Icing | Created by Diane

Chocolate Butter Cookies

Diane — Thu, 19 Dec 2024 08:58:07 +0000

These adorable teddy bear cookies are bound to become your favorite. They are hard to resist they are so cute! They are made with chocolate spritz cookie dough.

I have always been a huge fan of butter cookies. They are tender with a nice snap to them. They seem to melt in your mouth, which I find irresistable.

Now butter cookies are usually vanilla flavored.

But WOW… Chocolate Butter Cookies are just so irresistable.

I am a huge chocolate fan, how about you?

These are not only the cutest teddy bear cookies but they aren’t too hard to make. I find them easier than cut out cookies.

These cookies are piped in a piping bag with a large star tip #864.

I taped down the parchment paper to hold it steady when piping, but after I did more of them, I didn’t need to.

These can be piped directly onto a baking sheet, but don’t “grease” it, or the dough will slide and will brown too quickly when baked.

Tips on making the cookie dough

Butter cookies are tender and delicate.
Be sure the butter is at room temperature for at least 30 minutes, an hour would be better.
Make sure the heavy cream is at room temperature, again… cold items will not help with cookie dough.
If the cookie dough is cool, it will be harder to press out of the piping bag.
Only fill the bag 1/2 full so you can manage pressing the cookie dough through the piping tip.
You can mix this cookie dough by hand if necessary, but… Oh, how I love a mixer! Beat the butter, then add the sugar and mix for 1-2 minutes until light and fluffy. If the butter is just barely mixed, it will be thick and you want it to be light so that the cookie dough is soft.

To decorate these easily I made some glaze icing and tinted some black. I just pipe on some dots and they seem to come to life! Feel free to add as much detail as you’d like. I tried to keep them as simple as possible. (Add giant eyes and you’ll have Mickey Mouse cookies)

An alternative would be to use melted chocolate and white chocolate or royal icing.

These may just be my new favorites!!!

This cookie dough can be used in a cookie press as well.

Chocolate Butter Cookies

Tender chocolate butter cookies piped into adorable teddy bear shapes

Prep Time 15

Cook Time 10

Total Time 25

Servings cookies

Author Diane Schmidt – createdbydiane.com

Ingredients

1 cup salted butter, room temperature or add a pinch of salt if using unsalted butter
2/3 cup granulated sugar
1 large egg
1-2 tablespoons heavy cream, room temperature
1 teaspoon vanilla extract
2 cups all purpose flour
1/3 cup unsweetened cocoa I use Hershey's unsweetened cocoa
1 1/2 cups powdered sugar use more of less for desired consistency
1-2 tablespoons water use more of less for desired consistency
3 drops black food coloring
2 drops white food coloring if desired

Instructions

Preheat the oven to 375°
Prepare baking sheets with parchment paper if desired.
In the large bowl of a mixer, add butter and mix until smooth.
Add in the sugar and beat until smooth and fluffy and the sugar isn't so gritty.
On low speed add in the egg, heavy cream, and vanilla.
Add the flour and cocoa and mix on medium until well combined.
Add a large star piping tip to a piping bag I used a #864 piping tip. Fill the piping bag 1/2 full (don't overfill the bag or it will be hard to pipe the cookie dough).
You'll start by piping the ears, two short bursts of dough in an open "V" shape. Then you'll add a large swirl on top of the ears.
Bake at 375° 8-10 minutes. The cookies should feel baked, so they won't be chewy when cooled. Butter cookies often have a slight "snap" to them once completely cooled.
Allow cookies to cool completely.
Mix icing and separate it with a very small portion for black and a large portion for white. Use food coloring to achieve the desired colors. I used black and white food coloring.
Place each color into piping bags, pipe on the ears, eyes, and mouth, then let the icing dry until firm. I kept the design simple, add more detail for the nose if desired.
Alternatively, you can use white and dark chocolate melted in a piping bag if desired.

Inspiration for how these cookies look came from foodie.yuki on Instagram.

