What other kind of cookies can I make and use cookie cutters on...besides sugar cookies?!


Question: Here's a typical and delicius swiss cookie.

Ingredients for approximately 50 cookies (depending on the size of a single cookie):

3 fresh white of egg (about 100 g (3.5 ounces))
1 pinch of salt
250 g (9 ounces) confectioner's sugar
1? tablespoons of cinnamon
? tablespoon of kirsch or lemon juice
350 g (12 ounces) grind almonds

Preparation:
Stir white of egg and salt in a bowl until it is real stiff.
Add confectioner's sugar, stir until ingredients are evenly distributed. Put 1 dl (0.4 cups) aside for the frosting.
Add cinnamon, kirsch (or lemon juice) and almonds, knead to a soft dough.
Roll out dough on a flat surface (it may be slightly covered with sugar), approximately 7 mm (0.3 inches) thick. Put out stars or other shapes and put them on a baking sheet covered with baking paper.
Let them rest for about 5 to 6 hours or over night in a dry place.
Carefully sweep the cookies with the frosting set aside in step 2.
Bake for about 3 to 5 minutes in the center of the pre-heated oven at 250 °C (480 °F).
Let cool completely before serving.


Answers: Here's a typical and delicius swiss cookie.

Ingredients for approximately 50 cookies (depending on the size of a single cookie):

3 fresh white of egg (about 100 g (3.5 ounces))
1 pinch of salt
250 g (9 ounces) confectioner's sugar
1? tablespoons of cinnamon
? tablespoon of kirsch or lemon juice
350 g (12 ounces) grind almonds

Preparation:
Stir white of egg and salt in a bowl until it is real stiff.
Add confectioner's sugar, stir until ingredients are evenly distributed. Put 1 dl (0.4 cups) aside for the frosting.
Add cinnamon, kirsch (or lemon juice) and almonds, knead to a soft dough.
Roll out dough on a flat surface (it may be slightly covered with sugar), approximately 7 mm (0.3 inches) thick. Put out stars or other shapes and put them on a baking sheet covered with baking paper.
Let them rest for about 5 to 6 hours or over night in a dry place.
Carefully sweep the cookies with the frosting set aside in step 2.
Bake for about 3 to 5 minutes in the center of the pre-heated oven at 250 °C (480 °F).
Let cool completely before serving.

ginger bread cookies



Ingredients:
Gingerbread Cookies

* 1/2 cup vegetable shortening or unsalted butter at room temperature
* 1/2 cup sugar
* 1 x large egg
* 1/2 cup blackstrap molasses
* 1 tsp vanilla extract
* 1/4 cup grated fresh ginger
* 3 cups all purpose flour
* 1 tsp cinnamon
* 3/4 tsp baking soda
* 1/4 tsp ground cloves

Royal Icing for Iced Gingerbread Cookies

* 3 tbsp meringue powder (available at cake stores and bulk stores)
* 1/2 cup warm water
* 4 1/2 cups icing sugar, sifted
* 1 tsp vanilla extract
* 1/2 tsp cream of tartar
* food colouring, as needed


Directions:
Gingerbread Cookies

1. Cream shortening (or butter) and sugar until fluffy and beat in egg and vanilla. Stir in molasses and grated ginger until evenly blended. In a separate bowl, combine remaining dry ingredients and add to molasses mixture, stirring just until dough comes together. Shape dough into 2 discs and chill for at least 2 hours before rolling.
2. Preheat oven to 375 °F. On a lightly floured surface, roll out 1 disc to just over 1/8-inch thick. Cut out desired shapes and place on a parchment-lined baking sheet. (If using cookies as decoration, put a small hole where a string will go to tie it). Bake for 6 to 8 minutes until edges are firm to touch. Allow to cool completely.

Royal Icing for Iced Gingerbread Cookies

1. Stir together all ingredients to blend, then beat with electric beaters on high speed until mixture is stiff, about 7 minutes. Tint portions of icing as desired.
2. To store, keep icing tightly covered, with plastic wrap resting directly on surface of icing.

To Decorate Cookies

1. Tools: Small disposable piping bags, Variety of piping tips, including a small 1/8-inch plain tip, Decorator sugars
2. Pipe icing as desired on cookies.
3. Have fun and play!!!

Gingerbread and shortbread come immediately to mind. (Getting ready for the holidays, I presume?)

