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Post by PEAcan pie on Dec 14, 2019 16:44:04 GMT
 Thank you for all the advice, I pulled it off and won. It was not easy lol. I used all the tips from here and some YouTube videos. I want to post pics, but need help with that. Thanks again!! PS. I had so much fun this:) I am not the best baker at.all. But I really want to win the cookie exchange this year. I decided to make cookies shaped like bacon and eggs, I know it is not traditional but I have a plan behind it. I want them to taste good. What recipe for the cookie and frosting would you use? I was considering a cream cheese cookie and frosting. Is that too much cream cheese? Help! Leaving soon to buy the supplies and make my prototype this afternoon to make sure I can do this lol Here is the link to what the cookie "should" look like...hoping they look half as good. bacon and eggs cookiessorry I do not know how to post a pic. thanks |
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Post by Linda on Dec 14, 2019 16:50:54 GMT
not sure the cream cheese frosting has the right consistency to get those results- they look like they're done with royal icing. I bet the cream cheese cookie with cream cheese frosting would be delicious though
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Post by PEAcan pie on Dec 14, 2019 16:57:41 GMT
not sure the cream cheese frosting has the right consistency to get those results- they look like they're done with royal icing. I bet the cream cheese cookie with cream cheese frosting would be delicious though Oh good, glad you think it would taste good. I read that the cream cheese cookie is crispy on the ends, so I thought it would give the Egg a more realistic look, which is good with me as long as it tastes good lol Has anyone made a cream cheese cookie, does it hold the shape? I will research Royal icing, may just use that. |
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Post by jubejubes on Dec 14, 2019 17:09:45 GMT
This cookie may look unique and taste good, but honestly, it would not appear on any of my cookie platters.
THIS IS FOR ME: Christmas cookies are delicate morsels of delight and taste. They tend to be a smaller cookies,so that you may try to taste more different varieties.
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Post by elaine on Dec 14, 2019 17:10:02 GMT
If you read the post, you’ll see she uses flood royal icing and has a link to her recipe for it and a video tutorial for how to use it to obtain those results. I’d probably also use her cookie recipe, it sounds really good!
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scrappinghappy
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Post by scrappinghappy on Dec 14, 2019 17:14:01 GMT
You won't get that look with cream cheese frosting You really need to use Royal icing at the right consistency and they really do need to be made a day or two in advance to allow the icing to dry out completely.
As for the cookie, any flat cookie will do as a base.
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moodyblue
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Post by moodyblue on Dec 14, 2019 17:17:07 GMT
Those are very cute. I can see them if you are going with kind of a "cookies for Christmas breakfast" thing. Otherwise, I would not think of them on a platter of Christmas cookies.
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caangel
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Post by caangel on Dec 14, 2019 17:20:38 GMT
To me these would be regular sugar cookies with royal icing. In general I find that these types of sugar cookies tend to be more about looks than taste. If I were making these I would do squillin's recipe that is posted here.
While I have made the cream cheese cookies I'm not sure they are good for rolling and cutting. I usually just scoop and plop. When I think of a cream cheese frosting it is like butter cream but softer. That would be a very different texture and much harder to decorate with if you are going for a "realistic" look.
I love a good sugar cookie but I hate making them because they are so tedious to decorate. Good luck, I'll be baking about 30+ dz cookies this weekend!
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caangel
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Post by caangel on Dec 14, 2019 17:26:30 GMT
How many do you need to make?
To me decorated sugar cookies are not easy. The icing work requires a decent amount of skill and is tedious.
For the cookie my biggest tip is don't roll the dough too thin. You need a solid base and you don't want it to be hard like a cracker.
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Post by lucyg on Dec 14, 2019 17:27:56 GMT
Those cookies are adorable. But I don’t think an inexperienced cookie decorator is going to get anywhere near the same perfect results. Please don’t take that personally ... I am no kind of expert and would be afraid to try them myself. I would make something simpler for this year, and spend 2020 practicing for next year.  |
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Post by librarylady on Dec 14, 2019 17:30:41 GMT
Those cookies are adorable. But I don’t think an inexperienced cookie decorator is going to get anywhere near the same perfect results. Please don’t take that personally ... I am no kind of expert and would be afraid to try them myself. I would make something simpler for this year, and spend 2020 practicing for next year.
If I tried it, my result would be on that web site of "nailed it!"
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Post by papercrafteradvocate on Dec 14, 2019 17:32:42 GMT
I would NOT use a cream cheese frosting. They will have to be refrigerated and the icing will not perform as a sugar cookie icing or royal icing would.