The post Chocolate Butter Cookies first appeared on Created by Diane.

Irish Cream Scones

Diane — Sun, 24 Mar 2024 18:02:02 +0000

Irish Cream Scones are perfectly delicious and made with Irish Cream.

Irish Cream Scones are great any day, today was drizzly, and everything looked so green, and the perfect day to make these.

Not only is there Irish Cream in the scones, there’s some Irish Whisky too… and the glaze icing is full of Irish Cream too.

You can smell the deliciousness as soon as you pick one up, and oh the first bite, it’s amazing. The scone is tender and has a nice warm flavor, I added some cocoa to give it that extra yumminess.

I’ve had these on my list to make many times, and when St. Patrick’s Day rolled around I ran out of time, but any day is a good day to celebrate being Irish. If you’re looking for some other Irish inspired recipes check out my Irish Soda bread Recipe and yes I know Corned Beef dinner is really Americanized Irish food, since we and enjoy it I make it every year.

One minute it was slightly warm and sunny, the next it was drizzling and everything looked vibrant and green, just like Ireland. We often get visitors to our pool and today was no exception. Often the ducks are coupled up, today it was just one male. He stayed for 3 hours, I sure wish I knew what would keep him coming back… he took a bath, ruffled his feathers in the pool (we have a saltwater pool), and would sit on the edge, tuck his beak into his feathers, and rest.

It was a quiet and calm day and when my dog would go outside I would remind him to not bark or chase the duck and he’s getting better at it every day, today he just moved around the pool, no barking.

I have chronic shoulder pain and have tried hard to rethink and develop recipes I don’t have to use my shoulders so much, and a stand mixer is my best friend. Typically with scones, you use a pastry cutter to cut cold butter into the flour mixer. I love scones but have adjusted my scone making to help with my ailments.

Instead of using butter I use heavy cream and you won’t know the difference, they are just as delicious as regular scones.

Now the Irish cream… oh that’s a little bit of fantastic-ness.

I added whisky as well, it sure gives these scones a nice warm flavor.

You can top these scones with coarse sugar after you brush them with heavy cream to give them a nice crust, or you can drizzle or brush on some glaze icing.

I went with the glaze icing, I added Irish cream to powdered sugar, and whamo… oh it’s so yummy, you’re gonna love it.

If you don’t want to use or consume alcoholic items, LorAnns makes Irish cream flavorings, another alternative is to use coffee creamer in Irish Cream flavor.

There really is nothing like baking on a cool rainy day. These will not only be a great addition to your St. Patrick’s Day treats but make them anytime you want a delicious baked item for breakfast, to bring to someone who needs a quick pick me up, or enjoy one for a midnight snack… I won’t judge and I also won’t tell you how many I ate!

After the scones are baked and you make the icing, use a spoon, or silicone brush or place the icing into a bag with a corner cut off and drizzle other icing over the scones.

A simple alternative to clotted cream (often served with scones) is to make fresh whipped cream, and if you want to make some ahead of time use my tip on making it last and not weep, you can add a tablespoon of powdered sugar if you want it on the sweet side.

And there is no better time to buy some Irish butter than now, it’s so rich and delicious. Give it a try if you haven’t already.

Irish Cream Scones

Tender delicious Irish Cream Scones have all the great flavor of Irish Cream and a nice whisky flavor too. These scones are bound to be yoru favorite!

