Category Archives: Cookies

Boy Scout Blue and Gold Banquet Cookies (Fleur-De-Lis)

My son joined the Cub Scouts last  year, we used these cookie for his Derby
event however they would be perfect for the Blue and Gold Banquet as well.

Here is my standard roll-out cookie recipe.

Nordic roll-out Cookies

2 sticks unsalted butter
1 ¾ cups raw sugar
¼ Cups Agave Nectar
4 cups Unbleached flour
½ teaspoon kosher salt
1 teaspoons baking powder
2 teaspoons cardamon
½ orange Tablespoons orange zest/oil
½ scraped vanilla bean
1 teaspoon vanilla extract
2 eggs
Preheat oven to 350

Royal Icing

2 Tablespoons Crisco
2 Tablespoons Light Karo Syrup
7 Cups Powdered Sugar
4 Tablespoons Meringue Powder
1/2 Cup Water
Flavoring of your choice
Color of your choice

Now that are cookie dough and icing is made it’s time to really get to work.

I rolled them out about 1/4 inch thick. For complete step by step instructions
for my Nordic Roll out cookies and icing follow this link:

Pumpkin Face Cookies

One you have baked your cookies you will begin to flood them.

I chose blue and gold to tie in with the Boy Scout Fluer De Lis.  Meaning Duty to God,
and Country, Duty to Self and Duty to Others.

Once you have allowed the cookies to dry for atlas 8 hours you can bag them.

I continue to allow them to air for another 4 to 6 hours before
sealing them.

Another great addition would be to add the Chapter # on top of them.
I simply  didn’t have time.

Halloween Stencil Cookies

img_5198It’s that time of year again.  When I am looking around and thinking “I don’t want to be ordinary”  Here is my spin on Halloween Cookies.

If you have a favorite roll out cookie dough than feel free to use it.  This is mine.

2 sticks unsalted butter
1 ¾ cups raw sugar
¼ Cups Agave Nectar
4 cups Unbleached flour
½ teaspoon kosher salt
1 teaspoons baking powder
2 teaspoons cardamon
½ orange Tablespoons orange zest/oil
½ scraped vanilla bean
1 teaspoon vanilla extract
2 eggs
Preheat oven to 350

Fit mixer with paddle attachment. Cream butter and sugar on high until light and fluffy. Add agave and combine.

Mix dry ingredients in a bowl and set aside.

Add zest and vanilla to and egg to butter mixture and beat until smooth.

Add dry ingredients but do not over mix or cookies will be tough.

Roll out your cookies and cut into desired shapes.  I usually chill my shapes for around 10 minutes before baking them.

 

img_5156Once you’ve baked our cookie you will need a food grade stencil.

Royal Icing is hard to work with and I use what works for me.

Royal Icing

2 Tablespoons Crisco
2 Tablespoons Light Karo Syrup
7 Cups Powdered Sugar
4 Tablespoons Meringue Powder
1/2 Cup Water
Flavoring of your choice
Color of your choice

img_5198Simply place stencil of your choice over frosted cookie then drag your color of choice across the stencil.  .

img_5208I allow my icing to dry for several hours before attempting to stencil them.

img_5205Once they have dried to touch I place them in bags and don’t tie them for a few more hours to ensure the icing is dry.  Do not worry these cookies will keep for several weeks in these bags and be just as good.  Do you honestly think Starbucks bakes their decorated sugar cookies daily?

 

Boy Scout Derby Car Cookies

DSC_0069My son joined the Cub Scouts this year, and tomorrow night is Derby Night.  How can you properly celebrate Derby Day without a Race Car Cookie?

Here is my standard roll-out cookie recipe.

Nordic roll-out Cookies

2 sticks unsalted butter
1 ¾ cups raw sugar
¼ Cups Agave Nectar
4 cups Unbleached flour
½ teaspoon kosher salt
1 teaspoons baking powder
2 teaspoons cardamon
½ orange Tablespoons orange zest/oil
½ scraped vanilla bean
1 teaspoon vanilla extract
2 eggs
Preheat oven to 350

For complete step by step instructions for my Nordic Roll out cookies and icing follow this link:  www.youaremysunshinebakeri.com/pumpkin-face-cookies

 

Royal Icing

2 Tablespoons Crisco
2 Tablespoons Light Karo Syrup
7 Cups Powdered Sugar
4 Tablespoons Meringue Powder
1/2 Cup Water
Flavoring of your choice
Color of your choice

Now that are cookie dough and icing is made it’s time to really get to work.

