Posts Tagged ‘Sugar cookie’

Recently we celebrated my aunt and uncle’s 50th wedding anniversary! My aunt and uncle are avid golfers, so my cousins threw a surprise golf outing (and dinner) as their anniversary party! While the day was a little windy, it didn’t stop the golfers from having a good time (no, I did not golf). Afterwards, everyone sat down for dinner and desserts. It was wonderful to see so many friends and family, and to celebrate a joyous occasion!

I volunteered to bring desserts. Would you like to see what I made?

Chocolate cupcakes, decorated with vanilla bean buttercream frosting. I tinted the frosting green and used a grass tip for piping. I also added a sugar pearl as a golf ball. Can you see the little golf ball on each cupcake?!

These are white chocolate golf balls. In one basket, the golf balls were filled with homemade caramel. In the other basket, the golf balls had a chocolate truffle filling.

I also made vanilla bean sugar cookies, that I decorated with their monogram. The cookies are iced with gold royal icing, then when the icing was dry, I dry dusted them with gold luster dust (it gave the cookies a nice little sparkle!). Then using white royal icing, I piped on the monogram and the border.

Not shown: I also made a dessert tray with brownies, brown butter chocolate chip cookies, and snickerdoodles.

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Willow Bird Baking handed out our Week 3 baking challenge…Stuffed Cookies!

I have made stuffed (filled) cookies before (here, here, and here) and I think the idea is a lot of fun. The finished product is pretty tasty too!! So I was excited to once again create a stuffed cookie. I sometimes get flavor combinations that get stuck in my brain, just waiting for the right recipe to come along. Caramel, coconut, and chocolate have been whispering in my brain recently. You might recognize these as the flavors that make up Samoa’s. They are one of my favorite Girl Scout cookies, but I only limit myself to one box a year.

Anyways, I decided to use those flavors as the “stuffing” for my cookies, surrounded by a simple sugar cookie. The finished cookie may not look like much, but it is full of flavor. I think you will like them as much as I do!

One year ago: Cinnamon Chip Oatmeal Cookies

Samoa Stuffed Sugar Cookies

1 cup butter, melted
1 cup sugar
1/2 cup brown sugar
1 egg
1/4 teaspoon vanilla bean paste
1 teaspoon salt
1 teaspoon baking soda
2 1/4 cups flour

Samoa Filling:
1 cup caramel bits
1/4 cup heavy cream
1 1/2 cups toasted coconut
1/3 cup mini chocolate chips

In a large mixing bowl, mix together the melted butter and sugars. Stir in the egg and the vanilla bean paste. Add in the salt, baking soda, and flour, and stir until well combined. Refrigerate the dough for 30 minutes.

In the meantime, make the filling mixture. In a microwave-safe bowl, combine the caramel bits and heavy cream. Microwave on high for 30 second intervals, stirring after each one, until the caramels are melted. Add in the toasted coconut and stir to combine. Let this mixture cool for 10 minutes before adding in the mini chocolate chips.

Once the dough has chilled and the filling mixture is ready, preheat oven to 350 degrees. Line a cookie sheet with parchment paper and set aside. Using a medium-sized ice cream scoop, scoop out dough and flatten slightly (I do this in the palm of my hand). Add 1 heaping teaspoon of filling mixture into the center of the dough, then form the dough to cover the filling. Make sure there are no holes or the filling will run out while it is baking. Place this seam side down onto the cookie sheet, leaving 3 inches between each cookie.

Bake in a preheated oven for 10-12 minutes or until the cookies are set and lightly golden brown. Remove from the oven and let cool for 8 minutes. After 8 minutes, move the cookies onto cooling racks and cool completely. Enjoy!

Made with love, not calories!

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Louie Run, 2012.

Lots of motorcycles = lots of noise = unhappy cats :)

Motorcycles as far as the eye (and camera) can see!

Rumor is…approximately 1200 bikes went past the house!

Look- the passengers on the front 2 bikes are both waving!