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Author Diane Schmidt – createdbydiane.com

Ingredients

1 cup all-purpose flour
1/2 cup granulated sugar
1 tablespoon baking powder
2 tablespoons unsweetened cocoa
1 teaspoon salt
1 1/2 cups heavy cream plus 1/4 cup more for brushing on top of scones
1/4 cup Irish Cream (liquor)
2 tablespoons Irish Whisky
1 teaspoon vanilla extract

Glaze Icing

1 cup powdered sugar
2 tablespoons Irish cream

Instructions

Preheat oven to 425°.
This recipe can be made with a mixer or mix by hand.
In the bowl of a mixer or other medium bowl whisk the flour, baking powder, sugar, and salt together.
In a measuring cup add 1 1/2 cups heavy cream, Irish Cream, Irish Whisky, and the vanilla.
While the mixer is running on medium-low pour in the cream mixture and run until just mixed and all dry ingredients are combined.
Roll the dough into a ball to be sure everyting is incorperated.
decide how many scones you want to make, this recipe will make 8 thick or 12 thinner scones or make smaller mini scones if desired.
Roll the ball of dough in between plastic wrap (wax paper or parchment paper) keeping it in a circle will allow you to cut it like a pie. Alternatively, you can roll it into a rectangle and cut triangles or use cookie cutter for another shape, or a biscuit cutter for circles.
Place the dough onto parchment lined baking sheets. Brush with heavy cream for a nice crust on the scones when they bake. If you wnat to add coarse sugar on top now is the time.
Bake for 15 minutes, test with a toothpick it should come out easily, it shouldn't be wet.
Allow the scones to cool on the baking sheets.
Serve warm or cooled. Scones are deliciosu with butter (I use Irish butter) or whipped cream if you don't have clotted cream.
Glaze Icing: Mix powdered sugar and Irish cream until smooth, drizzle over cooled scones. Allow icing to set.

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Cookies all with one dough

Diane — Sun, 03 Dec 2023 16:36:35 +0000

With this cookie recipe and instructions, you’ll be able to make this gorgeous tray of cookies!

One recipe makes ALL these cookies…
No need to make batches and batches of cookies to get these beauties!
One recipe will deliver all these fabulous cookies!

The flavor possibilities are endless.
I share with you the recipe to make this delicious tray of cookies along with all the tips to be able to recreate the array of cookies yourself… easily!

I just love having a variety of cookies that not only look great but taste delicious, normally it would take all day to bake up as many batches of cookies as what is here on this tray.

That all changed when I devised a plan to be able to bake a large assortment of cookies as quickly as possible.

It takes under 2 hours to complete all these cookies. If you have someone helping you, it may only take an hour and a half.

Begin by planning out how many varieties of cookies you will be making.
Gather the topping and flavors you’d like to add. You’ll need 2 tablespoons-1/2 cup of each topping in order to make 3 cookies in each flavor.

It will depend on what size you make each cookie, just how much topping you’ll need, and what those toppings are, like nuts you need more of than sprinkles.

Sprinkles are smaller and cover a cookie more easily than nuts because they are bulkier.

About this cookie recipe

This cookie dough does not spread.
Whatever shape you make the dough into, it will hold its shape when baked.
This dough reminds me of bakery cookies, the cookies are not overly sweet. Which is perfect for all sorts of toppings.

Too much flour will result in a dry cookie that cracks and crumbles.
These cookies bake at 400 degrees.

Keep an eye on your cookies for a minute at 400° makes a difference.
Thick baking sheets work best. Thin baking sheets heat very quickly melting the butter in cookies first, they then spread and brown on the bottom.
Here is a link to a post I wrote that has loads of my favorites. My favorite baking sheets, parchment paper and so much more.

Do not remove cookies from the baking sheet, you risk messing the cookies and they will finish baking without browning as the cookie sheet No need to transfer cookies to cooling racks and makes crumbs everywhere.

Using the BEST quality ingredients produces the best-tasting cookies.
Vanilla, be sure to use the great vanilla; you can taste the difference.
Do not substitute the butter for anything else in this recipe.

This recipe calls for powdered sugar, also known as 10X sugar. Not granulated sugar.
Granulated sugar and brown sugar test batches resulted in drier cookies.

Tips on baking these cookies

Work on parchment or waxed paper for best results (not a floured work surface)
Have your topping ready before you begin cutting your dough into portions, or it can get dry and the toppings won’t adhere to the dough as well.

