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Ginger Snickerdoodle Cheesecake Bars
ha scritto per te admin 21 Dicembre 2021, 14:08
Snickerdoodle cookies get a seasonal cheesecake makeover with these Ginger Snickerdoodle Cheesecake Bars. One pan feeds a crowd!
It’s hard to improve upon a classic, but these layered Ginger Snickerdoodle Cheesecake Bars come close! They’re so decadent and delicious with a gingersnap crust, cheesecake filling, and snickerdoodle cookie topping. There’s so much to love!
Make the crust with your favorite ready-made gingersnaps. Melted butter makes the base even more delicious with its flavor and helps anchor the crust together at the bottom of the dish.
We all love a 13×9 dish dessert. And especially for the holidays. It’s such a great way to make dessert for a crowd. One pan yields about 24 bars. And they’re so rich just a little goes a long way.
Whip up the cheesecake filling in the bowl of an electric mixer. It’ll be thick and luscious, and easy to spread over the gingersnap crust.
Mix up the snickerdoodle cookie topping in a big bowl. The dough should be thick and not too sticky.
Pinch off pieces of the dough with your fingers and place them on top of the cheesecake layer. This is probably the most work you’ll do making these bars. Once everything is covered, sprinkle the cookie layer with a mixture of cinnamon and sugar.
Bake the dessert for about 30 minutes. The sides will puff up and the middle will still have a slight wobble when it’s done. Plan ahead because these need to chill before you slice them.
Ginger Snickerdoodle Cheesecake Bars are true comfort food! The ginger flavor that makes them so season appropriate. I bet Santa wouldn’t mind these instead of cookies on Christmas Eve.
This blog post is sponsored by Go Bold With Butter! View their other recipes right here.
Ginger Snickerdoodle Cheesecake Bars
Heather Baird
These Ginger Snickerdoodle Cheesecake Bars put a seasonal twist on the classic cookie. They’re layered with a buttery gingersnap crust, filled with creamy cheesecake batter, and topped with a ginger-snickerdoodle cookie crust.
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Prep Time 20 minsCook Time 30 minsTotal Time 50 mins
Course DessertCuisine American
Servings 24
Equipment13×9 inch dish
Ingredients US CustomaryMetric Gingersnap cookie crust1 1/2 cups ginger snap cookie crumbs1/2 cup chopped pecans1/4 cup granulated sugar1/2 cup unsalted butter meltedCheesecake filling16 oz. cream cheese softened3/4 cup granulated sugar2 large eggs1 teaspoon vanilla extract1/2 teaspoon cinnamonGinger snickerdoodle layer3/4 cup unsalted butter softened1 1/2 cups granulated sugar1 large egg1 teaspoon vanilla extract1 1/2 teaspoons baking powder1/4 teaspoon fine grain salt2 cups all-purpose flour sifted1/2 teaspoon cinnamon1/2 teaspoon ground gingerCinnamon-sugar topping1/4 cup granulated sugar1 teaspoon cinnamon
Instructions Gingersnap crustPreheat the oven to 350°F.Spray a 13×9 baking dish with flour-based baking spray, or grease the pan and line with parchment paper.Combine the gingersnap cookie crumbs with the pecans and sugar in a large mixing bowl, and then pour melted butter over the mixture. Stir until thoroughly combined. Press the crumb mixture into the bottom of the prepared baking dish.Cheesecake fillingIn the bowl of an electric mixer fitted with the whisk attachment, beat the cream cheese on medium speed until soft and fluffy. With the mixer still running, add sugar, eggs, vanilla and cinnamon. Scrape down sides and bottom of the bowl to be sure all the ingredients are well-incorporated. Whip on medium-high speed until smooth and fluffy. Pour the filling over the crust, spreading into an even layer.Snickerdoodle cookie layerIn the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar together until fluffy. Mix in the egg and vanilla. Add baking powder, salt, flour, cinnamon and ground ginger. Mix until just combined. Using your fingers, pinch dough into small pieces and place over the surface of the cheesecake layer. Cover the entire surface of the cheesecake layer with the dough.Cinnamon-sugar toppingStir sugar and cinnamon together in a small bowl. Sprinkle evenly over the cookie dough layer.Bake for 30-35 minutes, or until the top cookie layer is golden brown and the edges are puffed. The cheesecake middle should have a slight wobble when moved.Cool completely in the pan. Cover the bars and refrigerate to set, about 4 hours or overnight. When cheesecake bars are fully set, cut them into squares and serve.
Keyword cheeecake filling, cream cheese, gingersnap crust, ground ginger, snickerdoodle topping
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in Recipes
Florentine Cookie Bars
ha scritto per te admin 17 Dicembre 2021, 14:11
These Florentine Cookie Bars are heaped with a candied mixture of nuts and dried fruits. A shortbread crust provides a buttery base for all of those sweet toppings.
You may be familiar with Florentine cookies, which are delicious lacy European cookies topped with dried fruits and toasted nuts. These bars are similar. But instead of baking individual cookies, a whole sheet of shortbread is loaded with the traditional Florentine candied fruit and nut mixture, then baked. It’s a nice way to make a bunch of tasty cookies without having to do lots of scooping.
Begin with a simple shortbread crust. It’s an easy dough to mix up and roll out. If you have a fluted pastry wheel, then use it to ruffle the edge of the dough. Otherwise, square up the edges with a sharp knife.
Save the scraps and re-roll them for some cute star toppers! Bake the base and the cookies and let them cool while you prepare the topping.
Bubble up!
Next, cook up butter and sugars together. You’ll need to bring the mixture to about 250°F on a thermometer.
Toss together the dried fruits and nuts. This recipe uses about 1 1/2 cups of sliced almonds alone, which seems like a lot when you pour it into the bowl. I was a little shocked – but not at all deterred!
When the mixture comes to temperature, pour the candy over the fruit and nuts. Stir together well. If you spray a rubber spatula with cooking spray, then you’ll have an easier time mixing everything together.
Spread the mixture over the crust and bake for a second, short time. This adheres the fruit and nut mixture to the shortbread and makes the whole thing chewy and awesome.
After the second bake, cut the sheet into bars. The serving size is variable here, but just a small bar packs a punch. Aim for about 24 slices, although you could go as high as 36.
Top the bars with the star shapes and serve. You can also package them in a beautiful cookie tin, just layer between sheets of wax paper so they don’t stick to each other.
Loaded with candied fruit and nuts, Florentine Cookie Bars definitely have lots of holiday appeal.
