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Soft Chocolate Cookies with Grapefruit and Star Anise Recipe

Soft Chocolate Cookies with Grapefruit and Star Anise Recipe


Ingredients

  • 8 ounces bittersweet chocolate, finely chopped
  • 1/4 cup (1/2 stick) unsalted butter, diced
  • 1 teaspoon plus 1/4 cup sugar
  • 1/4 cup all purpose flour
  • 1 tablespoon unsweetened cocoa powder
  • 1/2 teaspoon coarse kosher salt
  • 1/4 teaspoon baking powder
  • 2 teaspoons finely grated grapefruit peel

Recipe Preparation

  • Combine chocolate and butter in medium microwave-safe bowl. Microwave in 10-second intervals until chocolate is almost melted; remove and stir until melted and smooth. Finely grind 1 teaspoon sugar and 3 star anise in spice mill or small coffee grinder. Transfer to small bowl; whisk in flour, cocoa, coarse salt, and baking powder.

  • Beat remaining 1/4 cup sugar, eggs, honey, and grapefruit peel in large bowl until thick and smooth. Fold in chocolate, then dry ingredients. Cover bowl; chill batter until cold and firm, at least 45 minutes and up to 1 day.

  • Preheat oven to 375°F. Line 3 large baking sheets with parchment paper. Drop batter by tablespoonfuls onto prepared sheets, spacing mounds 2 inches apart.

  • Bake cookies, 1 sheet at a time, until dry-looking and tester comes out with moist crumbs still attached, about 10 minutes. Cool on sheet 3 minutes, then transfer to racks and cool completely. DO AHEAD Can be made 1 day ahead. Store airtight between sheets of waxed paper.

Recipe by Elizabeth Falkner,Photos by Christopher GriffithReviews Section

Lemon Star Anise Shortbread Cookies

Print Recipe

Two distinct flavors are combined into a shortbread-like cookie for a bright and zesty taste with buttery undertones and a lightly delicate texture. Refrigerate or freeze and then slice and bake when a cookie craving hits!

8 Star Anise
½ tsp. Florida Sunshine Spice Blend
½ cup Lemon Sugar, ground a bit in food processor

PREPARE star anise extract by crushing Star Anise with a mortar & pestle. Combine with vodka in a small pan and heat over medium-low heat to just below boiling. Remove from heat and steep for 15 mins. Strain crushed pods and reserve extract.
LINE a large baking sheet with parchment paper. Sift to combine the flour, cornstarch, baking powder, and Florida Sunshine Spice Blend.
IN a mixer with paddle attachment, cream the butter, sugar, and a generous ¼ cup of the Lemon Sugar until light and fluffy, about 5 mins. Add the egg yolks one at a time then add 2½ Tbsp. star anise extract and the lemon zest. Mix well.
ADD the dry ingredients in 3 additions, mixing until dough just comes together. Turn out onto counter, shape into log and wrap in plastic. Refrigerate for at least 20 mins. until firm. Slice ¼-inch thick rounds from log and place on baking sheet. Sprinkle lightly with remaining Lemon Sugar. Refrigerate while oven preheats to 350°F.
BAKE for 15-18 mins. rotating pans halfway through baking time, until cookies are starting to brown on edges. Set parchment paper on wire rack and cool cookies completely.

Flavored with The Spice & Tea Exchange ®  Pumpkin Pie Spice Blend , this amazing smoothie will satisfy all your pumpkin cravings. With a little extra bourbon kick and a rim brimming with honey and  Bourbon Black Walnut Sugar from The Spice & Tea Exchange ® . What are you waiting for? Start blending!

All the beautiful deep red color of red velvet, without the artificial dyes! Beet Root Powder provides a natural red color to these light & sweet cupcakes. Perfect for indulging in alone or sharing with a loved one.

A sensational spin on the popular Arnold Palmer ® beverage. TSTE® ® Blueberry Black Tea provides subtle notes of blueberries and is mixed with all-natural lemon juice to create a refreshing tea-lemonade combination!

These juicy burgers incorporate all the flavors of our classic Bloody Mary Spice Blend and a hint of spice with a homemade Bloody Mary Ketchup!

A crunchy dish, full of Asian flair, perfect for an appetizer or entrée (depending on the size of the lettuce leaves used). Ginger Teriyaki Spice Blend perfects this addictive dish with savory flavors.