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Post by PEAcan pie on Dec 14, 2019 17:34:25 GMT
Those are very cute. I can see them if you are going with kind of a "cookies for Christmas breakfast" thing. Otherwise, I would not think of them on a platter of Christmas cookies. Yes, I am going for this theme. we have a fun group that likes to do unique and out of the box cookies. thanks |
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Post by PEAcan pie on Dec 14, 2019 17:35:15 GMT
I would NOT use a cream cheese frosting. They will have to be refrigerated and the icing will not perform as a sugar cookie icing or royal icing would. Thanks really glad I asked first. Changing to a royal, is that the best one to use? I have never made icing before |
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Post by elaine on Dec 14, 2019 17:36:26 GMT
I would NOT use a cream cheese frosting. They will have to be refrigerated and the icing will not perform as a sugar cookie icing or royal icing would. Thanks really glad I asked first. Changing to a royal, is that the best one to use? I have never made icing before Use the one she provides - the maker of the cookies, that is. It is all there in the post you linked in your OP... |
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Post by PEAcan pie on Dec 14, 2019 17:36:27 GMT
Those cookies are adorable. But I don’t think an inexperienced cookie decorator is going to get anywhere near the same perfect results. Please don’t take that personally ... I am no kind of expert and would be afraid to try them myself. I would make something simpler for this year, and spend 2020 practicing for next year.
If I tried it, my result would be on that web site of "nailed it!"
Yes, I am afraid...lol. I have a backup plan if it does not work. But I want to try first |
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Post by PEAcan pie on Dec 14, 2019 17:40:01 GMT
To me these would be regular sugar cookies with royal icing. In general I find that these types of sugar cookies tend to be more about looks than taste. If I were making these I would do squillin's recipe that is posted here. While I have made the cream cheese cookies I'm not sure they are good for rolling and cutting. I usually just scoop and plop. When I think of a cream cheese frosting it is like butter cream but softer. That would be a very different texture and much harder to decorate with if you are going for a "realistic" look. I love a good sugar cookie but I hate making them because they are so tedious to decorate. Good luck, I'll be baking about 30+ dz cookies this weekend! Thanks I will check out her recipe. Fingers crossed, if it does not work out, my kids will be happy to eat them lol. |
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Post by revirdsuba99 on Dec 14, 2019 17:53:07 GMT
Those cookies are adorable! Lots of work. We have made cream cheese cookies in a cookie press, a bit overcooked they had darker edges.
However they turn out, please post pictures!!
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Post by mollycoddle on Dec 14, 2019 17:58:58 GMT
Those cookies are adorable. But I don’t think an inexperienced cookie decorator is going to get anywhere near the same perfect results. Please don’t take that personally ... I am no kind of expert and would be afraid to try them myself. I would make something simpler for this year, and spend 2020 practicing for next year. Agreed. That can be tricky for an inexperienced baker. I would probably just make sugar cookies with sprinkles or coarse sugar on top. Good luck with whatever you decide. |
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Post by pierkiss on Dec 14, 2019 18:43:01 GMT
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Post by PEAcan pie on Dec 14, 2019 19:27:54 GMT
Oh wow, I am afraid. Thanks for heads up. Will have to plan this out well. |
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iowgirl
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Post by iowgirl on Dec 14, 2019 22:25:16 GMT
Royal icing, in general, does not make a fantastic tasting cookie. Think of it tasting somewhat (very much) like sweet cement.
The cookies look simple, but that kind of decorating takes lots of practice and the right decorating equipment. You are going to need frosting bags and tips in the correct sizes. You need to pipe the edge to build the 'dam' to hold the frosting. You can actually flood with a squeeze bottle, instead of a pastry bag. Getting the bacon look is going to be trickier, and you will need to get gel food colors - not the liquid drops you get at the grocery store.
It's a fun project to try though!
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Post by jess on Dec 14, 2019 23:05:23 GMT
I'm not going to give you advice - but I have a question for you! I'm in Australia, where cookie exchanges aren't a thing. I know one person who does it - but she lived in the US for several years.
It's something I'd quite like to try next year and I get the exchange concept. But "winning" the exchange is something I haven't heard of, but I think it would add an interesting element and focus to the day. Does everyone vote, or just the host? Is it based on just on appearance or also taste, consistency etc.? Are there any other activities that normally happen at a cookie exchange or is it just a regular girls catch-up?
