Microsoft Word - Cookies in Creatividades Latinas Tut

8/3/2019 Microsoft Word - Cookies in Creatividades Latinas Tut

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Nanny Scherer

Cookies in CREATIVIDADES LATINAS

TUTORIAL

Decorate Cookies Using FondantFondant is popular for decorating cakes, but it's also a great medium for decorating cookies. If you're

making cookies for a contest or for a party where you really want to impress the guests, then fondant is t

way to go.

Instructions

Cover the entire cookie with fondant for a sleek, smooth appearance. Make a batch of quick pour fondan

pour it into an icing bag, add a tip and pour the fondant over the cookie. Use a small spatuala on the edg

and then let the fondant dry.

Add fondant decorations to cookies covered with fondant by rolling out a sheet of fondant and usi

mini cookie cutters to cut out small shapes. You can cut out small fondant circles by using the bottom of

clean pen cap.

Make fondant hat cookies for a tea party or girl's birthday party. Bake a batch of round sugar cooki

and attach with icing half of a large marshmallow or a small, round cookie to the top. Roll out fondant an

cut a circle larger than the cookie, drape over the cookie, trim the edges and decorate with fondant flowe

and ribbon.

Make imprinted fondant by rolling out a sheet of fondant. Then take a textured material, such as lac

and lay it on top of the fondant. Secure the material with tape and firmly roll over the material with a

rolling pin so that the texture is embedded into the fondant. Cut the fondant into the shape of your cook

and apply it to cookies fresh from the oven so that the heat attaches the fondant to the cookie.

Ice cookies with regular icing and make fondant flowers, shapes, ribbons and other decorations and

attach to the icing. You can make pink fondant ribbons for breast cancer cookies, red, white and blue star

for July 4th cookies or black and orange stripes for Halloween cookies.

Decorating CookiesDecorating cookies can be as simple as dipping cookies into melted Candy Melts®, outlining and filling

cut-out cookies with poured fondant or adding designs in buttercream icing. Decorate your favorite cut-

out cookie with icing in fun colors and flavors. We'll show you how to get started with icing basics and

leave the rest up to your imagination!

Cookie decorating techniques

• When you consider a baked cookie your palette, just about anything amazing can be created.

• Decorating with buttercream



• Decorating with fondant

• Decorating with royal icing

• Decorating with candy

Outlining and Filling Cookie

A quick and easy way to give a professional-looking finish to all yourbaked goods!

Steps

Step 1

Make Quick-Pour Fondant; follow recipe directions to reach pouring consistency.

Step 2

Place cooled cakes or cookies on cooling rack positioned over cookie sheet or pan.

Step 3

Pour or pipe icing on center of item, spreading to edges with a spatula so that icing drips down and cove

sides. Let dry.



Covering Cookie with Candy Melts

A quick and easy way to give a professional-looking finish to all yourbaked goods! For Candy Melts®, melt following package directions.

Steps

Step 1

Place cooled cookies on cooling grid positioned over cookie sheet or pan. Cookies that will be covered

completely should be turned bottom side up.

Step 2

Melt Candy Melts following package directions.

Step 3

Pour or pipe candy or icing on center of item, spreading to edges with a spatula so that candy or icing

drips down and covers sides. Let dry.



Chocolate Sugar Cookies with Fondant Frosting

Even those who don’t like sugar cookies love these chocolate sugar cookies. These are soft sugar cookies

made with butter instead of shortening. They are decorated with fondant purchase at the store, rolled th

and cut with cookie cutters to match up on the cookies. The scraps can be cut for additional decorations

At most grocery or department stores, you can only buy white fondant. Use food coloring to tint the

fondant the desired color.

Ingredients

14 tablespoons butter

1 cup granulated sugar

1/4 teaspoon salt

1 teaspoon vanilla

1 large egg

2 1/4 cups pastry flour

1/4 teaspoon baking powder

1/4 teaspoon baking soda

1/3 cup cocoa

1 tablespoon cold water

Directions

Preheat the oven to 350 degrees. Lightly grease two baking sheets.

1. With the paddle attachment to your stand-type mixer, cream the butter and sugar together. Add

the salt and vanilla. Add the egg and beat until well combined.

2. In another bowl, whisk together the flour, baking powder, baking soda, and cocoa.

3. Add the flour mixture to the butter and sugar mixture along with the one tablespoon cold water.

Beat with the paddle until the dough comes together in a dough ball. The dough should be firmenough to roll out and cut cookies. If it is not, refrigerate the dough for 20 minutes

4. Roll the dough on a very lightly floured counter to a thickness of 1/4 to 3/8 inches thick. Cut out

the cookies with a cookie cutter. Place on the sheet and bake for nine minutes. Remove the cooki

to a wire rack to cool.