If the dough does get dry while working with it, or if you added too much flour. Spread a teaspoon of butter on your hands and rub it until it melts then take the ball of dough and rub the butter on your hands into the dough. Do this a couple of times if needed.

But remember it’s best not to over flour, it’s best to be able to add flour if needed, not the other way around. When testing the doneness of cookies, you will be looking for blonde cookies.

The bottoms will be a light golden color, not the edges of the cookies, they should be light.

Test one cookie by gently lifting it up to see if the color on the bottom of the cookie is lightly golden.

Do not overcrowd your baking sheets when baking cookies a rule of thumb is 12 cookies per tray, if you are baking large cookies, bake 9 if you are making smaller cookies, 15 may fit. (15 tablespoon size)

Bake cookies of similar size on each tray or you will have half of them done before the others.

Smaller cookies reduce the baking time by a minute.

An eye dropper works well when adding small amounts of extract.

Baking supply stores sell mini eye droppers for this.

Glaze Icing Recipe

Bake cookies to Light Golden on the LEFT Cookies on the right are overbaked and dryer.

Cookie dough shaped and cut into 9 portions. Why 9, well I started with 9 and it made each portion easy to work with. Some I cut smaller and combined with other dough later to finish making all the varieties I wanted.

My best suggestion is if you are working by yourself roll the balls from the large portion of dough as you go, or the outside will get slightly dry as it sits waiting and the sprinkles and such won’t stick. If you are working with someone, then your roll and they can begin putting the topping on the dough.

I rolled 6 portions the size I originally cut, then I rolled three portions dividing the 1/4 into 1/8’s to make smaller cookies.

As soon as I made the number of cookies I wanted in each size, I blended the dough together to create the cookie I stamped on. To show that there are many ways you can shape and decorate these cookies.

Cover the dough with plastic wrap as it sits on the counter, it will prevent drying.

Especially in the winter, if the heat is on in the house, the dough will dry slightly and not cooperate as easily.

Pressing the cookies flatter with the lid of a mason jar made it easy to spread them evenly (lightly butter lid so toppings don’t stick to it)

1) Jam Filled (Orange Marmalade)
2) Holly Sprinkles (green jimmies+red balls) 3) Peppermint Kiss
4) Cinnamon Swirl
5) Multi Colored Sugar Sprinkles
6) Coconut
7) Mini Chocolate Chips
8) Mini M&M’s
9) Chocolate Covered
10) Walnut
11) Glaze Icing
12) Rainbow Nonpareils + Chocolate Kiss 13) Stamped Cookie

1) Jam-press your thumb into the dough and add a 1/2- 1 teaspoon of jam to the cookie dough.
Add a drop of orange or lemon extract to the palm of the hand and rub with the other hand then roll the dough and the extract will absorb the extract.

2) Roll the dough and coat with sprinkles, then press the cookie flat with a mason jar lid (butter lid if needed).

3) Place a drop of peppermint extract in the palm of your hand, rub your hands together, then apply to the dough, bake the cookie, then immediately press a peppermint kiss into the cookie.

4) Roll small balls of dough into a thin log, roll in cinnamon, and roll up like a coil.

5) Roll balls into multi sprinkles, then press flat with a mason jar lid (butter lid if needed or sprinkles stick).

6) Add 2 teaspoons of coconut to the cookie dough, roll it into a ball, and then roll it into more coconut. Add coconut extract to your hands prior to rolling if you like lots of coconut flavor. Press cookie flat with a mason jar lid (butter lightly if needed).

7) Add a tablespoon of mini chocolate chips to the dough ball then roll into more chips. Press cookie flatter with a mason jar lid.

8) Add about a tablespoon of mini M&M’s into a dough ball and then roll the ball into more mini M&M’s. Press the dough to flatten with a mason jar lid.

9) Roll and cut out cookies into stars or desired share bake and cool then dip and cover in melted chocolate.