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muggins
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Post by muggins on Dec 15, 2019 0:20:58 GMT
Honestly, I’ve taught cookie decorating classes, and it’s really not as easy as it looks. You need the right equipment, different icing consistencies for piping and flood work, and a very steady hand. I would suggest watching some YouTube tutorials before you get started.
Good luck
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Post by crazy4scraps on Dec 15, 2019 0:41:47 GMT
Okay, first of all, plan on this whole process to take about 2-3 days.
You will need to use either royal icing (made with meringue powder) or a glaze icing that sets up hard to get those results. IMO the meringue powder you use will make a difference. I think Wilton (which is easy to find) tastes nasty and bitter which is probably why people generally hate royal icing. I use Genie’s Dream meringue powder and marshmallow flavoring and mine is delicious. If your meringue powder already has cream of tartar in it, don’t add more even if the recipe calls for it. If you don’t like rock hard icing, try adding about a tablespoon of light corn syrup to the batch of icing toward the end of mixing. It will still set up hard but have a softer bite when they’re eaten. Getting the consistency right for flooding vs. piping details is a HUGE part of it. Watch some decorating videos on YouTube to see what I’m talking about.
Another thing to know about the icing is that the red on the bacon is going to take a day or more to develop. If you try to mix it and get that color right off the bat it won’t happen. You can add the whole bottle and it still won’t be red, plus it will taste bitter and gross. Get some no-taste super red from Americolor or the super red from Sunny Side Up at Hobby Lobby. Make the icing at least a day before you need it and add some red coloring. Cover it well in an airtight container and stick it in the fridge overnight and check it the next day. If it’s still not red enough, add a little more, mix it up and let it sit for at least another hour and see where you are.
You can use just about any rolled cookie recipe you want that you like or that has good reviews, those designs won’t matter too much if the cookies spread some. Bake them at least a day before you plan to ice them and let them sit layered with paper towels in between overnight. This will absorb some of the excess butter so it won’t make weird splotches on your decorated cookies.
When you finally go to decorate your cookies, start with one section of the design and let it set up before moving onto the adjacent sections or it will all pool together. I use a dehydrator to speed up the process, but if your oven has a proofing setting (100°F) you can put them on a cookie sheet in the oven with the door propped open too and that will help speed the drying time between sections. You can probably do the bacon wet on wet so the colors marble a little and it will look good like that.
Good luck, cookie decorating is fun but it is a bit of work and requires some pre-planning to get good results.
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Post by MalleyCat on Dec 15, 2019 3:57:37 GMT
Honestly, I’ve taught cookie decorating classes, and it’s really not as easy as it looks. You need the right equipment, different icing consistencies for piping and flood work, and a very steady hand. I would suggest watching some YouTube tutorials before you get started. Good luck This! These type of cookies are hard to master. I’ve done these several times and have never really made them look as good as I see in Pictures. |
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Post by PEAcan pie on Dec 15, 2019 7:06:20 GMT
Okay, first of all, plan on this whole process to take about 2-3 days. You will need to use either royal icing (made with meringue powder) or a glaze icing that sets up hard to get those results. IMO the meringue powder you use will make a difference. I think Wilton (which is easy to find) tastes nasty and bitter which is probably why people generally hate royal icing. I use Genie’s Dream meringue powder and marshmallow flavoring and mine is delicious. If your meringue powder already has cream of tartar in it, don’t add more even if the recipe calls for it. If you don’t like rock hard icing, try adding about a tablespoon of light corn syrup to the batch of icing toward the end of mixing. It will still set up hard but have a softer bite when they’re eaten. Getting the consistency right for flooding vs. piping details is a HUGE part of it. Watch some decorating videos on YouTube to see what I’m talking about. Another thing to know about the icing is that the red on the bacon is going to take a day or more to develop. If you try to mix it and get that color right off the bat it won’t happen. You can add the whole bottle and it still won’t be red, plus it will taste bitter and gross. Get some no-taste super red from Americolor or the super red from Sunny Side Up at Hobby Lobby. Make the icing at least a day before you need it and add some red coloring. Cover it well in an airtight container and stick it in the fridge overnight and check it the next day. If it’s still not red enough, add a little more, mix it up and let it sit for at least another hour and see where you are. You can use just about any rolled cookie recipe you want that you like or that has good reviews, those designs won’t matter too much if the cookies spread some. Bake them at least a day before you plan to ice them and let them sit layered with paper towels in between overnight. This will absorb some of the excess butter so it won’t make weird splotches on your decorated cookies. When you finally go to decorate your cookies, start with one section of the design and let it set up before moving onto the adjacent sections or it will all pool together. I use a dehydrator to speed up the process, but if your oven has a proofing setting (100°F) you can put them on a cookie sheet in the oven with the door propped open too and that will help speed the drying time between sections. You can probably do the bacon wet on wet so the colors marble a little and it will look good like that. Good luck, cookie decorating is fun but it is a bit of work and requires some pre-planning to get good results. thanks for all the great advice! I have been watching videos and they are giving the same advice. I think I am over my head...yikes  but I plan to still try. I went to Joanns today and bought a bunch of supplies and worse case my kids have new supplies for decorating gingerbread houses. Thanks again I have learned a lot from your post. |