DSC_0049Let’s get to rolling, cutting, baking, decorating and bagging shall we?

DSC_0054Dough is rolled out to 1/4 inch thick.

DSC_0056Once I cut them I place them on parchment paper and throw the into the freezer for 10 minutes.

DSC_0055Fresh out of the oven.

DSC_0057I like to dry mine on a rack to ensure the cookies are dry and don’t stick to the parchment when I’m decorating them.

DSC_0050Here’s our color choices and the bottles I prefer to use for decorating.

DSC_0060I didn’t waste a lot of time with making sure the flow was perfect.  I flooded them and then brushed the sides with a wet brush.

DSC_0064The wheels were made out of reversing my frosting caps.  You don’t have to have a steady hand but being creative sure helps.

DSC_0066I drew a small white line across the window and brushed it to give the allusion of a reflection.

DSC_0067Just a small dot for the center of your wheels.

DSC_0069We chose Red, Blue and British Racing Green.

DSC_0073Lets bag these cars!

DSC_0076Good luck boys, especially mine…

Note* If you have a preferred cookie or icing recipe than use it….I’m not in your kitchen!

Leah’s Ginger Spice Cookies

 

DSC_0066These cookies are  a favorite in our house, and neighborhood.  They are just the right amount of spice and although they are thin they remain chewy.

2 ⅓ cups all-purpose flour
2 teaspoons baking soda
½ teaspoon salt
2 teaspoons ground ginger
½ teaspoon ground cinnamon
¼ teaspoon ground allspice
A pinch of cracked or coarsely ground black pepper
1 ½ sticks unsalted butter, at room temperature
1 cup raw  sugar w/ 1 tablespoon molasses
½ cup molasses (not blackstrap)
1 large egg
Several pieces of crystalized ginger cut up
About 1/2 cup sugar, for rolling

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1. Whisk together the flour, baking soda, salt, ginger, cinnamon, allspice and cracked pepper.

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2. Working with a mixer fitted with the paddle attachment, if you have one, or with a hand mixer in a large bowl, beat the butter on medium speed until it is smooth and creamy. Add the brown sugar and molasses and beat for 2 minutes or so to blend, scraping down the sides of the bowl as needed. Add the egg and beat for 1 minute more.

DSC_0053Reduce the mixer speed to low and add the dry ingredients, mixing until the flour and spices disappear. If some of the flour remains in the bottom of the bowl, avoid overbeating the dough and mix in the last of the dry ingredients by hand with a rubber spatula. You’ll have a smooth, very soft dough.

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3. Divide the dough in half, wrap each piece in plastic wrap, and freeze for 30 minutes or chill for at least one hour.
4. Preheat over to  350 degrees.

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5. Cut up your crystalized ginger.

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6. Take a small cookie scoop and make your balls of cookie dough while adding 2 to 3 pieces of ginger to each scoop.

DSC_00547. One by one, roll the balls around in the bowl of sugar, then place them on the baking stone.

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8. Bake for about 10 to 12 minutes, or until the tops of the cookies feel set to the touch. They will appear fluffy but don’t fear once they come out they will look like the photo below.

DSC_0060 29. I place mine on cookie racks to ensure they are dry before placing on plates.  This helps to prevent cookies from sticking.

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Thanksgiving Turkey Cookie

FacetuneWhat’s Thanksgiving without a Turkey Cookie?  Here is my tribute to the Thanksgiving Turkey.  No turkeys were killed to create these cookies…..

 

 

I started out with my standard Nordic Roll out Recipe and Icing which you can find here.

http://www.youaremysunshinebakeri.com/pumpkin-face-cookies/

DSC_0188Once your dough has chilled you will need to roll it out.  Here is my process.

DSC_0205I roll out my dough using spacers to ensure the same thickness in all my cookies for proper baking. Then add parchment paper to one side before flipping my dough over.

DSC_0195 2Once I’ve flipped my dough over I cut out my cookie shapes.