Florentine Bars
Heather Baird
These bars hold and abundance of fruit and nuts on a buttery shortbread base. Serving a platter full is a wonderful way to celebrate the season, and they also make a tasty homemade gift. I usually cut the cookie sheet into 24 pieces, but you can make them smaller. There’s a lot of flavor packed into each bar, so even a small piece can be very filling.
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Prep Time 20 minsCook Time 30 minsTotal Time 50 mins
Course DessertCuisine American
Servings 24
Equipment1″ star cookie cutter, optional
Ingredients US CustomaryMetric Shortbread crust1 cup salted butter at room temperature1/2 cup sugar1 egg1 egg yolk2 1/2 cups all-purpose flour plus more for rolling out1/4 teaspoon fine grain saltFruit and nut topping1 1/4 cups sugar14 tablespoons unsalted butter 1/2 cup plus 6 tablespoons1/3 cup honey1/3 cup heavy cream3/4 lb. sliced almonds1/2 cup dried cranberries1/2 cup dried apricots finely chopped1/2 cup dried cherries finely chopped
Instructions CrustIn a large bowl, cream the salted butter with 1/2 cup of sugar until light and fluffy. Add the egg and egg yolk and beat to combine. Gradually add the flour and salt; mix well. The dough will be very soft.Spread a sheet of 16×11 inch parchment paper on a work surface and dust with flour. Roll the dough out on the paper using a floured rolling pin to 1/4 inch thickness. Using a fluted pastry wheel or a large chef’s knife, trim the overhanging dough to about 15×10 inches, just inside the parchment paper. Transfer the dough on the parchment to a rimmed baking sheet. Bake until golden brown, about 12 minutes. Remove from the oven and set aside. Leave the oven on.Re-roll the scraps and cut 1” star shapes out; place on a parchment lined baking sheet. Chill the shapes for 5 minutes in the freezer then bake for 5-7 minutes or until golden brown. Let cool completely and set aside for decoration.Fruit and nut toppingPlace the almonds, cranberries, apricots and cherries in a large bowl. In a medium saucepan over medium heat, stir together the unsalted butter, sugar, honey, and cream. Cook the mixture, stirring frequently, until the temperature registers 250°F on a candy thermometer. Remove pan from the heat and pour over the nut and fruit mixture. Mix well. Using a spatula gently spread the warm topping over the shortbread crust. Bake until the fruit and nut topping is caramelized and the almonds are lightly browned, about 10 minutes. Remove from the oven and slice into squares while still warm. Top each square with some of the cut-out shortbread stars. Cool completely before serving.
Keyword craisins, dried apricots, shortbread crust, sliced almonds
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Matcha Almond Shortbread Trees
ha scritto per te admin 8 Dicembre 2021, 11:41
Naturally green Matcha Almond Shortbread Trees are buttery and delicately flavored with green tea. They’re finished with a dark chocolate drizzle and a pinch of coarse sea salt.
Shortbread – what’s not to love? It might be my favorite cookie of all time. The ingredients are so few, with butter being the star ingredient. Here it shares the spotlight with matcha green tea. If you’ve been reading this blog for very long, then you know I was an earlier adopter/enthusiast of using matcha green tea in baked goods. It’s so beautiful, and the flavor pairs well with almond. I discovered this back in 2009, with my favorite Matcha-Almond Genoise Layer Cake.
Matcha + Almond = ♥.
This recipe is a riff on my favorite shortbread formula, which is from the Sprinkle Bakes book. A little of the AP flour is replaced with almond flour. Whip up this un-sticky naturally green dough until just combined. If you overwork the dough the cookies will be cardboard tough. Your restraint will be rewarded with tender, crumbly goodness.
Roll the dough to the desired thickness. I rolled these cookies (pictured below) a little thinner than 1/2 inch. However, I also rolled some at 1/4 inch thickness, and they were wonderfully crumbly and so buttery tasting. There’s room for both in my cookie jar.
Chill those trees! Shortbread will inevitably relax a little in the oven, but if you freeze the shapes first the edges will stay sharp.
They come out of the oven looking almost the same as they went in. Except – the edges are ever-so-slightly golden. I am truly impressed by color and flavor imparted by the Suncore Foods matcha I recently tried for the first time. You can find it here for purchase.
The flavor of these cookies are a little grown up. But altogether, the delicate green tea, dark chocolate, and sea salt create a nice balance of flavor.
A kiss of salt.
After the cookies are drizzled, sprinkled, and set, turn them over and tap off the excess salt. Nobody wants an over-salted cookie. But be careful! These cookies are require gentle handling. The almond flour in the recipe makes the texture of these cookies even shorter, which gives them a tender, delicate crumb.
These Matcha Almond Shortbread Trees are so beautifully flavored and perfect for the gourmand or tea connoisseur in your life! I’ve formulated the recipe to impart delicate green tea flavor. Because, I’ve often tried recipes that use too much which can make confections too bitter. Along with the dark chocolate and sea salt garnishes, this cookie is a real treat!
Matcha-Almond Shortbread Trees
Heather Baird
Naturally green Matcha Almond Shortbread Trees are buttery and delicately flavored with green tea. They’re finished with a dark chocolate drizzle and a pinch of coarse sea salt. I use and recommend Suncore Premium Midori Jade Matcha Supercolor Powder for the most intense green hue. See the blog post for shopping links.The yield will depend on the size cookie cutter you use and the thickness of the dough. You’ll average about 36 cookies with 3-inch cookies rolled to 1/4 inch thickness. My cookies were larger, at 4 inches and just shy of 1/2 inch thickness. My yield was about 26. Be careful when re-rolling cookie scraps. Don’t overwork the dough or the cookies will be tough instead of delicate and crumbly.