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Post by PEAcan pie on Dec 15, 2019 7:16:19 GMT
I'm not going to give you advice - but I have a question for you! I'm in Australia, where cookie exchanges aren't a thing. I know one person who does it - but she lived in the US for several years. It's something I'd quite like to try next year and I get the exchange concept. But "winning" the exchange is something I haven't heard of, but I think it would add an interesting element and focus to the day. Does everyone vote, or just the host? Is it based on just on appearance or also taste, consistency etc.? Are there any other activities that normally happen at a cookie exchange or is it just a regular girls catch-up? Of course... My Friend has hosted for several years now and most of us "know" each other basically sports Moms. She has prizes for different categories... such as most creative, best tasting, the best story on why you chose this cookie to bake. They have light appetizers and drinks, then we stand around the table and introduce ourselves and each of us takes a turn describing our cookie/story etc. Then we walk around the table choosing cookies to take home (if you bring 12, take 12, bring 24 take 24) Everyone votes anonymously for each category. Winners are announced at the end. Fun and creative night and my kiddos look forward to the cookies each year lol. good luck, it is a fun! |
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maryannscraps
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Post by maryannscraps on Dec 15, 2019 12:57:41 GMT
OMG those are so cute! No advice, but I love them!
Please please please post how they turn out -- even if they don't work.
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SweetieBsMom
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Post by SweetieBsMom on Dec 15, 2019 13:24:45 GMT
Okay, first of all, plan on this whole process to take about 2-3 days. You will need to use either royal icing (made with meringue powder) or a glaze icing that sets up hard to get those results. IMO the meringue powder you use will make a difference. I think Wilton (which is easy to find) tastes nasty and bitter which is probably why people generally hate royal icing. I use Genie’s Dream meringue powder and marshmallow flavoring and mine is delicious. If your meringue powder already has cream of tartar in it, don’t add more even if the recipe calls for it. If you don’t like rock hard icing, try adding about a tablespoon of light corn syrup to the batch of icing toward the end of mixing. It will still set up hard but have a softer bite when they’re eaten. Getting the consistency right for flooding vs. piping details is a HUGE part of it. Watch some decorating videos on YouTube to see what I’m talking about. Another thing to know about the icing is that the red on the bacon is going to take a day or more to develop. If you try to mix it and get that color right off the bat it won’t happen. You can add the whole bottle and it still won’t be red, plus it will taste bitter and gross. Get some no-taste super red from Americolor or the super red from Sunny Side Up at Hobby Lobby. Make the icing at least a day before you need it and add some red coloring. Cover it well in an airtight container and stick it in the fridge overnight and check it the next day. If it’s still not red enough, add a little more, mix it up and let it sit for at least another hour and see where you are. You can use just about any rolled cookie recipe you want that you like or that has good reviews, those designs won’t matter too much if the cookies spread some. Bake them at least a day before you plan to ice them and let them sit layered with paper towels in between overnight. This will absorb some of the excess butter so it won’t make weird splotches on your decorated cookies. When you finally go to decorate your cookies, start with one section of the design and let it set up before moving onto the adjacent sections or it will all pool together. I use a dehydrator to speed up the process, but if your oven has a proofing setting (100°F) you can put them on a cookie sheet in the oven with the door propped open too and that will help speed the drying time between sections. You can probably do the bacon wet on wet so the colors marble a little and it will look good like that. Good luck, cookie decorating is fun but it is a bit of work and requires some pre-planning to get good results. This. All this. Perfect advice. I’m a huge fam of Genie’s Dream as well. I will also say that sugar cookies done well are delicious. Crazy4Scraps - Have you used the new Master Elite colors from Sugar Art? Makes making red and black SO MUCH easier without the bitter flavor you get with too much color. I highly recommend. |
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but I plan to still try. I went to Joanns today and bought a bunch of supplies and worse case my kids have new supplies for decorating gingerbread houses. Thanks again I have learned a lot from your post. 