10) Mix the dough with chopped nuts, add nut-flavored extract into the dough as well if desired (walnuts and almonds are popular), then roll the dough into more nuts. Press the dough with a mason jar lid so it’s flatter before baking.

11) Roll and cut out a cookie into a heart or desired shape, bake, cool, and then ice with glaze icing. If only icing a small number of cookies you can mix a small amount of icing you won’t need a whole batch. Glaze icing recipe

12) Roll a small dough ball into rainbow nonpareils, then bake immediately from the oven. Press a chocolate kiss into the cookie.

13) Use a rubber stamp to press an image into cookie dough. The possibilities here are endless, For Holidays, Birthdays, thank you’s or a favorite cute stamp.

*Do not bake with chocolate kisses, remember the chocolate kisses get placed on the cookies as soon as the cookies come out of the oven.

Bakery Cookie Ingredients

butter
powdered sugar
eggs
vanilla
all-purpose flour
baking powder
salt

Instructions

Preheat oven to 400°.
I use a KitchenAid mixer to mix my dough.
In the mixer bowl cream together butter and sugar.
Then add in the eggs and vanilla.
Add the flour, baking powder, and salt, then mix on medium-low to incorporate it all.
Mix on medium until the dough forms a ball, and pulls away from the sides.
*Follow the Instructions for each cookie variety you prefer. Bake at 400° for 7 minutes. (7 minutes is the baking time for most of the cookies, except the cookies with the kisses, jam, and cinnamon, they baked at 6 minutes as they are smaller

To be sure your oven is at the proper temperature, be sure to preheat it long enough, and use an oven thermometer to double-check your oven temperature.

This cookie tray is not only easy and efficient to make and presents a beautiful and delicious array of cookies the basics are great for any occasion.
Extracts: There are MANY varieties of extracts, like butter vanilla, rum, and more.

My favorite flavors are LorAnn’s available online and in bakery supply stores.

Any occasion:

To create cookies for ANY occasion, use different colored sprinkles, cookie cutters, flavors, as well as stamps to personalize a gorgeous tray of cookies for each and every occasion that comes along. Graduations, Baby Showers, Wedding and Bridal Showers, Graduations, Birthdays, Game Day Parties, and MORE!!!

There are reasons this tray looks appealing; there is a balance to it that is created by the number of cookies in each variety. It’s set up nicely, so it doesn’t look like a hodge-podge.

Present the cookies nicely without mixing them, so sprinkles don’t get on cookies that don’t have sprinkles. The colors work well together, and there is a brightness when using a few varieties of colors on a tray.

You can use any number of cookies per variety; odd numbers work great for this.

There is one more GREAT thing about this dough. It is forgiving. I have made it many times by adding the ingredients in the wrong order to see how it would come out. I have even added all the ingredients all at once, which is unheard of in cookie making.

And the dough still comes out great! That is a great tip to know, especially if you are having kids help, as sometimes they tend to dump things into the bowl out of order.

No need to panic, the cookie will turn out fine. Dozens of cookies have been tested to be sure you’d love this.

*I’ve also made this recipe with one egg and it works well. But two eggs allow the dough to puff up a little more and make for a more moist cookie overall when handling it as much as you do in this recipe!

Cookies all with one dough

Sugar cookies in a variety of flavors for a great simple cookie platter for all occasions

Course Dessert

Cuisine American

Prep Time 20

Cook Time 7

Total Time 27

Servings cookies

Author Diane Schmidt - createdbydiane.com

Ingredients

1 cup unsalted butter*
1 1/2 cups powdered sugar
2 large eggs
2 teaspoons vanilla extract or vanilla bean paste 2 1/2 3 cups all-purpose flour add more flour as needed**
2 teaspoons baking powder
1 teaspoon salt
*if you use salted butter reduce the salt to 1/4 or 1/2 teaspoon