These tasty little pastries are a party favorite as they can be made ahead and frozen, they’re versatile, and they’re bite sized! Despite being a classic French pastry, gougères are easy enough to master on your first attempt.

Warm your taste buds year-round with a serving of summer bliss! Juicy fruits combine with Korintje Cinnamon and a sugary Blueberry and Raspberry Sugar twist to make an oh-so-delicious berry peach mixture. Enjoy on a summer evening or freeze to enjoy any time of the year.

It's Tea O’Clock Somewhere! This weekend, give this fruity tea-infused mixture a try…It’s sure to get your taste buds tingling!

Celebrate special occasions with this merry drink full of berry flavor! Pair with a quick TSTE® ® dip and this simple, yet elegant party cocktail is sure to fill the moment with joy and flavor!

This boursin and mushroom stuffing is an impressive alternative to traditional stuffing. The combination of the Black Truffle Sea Salt , candied mushrooms, and Boursin cheese creates a creamy, savory flavor unlike any other stuffing, resulting in a simple gourmet dish perfect for impressing guests.

Great for entertaining, these bacon-wrapped poppers can be made ahead and baked just before serving! Complete with a velvety cheese filling, a crisp bacon coating, and a spicy-sweet kick from Habanero Sugar , this quick and simple appetizer is sure to be a crowd pleaser.

An oh-so-easy way to make tender and delicious pulled pork with minimal prep time! Smoky, juicy pulled pork is a great crowd pleaser and can be served in a variety of ways making leftovers more interesting.

Perfect for the whole crowd! Homemade hot sauce provides a kickin’ coating to subtle bleu cheese and sriracha bacon-wrapped pork pieces. Easy to prepare – not-so-easy to share!

Meal planning doesn’t have to be a chore! This easy, nutritious sheet pan recipe is perfect for a busy week. Adobo Spice Blend adds a salty, citrus twist, while California Spice Blend adds herbal touches. Mix up the ingredients to make the most of your adobo bake.

This delicious, easy-to-make ham with a beautiful shiny glaze makes a great holiday centerpiece. It's scored, slow-roasted, and then covered in a sticky-sweet glaze. Perfection!

Sweet balsamic glaze, a medley of cheeses, arugula, and caramelized onion come together in a pulled-pork pizza made for barbecue lovers. TSTE® ® Smoked BBQ Rub adds a delicious smoky flavor, while TSTE® ® Greek Seasoning provides a crispy seasoned crust.

Could anything make gooey, melty baked brie even better? Uh, Bacon. Simple, elegant, and a crowd-pleaser, this brie is topped with an addictive mixture of caramelized onions, bacon, and a quick, homemade barbeque seasoning. Add your favorite bread, crackers, and fruit – or make it the centerpiece of a cheese board.

This classic Bloody Mary is made simple with  Bloody Mary Spice Blend . Inclusive of everything but the vodka and tomato juice, this blend creates a zesty tomato-based cocktail with a medley of flavors!

Escape to paradise with the cool, smooth flavors of this Blue Voodoo Tea Cocktail. With a delightfully sweet finish, this exotic drink is the ideal beverage for sipping poolside while you soak up rays of sun.


Italian Anise Toast

  • 2 eggs
  • 2/3 cup white sugar
  • 1 teaspoon anise seed
  • 1 cup all-purpose flour

Preheat oven to 375 degrees F. (190 degrees C). Grease and flour a 9x5x3 inch greased loaf pan.

Beat the eggs and sugar thoroughly add the anise seed then mix in the flour. Scrape dough into the prepared pan (pan will only be about 1/2 full).

Bake for about 20 minutes or until a toothpick inserted in the center comes out clean. Do not turn off the oven.

Remove bread from the pan and slice into 16 slices about 1/2 inch thick each. Place slices on a baking sheet and bake for 5 minutes until bottom is browned, turn and bake for another 5 minutes until the other side is browned.


Lemon Confit

  • Quick Glance
  • Quick Glance
  • 15 M
  • 10 H
  • Serves 12

Ingredients US Metric

  • 2 lemons, preferably organic (or substitute Meyer lemon, orange, tangelo, or mandarin)
  • Pinch of salt
  • 1 1/4 cups cold water, plus more for the soak
  • 7 ounces superfine sugar (or just blitz granulated sugar in a food processor until finely ground but not powdery)
  • 1/2 vanilla bean, split lengthwise (optional)

Directions

Using a mandoline or a very sharp serrated knife, slice the citrus super thinly—about 1/32 inch (1 mm) thick. Ideally the slices should be an intact cross section of even thinness. Place the slices in a container, pour in enough water to cover, and add a pinch of salt. Cover and refrigerate overnight.