Decorated sugar cookies- heading to the library!

Lots more sugar cookies. Mother’s Day treats!

Tulips for my mom! (shh, it’s a surprise!)


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Day 11 of the 12 days of Christmas cookies!

Sugar Cookies. I think all holiday cookie trays should have sugar cookies on them. Be it spritz cookies, soft, pillowy sugar cookies, or cut out and decorated sugar cookies. Just something about them that people enjoy.

We are going to keep it a little easier than all those beautifully decorated cut-out sugar cookies. Those are wonderful and yummy, but oh so time-consuming. Not this year my friends. This year I’m making Lofthouse Sugar Cookies. The recipe calls for sour cream and gives the cookies a nice softness that you don’t normally get with cut-out sugar cookies. Make your own frosting, or use store-bought (I won’t judge!). Add some decorative sprinkles and you are all set!

Lofthouse Sugar Cookies
Adapted by: Authentic Suburban Gourmet
Makes 5 to 6 dozen

1 cup butter, softened
2 cups sugar
1 tablespoon vanilla
1 1/2 cups sour cream
3 eggs
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
6 cups flour

1 cup butter, softened
1 teaspoon vanilla
4 cups powdered sugar
6 tablespoons heavy cream

Sprinkles/decorations (optional)

Do not preheat oven- dough needs to chill.

In a stand mixer, cream together the butter and sugar. Add in vanilla, sour cream, and eggs.  Let mix for 1 minute, then stop the mixer and scrape down the sides. Turn the mixer back on low-speed and add in the baking soda, baking powder, and salt. Add flour, one cup at a time. Once all the flour has been incorporated, turn off the mixer. Divide the dough in half, and wrap each portion in plastic wrap. Refrigerate at least 2 hours.

While the dough is in the refrigerator, make the frosting. In a medium-sized bowl, with a hand-held mixer, cream together the butter and vanilla. Add in the powdered sugar, one cup at a time, alternating with the heavy cream. Note: if you want to color your frosting, you can do so at this point. Once the frosting is fluffy, set aside.

After 2 hours, preheat your oven to 425 degrees and remove 1 portion of the dough from the refrigerator. On a flat surface, dust with flour. Roll out the dough to about 1/4 inch thickness. Using a cookie cutter, biscuit cutter, or a glass (looking for about 2 1/2 inches diameter), cut out your cookies. Transfer to a parchment paper lined cookie sheet, leaving 1 inch between cookies. Bake your cookies for 8-10 minutes, depending on the thickness. Remove from oven and let cool for 5 minutes. After 5 minutes, move cookies onto cooling racks and let cool completely (repeat with the 2nd portion of dough).

After the cookies have cooled completely, you can frost them and decorate them however you like. I went with red, white, and green sprinkles. Return the cookies to the cooling racks and let the frosting set, about 1 hour. Enjoy!

Sugar cookie dough- ready for the fridge

Time to bake!

Buttercream frosting

Made with love, not calories!

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Painting Cookies

I came across a video on University of Cookie, that shows how to paint on cookies with food coloring. I thought, HOW COOL! My second thought was that Mom T. would love this :)

Mom T. is an artist. A very talented artist. Go see her blog. LIKE NOW people! 

Artist at work

Anyways, I knew she would find this idea really fun for a class she teaches. I talked to her about it and she was just as excited as I was. So to try this out, I made some sugar cookies, frosted them with royal icing, packed up all my supplies (and my guy), and headed off for a visit.

Some frosted cookies, a little gel food coloring and water, paintbrushes, our imaginations, and a few minutes later…we have decorated (painted) cookies!

Note: The photos you are about to see are real! You will clearly see the different levels of artistic talent!

Artist: Dad T.

Artist: Mom T. Photo credit: Nick T.

Artist: My guy

Artist: Me

What a fun way to spend the afternoon (after a few grumbles from my guy, I think he ended up having fun also!). I definitely see more cookie painting in my future!

Made with love, not calories.

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