Instructions

Preheat oven to 400°
I use a KitchenAid mixer to mix my dough.
In the mixer bowl cream together butter and sugar.
Then add in the eggs and vanilla.
Add the flour, baking powder, and salt, then mix on medium-low to incorporate it all.
Mix on medium until the dough forms a ball, and pulls away from the sides.
*Follow Instructions for each cookie variety you prefer Bake at 400° for 7 minutes. (7 minutes is the baking time for most all of the cookies except the cookies with the kisses, jam, and cinnamon they baked at 6 minutes as they are smaller.
**dough should be soft and not have a flour feel when fully mixed, it is easier to add a little flour. Once you add too much flour to cookies you can not remove it. So add a small amount (a tablespoon) at a time if you need it. You may not. You will be handling this dough quite a bit and don't want it to be dry after baking.

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Cranberry Sauce Scones

Diane — Sun, 19 Nov 2023 17:31:38 +0000

These cranberry sauce scones are perfect for so many reasons. You don’t have to wait for the holidays to make them. The recipe is made in the bowl of a mixer or I give you other options if you don’t want to use this method. I can’t wait to show you how easy these are.

My top 5 reasons to make these cranberry sauce scones

Cranberry sauce scones, this recipe uses canned cranberry sauce, make them all year
Leftover cranberry sauce scones are a perfect recipe to use up any holiday cranberry sauce or a reason to make more
Cranberry scones with dried cranberries, top these with dried diced cranberries for added flavor, and/or mix some in the dough
Made with a mixer, no pastry cutter is needed, making this a simple recipe
More flavor options, add chopped pecans, lemon juice/zest, orange juice/zest, or add some lemon/orange extract, or mix in some chocolate chips for a great flavor combo

Continue reading: Cranberry Sauce Scones

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fall cookie recipes

Diane — Sun, 06 Nov 2022 15:00:30 +0000

When the heat of the summer fades and the cool crisp air is rolling in, let the Fall baking continue…

I know fall begins in September, and the weather starts cooling off, but where I live it really starts to cool down once November hits. But no matter when it cools off, Fall baking is all about comforting flavors like cinnamon, pumpkin spice, vanilla, maple, nutmeg, and let’s not forget the nuts, pecans, walnuts, pistachios, and of course the very popular peanut butter.

Chai Cookies-with the flavors of cardamon, all spice, cinnamon, and clove, these cookies are a real winner!
Frosted pumpkin-shaped cookies -add in some pumpkin spice or maple extract for more fall flavor
Crispy Pumpkin Chocolate Chip Cookies-these are so delicious!

Honey Graham Cookies-I just love them half dipped in chocolate!
icing cookies– colorful fall leaf cookies, along with lots of tips tricks, and recipes.
Pecan Pie Cookies-these are perfect, not overly sweet like pecan pie can be, and these have a great cookie bottom.

Pumpkin Spice Cookies, super cute 3D pumpkin shaped cookies
Glazed Cinnamon Cookies- cinnamon sugar at it’s best!
Marbled Chocolate and pumpkin spice-a delicious flavor combination!

These Apple Pie Cookies are outstanding!

Pumpkin Oatmeal Cookies

These cookies include drop cookies and easy options with great flavors.

If you’re looking for more ideas for cut-out cookies be sure to check out my Sugar Cookie Post.

Moving into the holidays…

Check out these fun cookies:

more Christmas Cookie Recipes

tips and recipes for icing cookies

drop cookie recipes you’ll love!

The post fall cookie recipes first appeared on Created by Diane.

Bourbon Cake

Diane — Sat, 15 May 2021 14:00:19 +0000

This cake is full of all my favorite flavors, bourbon and butter and the icing is out of this world! If you’re looking for a rich delicious buttery cake with a really special glaze this Bourbon Bundt Cake is it!

Say hello to this Kentucky Bourbon Butter Cake

I’m a bourbon gal. With its caramel color and its notes of vanilla and charred oak, this is one spirit that warms me, heart and soul. And it’s excellent to bake with!