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Prep Time 45 minsCook Time 15 mins50 minutes chill time 50 minsTotal Time 1 hr 50 mins
Course DessertCuisine American
Servings 36
Ingredients US CustomaryMetric Matcha almond shortbread2 cups unsalted butter softened1/4 cup granulated sugar1 cup confectioners’ sugar2 tablespoons matcha tea powder sifted3 1/2 cups all-purpose flour1/2 cup almond flour1/2 teaspoon salt1 tablespoon almond extractToppings1/4 cup dark chocolate chips or semisweet chips melted1 teaspoon coarse grey sea salt or other coarse sea salt
Instructions ShortbreadIn a stand mixer fitted with the paddle attachment, beat the butter and granulated sugar until light and fluffy.Add the confectioners’ sugar and beat until incorporated. Add the sifted matcha tea powder. Mix again until well dispersed. Scrape down the bowl and mix again.In a separate mixing bowl, combine the flour, almond flour, and salt. Add half of the flour to the creamed mixture and mix until a dough forms. Add the almond extract; mix to incorporate. Then, add the remaining flour and mix again on low speed until a stiff dough forms.Gather the dough together with your hands and place on a lightly floured surface. Divide into two pieces. Using a floured rolling pin, roll each piece of dough until flattened to the desired thickness (slightly less than 1/2 inch for thick soft cookies, 1/4 inch for thin, crisper cookies with browned edges).Wrap the dough pieces in plastic film and place on a cookie sheet or jelly roll pan. Refrigerate for 30 minutes. The dough will firm quickly because of the high butter content.Remove dough from the refrigerator, unwrap and cut shapes from the dough. Transfer to parchment-lined cookie sheets and freeze the shapes on the cookie sheets for at least 10 minutes.Preheat the oven to 350°F.Bake until lightly golden around the edges: 7-10 minutes for small cookies, 12-15 minutes for medium cookies, 17-20 minutes for large or thick cookies.When cookies are lightly golden around the edges and fragrant, remove them from the oven and let cool on the pans completely. These are tender cookies, and they will break if you try to move them while still hot.ToppingsPlace the melted dark chocolate in a piping bag and cut a small opening in the tip. Pipe the chocolate onto the cooled cookies still on the parchment paper in the pans. Sprinkle each cookie with a pinch of coarse salt. Let stand until the chocolate sets, about 10 minutes, or refrigerate them to speed setting.Remove the cookies from the pans and tap off excess salt – do this gently, as these cookies are delicate. Place cookies in an airtight container, or plate them and cover with plastic wrap.
NotesWhat to expect: This shortbread has mild matcha tea flavor. The matcha gives the dough an herby note that underlies the buttery flavor. It’s not overt, or bitter. The almond extract takes the edge off of the matcha’s grassy flavor, but it is mostly undetectable as a flavor. Almond flour makes the shortbread’s texture delicate and crumbly, just as good shortbread should be.
Be sure to sift the matcha tea powder before using. It can have a little static cling sometimes, and it will clump and ball together.
You may not use the entire teaspoon of coarse salt as called for. Grey coarse sea salt (I like Celtic Sea Salt) has a mixture of large and small granules, which is nice on these cookies. Use the salt sparingly, and tap off the excess. To gauge your taste for the salt, test a pinch of salt on a cookie. Add more or less to taste for the remaining cookies.
Keyword all purpose flour, almond extract, almond flour, coarse sea salt, dark chocolate drizzle, matcha green tea
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in Recipes
Pinecone Cookies
ha scritto per te admin 26 Novembre 2021, 13:07
Make beautiful Pinecone Cookies for Christmas the (really) old fashioned way, with a carved wooden cookie mold. Gingerbread cookie dough casts beautifully and creates a realistic 3 dimensional effect.
December is officially cookie season, and I’ve been gearing up for its arrival. I’ve been looking around for recipes with both style and substance; beauty and seasonal flavor. It was love at first sight with these Pinecone Cookies. I first spotted some in an advertisement for a wooden cookie mold. The 3-D effect drew me in, and I just had to order the mold to see if I could recreate them in my own kitchen. I was skeptical, and – full disclosure- there is a learning curve, but once you find your technique it’s easy.
Needless to say, you’ll need to procure the pinecone mold for this recipe. I ordered the pinecone cookie mold from this Etsy seller, which shipped from outside the US to my home in Tennessee in about 7 days (which was quick!). If you ordered soon, you’d probably have it in time for Christmas, either for making cookies or for gifting the mold to your favorite baker. I loved making these cookies because the technique has such rich history. The origins of molding cookies in wood forms can be traced back to the ancient arts of wood carving and pottery, around 3000 BC. The practice has endured through the ages with cookies such as German Springerle and molded Scottish shortbread.
Use a scale.
Through trial and error I figured out how to make the job of hand molding loads of cookies a shorter task. First, figure out how much dough the mold will hold. Press dough bit by bit into the mold until it is full. Then remove it and weigh it on a digital scale. This will give you the weight to use for all of the cookies. This pinecone mold holds 2.50 oz. of my gingerbread dough. If you use a different dough recipe, or a different mold, the weight will vary.
My molding method.
Using the scale, portion off balls of dough and weigh them all so they are equal, such as my 2.50 oz. weight. Portioning the dough will make quicker work of molding all the cookies.
I started out dusting the mold with cocoa powder. Then cinnamon. And then powdered sugar. Much as I tried, the dough would not come out of the mold. The method that worked best for me (and this particular molasses heavy dough) was to oil the mold with cooking spray. Spray the mold well between each dough pressing.
Casting.
Flatten a dough ball and press it into the cavity so that it overflows the edges of the pinecone design. Using a finger, push the overflowing edges back so you can see the edges of the pinecone shape. It should look like the picture above just before it is unmolded.
Unmolding.
Next, whack the mold on a work surface at the pinecone tip edge. And I mean really whack it hard. You may have to do this a few times before the dough starts to loosen. When the dough starts falling out, just let gravity do its thing and wait for it to relax out of the mold and onto the work surface.
From there transfer the shaped dough to a parchment-lined baking sheet using a cookie spatula. Be careful not to stretch or distort the pinecones too much as you move them. It’s very easy to do so. Just use extra care.
Perfectly puffed pinecone cookies!
The cookies bake to a beautifully sculpted finish that’s slightly puffed. I experimented with bake times, because I wasn’t sure what texture they’d be with their fat middles and delicate edges. At 12 minutes they are soft baked, which is perfect to eat as the sandwich cookies I made. They’re more firm in the centers at 16 minutes, and very crisp around the edges.
This gingerbread dough recipe is pretty ginger-forward, and even though it molds well I still found the cookies alone to be a little plain. So I whipped up a batch of pistachio buttercream and made them into sandwich cookies.
Pistachio paste is a staple in the pastry chef kitchen, and it’s wonderful in buttercream. A little fine grain sea salt mixed in enhances the pistachio flavor and takes the edge off of the buttercream’s sweetness.
Hold the pinecone cookies upright and sieve a little powdered sugar over the top. The protruding pinecone scales will catch just enough to make them look snowy.
One assembled Pinecone Cookie sandwich is a generous serving! These would look so pretty individually packaged in cellphone bags. Then tied with festive ribbon and a sprig of rosemary. And I think that’s just how I’ll gift them this year.
If you love pinecone-shaped sweets, check out these marzipan and almond pinecones I made years ago for The Etsy Journal (link). They could be a nice option if you’re not ready to invest in a carved pinecone cookie mold.
Again, the pinecone mold I used can be found right here for purchase. It ships from Russia, but made it to my doorstep in about 7 days – which arrived more quickly than some of my recent domestic orders!