Dear Jammies.
Have you thought about a ginger bread cookie receipe??? the dough is very stiff and you can use any variety of shapes and designs....... stars and bells with piped icing are very pretty ..... if you are going to use them as decoration on a tree they hold up very well.... just toss at the end of the season.... hope this was helpful

ginger bread, short bread, sponge cake (petits fours)

Gingerbread Cutouts
36 to 48 cookies

Prep: 30 minutes
Bake: 5 minutes

Ingredients
1/2 cup shortening
1/2 cup sugar
1 teaspoon baking powder
1 teaspoon ground ginger
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 cup molasses
1 egg
1 tablespoon vinegar
2-1/2 cups all-purpose flour

Directions
1. In a mixing bowl beat shortening with an electric mixer on medium to high speed 30 seconds. Add sugar, baking powder, ginger, baking soda, cinnamon, and cloves. Beat until combined, scraping bowl. Beat in the molasses, egg, and vinegar until combined. Beat in as much of the flour as you can with the mixer. Stir in remaining flour. Divide dough in half. Cover and chill for 3 hours or until easy to handle.

2. Grease a cookie sheet; set aside. On a lightly floured surface, roll half of the dough at a time to 1/8 inch thick. Using a 2-1/2-inch cookie cutter, cut into desired shapes. Place 1 inch apart on the prepared cookie sheet.

3. Bake in a 375 degree F oven for 5 to 6 minutes or until edges are lightly browned. Cool on cookie sheet 1 minute. Transfer cookies to a wire rack and let cool. If desired, decorate cookies with icing and candies. Makes 36 to 48 cookies.

Make-Ahead Tip: Bake and cool cookies completely but do not decorate. In an airtight or freezer container arrange cookies in a single layer; cover with a sheet of waxed paper. Repeat layers, leaving enough air space to close container easily. Freeze up to 1 month. Thaw and decorate cookies as desired.

**************************************...

Multigrain Cutouts

Prep Time:45 min
Start to Finish:45 min
Makes:6 dozen 2- to 3-inch cookies

Cookies
3 1/4 cups Gold Medal? whole wheat flour
1 cup sugar
1/4 cup cornmeal
1/4 cup wheat germ
1 teaspoon baking powder
1/2 teaspoon salt
2/3 cup shortening
3/4 cup milk
1/2 teaspoon vanilla
Baked-On Frosting
2/3 cup Gold Medal? all-purpose flour
2/3 cup butter or margarine, softened
3 to 4 teaspoons hot water


1. Heat oven to 350°F. In large bowl, mix all cookie ingredients until well blended. Divide dough into thirds. On lightly floured surface, roll each third 1/8 inch thick. Cut dough with cookie cutters. On ungreased cookie sheets, place shapes 2 inches apart.
2. In medium bowl, mix 2/3 cup flour and the butter until smooth. Stir in hot water until thin enough to drizzle. Place in decorating bag with number 5 writing tip. Outline or decorate unbaked cookies with frosting.
3. Bake 12 to 14 minutes or until edges are light brown. Cool slightly; remove from cookie sheets to cooling racks.

**************************************...
Holiday Cutouts

Cookies
1 1/2 cups powdered sugar
1 cup butter or margarine, softened
1 teaspoon vanilla
1/2 teaspoon almond extract
1 egg
2 1/2 cups Gold Medal? all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
Colored sugars, candy sprinkles and nonpareils, if desired
Frosting
2 cups powdered sugar
1/2 teaspoon vanilla
2 tablespoons milk or half-and-half


1. In large bowl, mix 1 1/2 cups powdered sugar, the butter, 1 teaspoon vanilla, almond extract and egg until well blended. Stir in flour, baking soda and cream of tartar. Cover and refrigerate at least 3 hours.
2. Heat oven to 375°F. Divide dough in half. On lightly floured, cloth covered surface, roll each half of dough 3/16 inch thick. Cut into assorted shapes with cookie cutters, or cut around patterns traced from storybook illustrations. If cookies are to be hung as decorations, make a hole in each 1/4 inch from top with end of plastic straw. Place on ungreased cookie sheet.
3. Bake 7 to 8 minutes or until light brown. Remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
4. In medium bowl, beat all frosting ingredients until smooth and spreadable. Tint with food color if desired. Frost and decorate cookies as desired with frosting and colored sugars.

Make peanut butter cookies





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