Hi,
I'm looking for a photo of cookies that was posted in the last couple of months. They were cut out cookies of flowers, iced in purples and lime green I believe, maybe some navy blue as well. They were absolutely beautiful done in outlines and plaids. If I'm not mistaken they were a gift to someone who was dealing with medical/health issues. The person also included a link to their blog.

Thanks,
Lisa

If they were made by psneed5 or another girl I can't remember her name, it's something with "sweets" in it. I had a few of both of their picks saved in my favs. When I went back to look at them they had removed all of their photos because of cc policies.
But I forgot to save the link. I'm sure someone has it. I'd like to have it too!

Here's her blog: http://cookiecrazie.blogspot.com/

In place of the pictures she said that cc has the right to publish photos without consent of the decorator. So she removed her photos and left the link to her blog.

I would love to know how she does that tartan look. I emailed her once but she didn't respond. She makes the most beautiful cookies. I can only imagine how much time she invests in one cookie.

Anyone know how she does that tartan look?

Really?
I pm'd her once and she got back to me right away and was very helpful and so sweet.
I'm not sure how she achieves the look you are talking about, but she told me she uses edible pens/markers for smaller details, like her plaid work.
Maybe you could try to email her again.

If you click on her pictures you get a really large photo that shows all the details. You can see where she's piped some of the work (a VERY steady hand indeed!) and you can tell where she's used the edible pens for things like the little stitching marks around the outer edge of the mittens, etc.

Regardless, those are some of the most beautiful and detailed cookies I've seen. I'm totally in awe of that kind of patience and talent!

i emailed her and she was super gracious about answering my questions.
she does the tartons wet-on-wet and the stitching is edible food markers.
...and she does this with what is essentially glace, NOT royal icing, which tickles me pink because i love seeing challenging designs done in icing other than royal (glace fan, can you tell, lol).
diane

I agree her cookies are absolutely beautifully decorated but is it just me, or are they super super thick?

They are super-thick! Her blog says she sets her Dobord to 3/8".

They are also quite blond looking as well. I've never been able to get thick cookies to taste good.

I've asked her questions as well. She's very kind and helpful!

Oh, i didn't realize that there was a different type of recipe for cookie bouquet type cookies. I thought that the same recipes are used except they are just rolled out thicker. But when i tried to make my cookies thicker for bouquets, i just ended up with very very bland cookies.

I'll be happy to share the recipe. I think it's somewhat similar to the NFSC recipe, but I've never taken the time to compare them side by side.

Best Sugar Cookies

2 c. butter
2 c. sugar
3 eggs
1 tsp. lemon extract (or any other flavor you prefer)
1 tsp. salt
6 c. flour

Preheat oven to 350. Cream butter and sugar until light and fluffy; add eggs and extract and mix thoroughly. Add salt and just enough of the flour to give you a firm but not dry dough (I use between 5 and 5-1/2 cups). Chill dough about an hour. Roll out on floured board to about 1/4 inch thickness and cut with cookie cutters. Transfer to baking sheets that have been greased or covered with parchment paper. Bake app. 8-10 minutes or until cookies just start to turn a golden brown color. Once cookies have been cooled they can be decorated with your favorite icing.

You'll notice the omission of baking powder or soda. Because there's no leavener, the cookies don't puff up and get distorted.

I think that pretty much IS the NFSC without the baking powder!

Thank you so much!

- Leisel

Happy New Year to you too! Thanks for the recipe as well. I never had luck with the NFSC (too dry), but i'll try this recipe again.

When I make NFSC I decrease the flour to 5 3/4c.
If it's too dry you can add a couple of tbsp of water.
Some ccer's add dry pudding mix to the dough and gwt a moister cookie.

Hi tiffany, still waiting on getting the shortening to try your ccc recipe. I was planning on going today but the snow out here was pretty bad this morning.

The last time i made the NFSC, i tried adding a bit of water to the dry crumbly dough and it was really gross. The dry pudding mix is definately something to try.

I think if you add all 6 cups in the recipe I use it would be too dry. I stop at about 5 cups and check the dough. If it feels a little gooey I add a little more, but I go slow as you can always add more but you can't take any out.

Hi love2bake6! I just pm'd you.

hey there tiffany! pm'd ya back!

Thanks newmansmom, i'll try that.