THE 11TH ANNUAL COOKIE EXCHANGE
Every year I look forward to our annual cookie exchange. This year we celebrated our eleventh year. I love how our hostess each year compiles all the recipe submissions into cute little recipes books. That way each of the attendees has all the recipes from that year in one spot.
This years theme was to incorporate a cereal ingredient or breakfast beverage. I chose to go with the b'fest beverage Matcha Green Tea. Green got me to thinking, oh this might make a nice Grinch cookie. I did a google search and found this as my inspiration.
Rather than go with a round shape I wanted a cookie with a shape more like the Grinch so I ordered this cookie cutter from Cookie Cutter Kingdom
Needless to say the cookie itself wasn't really all that green. What color did come to mind was that of baby poop after eating peas, and if your not a fan of green tea then the taste might not be desirable. I had waited until the last minute to bake my cookie so in my Tim Gunn voice I had to make it work. I add a extra 1/2 tsp of almond extract to the cookie dough and top it off with a green glaze to sweeten it a bit. As I began to spread the glaze the cookies were breaking. Clearly this wasn't the best cookie base to glaze. Because the glaze required time to sit and set which I didn't know ahead of time I was unable to give the cookie a face.
The cookies begin to arrive!
The ladies dubbed my cookie a Grinch silhouette after I told them about my cookie adventure, I'll take that...lol. There are four prize categories at our cookie exchange, best tasting cookie, most unique cookie, best cookie packaging and best cookie story. The Grinch cookie took an award!!
Some of this years cookies
Here are some inspirations for cookie packaging.
I was excited with my win, but disappointed that my cookie submission wasn't the cookie I had in mind so I decided a do over was appropriate. I figured a sugar cookie would be more sturdy to glaze. The first step was to glaze over all cookie and make a separate batch of yellow glaze for the eyes. I chose to use a black edible marker from Wilton to draw the details of the face.
When the glaze has set drawing with the edible maker is easy peasy.
The sugar cookie recipe I followed is courtsey of GLJCAT on all recipes.com
- 1 cup butter, softened
- 1 cup white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 3 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 cup heavy whipping cream
- 1/2 cup colored sugar for decoration
- In a medium bowl, cream together the butter and sugar. Stir in the eggs and vanilla. Sift together the flour and baking powder, stir into the creamed mixture alternately with the heavy cream. Cover dough, and chill for 2 to 3 hours, until firm.
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- On a lightly floured surface, roll out the dough to 1/4 inch thickness. Cut into desired shapes with cookie cutters. Place cookies 1 inch apart on the prepared cookie sheets. Sprinkle with colored sugar if desired.
- Bake for 12 to 14 minutes in the preheated oven, until bottoms and edges of cookies are light brown. Remove from baking sheet and cool on wire racks. Store in an airtight container.
The Glaze recipe is from Cyndi also at all recipes.com
- 1 cup confectioners' sugar
- 1 tablespoon light corn syrup
- 2 tablespoons water
- 10 drops food coloring
- Stir confectioners' sugar, corn syrup, and water together. Stir in food coloring if desired. This glaze must be stirred each time you use it. If it is not stirred before each use it will dry with a mottled look instead of a solid color.
Sometimes it takes a second try before you get it right, which is why a practice trial run is always a good idea. Bon Appetite!!