Gingerbread Pinecone Cookies
Heather Baird
This cookie recipe requires a carved wooden pinecone cookie mold to create the realistic 3 dimensional effect. See the blog post for shopping links. The large batch gingerbread recipe is adapted from Wilton. It makes a sturdy gingerbread structure and molds well. One recipe yields 24 pinecone cookies (at 2.50 oz. each) or 12 sandwich cookies, assembled with the pistachio buttercream recipe provided.
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Prep Time 1 hrCook Time 15 minsTotal Time 1 hr 15 mins
Course DessertCuisine American
Servings 24
EquipmentCarved wood pinecone mold (see blog post for link)large closed star piping tipPiping bag
Ingredients US CustomaryMetric Gingerbread5 cups all-purpose flour plus more to bring to consistency/kneading1 teaspoon baking soda1 teaspoon salt2 tablespoons ground ginger1 tablespoon ground cinnamon1 teaspoon ground nutmeg1 teaspoon ground cloves1 cup unsalted butter melted1 cup granulated sugar1 1/4 cups molasses unsulfured, such as Grandma’s brand2 eggs slightly beatenCooking spray to grease mold such as Pam brandPowdered sugar for dustingPistachio buttercream1 cup unsalted butter1/3 cup pistachio paste4 cups confectioners’ sugarMilk or cream to thin I like half and half1/2 teaspoon fine grain sea salt3 tablespoons ground pistachios for sprinkling
Instructions CookiesIn a large bowl, thoroughly whisk together the flour, soda, salt and spices. In the bowl of an electric mixer fitted with the paddle attachment, add the butter, sugar, molasses and eggs. Mix well. Add four cups of flour mixture and mix until just combined. Add in additional flour while mixing on low until a firm non-sticky dough forms. Turn mixture out onto a lightly floured surface and knead briefly.Oil the cookie mold with cooking spray. Press small pieces of cookie dough into the carved cavity until it is evenly filled. Remove the dough from the mold and weigh it on a scale (mine was 2.50 oz.). Using that weight, portion the remaining dough into balls that each weigh the same.Re-grease the mold. Flatten a dough ball and press it into the cavity so that it slightly overflows the edges of the pinecone design. Using a finger, push the overflowing edges back so you can see the edges of the pinecone shape. This ensures the dough gets pressed into the fine edges of the mold, which gives the finest edge when unmolded.Next, whack the mold on a work surface at the pinecone tip edge. And I mean really whack it hard. You may have to do this a few times before the dough starts to loosen. When the dough starts falling out, just let gravity do its thing and wait for it to relax out of the mold and onto the work surface.Transfer the cookie to a parchment-lined baking sheet using a cookie spatula. Be careful not to stretch or distort the pinecones too much as you move them. It’s very easy to do so. I used a large cookie spatula at the large end of the pinecone, with my free hand as under support to the pinecone tip. Gently lay the cookie onto the sheet without stretching or pulling it.Re-grease the mold and repeat the filling and unmolding process with the remaining pieces of dough. Chill molded cookies in the freezer on the pans for 10 minutes.Preheat oven to 375°F.Bake for 12 minutes for cookies with soft middles (best for sandwiches). For cookies that snap, bake for 16 minutes. (See recipe notes for more on bake times.) Remove cookies to a wire rack to cool completely.Stand each cookie upright with one hand and sieve a little confectioners’ sugar on with the other. The protruding pinecone scales will catch the sugar and give the cookies a snowy effect.Pistachio ButtercreamIn the bowl of an electric mixer, place the butter and pistachio paste; beat until combined. Add powdered sugar. Beat on low speed until just combined.Add milk or cream a little at a time until the mixture thins (about 3-4 tablespoons, more or less depending on the cornstarch content in the powdered sugar). Add the salt and beat on high speed until the mixture is fluffy and pale yellow-green in color. Cover the buttercream with a damp towel to prevent crusting. Transfer the buttercream to a large piping bag fitted with the closed star tip.AssemblePipe thick swirls of buttercream onto the flat side of one pinecone cookie. Sprinkle with chopped pistachios. Top with a second pinecone cookie.
NotesWhat to expect:
Beautiful ginger forward cookies with a 3D pinecone appearance. The pistachio buttercream is a wonderful addition with lightly salted nut flavor.
Your first successful cookie may take some practice. Don’t give up! I tried 3 times before I found my preferred method. If the cooking spray method is not working for you, try dusting your mold with unsweet cocoa powder or cinnamon using a kitchen-dedicated art brush. I do feel that the oil method is best for this particular dough with molasses.
Try not to overwork the dough. It’s easy to start kneading a ball of dough in your hand before you press it into the mold, but just try to flatten it. Over kneading the dough will result in tough, rubbery gingerbread cookies.
Keep a watchful eye on the cookies as they bake. Carved wooden mold capacities can vary, so your cookies could be thinner or thicker than mine are. When cookies are fragrant and lightly browned around the edges, that’s a good sign that they are baked through.
The wooden mold should come with care instructions. If it doesn’t, then here’s how to care for it. After you’re done using it, wash it under a stream of tap water and brush any dough out of the cavity (you could use a kitchen-dedicated toothbrush like I do for my silver). Dry thoroughly and rub it down with a little olive oil using a paper towel. Oil the wood lightly after each use to prevent the mold from drying out and cracking.
Keyword ground ginger, molasses, pistachio buttercream, pistachio paste
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in Recipes
Black Cat Cookies for Halloween
ha scritto per te admin 16 Ottobre 2021, 13:56
Dark chocolate Black Cat Cookies are simple to decorate using sanding sugar, melted chocolate, and candy-coated sunflower seeds. Whip up a batch for a spooky Halloween treat.
October is moving along rather quickly, and Halloween will be here before we know it! I’m trying my best to fit in some spooky treats before time runs out. This one is pretty simple – as far as roll-out sugar cookies go. The decorating is simple by design, and makes a really cute 2 dozen cookies for handing out to mini specters, or for party favors.
First, you’ll need a kitty cat cookie cutter. You can find the one I used in this set.
I hope you’re not getting tired of this chocolate ‘blank canvas’ cookie recipe. It’s rom my first cookbook, and I continue using it because it’s so reliable. You might remember it from this Spider Web cookie I posted a couple of weeks ago. It really is the perfect blank canvas for any cookie project (tasty, too!).
Chill these guys in the freezer for 10 minutes, and then pop them in the oven. They’ll come back out looking almost the same as they went in. The cookies will puff a little bit, but the edges will stay nice and sharp.
Double chocolate goodness!
After the cookies bake, cool them completely on a wire rack. Now you’re ready to decorate! There’s no royal icing to mix here, just a simple bowl of melted chocolate. Use a kitchen-dedicated art brush to completely coat the surfaces of the cookies with chocolate.
