Holiday Cakes,Cup Cakes,Treats and Cookies

Comment

Comment by Mary Ruff on September 29, 2012 at 10:44am

Thank You <3

Comment by art deco cakes by galidink on September 29, 2012 at 10:27am

very supprized no one looked at them , and gave you a comment on how awesome they are , i wanted to make them last yr , but i didnt find yours , they are the best iv ever seen ,

Comment by art deco cakes by galidink on September 29, 2012 at 10:25am

i'l be happy if they look like yours , yours came out awesome , love them

Comment by Mary Ruff on September 29, 2012 at 9:18am

Your welcome, hope they turn out great for you, have fun making them =)

Comment by art deco cakes by galidink on September 29, 2012 at 5:27am

wow thank you so much , ; x

Comment by Mary Ruff on September 29, 2012 at 12:14am

Yes the are hand shaped ..its trial and error, so only bake a couple at a time till you get the desired look you want...The Finger nails are sliced almonds, I turned them round side out for the human finger and pointed side out for the witch fingers.

Here:s the recipe I used:

This recipe is GREAT when using complex cookie cutters. The dough holds its’ shape and won’t spread during baking. Make sure you let your oven preheat for at least 1/2 hour before baking these or any other cookies.

No Fail Sugar Cookies – NFSC

Ingredients

• 6 cups flour
• 3 tsp. baking powder
• 2 cups unsalted butter
• 2 cups sugar (white granulated)
• 2 eggs
   
• 2 tsp. vanilla extract or desired flavoring (I like almond myself)
• 1 tsp. salt

Instructions

1. Cream butter and sugar until light and fluffy. Add eggs and vanilla. Mix well. Mix dry ingredients and add a little at a time to butter mixture. Mix until flour is completely incorporated and the dough comes together.
2. Chill for 1 to 2 hours (or see Hint below)
3. Roll to desired thickness and cut into desired shapes. Bake on ungreased baking sheet at 350 degrees F (176 C) for 8 to 10 minutes or until just beginning to turn brown around the edges. This recipe can make up to 5-dozen 3″ cookies.

HINT: Rolling Out Dough Without the Mess

• Rather than wait for your cookie dough to chill, take the freshly made dough and place a glob between two sheets of parchment paper.
• Roll it out to the desired thickness then place the dough and paper on a cookie sheet and pop it into the refrigerator.
• Continue rolling out your dough between sheets of paper until you have used it all. By the time you are finished, the first batch will be completely chilled and ready to cut.
• Reroll leftover dough and repeat the process! An added bonus is that you are not adding any additional flour to your cookies.

Comment by art deco cakes by galidink on September 28, 2012 at 7:14pm

did you hand shape thease cookies ? they are awesome, do you have the recipe ! i love them