Saturday, May 5, 2018

Kentucky Butter Cake Cookies

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Last year I baked a Kentucky Butter Cake and we loved it. I saw Kentucky Butter Cake Cookies on the Cookies and Cups blog via Pinterest and wanted to try the recipe. It tastes just like the cake version. The cookies are moist, tender and melt in your mouth, and the glaze is divine. I ate 2 right after I glazed the cookies while the cookies were still warm. The only things I adapted in the recipe is using unsalted instead of salted butter, and increasing the salt from 1/2 to 1 teaspoon. I urge you to try this recipe. See recipe and directions below. Enjoy the Kentucky Derby and if you are there live, lucky you!

Yield: 2 Dozen Cookies

Kentucky Butter Cake Cookies
Ingredients
1 cup Granulated Sugar

3 cups All Purpose Flour (I use King Arthur)

2 teaspoons Baking Powder

1 teaspoon Coarse Salt

1 cup, 2 sticks Unsalted Butter, softened

2 Large Eggs

1 teaspoon Pure Vanilla Extract

Kentucky Butter Cake Cookies

Kentucky Butter Cake Cookies
Directions
Heat oven to 350 degrees.

Line baking sheets with parchment paper.

In a large bowl, whisk together the flour, baking powder, and salt; set aside.

In the bowl of mixer with paddle attachment, cream butter and sugar on medium speed; about 1-2 minutes.
Kentucky Butter Cake Cookies

Pouring the glaze over the warm cookies
Scrape sides of bowl with spatula.

Add eggs and vanilla extract and mix until incorporated.

Scrape sides of bowl once again.

Turn mixer to low speed and slowly add the flour mixture and mix until dough is formed.

Using an ice cream scoop take dough and roll into balls and space 2 inches apart on baking sheets.

Bake for 9 to 14 minutes. Do not over bake.

My cookies baked in 14 minutes.

Start checking the cookies after 11 minutes since oven temps vary and adjust baking time accordingly. The cookies should be slightly golden.

Pouring the glaze over the warm cookies

Glazed cookies!
Glaze
Ingredients
1/4 cup Unsalted Butter

1/2 cup Granulated Sugar

1 tablespoon Water

1 teaspoon Vanilla Extract

Powdered Sugar sprinkled over the glaze; look at this yumminess
Directions
Combine all the ingredients in a small sauce pan over low-medium heat.

Stir until the butter has melted and the sugar has dissolved.

Remove from heat and let set to thicken for 5 minutes.

Stir.

Use a tablespoon and pour over each cookie while it is warm.

Sprinkle a dusting of Powdered Sugar if desired.

For the Kentucky Butter Cake Cookies recipe: visit Cookies and Cups:
https://cookiesandcups.com/kentucky-butter-cake-cookies/

Enjoy!

-Sophia/Two Frys

Sunday, April 1, 2018

Easter Cookies

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Happy Easter! I love baking Easter Cookies since it reminds me spring is coming. Lately in New York, we have experienced cold temperatures and snow so spring has not really shown itself much yet. I love the cold weather but I think I am ready for spring. I made vanilla sugar cookies adapted from Sweetopia (link below) and used vanilla sugar in place of granulated sugar, and
added 1 tablespoon of coconut milk. I also used half of the lemon sugar cookie dough from the Bird's Nest Lemon Cookies. I made a total of 110 cookies for Easter. I made various Peeps, Bunny Tails, Bunny Butts, Bunny Tracks, Bunnies, Chicks, Lambs, Easter Eggs, Speckled Eggs, and Peter Rabbit Wafer Paper designs. The icing colors I worked with were White of course, Yellow, Pink, Teal, Brown, Orange and Green. I used two different icings, royal and egg-free. The cookie recipe and the two icing recipes are below.



Some of my Easter Cookies

Easter Cookies I brought my family 

Easter Cookies on display at my brother and sister in law's place
Yield: 5 Dozen Cookies

Ingredients
5 cups King Arthur All Purpose Flour

2 cups Vanilla Sugar

1 teaspoon Coarse Salt

2 cups (4 sticks) Unsalted Butter, softened

1 tablespoon Coconut Milk

2 Large Eggs

3 teaspoons Pure Vanilla Extract

Peter Rabbit Wafer Paper Designs

Peter Rabbit Wafer Paper Design, close-up

Directions
Whisk together flour and salt; set aside.