Immediately after brushing the melted chocolate onto a cookie, turn it over onto a plate or pan of black sanding sugar. Press gently. The sugar will adhere well to the chocolate.
My mom sometimes makes a special trip to her favorite Amish store to pick up baking supplies. She always gets me the nicest sanding sugars. That’s where this extra-sparkly black sanding sugar is from, but you can find similar for purchase right here.
So sparkly! These guys already look pretty magical to me. If black sanding sugar isn’t your thing, then purple would also be cute and totally appropriate for Halloween.
Now, for the cat eyes! A single candy-coated sunflower seed makes a nice cat eye. Use the green and yellow ones, or for a more sinister kitty, use the red ones!
Dot a little of the chocolate onto a sunflower seed and place it on a kitty face. If you have kitchen-dedicated tweezers, then I suggest using them. I used my fingers, but all the while I was scolding myself for misplacing my cookie decorating tweezers.
These spooky-sweets package well for Trick-or Treaters, or for Halloween party favors. But they also look great lined up on a serving tray. They’re a fun and not too scary way to celebrate the holiday!
Black Cat Cookies for Halloween
Heather Baird
Who says black cats are bad luck? Not me! These are especially sweet with a double dose of chocolate and crunchy sanding sugar. They’re easy to decorate with just three ingredients, so get the kids involved!
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Prep Time 45 minsCook Time 15 minsTotal Time 1 hr
Course DessertCuisine American
Servings 24
Equipment3 inch cat cookie cutter1 inch soft bristle brush (2)kitchen dedicated tweezers
Ingredients US CustomaryMetric Cookies1 cup unsalted butter 2 US sticks1 cup granulated sugar1 egg1 tsp. vanilla extract2 cups all purpose flour1 cup dark cocoa powderPinch of saltDecoration
Instructions CookiesIn a stand mixer fitted with the paddle attachment, mix the butter and sugar together until just incorporated. Do not over-mix at this stage, or the cookies may spread while baking.Add the egg and vanilla extract. Mix again on low speed, stopping to scrape down the sides of the bowl intermittently as needed.In a medium bowl, whisk together the flour, cocoa powder and salt. Add to the butter and egg mixture. Mix on low speed until a dough is formed and there are no longer any streaks of butter in the mixing bowl. The dough will often clump around the paddle attachment while being mixed. This is normal and a good sign that your dough is the right consistency.Line one or two large baking sheets with parchment paper.Turn the dough out onto a sheet of parchment paper and top with a second sheet. Roll dough into an oblong disc between the paper with a rolling pin. Transfer dough – wax paper and all – to an extra large cookie sheet. Wrap the dough onto the cookie sheet with plastic wrap and refrigerate for 1 hour. (If you don’t have an extra-large cookie sheet, divide the dough in half and roll each half between parchment paper, then transfer the fridge on smaller baking pans.Remove top sheet of parchment paper and roll dough a little thinner. It should not be sticky. You may dust the surface lightly with flour if it is sticky, but not too much! You don’t want streaks of white flour baked onto your pretty dark chocolate cookies.Roll dough to about 1/4 inch thickness.Cut out shapes from the dough with the cat cookie cutter and transfer to the prepared baking sheet. The dough should be chilled and firm enough to stamp out shapes with crisp, defined edges. If the dough starts to soften, be careful not to stretch the cutout shapes or they will look distorted.Refrigerate the cutouts for 30 minutes. This will help the cookies maintain a crisp shape during baking.Preheat the oven to 350°F. Bake the cookies for 12-15 minutes. Let cool on the baking sheet for 5 minutes. Transfer to a wire rack. Decorate the cookies when completely cooled.DecorationPour the sanding sugar onto a shallow plate or pan. Use the kitchen-dedicated soft art brush to spread melted chocolate over the surface of a cookie and immediately press the cookie face down into the sugar. Flip the cookie over and inspect it for any gaps or places where the sugar did not adhere. Sprinkle those areas with the sugar and pat them into the cookie with a finger. Shake off the excess sugar and return the cookie to the wire rack to dry. Repeat with remaining cookies.Pick up a candy-coated sunflower seed with the kitchen tweezers or your fingers and dot a little melted chocolate on one side. Place the candy onto the kitty cat face so that the pointed end of the sunflower seed is oriented towards the kitty nose. Repeat this process with the remaining sunflower seeds and cookies.Allow the cookies to set completely before packaging or serving.
NotesWhat to expect:
The flavor of the undecorated cookies reminds me a little of an Oreo. I use and recommend Hershey’s special dark cocoa powder for this recipe.
As you cover the cookies with chocolate, expect your art brush to become a little clumpy, because the chocolate will begin to set on the brush. You may need to re-heat your chocolate (I find the microwave works best and quickest). Also, have a second art brush at the ready to help you quickly complete your cookies without having to stop and clean your brush.
The sanding sugar gives these cookies a lot of crunchy goodness. You don’t have to limit yourself to black cats – try purple or even orange sanding sugars in place of the black.
The most tedious portion of this recipe is placing the sunflower seed ‘eye’ on the cookie. Do this using tweezers, if you have them.

Keyword black sanding sugar, chocolate-covered candy-coated sunflower seeds, dark cocoa powder
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in Recipes
Giant Stained Glass Spider Web Cookie
ha scritto per te admin 1 Ottobre 2021, 12:02
This Giant Stained Glass Spider Web Cookie makes a fun Halloween party centerpiece. It’s made with dark chocolate sugar cookie dough and crushed hard candies. Break it apart to share pieces with partygoers.
Happy First Day of October!
I’ve been working on some special Halloween baking projects, and this was one I couldn’t wait to share. You may recognize the technique, or maybe you’ve even made stained glass cookies for Christmas. They are popular around the holidays because they will make any cookie tray look a little more lively and beautiful.
I wanted to put a new spin on the idea. And when I spotted this spider web stencil, I imagined an extra-large cookie with a web of multicolor panes.
Spin a (cookie) web!
Mix up a batch of my favorite chocolate sugar cookie dough to get started. The recipe is from my first baking book, and a dozen years later it’s still my go-to for sugar cookies. The dough keeps its shape well during baking, so it makes the perfect blank canvas for all kinds of cookie projects.
Roll out the dough and place the stencil on top Use an X-acto knife to cut out the webbing. To remove the cookie dough cut-outs, spear them at an angle with a toothpick and pop them out. You can see this in action in the video I made at the end of this post.
Fill in the blanks.
Fill in the spaces between the webbing with crushed hard candies. I have a big bag of these fruity hard candy pieces that I used for this project, but a bag of Jolly Ranchers from the grocery store will do just fine. Place same colors of candies in separate zip-top bags. Use a rolling pin or small hammer to crush the candies.
