanilla.

In a separate bowl, combine all the flours and baking soda. Then stir dry-mix into the creamed mixture. Cover the dough, and chill for 30 minutes to 1 hour.

On a lightly floured surface, roll the dough out to 1/8 inch thickness (if the dough is too thick you will lose some of your shapes). Using cookie cutters, cut dough into desired shapes. Place cookies 2 inches apart onto an ungreased cookie sheet.

Preheat the oven to 375 degrees F (190 degrees C). Bake for 7 to 8 minutes and watch carefully to make sure the cookies don't over-brown. Remove from baking sheets and cool on wire racks. Eat plain or frost with your favorite cookie frosting (these cookies only need a tiny amount of frosting).
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