Preheat the oven to 300°F (150°C).

In a flameproof casserole dish or oven-safe saucepan over medium-high heat, combine 1 1/4 cups water, the sugar, and vanilla bean, if using. Bring to the boil, reduce the heat to a simmer, and let it bubble away for 5 minutes. Cut a piece of parchment paper to fit just inside the pan.

Drain the water from the lemons. Place the lemon slices, 1 at a time, in the sugar syrup and press the parchment paper on top. Cover with the lid and then transfer to the oven until the white pith between the rind and flesh starts to turn translucent, 40 to 60 minutes.

Cool the lemon slices in the syrup and use immediately or cover and stash them in the fridge for up to 1 week.

Spice It Up

Get a little extra spice mingling in there. Try star anise and tangelo, which are exquisite together. Or orange with a cinnamon stick or a few cardamom pods.

Recipe Testers' Reviews

This is a nice alternative to the candied citrus recipes I use on desserts. It's easy to prepare and the result is still citrusy but mild and not nearly as sweet as candied citrus. I like it!

The only tricky part is slicing the citrus. I chose to use Meyer lemons for my confit, and I sliced them with a mandoline with four pre-set thickness choices. The recipe suggests a thickness of about 1mm, so I used the 1.3mm setting. I found it very difficult to get the slices as described in the recipe. Very few came out intact, but I found the result quite satisfactory for a rustic look on the cheesecake I topped with my confit.

I used a 1 quart saucepan, which was more than roomy enough for the liquid and fruit. I used normal sugar and observed no problems and no graininess in the end result.

This flexible recipe could have infinite applications. Whatever citrus you have on hand (right now I have limes, pomelos, lemons, grapefruit, and oranges—hard to just run this recipe once!).

This recipe was incredibly easy, even without a mandoline, and I'll be making it a regular part of my repertoire in the spring for lemon poppy tea cakes, shortcakes, and poundcakes in the summer for limeades, lemonades, and cocktails in the winter for orange clove tea cake. While the citrus confit can stand alone, the leftover liquid (including from the first pour off, to which I added ice and cucumber for a refreshing wake-me-up morning flavored water) and syrup are invaluable extras. At the very least, this recipe gives you two for one, and if you ensure that your seal atop the citrus in the oven is super tight, your leftover syrup yield will be generous enough to experiment with in cocktails, as an extra glaze on a layer cake, and, as suggested by the recipe, in a luscious whipped cream to go with pound cake. It would also be excellent in lemonade.

Whatever spices you want to add, this base recipe reads more like keeper technique than gospel. Next time, I'm trying an grapefruit and cardamom or orange and clove situation. As soon as I completed the recipe using fresh lemons, I ate some directly from the pot (and had to force myself to stop), stirred a couple into my apricot tea, and considered what baking project should be on deck (classic lemon pound cake was the winner!) to gild the lily, so to speak.

I’m not a big sweets person, so I made this with the intent of using it to add a bit of glitz to yogurt, to a cheese board, to spreads like labneh or cream cheese, a compound butter, atop ice cream—funny, it looks like I’m all in for this with a variety of dairy options! Because of my intended uses, I especially liked the note at the end about overcooked (or caramelized) confit can be chopped up and used in place of citrus peel in recipes, which tempted me to overcook the confit on purpose. While I didn’t do it this time, on subsequent batches, instead of overcooking all of it, I’d likely remove half as per the true confit recipe here, and then overcook the other half.

I foresee using the leftover syrup in exactly the same ways, stirred into yogurt, drizzled atop cheese on a board, mixed into spreads or compound butter, and spooned atop ice cream. This citrus confit in its syrup packed into a pretty jar would be a lovely holiday gift, especially as citrus can be so wonderfully uplifting during the cold and dark holiday months.

Additionally, if this citrus sounds tempting—which it is!—another recipe that will likely also be of interest is the Candied Kumquats.

Lastly, this interested me in no small part because of its use of the whole fruit, including the citrus peels, which often go to waste. Coincidentally, The New Yorker published today an article by Tamar Adler, entitled “All the Ways to Not Waste Your Citrus Peels,” which provides more exploration of this interesting subject, especially for those of us interested in the intersection between food and cooking and sustainability.