Use a small dessert or demitasse spoon to portion the crushed candies into the spaces. Full disclosure: This part can be tedious, especially filling in the small triangles near the center. If the candy spills over the edges of the webbing, use a small kitchen-dedicated art brush to sweep it back into the hole.
Bake at 350°F.
When all of the spaces are filled in with crushed candies, bake the cookie for 5 minutes, or just until the candy is melted. Remove from the oven to cool, and then fill with more crushed candies. This second layer of filling goes waaaay more quickly because the cookie dough is baked. The crushed candy doesn’t stick to it as much. Bake again for another 5 minutes, or until the candy is melted. Let the cookie cool completely on the pan before attempting to pick it up. The double layer of candy strengthens the cookie, but you’ll still need to be careful picking it up.
You can make the cookie a little creepier with a big red spider made of modeling chocolate. I like the Satin Ice Chocopan brand. It’s easier than it looks, and I’ve included its creation in the video tutorial.
Attach the spider to a corner of the cookie using a little melted chocolate. Let it firm before placing the cookie upright.
This cookie reminds me of a round stained glass window I once saw in an old Victorian home. It’s really pretty in the light, and looks best angled so the sun shines through it. Or, if you have a candle or twinkle lights, they’ll look pretty illuminating the colorful panes, too!
You may be asking yourself, ‘how do you eat a Giant Stained Glass Spider Web Cookie?!’. After you’re done showing it off, break it into pieces with your hands. The cookie will easily separate between the webbing for many servings.
Giant Stained Glass Spider Web Cookie
Heather Baird
You’ll need a 12×12-inch spider web stencil to make this cookie. You may find one at your local craft store, or see links in the blog post for resources. Use your favorite fruity hard candies for this treat. Most any hard candy will work, but Jolly Ranchers are widely available and work well.
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Prep Time 1 hr 30 minsCook Time 20 minsTotal Time 1 hr 50 mins
Course DessertCuisine American
Servings 14
Equipment12×12 inch spider web stencilX-acto knifesoft art brushparchment paperextra-large baking sheet
Ingredients US CustomaryMetric Dark chocolate web cookie14 oz. bag fruit-flavored hard candies such as Jolly Ranchers1 cup unsalted butter1 cup plus granulated sugar1 egg1 tsp. vanilla extract2 cups all-purpose flour1 cup dark cocoa powderPinch of saltRed spider
Instructions Place same colors of candies in separate zip-top bags. Use a rolling pin or small hammer to crush the candies. Pour each color of crushed candy into separate bowls; cover and set aside.In a stand mixer fitted with the paddle attachment, mix the butter and sugar together until just incorporated. Do not over-mix at this stage, or the cookies may spread while baking.Add the egg and vanilla extract. Mix again on low speed, stopping to scrape down the sides of the bowl intermittently as needed.In a medium bowl, whisk together the flour, cocoa powder and salt. Add to the butter and egg mixture. Mix on low speed until a dough is formed and there are no longer any streaks of butter in the mixing bowl. The dough will often clump around the paddle attachment while being mixed. This is normal and a good sign that your dough is the right consistency.Have a large baking sheet ready to hand, large enough to accommodate a 12×12-inch sheet of cookie dough. Set aside.Turn the dough out onto a large sheet of parchment paper and top with a second sheet. Roll dough between the sheets into a large square greater than 12×12, with a rolling pin. Aim for a little more than 1/4-inch thickness, but not quite 1/2 inch. Remove the top sheet of parchment paper and place the web stencil on top of the dough. Cut around the outside edge of the stencil so that you have a 12×12-inch sheet of dough. Remove the stencil and pick up the dough by the bottom parchment paper. Transfer it to a large cookie sheet or cake board and chill in the refrigerator until firm, about 20 minutes.Preheat the oven to 350F.Place the stencil back on top of the cookie dough and using the X-acto knife, cut out the webbing. Use a toothpick to pick the pieces of dough away from the webbing. My technique is to place the toothpick into the dough pieces at an angle and lift (see video). Lift the cookie by the parchment ends and place on a large baking sheet.When all of the pieces are removed, use a small spoon to place crushed candies into the open spaces. Alternate colors. When the spaces are all filled, bake the cookie for 5 minutes, or until the candies are melted. Don’t overbake, and don’t let the candy bubble (this will disturb the webbing and cause crumbing – I learned the hard way!). Cool on the pan completely. Fill the spaces again with crushed candy matching like colors. Bake again for 5-6 minutes, or until the candies are all melted. Remove from the oven and let cool completely on the pan.SpiderMeanwhile, make the spider. Knead the red modeling chocolate until pliable. Use the chocolate to roll a 1 1/2-inch ball and a 1/2-inch ball. Use a kitchen-dedicated art brush to place a dot of melted chocolate on one side of the larger ball, and attach the smaller ball to it, to make a spider head and body.For the legs, roll 8 rope-shaped lengths of modeling chocolate, tapering the ends. Place four pieces of the long ropes side-by-side and pinch together at one end. Repeat the process with the other four pieces. Use the back of a knife to impress marks into the legs creating segmented insect legs.Flatten the pinched ends of the leg pieces and dot one of the pinched ends with the melted chocolate. Connect the two pinched ends and refrigerate until the chocolate is set. Dot more chocolate on the center flattened piece, where the pinched ends met, and place the spider body on top. Refrigerate until firm. Arrange the legs as desired.Dot chocolate on one corner of the cooled cookie and attach the spider. Let stand until set, about 15-20 minutes. When the spider is well set, stand the cookie upright and peel away the parchment. Place leaning upright near a sunny window, or place on a cake plate stand. You could also place it on a book stand.If using this for a Halloween party centerpiece, place near candle light, or in front of string/twinkle lights. Break the cookie into shards and pass out to party guests, or make a show of by having four guests at each corner of the cookie break it over the table.
NotesWhat to expect:
This is a craft project as much as a baking project. Dedicate time to its creation without other distractions. Filling the small areas will feel tedious to some, I’m sure, but I think the end result is well worth the effort.
Tools are key. Have a kitchen-dedicated X-acto knife fitted with a new blade at the ready. It will neatly cut the intricate pieces for easy removal. Be sure to have a large enough baking sheet to accommodate such a big cookie. I ran into this problem and had to trim two edges before baking.
Crushing the candy in zip-top bags with a rolling pin or hammer will inevitably make some holes in the plastic bags. This happens because of the candy’s jagged edges. It can’t be helped much, so expect this. When you pick up the plastic bag some of the candy may spill out.