DSC_0197Place them on cookie sheets and place in the refridgerator for about 15 minutes.  My oven is pre-heated to 350 degrees and I use stones to bake my cookies on.

DSC_0206When I remove them from the oven I place them on wire racks so they can cool and won’t stick to counter when icing them.

DSC_0199I used black, violet and orange colors for my turkey.

DSC_0204I find bottles easier than bags.  Use what you like best.

DSC_0214After I have flooded my turkey with my main color then I make Orange and Violet semi-circles on the main color to create feathers.

Facetun2eNext I drag a toothpick through the colors for the tail feathers I pull towards the Turkeys chest.  For the chest feathers I pull toward the tail feathers.  Then I draw two semi-circles in the middle of the turkey and drag towards the head for his wing.

FacetuneNow you will dab and Orange dot for his eye and dab a toothpick in the black color for his pupil.  Then you simply drag an Orange stripe from his nose to his chest.  FacetdduneEach turkey will be unique.  Allow them to cool for at least 12 hours before placing on a tray or bagging them.

DSC_0022Happy Thanksgiving!

Pumpkin Face Cookies

DSC_0162In Arizona our Pumpkins may last three days on the front porch.  Between the heat and the Javelina’s it’s nearly impossible to set one out like the rest of the country.  In our house we make Pumpkin Face Cookies.

Nordic roll-out Cookies

2 sticks unsalted butter
1 ¾ cups raw sugar
¼ Cups Agave Nectar
4 cups Unbleached flour
½ teaspoon kosher salt
1 teaspoons baking powder
2 teaspoons cardamon
½ orange Tablespoons orange zest/oil
½ scraped vanilla bean
1 teaspoon vanilla extract
2 eggs
Preheat oven to 350

Fit mixer with paddle attachment. Cream butter and sugar on high until light and fluffy. Add agave and combine.

Mix dry ingredients in a bowl and set aside.

Add zest and vanilla to and egg to butter mixture and beat until smooth.

Add dry ingredients but do not over mix or cookies will be tough.

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Divide dough in half and llay dough on plastic wrap; refrigerate at once. Can be in fridge for a number of days.

 

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I use these great cookie spacers on my rolling pin to ensure the same thickness each time.  Once you cut your cookies out place in freezer for 10 minutes before  baking.

Since I had little and not so little cookies the oven time varied.  I checked them every 5 minutes until done.  The larger ones took close to 15 minutes.

Now it’s time to let them cool.

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I like using drying racks in order to ensure the cookies aren’t moist on the bottom sides or sticking to counter.

ICING

If you have a recipe you favor,  please use your favorite one. Royal Icing is hard to work with and I use what works for me.

Royal Icing

2 Tablespoons Crisco
2 Tablespoons Light Karo Syrup
7 Cups Powdered Sugar
4 Tablespoons Meringue Powder
1/2 Cup Water
Flavoring of your choice
Color of your choice

I used a variety of colors for these Pumpkins however I wouldn’t be afraid to whip up some Pink ones since October also is Cancer Awareness month. Be creative!

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Here’s the cutters I have used for several years now.

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Here’s what they will look like once you glaze them.  Allow the icing to dry for 8 to 10 hours before bagging them.  They will keep for several weeks once bagged.

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I scored some 70% off Trick of Treat Ribbon from Michaels and am using two varieties of treat bags.  The standard one holds the pumpkin heads and the small narrow one holds the eyes, nose and mouth.

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The kids love to make different faces.  They also love to eat them, these are my son’s favorite cookies.

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We are off to the fall carnival with some treats in tow for his friends.

Birch Tree Cookies

10390897_645968062195666_1112699519075137739_nDSC_0103

I made these pretty birch cookies for Holiday hand-outs.  I bundled them with ribbon and jars of cocoa for my son’s teachers.

Nordic roll-out Cookies

2 sticks unsalted butter
1 ¾ cups raw sugar
¼ Cups Agave Nectar
4 cups Unbleached flour
½ teaspoon kosher salt
1 teaspoons baking powder
2 teaspoons cardamon
½ orange Tablespoons orange zest/oil
½ scraped vanilla bean
1 teaspoon vanilla extract
2 eggs
Preheat oven to 350

If you need a visual step by step for the cookie roll out process please look at my Valentine Cookies.