Part of what makes this cake delicious isn’t just the bourbon. It’s the butter, the brown sugar, and the buttermilk that make this cake moist and mouth-wateringly good. And served warm, well you’re in serious trouble.

This is one of my favorite cakes to make, especially if I need to come up with a dessert quick. The ability to be able to serve the cake warm means minimal cooling time before adding the delicious bourbon icing…

And by pouring the icing on the warm cake, it absorbs some of that extra icing flavor giving this cake a thumbs up from all the guests at your table.

This cake is baked in a bundt pan, which adds a beautiful delicacy and elegance to the cake without any extra effort on your part. I am the queen of using the bundt pan and I have loads of recipes specifically for it! This simple Chocolate Chip Bundt Cake, Carrot Cake Bundt, and my Lemon Blueberry Bundt Cake is perfect for a luncheon or a brunch served with my famous Strawberry Lemonade Mimosas! Or for a really fun idea and added playfulness, I made these Mini Lemon Basil Bundt Cakes.

Continue reading: Bourbon Cake

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Chai Sugar Cookies

Diane — Tue, 08 Dec 2020 20:50:15 +0000

These flavorful Chai Sugar Cookies are loaded with delicious spices are just about the most perfect cookie especially when the cooler weather starts blowing in.

Cardamom, cloves, and cinnamon make these Chai Cookies the perfect holiday treat!

One of my favorite spices is cardamom, it’s warm and sweet and is so delicious in hot teas such as Chai, and in bread too.

And this year, it’s one of the main ingredients in my cut out sugar cookies!

And if the idea of cutting out cookies stresses you out, don’t worry. I’m going to walk you through it, offering tips that will help you get an amazing looking cookie, and more importantly a delicious one.

Cut out cookies are one of my favorite way to dress up a holiday cookie tray.

Continue reading: Chai Sugar Cookies

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Carrot Cut Out Cookies

Diane — Tue, 24 Dec 2019 21:36:46 +0000

No matter what time of year it is COOKIES are always the answer! The bright orange color is so pretty, no matter what time of year it, these cookies will be the perfect addition to any celebrating.

These are super cute for EASTER!

Cut out sugar cookies with glaze icing brushed on top!

I’m never surprised how many people bake and ice cookies only moments before needing them to be finished.

So to take all the fussiness out of intricate icing techniques and uncommon ingredients

the recipe for the cookies and icing you all common ingredients and minimal ingredients at that.

So… whip up a batch of these!

These are great for Easter (easter bunny cookies) to leave out for Santa (for him and his reindeer) But they would be great for a springtime tea, to enjoy when you’ be harvested your summer garden, for a fun party or to tease someone who doesn’t like vegetables

Continue reading: Carrot Cut Out Cookies

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Sunflower Spritz Cookies

Diane — Sun, 25 Aug 2019 14:19:49 +0000

If you want a pretty tray of cookies that can be made quickly and easily these are just the thing to make.

These pretty sunflower spritz cookies are glazed with yellow icing and topped with brown sprinkles.

Summer is the PERFECT time to make a batch of sunflower cookies, and you can bring them to a cookout, BBQ or party and everyone will just LOVE you for it.

Spritz cookies are delicious… buttery and lightly sweet without being overly sweet so adding some icing makes them just wonderful.

Spritz cookies are best when they are fresh, so after the icing dries (overnight) then place them in an airtight container for 5 days. If you have them longer than 5 days, place them in the fridge or freezer.

Continue reading: Sunflower Spritz Cookies

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Glazed Lemon Cake Cookies

Diane — Fri, 25 Jan 2019 15:30:06 +0000

Go beyond typical lemon desserts and make these amazing lemon cake cookies with lemon icing!

I’m a HUGE lemon fan, I wasn’t always and have no idea what I was thinking except it wasn’t popular or offered as much to me when I was young.

I do love lemon now and find so many uses for lemon in cooking and baking.

More lemon recipes to try:

Continue reading: Glazed Lemon Cake Cookies

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