A great shortcut!

If I don't have time to whip up a batch of royal icing, or I just don't want to take the time to make the icing and color it, I love using this:

You knead the package for one minute then snip off the top.  Outline your cookie first, then fill it in most of the way.  (I just kind of "scribble" or fill it in randomly.)  Do about five of these at a time to give each one a little time to fill in on it's own, then go back and use a toothpick to push the icing into the spots that didn't get filled in.  Easy-peasy and fast.  You can then put on sprinkles while it's still wet, if you'd like.  Or wait till it's dry to add more details.  OR just leave it how it is.  And the colors are so bright!  Here are some valentine cookies I did with this icing earlier today.  (I used a chocolate roll-out cookie recipe.)

{Ignore the little holes in some of the cookies.  A little "helper" used the tip of the frosting to poke some holes in the cookies.  I think she thought she was helping.  The frosting covered it up, at least!!}

{The red and white are the Betty Crocker brand.  Betty Crocker doesn't make pink, so this pink is a Wilton brand premade icing that you can buy.  I actually prefer the Betty Crocker one!}

Giant Cookie

Recipe source: melskitchencafe.com

This is such a fun thing to make to take to a neighbor or for a special occasion.  I was REALLY impressed with how this cookie turned out the perfect texture.  It was so yummy.  I made this as a surprise for Russell when he came after taking his BIG test last month. 

1/2 cup white sugar
1/2 cup brown sugar
1/2 cup butter, melted and cooled
1 egg
1/2 teaspoon soda
1/2 teaspoon salt
1/2 teaspoon vanilla
1 1/2 cup flour
1/2 cup chocolate chips



Preheat oven to 350 degrees.

In a medium bowl, cream together the sugars and butter. Add the egg and vanilla and mix. Add the dry ingredients and mix well. Fold in the chocolate chips.

Line a large (11X17-inch) baking pan with foil and press the cookie into a circle. I press my cookie into a 9-inch circle, about 1/4 to 3/8-inch thick. When it bakes, it spreads to about 11 inches, which fits perfectly onto a 12-inch round cardboard circle you can find at most craft stores.

If desired, top the cookie with M&M’s or any other garnishes. Bake for 13-16 minutes until the cookie is lightly golden brown. Let the cookie cool completely on the baking pan – this helps the cookie stabilize and set so it can be easily lifted off the pan. Once cool, gently use the foil to lift the cookie off the pan.

New York Times Ch.Chip Cookies

Recipe source: New York Times

These cookies are THE perfect chocolate chip cookies.  (in my humble opinion...)  I love these.  They are super good.  They do take a little advance preparation because the dough is supposed to sit in the fridge for a few days, but to me it is well worth it.  If I know I'm going to make these, I just make the dough a few days ahead of time, and it's no big deal!

P.S. The recipe says to use 3 1/2 ounce scoops of dough for each cookie.  That makes a REALLY big cookie, which is sometimes really fun.  But I've also found that anywhere from 2 1/2 ounces up also makes a big cookie, and you can get more out of the batch.

2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
1 2/3 cups (8 1/2 ounces) bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
2 1/2 sticks (1 1/4 cups) unsalted butter
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
1 1/4 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content (I couldn't find disks, so I just used whatever dark chocolate chunks, chips, whatever that my grocery store had.)
Sea salt

1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.

2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.

3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.

4. Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.

White Velvet Sugar Cookies

Recipe source: melskitchencafe.com

This is my very favorite sugar cookie recipe.  It is so delicious.  Delicious enough to eat without frosting, although so, so good with frosting, too. :-) 

One other thing:  My best friend when baking is parchment paper.  Lay some down on your cookie sheet, and you will always be able to get your cookies off easily!

2 cups butter, softened
1 (8 oz) package cream cheese, softened
2 cups sugar
2 egg yolks
1 teaspoon vanilla
4 1/2 - 4 ¾ cups flour

Cream butter and cream cheese until light and fluffy. Add sugar, egg yolks and vanilla; mix well. Gradually add flour. The dough will be VERY soft; don’t worry, it gets firmer after chilling. Cover and chill two hours or until firm. Roll out on floured surface to ¼ inch thickness. Cut into shapes; place on greased baking sheets (or use parchment paper). Bake at 350 degrees for 10-12 minutes or until set (but not browned). Cool 5 minutes. Place on wire racks to cool. Frost as desired.