Help! I mostly decorate cakes, and I just received an order for 2 dozen cookies on a stick, to be decorated like the Ninja Turtle faces and wrapped in individual clear cellophane bags...and she wants them in two days. I don't know what I'm doing!
1. Is any sugar cookie recipe fine?
2. How thick to roll them out?
3. How fast will my royal icing dry?
4. When and how do I put the stick in? Before or after baking?
5. Where can I find the bags?
THANK YOU in advance, CC friends!
i would try the NFSC or pennys recipe.. u can find them in the cookie forum (or at least a link to them.
most people like to roll like 1/4 inch thick
you can get bags online or places like michaels hobby lobby
never used a stick so I cant help u with that but i BELIEVE people do before..
royal icing.. i think it takes a day
Ok, here are some answers
1. use the no fail sugar cookie recipe and follow the instructions to rolling.
2. 1/4-1/2 " thick
3. Use rolled buttercream and the cookie cutter to cover, royal will take too long to dry. Use royal only to accent.
4. Place the stick while cookie is hot and thencool. Make extras as some will break.
5. Walmart
HTH
Diane
As lilthorner suggested, try the NFSC recipe found on this site. It's what I use all the time.
I roll mine out 1/4-inch thick.
It will take about 24 hours for your royal icing to dry. Add a couple of tablespoons corn syrup and a teaspoon of clear vanilla after your royal icing has reached stiff peaks to improve the flavor and texture.
I prefer to glue the stick to the back of the cookie after it is baked and decorated with white chocolate. I've done very large, heavy cookies with no problems. I prefer the extra long lollipop sticks rather than the cookie sticks, as the lollipop sticks are thinner.
As stated before, you can find bags at Hobby Lobby or Michaels. Don't underestimate the size of your cookies. I prefer the gusseted (pleated) bags. Any excess, I fold behind the cookie.
Okay...thank you all! One more question though...
I looked up the rolled buttercream recipe, and I THINK I can do it. But how do I "stick it" to the cookie? Will it melt or anything when I put it in the bag? Will it really harden enough to not get messed up in transport?
You can either adhere the RBC with piping gel, royal, or my favorite....light corn syrup in a squeeze bottle! Just a dab'll do ya! Also, I insert my sticks immediately after pulling the cookies from the oven, and I use wooden skewers that you can find VERY inexpensive....I also prefer them because I can roll the cookies only an 1/8" thick! I also roll the icing about an 1/8" thick or less!
Good luck!
The rolled buttercream is easy, roll in between sheets of parchment paper. You attach it by brushing the cookie wth some corn syrup first. They may feel a little greasy, but they do hold up great and pipe details with royal. I did 75 purses and they were placed in big goodie bags with a lot of other stuff. They still came out perfect!
Diane
Here are the first cookies I made with this method - I haven't taken pics of them since!
Good luck
1. I prefer Penny's. It says it doesn't need to be chilled, but I don't have time with kids to make them in one fell swoop, so my dough gets chilled.
From the Texas Monthly website:
Penny's Cookies
from Penny's Pastries of Austin
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
11/2 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.)
2. roll 1/4 in thick
3. I prefer Alice's Cookie Icing, it dries hard enough to stack/bag, but is soft when you bite into it. It dried overnight.
Ingredients
1# sifted powdered sugar (1 pound equals 4 cups)
3 TBSP. meringue powder
5-6 TBSP water for a thin consistency
1/2 cup butter
Directions
Cream butter, add sugar & meringue powder, then add water. For a stiff consistency to make a dam on the cookies, I beat in 2-3T of water first, remove some icing for stiff consistency, then add more water until it is very thin & flows like color flow.
Quote by @%username% on %date%
%body%