Cream butter and vanilla sugar in a hand held mixer or stand mixer with paddle attachment on low; 1-2 minutes. Do not overmix.

Scrape sides of bowl with spatula and mix for 10 seconds.
Peeps Cookies


Peeps Cookies

Peeps Cookies
Add eggs one at a time, mix until incorporated. Scrape sides of bowl and mix for 5 seconds.

Add coconut milk and vanilla extract, and mix on low until incorporated, about 20-25 seconds.

With mixer on low speed, slowly add flour mixture and incorporate. The dough is ready when it begins to clump around paddle attachment.

Bunny Tails

Bunny Tails with Chocolate Curls

Bunny Tail, close-up
Roll dough into a ball, cover with plastic wrap and chill in fridge for 1-2 hours or overnight.

Take half of the dough leaving unused dough covered with plastic wrap in fridge until ready to use.

Heat oven to 350°F.
Bunny Tails with Mini Marshmallows

Bunny Tails, close-up

Bunny Tails
Use two sheets of parchment paper with dough in between and roll with rolling pin until desired thickness is reached.

Take cutters and make shapes. Repeat until you use all the dough.

Place onto baking sheets lined with parchment paper, and put in freezer for 15 minutes. The cookies hold their shape when you do this.

Bunnies

Bunnies, close-up

Bunnies

More Bunnies
Bake 12-15 minutes or until the edges have slightly browned. My cookies baked in 13 minutes.

Wait 2-3 minutes before transferring cookies on cooling racks to complete cooling.

Decorate once cookies have cooled completely.

Bunny Butts

Bunny Tracks

Large Batch Royal Icing
Ingredients
8 Egg Whites

8 teaspoons Lemon Juice, freshly squeezed

12 cups Confectioners'/Powdered Sugar, sifted

1 tablespoon Clear Vanilla Extract

1-4 tablespoons Water, As Needed

Chicks and Hatching Chicks

Chick and Hatching Chick

Chicks and Hatching Chicks

Hatching Chick and Chick

Directions
In a large bowl, sift confectioners'/powdered sugar; set aside.

In a bowl, add egg whites.

In a bowl, whisk together the egg whites and lemon juice.

Transfer to stand or hand held mixer with paddle attachment and mix on high for 1-2 minutes.

Add vanilla extract and mix for 5-10 seconds.

With mixer speed on low, slowly add sifted sugar and beat on low until smooth.

If needed, you may add 1 teaspoon of water at a time until you reach the right consistency.

Watch the Joy of Baking (link at the end) video for both Flooding Consistency and Piping Consistency Royal Icing. If you prefer a recipe using Meringue Powder, it is also
available at this link.

Carrot and Lamb Cookies

Carrot Cookies

Lamb Cookies

Egg-Free Icing
(Double recipe if you have more than 40 cookies)

6 cups Confectioners'/Powdered Sugar, sifted

1/2 cup Whole Milk + 1 tablespoon extra (for flooding cookies)

1/4 cup Light Corn Syrup

2 teaspoons Clear Vanilla Extract

Easter Egg Cookies

Speckled Egg Cookies

Directions
In a large bowl, sift confectioners/powdered sugar; set aside.

Using stand or hand held mixer with paddle attachment on medium-high speed, combine sugar and

1/4 cup of milk and mix for 1-2 minutes until smooth.

Add remaining 1/4 cup of milk one tablespoon at a time until you reach the consistency you need.

Add corn syrup, vanilla extract and mix for 10 seconds.

Note: The corn syrup gives the icing a lovely shine.

Easter Cookies for hubster! ;)
For both icing recipes, I separated the icing in plastic containers with lids according to the different colors I needed.

I used AmeriColor Soft Gel Paste Food Color in various colors. Use 1-2 drops at a time until you have the color you need.

Keep the containers covered until you are ready to color.

I transferred the icing immediately into squeeze bottles.

If the royal icing hardens due to exposure to air, use a spray bottle and spray a little bit of water and shake bottle well holding the tip with your finger. Test the icing consistency on a paper towel before decorating the cookie. Try to avoid this by making sure you keep the icing covered as adding extra water can make the icing bleed.

I outlined the cookies first and then filled them.

Use a paintbrush or cookie stick to reach edges, and use tip of cookie stick or a toothpick to pop any air bubbles.