Crushed candy will stick together and solidify in the bowls over time. My advice is to crush the candy and then get to filling those spaces. Don’t crush the candy a day ahead because it will be a solid mass in the bowl the next day.
This cookie is twice-baked. Watch the cookie as it bakes, and remove it when the candy is just melted. If you allow the cookie to bake for longer, then it will bubble and break the webbing, or cause crumbs (you can see some crumbs in my cookie’s panes, I learned this the had way). Fill the cookie with crushed candy a second time and bake again until just melted. Even though this is a big cookie, there’s not a ton of cookie dough to it. The cookie should be well baked right at 10 minutes.
You may have a little leftover cookie dough. Re-roll scraps and cut extra cookies. Serve them around the big cookie.
Keyword chocolate cookie dough, dark cocoa powder, hard candies, modeling chocolate, unsalted butter
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in Recipes
Browned Butter S’mores Skillet Cookie
ha scritto per te admin 16 Luglio 2021, 11:29
This S’mores skillet cookie has extra toasty flavor thanks to a magic ingredient – browned butter. Serve slices of this cookie warm with scoops of vanilla ice cream for the ultimate summer treat!
What goes better together than a campfire and s’mores? A cast iron skillet and this giant Browned Butter S’mores Cookie! The cookie dough bakes crisp on the edges and remains gooey in the center. It tastes extra-toasty with the addition of nutty browned butter.
The magic ingredient.
Browned butter is made by cooking unsalted butter until the milk solids turn golden. This yields a deep, rich, nutty flavor in baked goods. Use a light colored pan to best gauge the color of the butter as you’re cooking it. It’s much harder to determine doneness in a dark nonstick pan.
After the browned butter cools a little, it’s cookie time! Mix up the sugars, browned butter and eggs. You won’t even need an electric mixer for this. I used a whisk.
Add the dry ingredients, which includes some graham cracker crumbs for authentic s’mores flavor. Stir together until thick dough forms. Swap the whisk for a rubber spatula when it gets too thick to whisk.
Fold in some semisweet chocolate chips. At this point it looks like regular chocolate chip cookie dough, but the graham crumbs give it a different personality!
Skillet love.
I’m always making a case for the Lodge 10.25″ skillet. It’s just a good pan at a decent price. Nobody’s paying me to say that. You can usually find it for less than $20 everywhere (such as here and here). It’s the perfect tool to use for this skillet cookie – and any skillet cookie, really!
Spread the marshmallow cream over half of the cookie dough in the pan. Portion the remaining dough on top of the marshmallow with a cookie scoop, or use two spoons to place the dough.
Pat the dough down into the pan using greased hands (or damp hands, dip in water then press – no sticking!). Don’t worry about covering all of the marshmallow cream. We want some of that to be exposed because it gets brown and toasty in the oven.
This cookie stays soft in the middle and has crisp edges. It may look slightly underdone in the center when you take it out of the oven, but the marshmallow cream keeps everything ooey-gooey. Let it cool for a few minutes because nobody wants a burn from sticky marshmallow cream.
This treat is so perfect treat for summer. There’s no way the vanilla ice cream is optional here. It gets melty on slices of warm cookie, and creates the most wonderful creamy foil for such a rich dessert. A sprinkle of flake sea salt never hurt anything, either.
This blog post is sponsored by Go Bold With Butter!
Browned Butter S’mores Skillet Cookie
Heather Baird
This S’mores skillet cookie has extra toasty flavor thanks to a magic ingredient – browned butter. Browned butter is made by cooking unsalted butter until the milk solids turn brown. This yields a deep, rich, nutty flavor. Serve slices of this cookie warm with scoops of vanilla ice cream for the ultimate summer treat!
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Prep Time 15 minsCook Time 30 minsTotal Time 45 mins
Course DessertCuisine American
Servings 10
Equipment10.25 inch cast iron skillet
Ingredients US CustomaryMetric 3/4 cup unsalted butter1 cup brown sugar packed1/2 cup granulated sugar2 eggs2 teaspoons vanilla extract1 1/2 cups all-purpose flour1/2 cup graham cracker crumbs1 teaspoon cornstarch1/2 teaspoon salt1 cup chocolate chips1 cup marshmallow cream3 graham cracker sheets3 oz. bar chocolateVanilla ice cream for serving
Instructions Preheat the oven to 350° F.Melt the butter in a saucepan over medium heat. Use a light-colored metal saucepan so you can easily see the color of the butter change. Cook until the butter foams and steams. Swirl the pan occasionally as the foam subsides and watch closely as the butter turns golden brown and the milk solids drop to the bottom of the pan. Pour the browned butter and butter solids into a small bowl and let stand until cool but not solidified.Use a pastry brush to coat a 10-inch cast iron pan with a little of the browned butter. Set aside.In a large mixing bowl, combine the browned butter, sugars, eggs, and vanilla extract. Mix until well incorporated.Add the flour, graham cracker crumbs, cornstarch and salt. Mix well until thick dough forms. Stir in the chocolate chips.Press half of the cookie dough in the bottom of the prepared pan. Top with dollops of marshmallow cream. Place remaining cookie dough on top of the marshmallow cream using a spoon or an ice cream scoop. Allow some of the marshmallow cream to remain exposed. Smooth down the dough with a greased rubber spatula or by pressing it down with damp hands (dip hands in water, then press).Bake for 25-30 minutes, or until the top of the cookie is well set and golden brown. (The center of the cookie will be gooey, and the edges crisp). Immediately garnish the top of the cookie with graham crackers and squares of the bar chocolate.Let cool for 10 minutes before serving. Serve warm with vanilla ice cream.
NotesWhile browning the butter you’ll notice that it goes through several stages of bubbling. First it gets medium-sized soapy-looking bubbles with milk solids clinging to them. Then bubbles will get smaller as the butter cooks until it almost turns into a foam. Usually, just after the foaming part the butter will begin to brown. Watch the pan carefully while swirling it so you can best see what color the butter is turning. When it’s deep golden, pour it into a bowl to cool.
The center of this cookie stays gooey, so testing for doneness with a toothpick is out. The cookie is done when the edges are puffed and the top is golden. If you need extra insurance, stick an instant read thermometer in the center. A reading of 160F or higher is safe, as eggs are cooked at 160F.
If the marshmallow cream doesn’t get as brown as you’d like in the oven, stick it under the broiler for 2 minutes. Or use a chef’s torch to toast it.
Keyword browned butter, dipped graham crackers, graham cracker crumbs, marshmallow cream, semisweet chocolate chips
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in Recipes
Toile Print Lemon-Lavender Shortbread
ha scritto per te admin 3 Maggio 2021, 13:20
Serve these lemon-lavender shortbread cookies as an elegant tea time treat. Toile print wafer decors turn them into edible works of art.
