I like decorating cookies but I have not found a good recipe that does not spread that tastes great. All the recipes I have tried are really bland. I have tried flavouring the icing but it still doesn't do it for me. Hubby's not fussed either. When it comes to eating the cookies I would rather eat an undecorated one. When I do decorate them I tend to give them away so I don't have to eat them.
I like decorating cookies but I have not found a good recipe that does not spread that tastes great. All the recipes I have tried are really bland. I have tried flavouring the icing but it still doesn't do it for me. Hubby's not fussed either. When it comes to eating the cookies I would rather eat an undecorated one. When I do decorate them I tend to give them away so I don't have to eat them.
Go to Karen's Cookies and try her chocolate chip roll-out recipe. Yummm! It's been a while since I've used it, but I don't believe it spread much at all. I posted a peanut butter recipe here that also has very little spread that is very tasty...provided you like peanut butter.
Ooh, I didnt know she had a chocolate chip roll out! I guess I know what I'm doing tonight!
I use the sugar cookie that came on my tub of wilton cutters....I eliminate the baking powder/soda ..which ever one it is.....and place the tray of cut out cookies in the freezer for about 15 minutes...then go straight into the oven. I have ZERO spread. I flavor with almond emulsion & vanilla. I sell TONS of cookies.
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Roll Out Cookies are great for everyone for any occasion.
The roll out cookies don't need this baking powder/soda - agreed!
and rolling them between flat sheets of baking parchment, using a set of 'Perfection Thickness Strips' to keep them even, Cookies are actually enjoyable to bake.
Now it's time to try the professional Glaze icings posted here on CC.com. My cookies taste great, quality ingredients, & proper baking techniques see to that.
The challenge is getting those darned perimeter outlines smoother and neater. And to be able to make a thinner icing line that doesn't look like Romper Room Crayon drawing. Cookie pans, here I come................
MB...you are just ready for challenges! You go gurl! Many moons ago a wilton instructor told me a good judge of consistency was when you drop some RI in the bowl...count to 10. The drop should have spread out and blended in. RI spreads so you have to make your outer edge closer to the edge to allow for the slight spread. I always used the same consistency to outline as I did to fill in. Cookies is another one of my favorites! But I do so many, I switched to a commercial cookie glaze which covers completely different from RI.
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