To decorate the cookies

Roll the fondant into thin sheets as directed by the package instructions. If you need food coloring into t

fondant, wear gloves so as not to stain your hands. Use the cookie cutters to cut fondant in matching



shapes to the cookies. Use a bench scraper or offset spatula to lift the cut frosting shapes off the countert

and onto the cookies. Decorate with buttercream frosting, royal icing, or additional cuts of fondant.

Rolling Out Dough

A professional-looking cookie must start with a beautiful undecorated cookie. Follow these steps for

perfectly baked cookies every time. Use tools like perfection strips or a rolling pin with rings for even

thickness. Roll the dough directly on parchment paper or a silicone mat to eliminate the need of picking

the cutout cookie and tranfering which may distort the shape.

Must Haves:

Perfection Strips or Rolling Pin with Rings.

Parchment Paper or Silicone Mat

Chill dough if the recipe calls for chilling. This is very important. Your dough will be very sticky and

uncoraportive if it is not chilled properly. Place dough on parchment paper or a silicone mat. Roll dough

between perfection strips (Strips of plastic that come in various thickness- shown in picture A) or Roll w

a rolling pin that has rings attached (picture B). Both perfection strips or the rolling pin with rings will

make the cookies be an even thickness every time. Cut out the shapes, leaving 1/2" all around each cut-o

Remove excess dough (picture C) and transfer parchment paper or silicone mat to a cookie sheet.



Making a Parchment Cone

A parchment cone can be used in place of pastry/decorating

bags. They allow for easy clean-up (just throw away when

done!). They also give an excellant fine point. Although theytake some time to master, they are an invaluable time-saving

tool.

Parchment Triangles

Fold corner A to meet corner B, forming a cone (picture A).

Fold corner C to meet corner B, keeping the cone shape and a

tight point at D (picture B). Cross over corners A and C,

making a W. Always keep D in a tight point. Cut the end to fa tip, or cut a small hole for piping. Tip- you may use tape to

secure the cone's position.



Run Sugar

Run sugar icing is the classic cookie icing. It is a smooth textured icing that forms a very hard crust. It is

made by taking royal icing at it's fluffiest form and adding water to make it flow. When it dries, you can

stack the cookies. This type of icing takes several hours to dry. The icing has a simple, flavor with some

crunch.

8 cups powdered sugar

4 Tablespoons meringue powder

1 Tablespoon gum arabic

1/2 teaspoon cream of tarter

2/3 cup water

Additional water

Food Color

First, mix-up royal icing (use this recipe or follow instructions on the commercial royal icing)- In small

mixing bowl, combine water, meringue powder and cream of tarter. Beat until stiff peaks form. In separa

bowl, combine powdered sugar and gum arabic. Mix thouroughly, then add to meringue. Beat on low,

then medium speed until stiff peaks form. After the royal icing has been mixed, Divide the mixture into

several small containers and cover with wet towel. Add a small amount of water to each batch until it us

just barely fluid, NOT watery. Test consistency by dropping a small amount from spoon onto waxed

paper. It should smooth itself in about 10 seconds. If it runs too much, add more powdered sugar. If it is

too thick, add a bit more water. Remember: keep this icing covered when you are not using it. It dries ou

quickly. Place the icing in a bag with a tip #3 or #4. Outline the area to be covered. Quickly fill in the

outline. If the icing is running off the cookie, too much water was added to the royal icing. If the icing is

not smooth, add a bit more water to the royal icing. When icing crusts, pipe adjoining color. For added

dimension or outlining, allow icing to harden (several minutes) and pipe on the top.



Basic Bouquet Instructions

Follow these directions to create almost any cookie bouquet.

Silicone Mat

Cookie sheet with at least side sideless

sucker sticks

BAKING INSTRUCTIONS

Picture 1. Chill dough if required in the recipe. Place cookie dough between perfection strips on a silicon

baking mat(shown) or parchment paper. Roll over the perfection strips, leveling the dough. Perfection

strips are strips of plastic in different thicknesses. They will give your cookies an exact thickness, quickly

and automatically! Perfection strips are available at cake and candy supply stores. Rolling pin rings are a

alternative to perfection strips. The rings can be added to the rolling pin. Another wonderful product use

in baking is a silicone mat (parchment paper may be used the same way). Avoid distorted shaped cookie

by rolling out the dough on a silicone baking mat or parchment paper, then transferring the mat or pape

to a cookie sheet. 2. Cut out the shapes, keeping all the shapes in the same direction. When cutting, keep

mind where the sticks will be placed so that other cutout cookies will not be in the way of the sticks.

Remove excess dough from around the cookies. 3. For each cookie, start at the bottom and gently twist a

sucker stick until it reaches to 3/4 of the top, using your pointer finger from the other hand to prevent th

sucker stick from breaking through the dough.Transfer silicone baking mat or parchment paper to a coo

sheet and bake according to recipe instructions. ASSEMBLING INSTRUCTIONS Bake and cool the cook

on a stick. Decorate as desired. Line the vase with plastic wrap. Mix recipe for candy clay. Place the

kneaded candy clay in the lined vase, filling the vase 3/4 full. Arrange cookies. Position sticks in the vas

The sticks should be various lengths. Place the longest sticks in the back, working your way to the shorte

sticks in the front. Traditionally, styrofoam is used in the vase to keep stable the cookies on a stick. While

that is fine, there are several reasons why candy clay is an excellent alternative. It weighs more than

styrofoam, keeping your projects more stable. It is more forgiving if you change your mind where you

would like the cookie sticks to be placed. Finally, it is edible and delicious!