To speak of servings for what I consider a condiment is a conundrum, as one could certainly sit and nibble on the whole batch (the equivalent of two pieces of citrus fruit, albeit with a lot of sugar!), or it could be parceled out, a little atop yogurt, a little on a cheese board, a spoon in a spread, in which case it would last for many servings, likely a dozen or more.

I used a large navel orange and a fairly small sized lemon. Having done this, I now want to expand the repertoire of citrus to include some more flavors, especially those on the tarter side, and more colors as well. This could include grapefruit, ugli fruit, pomelo, blood orange, and lime, for example. I’m especially interested in the play of the more tart citrus fruits with the sweet syrup. However, if going with a larger citrus or pair of citrus, it might be necessary to increase the syrup, since, with my 1 medium and 1small citrus, I had to seriously press down on the parchment in order to make certain my citrus was all snugly submerged within the syrup bath at the outset of the cooking time. Additionally, making a one and a half or two times batch of the syrup would yield additionally the pleasure of leftover syrup to play with. Options for the syrup not paired with dairy could include a spoon in hot tea or lemonade a spritz in seltzer water or soda or a drizzle on French toast, waffles, or pancakes.

Note that, following a mandoline incident at my house (yes! It was me!), the mandoline has been retired. I used the super sharp serrated knife discussed as an option and had nearly perfect success achieving the super thinly sliced yet intact cross section slices described. I had the perfect casserole dish for the oven portion, but it wasn’t flameproof, so I ended up using an extra dish, and made the sugar syrup in a saucepan followed by cooking in the casserole dish.

The timing noted was short for my fruit. My lemon was starting to turn translucent at 60 minutes and my orange pith took even longer, a total of 1 hour and 15 minutes.

I think my confit is prettier than that accompanying photo, as my oranges lent color to the otherwise pale lemons it may be partly the bright sunshiny lighting of the photo, but even my lemons were more colorfully yellow than those depicted in the photo.

This is a simple recipe—the tough part is not eating all the slices as soon as they leave the oven! The next challenge is deciding what to do with them, I'm thinking of arranging them on top of a plain cheesecake. Or maybe I could incorporate the syrup into buttercream, then use the pretty slices to decorate the cake.

Adding a couple of star anise was a real win for flavor, so you can bet none of that syrup will go to waste. It will be excellent in cocktails or soda water.

HUNGRY FOR MORE?

#LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.


Apple Cider Vinegar Grapefruit Shrub

This grapefruit shrub is made with fresh grapefruit segments, grapefruit peel, granulated sugar, and apple cider vinegar.

I like to include the citrus peel because it contains a lot of flavor and it helps to mellow out the vinegar and tart grapefruit.

Start by using a muddler to crush the peel with the sugar. The oils from the grapefruit peel will soak into the sugars.

Follow up with fresh grapefruit segments. Muddle the fruit to extract it’s juices.

Finally, stir in the vinegar and let the mixture steep for 2-4 days in the fridge.

Strain out the solids and keep the liquid in the fridge until you’re ready for a refreshing beverage.

(NOTE: You can eat the strained out fruit solids. They’re delicious!)

The fruit shrub should keep in the fridge for up to month, although you’ll likely finish it before then.

Other uses for shrub drinks

The grapefruit shrub syrup on it’s own is a tasty combination of sweet and sour.

You can mix it in tea, juices, or sparkling water. Mix with chilled sparkling water, it’s the BEST mocktail ever. It tastes similar to kombucha.

Vinegar has been touted as a “health tonic” for ages, especially in Asia. It’s supposed to help digestion, clear skin, and aid in weight loss.

This grapefruit shrub isn’t any miracle cure, and it’s not likely going to cure a stomachache. But, it sure is tasty! It’s a delicious non-alcoholic mocktail that everyone can enjoy. Cheers!


Beef/Steak Tartare: Sigmund Freud’s Breakfast, and Favorite Dish of Claude Lanzmann and Thomas Bernhard #cannibals #freudianbrunch

First off, you may be wondering why I am talking about steak tartare on a Jewish-Viennese cultural food blog: Is it some rite of passage, an infamous entry gate.


Timmys is delighted to share with you our unique selection of home baked old-world Christmas cookies.

Home baked cookies have been a part of the holidays for ages. Sugar, spices, honey, citrus, dried fruit, nuts, chocolate - the holidays were a time to splurge on these often rare ingredients.

