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wooden skewers

post #1 of 12
Thread Starter 
Does anyone ever make cookies on wooden skewers? I do not have access to long cookie sticks and need height in a bouquet. Do these hold up well to travel? What I have are thin wood skewers that are about 12in tall.





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post #2 of 12
I use 12" bamboo skewers for all of my cookie arrangements. However, I do not ship them. They only travel locally (customers pick up from me). FWIW, I have found that inserting the skewer blunt end first immediately out of the oven works really well and I don't worry anymore about the sharp end of the skewer being inside the cookie in case anyone tries to eat it off the stick.
post #3 of 12
Thread Starter 
Thank you. I baked some cookies with the skewers right in them, but when they came out the cookies swiveled on the sticks ... so I pulled them out and put in cookie sticks .. Not sure what happened .. but I was hoping to get more height since my local store only carries 8in sticks.





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post #4 of 12
Have you tried putting them in after baking? I find that it's easy to insert them when the cookies are right out of the oven (as long as I have arranged my cookies on the no-rim sheets properly) and because the cookie is still warm and soft it sort of bakes onto the stick. I haven't had trouble with them swiveling on the sticks (though the sticks sometimes swivel in the styrofoam filler of the container!). Good luck!
post #5 of 12
https://cakecentral.com/gallery/1939806

I used the 12" bamboo skewers for this bouquet and it turned out really well. I used the following sugar cookie recipe and inserted the stick before I froze the cookie dough. The cookies did not swivel on the stick.

Thick Sugar Cookies
6 egg yolks
4 eggs
2 cups butter, softened
2 1/2 cups white sugar
7 cups all-purpose flour
1/2 tablespoon baking powder
1/2 teaspoon salt
3 teaspoons vanilla extract

Directions
1.In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs, one at a time, mixing well after each. Combine flour, baking powder, and salt; stir into the sugar mixture. Cover dough and chill.
2.On a floured surface, roll the dough out to 1/2 inch thick and cut into desired shapes using cookie cutters. Freeze the cut out shapes.
3.Preheat oven to 350 and bake for 8 to 11 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely

Royal Icing
3/4 cup of warm water
5 Tablespoons meringue powder
1 teaspoon cream of tartar
1 bag (2 lb) powdered icing sugar
In mixer bowl, pour in the warm water and the meringue powder. Mix it with a whisk by hand until it is frothy and thickenedabout 30 seconds. Add the cream of tartar and mix for 30 seconds more. Pour in all the icing sugar at once and place the bowl on the mixer. Using the paddle attachment on the LOWEST speed, mix slowly for a full 10 minutes. Icing will get thick and creamy. Cover the bowl with a dampened tea-towel to prevent crusting and drying. Tint with food colourings or thin the icing with small amounts of warm water to reach the desired consistency.
post #6 of 12
Bubbl3h3ad--- your cookies look wonderful. Love how thick they are! Are they a soft yummy cookie or are they a much stiffer (crunchy) texture. I am looking for THAT go to cookie. But it seems like so many I have tried seem to be just too firm for my liking. I must really be picky. LOL

Thanks for the help!!
post #7 of 12
These cookies are soooooo good! They are not crumbly, they are chewy and delicious. I found the recipe in a forum and wrote it down but I don't remember who submitted it. Last time I made them I forgot to add one of the eggs (I don't know how) and they were still delicious. I don't make any other sugar cookie after finding this recipe! All those egg yolks make them moist, not crunchy.
post #8 of 12
Thanks Bubbl3h3ad!!! Will be trying this out!!!
post #9 of 12
YW icon_smile.gif
post #10 of 12
Thread Starter 
Thanks for the recipes .. That is the same icing recipe I already use, but did copy down your cookie recipe .. right now I use the NFSC recipe which always seems to get compliments.

I did not insert the skewers after I baked the cookies .. I inserted them first, then baked .. but they didn't even stick well in them once they were cooled down, they were still loose. So I pulled out and put in cookie sticks.





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post #11 of 12
If your sticks are loose after baking, dip the tip in some royal icing or candy melt, then stick it back in. That should hold it!

I have used wooden dowels when I need something really sturdy. The Wilton ones work. I have also used the ones from the wooden cutouts row at Ms.

I made a bouquet once with nice sturdy cookies, and the next morning, my "flowers" had all wilted from the weight! Wood for me now!
post #12 of 12
Of course! Make sure you have plates for everyone to minimise drips!
I usually have a "clean" and "dirty" pot or glass for them or else they end up in a rather unsightly mess as everyone just puts them on the table.
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