Fondant Iced Cookies

The flexibility of fondant allow for a variety of textures and

unique finishes while providing a sweet flavor to cookies.

Rolled FondantRolling PinPerfections Strips or a Rolling Pin with RingsSilicone MatFood ColorButtercream Icing or Piping GelSpatula

Bake and cool cookies. Set aside. Color fondant with food coloring if desired. Place fondant on a siliconemat or surface dusted with powdered sugar (make sure surface is very clean). Roll fondant between

perfection strips or a rolling pin with rings. Cut out fondant piece with the same cookie cutter used in

baking. Spread buttercream icing or piping gel on the baked and cooled cookie and attach cut-out piece.

accent with molded fondant pieces- Lightly spray mold with a cooking spray. Wipe any excess spray. Fil

the mold with fondant. Push additional fondant onto fondant in mold and pull out. Attach to cookie wit

piping gel.



Run Sugar- Painting

Create beautiful works of art by using a white run-sugar glazed cookie for

a blank canvas. This icing will add a subtle sweetness with some crunch. It

dries very hard within 24 hours.

8 cups powdered sugar

4 Tablespoons meringue powder1 Tablespoon gum arabic1/2 teaspoon cream of tarter2/3 cup waterAdditional waterFood ColorPaint TrayPaint Brush

First, mix-up royal icing (use this recipe or follow instructions on the commercial royal icing)- In smallmixing bowl, combine water, meringue powder and cream of tarter. Beat until stiff peaks form. In separa

bowl, combine powdered sugar and gum arabic. Mix thouroughly, then add to meringue. Beat on low,

then medium speed until stiff peaks form. After the royal icing has been mixed, add a small amount of

water until it is just barely fluid, NOT watery. Test consistency by dropping a small amount from spoon

onto waxed paper. It should smooth itself in about 10 seconds. If it runs too much, add more powdered

sugar. If it is too thick, add a bit more water. Remember: keep this icing covered when you are not using

It dries out quickly. Place the icing in a bag with a tip #3 or #4. Outline the area to be covered. Quickly fi

in the outline. If the icing is running off the cookie, too much water was added to the royal icing. If the

icing is not smooth, add a bit more water to the royal icing. Allow the white glazed cookie to dry several

hours (overnight is ideal). Thin food color with water to create an edible watercolor paint. Color the whi

iced cookie with the paint leaving a thin white line between colors to prevent colors from bleeding. Allow

to dry. Use concentrated food color (water has not been added) to draw details and outline.



Sugar Cookie Recipe

After trying over 50 sugar cookie recipes, I found this one to be my absolute favorite. I love this basic sug

cookie recipe for many reasons. It taste great. It is simple with few ingredients. It will maintain it's shape

which makes the dough ideal for molding. You must chill the dough for a couple hours (or overnight is

great) or it will be very sticky to work with.

1 cup Butter, softened

1 3-ounce package cream cheese, softened

3/4 cup sugar

1 egg

1 teaspoon vanilla

3 cups all purpose flour

In large mixer bowl combine all cookie ingredients, except flour. Beat at medium speed, scraping bowl

often until creamy. Reduce speed to low; add flour. Beat, scraping bowl often, until well mixed. Divide

dough into 2 equal portions; wrap in plastic wrap and refrigerate unitl firm (at least 2 hours). Heat oven

350°.

Roll out on lightly floured surface OR parchment paper.

Bake for 7 to 10 minutes or until edges are very lightly browned.

Remove from cookie sheets; cool completely.



Chocolate Cut-Out Recipe

Yummy! Crisp chocolate cut-outs with a brownie-cookie type flavor. This dough should be chilled for an

hour or two (or overnight) or it may be sticky to roll.

1/2 cup butter

3/4 cup sugar

1 egg

1 teaspoon vanilla

1 1/2 cups all purpose flour

1/3 cup unsweetened cocoa

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

In large mixer bowl beat butter, sugar, egg and vanilla until well blended. In medium bowl, stir together

flour, cocoa, baking powder, baking soda and salt; add to butter mixture and blend well. Refrigerate

dough about 1 hour or until firm enough to roll. Preheat oven to 325°. On lightly floured surface or

parchment paper, roll out dough. Bake 5 to 7 minutes or until no indentation remains when touched.Remove from cookie sheets; cool completely.

@creatividadeslatinas2011/ [email protected]/ www.creatividadeslatinas.com

Microsoft Word - Cookies in Creatividades Latinas Tut

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