Guess who appreciates a pretty toile print on just about anything? My mom. I’ve been thinking about what to make in honor of Mother’s Day, and when I came across toile-printed wafer paper -well. It was a done deal. Toile print fabric harks back to 1760’s-1800’s and often depicts people in French pastoral settings. I thought this one was especially nice for Mother’s Day because it shows women tending their children, having tea, and even washing up some laundry. Ah, some things never change!
There was no doubt about it – this shortbread had to taste as beautiful as its decoration looks. I added the zest of a whole lemon and fragrant culinary lavender to my favorite shortbread recipe. Shortbread is so simple with few ingredients, so the dough mixes up really quickly. The lemon and lavender flavors are absolutely beautiful together. I just love a floral note for spring.
If you’ve never used wafer paper, then now’s the time! It’s tasteless and melds with buttercream, royal icing, fondant, or modeling chocolate. The toile wafer paper is printed with large and small vignettes. Larger cookies, made with a 3″ cutter as I’ve used here, will accommodate a large vignette – like those ladies lunching above. Use smaller cutters for smaller images.
The colors of the paper really pop on a white background. So I recommend using white sculpting chocolate as a base because it rolls out smoothly like fondant and tastes great! White chocolate Fondarific is the stuff to get. Stamp it out with the same cookie cutter you used for the shortbread. If you’re not into storing a tub of modeling chocolate, then you could also use royal icing. Check out this blog post for using royal icing and wafer paper together.
Frame your (cookie) art.
Piping gel is ideal for attaching the image to the cookie. I often recommend corn syrup as an alternative, but it doesn’t have the starches that gives piping gel its stickiness. Stick to piping gel (ha!). Fondx is my fave.
I lined the edges of the cookies with sugar pearls, and because I didn’t want to add them one by one using tweezers – I cheated. If you brush the edges with piping gel and dip them in the pearls, a bunch randomly stick to the edges. Use a toothpick to line them up and scoot off the extras.
I don’t think I’ve ever made shortbread ‘sandwiches’ until now! In order to balance the barely sweet shortbread I made some lemon cream to fill them. This makes each sandwich is a formidable dessert. Just one packaged up in a cellophane bag and tied with ribbon would make a beautiful gift!
Pretty and tasty – so perfect for mom, or any time you need a special treat. I think these would make pretty wedding favors. You could use any printed wafer paper appropriate for your party. It’s like wallpaper for desserts!
These cookies are delish, whether or not you decide to decorate them with toile print. The recipe is simple and the classic flavors of lemon and lavender together in shortbread just can’t be beat for a spring treat.
I’m leaving the link for the toile paper again, right here. You may want to explore some other designs, too!
Toile Print Lemon-Lavender Shortbread Cookies
Heather Baird
Serve these lemon-lavender shortbread cookies as an elegant tea time treat. Toile print wafer decors turn them into edible works of art. This recipe makes about twelve 3-inch cookies, or 6 cookie sandwiches. If using large and small cookie cutters, the yield may be higher.
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Prep Time 1 hrCook Time 20 minsTotal Time 1 hr 20 mins
Course DessertCuisine American
Servings 6
Equipmentsoft art brushToothpicksfood color marker
Ingredients US CustomaryMetric Lemon-lavender shortbread1 cup unsalted butter at room temperature1 tablespoon lemon zest1 1/2 tablespoons dried culinary lavender1/2 cup confectioners’ sugar2 cups all-purpose flour1/2 teaspoon fine grain sea saltLemon filling1/2 cup unsalted butter3 cups confectioners’ sugar1 tablespoon fresh lemon juice1 teaspoon lemon extractMilk or cream to thinWafer paper décor12 oz. white sculpting chocolate kneadedPiping gel1 sheet toile print wafer paperFood color marker1 cup sugar pearls
Instructions ShortbreadPreheat the oven to 325F. Line two large baking sheets with parchment paper.In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter, lemon zest, lavender, and confectioners’ sugar. Mix until creamy. Add in the flour and salt. Mixture will be crumbly at first, keep mixing until a thick non-sticky dough is achieved.Roll the dough between two pieces of parchment paper to 1/4-inch thickness. Transfer to the refrigerator. Stamp shapes out of the chilled dough using a 3 inch square cookie cutter and place on the baking sheets. Bake for 15- 20 minutes, or until the edges start to brown. Remove to a wire rack to cool completely.Lemon fillingCombine the butter and sugar in the bowl of an electric mixer fitted with the whip. Beat on low speed then increase is ingredients are incorporated. Mixture will be crumbly at first. Add lemon juice and extract. Add milk or cream 1 tablespoon at a time until mixture comes to spreading consistency. Cover bowl with a damp towel until ready for use.Wafer paper decorsOn a confectioners’ sugar-dusted work surface, roll out the sculpting chocolate. Stamp shapes from the piece using the same cookie cutter used for the shortbread. Using a small art brush, dab a few dots of piping gel on the backs of the pieces and attach to the shortbread cookies.Lay the wafer paper on a clean, dry surface. Use the same cookie cutter to trace shapes from the piece of toile paper, centering the cutter on a vignette. Cut out 6 pieces. Trim the edges further if needed to perfectly fit onto the sculpting chocolate squares. Turn the wafer paper over and coat it with piping gel. Affix to the white chocolate square. Immediately turn the cookie over so the wafer paper is flat against the work surface. Repeat with remaining cookies. Let stand until set, about 1 hour.Turn cookies over and brush a thin line of piping gel around the top edges of the cookies (on the wafer paper square). Dip edges in sugar pearls immediately after brushing (work with 1 at a time). Use a toothpick to line up the pearls single-file, around the top edge of the cookies. Push extras off of the sides using the toothpick. Let stand until set.AssemblyPipe or spread lemon cream onto the plain shortbread cookies and top with a decorated cookie. Do not refrigerate. Store cookies at room temperature, loosely covered with plastic wrap or packaged in cellophane bags.
NotesIf you make different sizes of cookies as I did, you may have slightly higher yield. Bake all large cookies on one pan, bake the smaller ones on another to promote even baking. Bake smaller cookies for less time, 12 minutes approximate.
Water is the enemy of wafer paper. Make sure all surfaces and hands are try before touching.
If piping gel seems thick, put a little in a cup and microwave for 5 seconds to loosen. This helps the brush to glide across the backs of the wafer paper for even coating.
Do not refrigerate the decorated cookies.
Keyword culinary lavender, printed wafer paper, shortbread
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Toile Print Lemon-Lavender Shortbread

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