Saturday, April 21, 2012

Communion Test Cookies

I love baking and I always use a recipe.  I follow the recipe exactly.  I'm a recipe kinda baker:)

When I saw these cookies I said that I want to try it ASAP. I thought that these would make a great cookie for my son's Communion party.  This is the testing phase, because I don't want to bake something for the first time for a party and have it come out horrible. I made these cookies for my first son's Communion and the boys didn't like them. So I have been in search for something else to try.

I followed the recipe and it said add the dry ingredients and beat at low speed until just combined, about 30 seconds.  Well, I can't add 5 cups of flour at once to my mixer without a huge flour mess all over the counter.  And 'beat at low speed' hmm. that must mean that would be mix at low speed.  Well I added a cup at a time and used 6 cups plus a little because it still seemed sticky and glossy.  I popped it the fridge and made the cookies 2 days later.  I probably made them a little too thin and made the last batch a bit thicker and liked it a little better.

I made the frosting the next day... hmmm I didn't do such a wonderful job "following the directions".  I didn't have any vanilla so I used almond extract, I didn't have any heavy cream so I used milk and I saw 2 sets of directions regarding the shortening.... I didn't used any.  I also may have over-beaten it a little.  That is why I practiced the recipe.  And of course everyone at work enjoyed them very much. The End. :) ps My kids didn't really care for them.  (really, what do they like?)
Scroll down for the recipe.

saw the recipe here


for the cookies
6 cups flour, divided
1 teaspoon baking soda
1 teaspoon baking powder
1 cup butter, at room temperature
2 cups granulated sugar
3 eggs
1 teaspoon vanilla extract
1 1/2 cups sour cream

for the frosting
1 cup butter, at room temperature
1 teaspoon vanilla extract
4 cups powdered sugar
6 tablespoons heavy cream
(1/2 cup shortening)


In a medium bowl, whisk 5 cups flour, baking soda and baking powder, set aside.

In the bowl of a stand mixer with the flat beater attached, cream the butter and granulated sugar at medium speed until light and fluffy, about 3 minutes.  Scrape down the sides of the bowl with a rubber spatula as needed.  Add the eggs, one at a time beating until each is incorporated.  Add the vanilla and sour cream and beat at low speed until combined.

Add the dry ingredients and beat at low speed until just combined, scraping down the bowl as needed.  The dough needs to obtain the right consistency for rolling, so add additional flour, 1/4 cup at a time, until this is achieved (up to 1 cup more flour).  Divide dough into two sections. Flatten into rectangles about 1 1/2 inches thick, then wrap with plastic wrap.  Chill in the refrigerator overnight.

Preheat the oven to 425 degrees F. Line baking sheets with parchment paper or spray them with nonstick cooking spray. set aside.

Generously flour a work area and rolling pin. With a rolling pin, roll the dough out to 1/4-inch thickness.  Using a 2 1/2-inch round cookie cutter, cut out circles and transfer to a baking sheet.  Bake for 7-8 minutes, until pale golden.  Immediately transfer cookies to a wire rack to cool.

Cream together the butter and vanilla.  Slowly beat in the powdered sugar.  Once smooth and creamy, add in heavy cream, 1 tablespoon at a time until the desired spreading consistency is achieved.

Once the cookies have cooled completely, frost and add sprinkles.  Allow frosting to set, the store in an air-tight container.


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