Fit mixer with paddle attachment. Cream butter and sugar on high until light and fluffy. Add agave and combine.

Mix dry ingredients in a bowl and set aside.

Add zest and vanilla to and egg to butter mixture and beat until smooth.

Add dry ingredients but do not over mix or cookies will be tough.

Divide dough in half and llay dough on plastic wrap; refrigerate at once. Can be in fridge for a number of days.

I use cookie spacers on my rolling pin to ensure the same thickness each time.

I would highly suggest placing your rolled out shapes in the freezer for 10 minutes.

When ready roll out to desired thickness and cook at 350 for 9 to 12 minutes. I used a 4 inch square cookie cutter.

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If you have a recipe you favor please use your favorite one. Royal Icing is hard to work with and I use what works for me.

Royal Icing

2 Tablespoons Crisco
2 Tablespoons Light Karo Syrup
7 Cups Powdered Sugar
4 Tablespoons Meringue Powder
1/2 Cup Water
Flavoring of your choice
Colors I used were Americolors in sky blue, and red.

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Once I mixed my frosting I used plastic bottles to trace and flood my cookies then let them sit for 24 hours.

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Once the icing was hard enough I used these great stencils to add the birch trees and birds.

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Then I simply took the red color and painted the cardinals on the trees.

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Sabrina’s Quinceanera Cookies

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My husbands cousin, Sabrina is having her Quenceanera next week.  This provided an opportunity to make some gown cookies to celebrate this Hispanic tradition of a girls coming of age.  What I had to work with was the shade of her gown and the flower shades her mother Nelda sent me.

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Nordic roll-out Cookies

2 sticks unsalted butter
1 ¾ cups raw sugar
¼ Cups Agave Nectar
4 cups Unbleached flour
½ teaspoon kosher salt
1 teaspoons baking powder
2 teaspoons cardamon
½ orange Tablespoons orange zest/oil
½ scraped vanilla bean
1 teaspoon vanilla extract
2 eggs
Preheat oven to 350

If you need a visual step by step for the cookie roll out process please look at my Valentine Cookies.

Fit mixer with paddle attachment. Cream butter and sugar on high until light and fluffy. Add agave and combine.

Mix dry ingredients in a bowl and set aside.

Add zest and vanilla to and egg to butter mixture and beat until smooth.

Add dry ingredients but do not over mix or cookies will be tough.

Divide dough in half and llay dough on plastic wrap; refrigerate at once. Can be in fridge for a number of days.

I use cookie spacers on my rolling pin to ensure the same thickness each time.

I would highly suggest placing your rolled out shapes in the freezer for 10 minutes.

When ready roll out to desired thickness and cook at 350 for 9 to 12 minutes.

If you have a recipe you favor please use your favorite one. Royal Icing is hard to work with and I use what works for me.

Royal Icing

2 Tablespoons Crisco
2 Tablespoons Light Karo Syrup
7 Cups Powdered Sugar
4 Tablespoons Meringue Powder
1/2 Cup Water
Flavoring of your choice
Colors I used were Americolors in orange, and turquoise.

Both of these recipes  were doubled to make a total of 60 gown cookies.

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Time break down 

  • Mixing and rolling Cookies  1 hour
  • Cutting and freezing dough   1 hour
  • Baking   5 hours
  • Mixing and Flooding Cookies   2.5 hours
  • Stenciling  1 hour
  • Bagging 30 minutes

These cookies as everything I play with are simply a labor of love.

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St. Patrick’s Day Leprechaun Cookie

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This design was so easy to follow.  Thank you  Lila Loa for coming up with this design and sharing it with us cookie fans.

Heres the Video on Lila Loa’s site to walk you through the steps.

http://www.lilaloa.com/2011/03/leprechaun-promise.html?m=1

Ok friends I have attached some photo’s of the process and have used the same recipe from my Nordic Roll-out cookies and standard Royal icing recipe which you can find here.

Nordic roll-out Cookies

2 sticks unsalted butter
1 ¾ cups raw sugar
¼ Cups Agave Nectar
4 cups Unbleached flour
½ teaspoon kosher salt
1 teaspoons baking powder
2 teaspoons cardamon
½ orange Tablespoons orange zest/oil
½ scraped vanilla bean
1 teaspoon vanilla extract
2 eggs
Preheat oven to 350

If you need a visual step by step for the cookie roll out process please look at my Valentine Cookies.