Home cooks would start their baking early, hiding the cookies away in tins, building their personal holiday collection to share with loved ones dropping by throughout the season.

With Timmys Cookies you can treat your guests to a collection of delicious home baked cookies without having to step foot in the kitchen. A favorite with family and friends for years, we invite everyone to join in the Timmys tradition!

Timmys Cookies are great for sharing at family get-togethers, office parties, or as a special gift for your someone special. Of course you could always keep them all for yourself, we won't tell! Better yet, buy 2 boxes, one to eat and one to give away.

Note: While Timmys is not allowed to send these cookies in the mail, you can ship them as a gift yourself. Timmys Cookies were chosen for their long shelf life. And wrapped in our elegant snowflake paper, they're perfect for gift giving.

2020 Christmas Cookie Collection

An Assortment of Six of our Favorite Cookies (four each)

24 cookies a box - FREE Gift Wrap

Registration Issued by San Diego County

The candied pineapple and candied orange, lemon, and grapefruit peels that go into our cookies are all home-made, so there's no artificial colors or preservitives.

SPRINGERLES

A Timmys classic, these cake-like cookies with a crisp outer shell are molded with fanciful pictures and flavored with lemon and anise. A German Christmas favorite for hundreds of years, they have an elaborate production cycle. First the eggs and powdered sugar must be well beaten - old recipes have instructions like: "have your oldest son beat the dough until his arms get tired, then have son #2 beat until his arms get tired, then have son #3 beat until his arms get tired. " After the dough is rolled out and molded, the cookies need to set until the top hardens so that they will retain their image during baking. Once out of the oven, the cookies need to age for at least 3 days in an air-tight container to achieve their characteristic texture. Never fear, Timmys Springerles are delivered to you properly aged and ready for immediate consumption. While these are generally baked at Christmas time, they were often allowed to harden and then enjoyed again at Easter, dunked in coffee or tea. You can soften a hard Springerles by storing them in an air-tight container with a slice of appple for a few days.

Ingredients: Cake flour (bleached wheat flour, niacin, iron, thiamine, mononitrate, riboflavin, folic acid), powdered sugar (cane sugar, cornstarch), eggs, anise seed, lemon zest, anise extract (alcohol, water, oil of anise), baking soda, cream of tartar

Contains: wheat, eggs

ALMOND LEBKUCHEN

Sugar and egg are beaten over a gentle heat until light and fluffy, then we fold in ground and chopped almonds, and our homemade candied citrus peel. Chewy and delicious, these are highly addictive. This is another German favorite, known over there as ElisenLebkuchen (Elsie's Lebkuchen), named after the daughter of the orginal baker. To keep them gluten-free, we bake ours without the traditional oblaten wafers on the bottom.

Ingredients: Sugar, blanched almond flour, eggs, candied citrus peel (orange peel, lemon peel, sugar, water, blue agave nectar), powdered sugar (cane sugar, cornstarch), almonds, lemon juice, spices (cinnamon, cloves), lemon zest

Contains: eggs, almonds

A crispy, crunchy, sugary spice cookie formed into fun shapes. New Recipe! Belgian dark brown 'candi' sugar and utlra fine Italian tipo 00 flour make these cookies even lighter and crispier than before. In the Netherlands these cookies are given out during St. Nicholas Day celebrations on December 6th.

Ingredients: Wheat flour (Italian type "00"), sugar, butter (butter, natural flavorings), water, egg, spices (cinnamon, cloves, ginger, nutmeg white pepper), baking soda, cream of tartar, cocoa powder

Contains: wheat, milk, egg

HONEY WALNUT COOKIES

Stuffed with a mixture of walnuts, honey, orange and spice, they're finished with a honey bath after baking for a double dose of sweetness. Greek (or Phoenician) in origin, they are popular cookies for New Year's celebrations.

Ingredients: Flour (unbleached hard red wheat flour, malted barley flour), honey, sugar, orange juice, butter (butter, natural flavorings), grape seed oil, walnuts, orange zest, spices (cinnamon, cloves, nutmeg), baking soda, cream of tartar, salt

Contains: wheat, milk, walnuts

Filled with a mixture of dried figs, cherries, raisins, chopped almonds, and our homemade candied citrus peel and candied pineapple. The native Sicilian ingredients have been replaced here with sun-dried fruits and almonds from California.

Ingredients: Flour (unbleached hard red wheat flour, malted barley flour), dried figs (figs, potassium sorbate), orange juice, butter (butter, natural flavorings), raisins, powdered sugar (cane sugar, cornstarch), sugar, eggs, brown sugar, almonds, candied citrus peel (grapefruit peel, orange peel, lemon peel, sugar, water, blue agave nectar), candied pineapple (pineapple, sugar, water, blue agave nectar), dried cherries, lemon juice, pure vanilla extract (vanilla bean extractives in water and alcohol), lemon zest, cinnamon, baking soda

Contains: wheat, milk, eggs, almonds

CHOCOLATE SPICE

A combination of Valrhona cocoa, rich dark chocolate, raisins and spice, these cookies are like biting into a chocolate cloud. Baked throughout Southern Europe, they are especially popular in Sicily.

Ingredients: Flour (unbleached hard red wheat flour, malted barley flour), butter (butter, natural flavorings), raisins, sugar, powdered sugar (cane sugar, cornstarch), chocolate (cacao beans, sugar, cocoa butter, soy lecithin, whole vanilla beans), orange juice, cocoa powder, candied lemon peel (lemon peel, sugar, water, blue agave nectar), eggs, lemon juice, orange zest, spices (cinnamon, alspice, ginger, nutmeg), lemon zest, baking soda, cream of tartar

Contains: wheat, milk, eggs, soy

For freshness, each variety is packed in its own reclosable zip bag. This helps keep soft cookies soft, and crisp cookies crisp.


Easy Tips to Decorate Cookies

You can dress up plain cookies to suit any occasion with decorations that can run from super-simple to as fancy as you want to be. To get you started, we&aposll share simple techniques for decorating cookies, including tips on making and working with frosting and icing. Once you get a feel for the basics, you can keep practicing to take your skills to any level you wish.

Cookie-Decorating Tools

Note: Make sure your cookies are completely cooled so the frosting or icing will stick to the cookie and set up properly, otherwise a warm cookie will melt the decoration right off. It&aposs often easier to bake cookies on one day and decorate the next.

  • Cookies
  • Squeeze bottles or piping bags and tips
  • Funnel (if you use squeeze bottles)
  • Small bowls
  • Spoons for mixing
  • Small paint brushes and toothpicks for spreading icing
  • Food coloring
  • Sprinkles, sugars, other decorations

Cookie Frostings and Icings

The two terms are often used interchangeably, but many cooks think of frosting as thick and fluffy, and icing as relatively thinner and glossier. For more on this mini-debate and info on how to make them, check out How to Make Frostings and Icings.

The simplest types of cookie frostings and icings are made using confectioners&apos sugar, butter or shortening and milk or water:

    is an example of a basic frosting. It will stay fairly soft even after drying and is the easiest to apply, but it&aposs not your best choice if you want to do elaborate smudge-proof designs.  is an example of a basic frosting with corn syrup added to the mix, which results in an icing that dries to a harder finish. You can use this kind of icing to make smudge-proof designs on cookies.  is made with confectioners&apos sugar, water, and meringue powder or egg whites. It dries to a hard, crunchy finish and is the icing of choice for gluing gingerbread houses together, but it tends to be flavorless unless you add a little vanilla extract.

Watch the video to see how to make sugar cookie icing.

Thick, Thin, and In-Between

You can make frostings and icings in different consistencies depending on how you&aposre going to use them. Make a batch of icing and divide it into bowls, then add liquid a few drops at a time to thin the icing as needed:

  • Thick icing is best for adding fine details with a piping bag usually after an iced cookie has completely dried to a hard finish.
  • Thin icing is best for "flooding" a cookie with a smooth layer of color, for dipping cookies, or for drizzling a thin thread of icing over a cookie. You can use a piping bag or squeeze bottle, and a small paintbrush or toothpick to help coax thinned icing into areas if needed.
  • In-between thick and thin is the medium consistency of icing you&aposll use to outline areas of the cookie you&aposre going to flood with thin icing. Use a piping bag or squeeze bottle.

Applying Frostings and Icings

For the most basic cookie decorating:

  • Make a bowl of Decorator Frosting and apply it to cooled cookies with a pastry brush, blunt knife, or small spatula. Add your choice of sprinkles and call it a day.
  • Dip the front of a cookie in thinned icing and put it on a cooling rack or plate. Add sprinkles and let dry.