Fit mixer with paddle attachment. Cream butter and sugar on high until light and fluffy. Add agave and combine.

Mix dry ingredients in a bowl and set aside.

Add zest and vanilla to and egg to butter mixture and beat until smooth.

Add dry ingredients but do not over mix or cookies will be tough.

Divide dough in half and llay dough on plastic wrap; refrigerate at once. Can be in fridge for a number of days.

I use  cookie spacers on my rolling pin to ensure the same thickness each time.

I would highly suggest placing your rolled out shapes in the freezer for 10 minutes.

When ready roll out to desired thickness and cook at 350 for 9 to 12 minutes.

If you have a recipe you favor please use your favorite one. Royal Icing is hard to work with and I use what works for me.

Royal Icing

2 Tablespoons Crisco
2 Tablespoons Light Karo Syrup
7 Cups Powdered Sugar
4 Tablespoons Meringue Powder
1/2 Cup Water
Flavoring of your choice
Colors I used were Americolors in green, gold, brown, orange.  I also used some red dust for the cheeks of these little stinkers.

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Once I had the green and black colors mixed I began tracing out half of the cookie just as she explained in her video.

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As you can see my black felt through their hats didn’t come out as nice as hers but it was my first attempt.

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Then I mixed brown with orange to come up with their beard color and traced their beards.

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I took a small amount of the beard color and mixed it with white icing until I had the flesh color I was looking for.

Then I mixed yellow with a bit of orange to get the gold embellish for their hats.

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I then waited about 10 minutes to plop the eyes down. These were left over eyes that  had laying around but if you don’t have any you can easily make them by placing dabs of white royal icing on parchment or wax paper and then dotting it with royal icing in black then store them for how ever long you need them.

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From here I just took and edible black marker and added their grins.  Then touched their cheeks with a small paint brush dipped in shimmer dust.  I had red on hand so that’s what I used.

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Now they are packaged and ready to go.

 

Chandelier Valentine Cookies

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Nordic roll-out Cookies

2 sticks unsalted  butter
1 ¾ cups raw sugar
¼ Cups Agave Nectar
4 cups Unbleached flour
½ teaspoon kosher salt
1  teaspoons baking powder
2 teaspoons cardamon
½ orange Tablespoons orange zest/oil
½ scraped vanilla bean
1 teaspoon vanilla extract
2 eggs
Preheat oven to 350

Fit mixer with paddle attachment. Cream butter and sugar on high until light and fluffy. Add agave and combine.

Mix dry ingredients in a bowl and set aside.

Add zest and vanilla to and egg to butter mixture and beat until smooth.

Add dry ingredients but do not over mix or cookies will be tough.
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Divide dough in half and llay dough on plastic wrap; refrigerate at once. Can be in fridge for a number of days.

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I use these great cookie spacers on my rolling pin to ensure the same thickness each time.

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I would highly suggest placing your rolled out shapes in the freezer for 10 minutes.

When ready roll out to desired thickness and cook at 350 for 9 to 12 minutes.

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Now it’s time to let them cool.

If you have a recipe you favor please use your favorite one.  Royal Icing is hard to work with and I use what works for me.

Royal Icing

  • 2 Tablespoons Crisco
  • 2 Tablespoons Light Karo Syrup
  • 7 Cups Powdered Sugar
  • 4 Tablespoons Meringue Powder
  • 1/2 Cup Water
  • Flavoring of your choice
  • Color of your choice

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There are a couple icing methods you can use.  one is free flow with bottles.

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The other is taking your icing and placing it in a shallow plate with a dowel/skewer attached to the end with a rubber band.

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Then drag  your cookies excess icing across the dowel/skewer.

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Both are time consuming.  Icing cookies is not as easy as it looks.  You need time and patience to do these.  Sorry I’m sure there are others out there that will say it’s easy but if you aren’t creative and don’t have time then you will become frustrated.

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However if you do have a creative side and enjoy hands on crafts and baking this is for you!

For the final step I simply used a stencil to make these gorgeous Chandelier cookies for my sons special girl….

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