If you want to make designs that dry to a hard finish:

  1. Make a bowl of Sugar Cookie Icing or Royal Icing and divide into bowls.
  2. Add food coloring and/or thin to the desired consistency.
  3. At this point, you can outline cookies with your medium icing, flood it with thin icing, let it dry, then add details with thick icing.
  4. As an alternative, use your small paintbrush or toothpick to add details while the icing is still wet.

Easiest Cookie Decorations

Cookies don&apost have to have elaborate decorations to be worthy of your holiday cookie trays. Sometimes it just takes a little extra touch to elevate the simplest frosted cookies into party-ready treats. Try spreading cookies with frosting or icing, and then sprinkle on colored sugar or other decorations in a contrasting color.

Here&aposs a perfect example of how a simple sugar cookie can look extra-special with very simple decorations. This technique is so easy, even your littlest kids can help out.

Chocolate-Dipped Cookies

Dipping a cookie in chocolate is a quick and easy way to add eye-appeal and enticing flavor to any cookie. Here&aposs how to do it:

  1. Bake and cool cookies (or start with plain store-bought cookies - no judgement here).
  2. Use these easy tips to melt chocolate.
  3. Dip cookies halfway into the chocolate, and scrape the excess off of the bottom using a small spatula or the side of the bowl. Then give the cookie a gentle shake and once again, scrape the excess chocolate off. This will keep the chocolate from forming a puddle around the cookie while it sets up.
  4. Place the cookies onto waxed paper starting at the farthest end and working inward. This prevents accidental drips on the finished cookies. Before the icing hardens, press pieces of candy into it or sprinkle the cookies with different colors of sugar or edible glitter, if desired.

Video: How to Melt Chocolate

How to Dip Cookies

  • Dip one end of each cookie into ground pistachios, hazelnuts, pecans or other nuts while the chocolate is still wet.
  • When the first coat has set, apply another color of chocolate. Try dipping one half of each cookie in dark chocolate, and the other half in white. You can even color white chocolate a nice pastel color: use candy coloring pastes from craft stores or kitchen supply stores.
  • Use a pastry bag (or a plastic sandwich bag with a tiny hole cut in the corner) to drizzle stripes on cookies for an elegant touch.

Decorations Baked Right In

For pretty cookies that don&apost require an all-day production, add a garnish before the cookies are baked. Rolled cookies can be shaped into logs, chilled, cut, and baked. Roll logs in colored sugar, finely chopped nuts, coconut, sesame seeds, or sprinkles before baking. Even a light dusting of confectioners&apos sugar or cocoa powder will give any cookies an elegant finish. Dust the cookies again, right before serving, to freshen their appearance. For more elaborate cookies, try pinwheels or checkerboards.


Soft Chocolate Cookies with Grapefruit and Star Anise Recipe - Recipes

This tasty treats are cholesterol free since they are dairy/egg free. With the addition of whole grains in the flour mixture, this old standby cookie recipe is a healthy alternative for anyone, not just those with allergies (my other non-allergic kids loved these!)

1 cup Soy-Free Earth Balance or virgin coconut oil

1 teaspoon vanilla extract

2 tablespoons flax seed mixed with 5 tablespoons water

1 1/2 cups dairy/soy free semi-sweet chocolate chips

Preheat oven to 350 degrees.

Mix dry ingredients together in a bowl. Beat Earth Balance, sugar, agave nectar, vanilla and flax seed mixture together in a large bowl until creamy. Gradually beat in dry ingredient mixture. Stir in chocolate chips.

Drop rounded teaspoons of cookie dough onto parchment paper lined baking sheet.

Bake for 8 minutes (adjust depending on your oven) until golden brown. Slide parchment paper onto wire cooling rack.


Taste of Home



Ingredients:

Day 1: I usually larn this prepared the nighttime before, says 10pm. Start making breadstuff at 8am the side past times side morning. If y'all are working, y'all tin laid upwards this inwards the morn together with brand the breadstuff inwards the evening.

Poolish Starter:

125g Bread Flour

125g Water (room temperature)

1/4 tsp Instant Yeast

Mix all the poolish starter ingredients inwards a container amongst a wooden spoon to shape a thick paste. Cover together with move out it at room temperature for nearly 10 hours. Make certain to purpose a tall container for this equally the poolish volition rise.


Main Dough:

All of the poolish starter




(A)

280g Bread Flour

80g Cake Flour

25g Milk Powder

60g Sugar

8g Salt

1 3/4 tsp Instant Yeast


(B)

1 Egg

140g Milk


(C)

60g Unsalted Butter