Sprinkles, Colored Sanding Sugars, Sugar Pearls, etc... I used. I did not end up using the Mini Chips.
Add sprinkles, confetti, sugar pearls, dragees, etc... over wet icing.

I used AmeriColor Gourmet Writer Food Decorating Pens (Certified U.S. food grade) for some of the designs.

Let cookies dry overnight. This is essential so the icing does not stick together when you stack them or place in cookie tins for gifts.

If you are baking and it is humid, you may need more time for the cookies to dry.

For further information:
Please visit, Sweetopia for the Vanilla Sugar Cookie Recipe:
http://sweetopia.net/2009/12/sugar-cookie-recipe/

Please visit, Joy of Baking for the Royal Icing Recipe and Video Tutorial:
http://www.joyofbaking.com/RoyalIcing.html

Please visit, The Slow Roasted Italian for the Egg-Free Icing Recipe:
http://www.theslowroasteditalian.com/2013/12/best-tasting-sugar-cookie-icing-recipe.html

I was inspired by Sweet Sugarbelle's Decorated Peep Cookies to make the Peeps Cookies:
http://www.sweetsugarbelle.com/2014/02/decorated-peeps-cookies/

I was inspired by Sweet Sugarbelle's Bunny Face Cookies and made one:
http://www.sweetsugarbelle.com/2013/04/bunny-face-cookies/

I used Sweet Sugarbelle's Polar Bear Cookies Tutorial to make the cheeks using lustre dust for the bunny cheeks:
http://www.sweetsugarbelle.com/2013/01/easy-polar-bear-cookies/

I was inpired by Sweet Sugarbelle's Bunny Track Cookies and made some:
http://www.sweetsugarbelle.com/2014/03/bunny-track-cookies/

I was inspired by Noshing With The Nolands Bunny Bum Cookies to make the Bunny Butt Cookies:
https://noshingwiththenolands.com/bunny-bum-cookies/

I was inspired by Pin-Up Cake to make the Easter Egg Marbled Designs
https://pin-upcake.blogspot.com/2013/03/wielkanocne-lukrowane-ciasteczka.html

I was inspired by Erica's Sweet Tooth Malted Milk Speckled Egg Cookies to make the Speckled Egg Cookies:
http://www.ericasweettooth.com/2015/03/malted-milk-speckled-egg-cookies.html

Enjoy!

-Sophia/Two Frys

Saturday, March 31, 2018

Bird's Nest Lemon Cookies

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Bird's Nest Lemon Cookies
For Easter, I baked Lemon Sugar Cookies and put aside half of the dough for Easter Sugar Cookies and the remainder for Bird's Nest Lemon Cookies. This year instead of dying the coconut green like I did for my Bird's Nest Cookies last year,  I toasted the coconut. Years ago, I made Easter Egg Nests Coconut Cupcakes and those were fun to bake. I love baking Easter Cookies as much as I love to bake Halloween and Christmas Cookies. The lemon cookie pairs great with the toasted coconut, vanilla buttercream, and Cadbury eggs. The end result is one great tasting cookie.

Bird's Nest Lemon Cookies
Lemon and coconut fans you will really dig this cookie. The lemon cookie recipe is adapted from Sweetopia, but I reduced the granulated sugar by 1/2 cup and used vanilla sugar. For the ultimate lemon flavor, I added more lemon extract, lemon zest, and freshly squeezed lemon juice. In addition to the cookie ingredients, you need one bag of shredded coconut and one bag of Cadbury Mini Eggs (speckled jelly beans would also work). See recipe below.

Some of the Bird's Nest Lemon Cookies
Yield: 3 Dozen Cookies

Lemon Sugar Cookies
Ingredients

2 cups (4 sticks) Unsalted Butter, softened and each stick cut into 8 cubes

2 Large Eggs

1 1/2 cups Vanilla Sugar

5 cups All Purpose Flour (I use King Arthur)

Bird's Nest Lemon Cookies

Zest of 2 Lemons

3 tablespoons Freshly Squeezed Lemon Juice

1 tablespoon Pure Lemon Extract

1 teaspoon Coarse Salt

Bird's Nest Lemon Cookies

Directions
Cut each stick of butter into 8 pieces.

Sift flour and salt in large bowl and combine with whisk or spatula; set aside.

Cream the butter and sugar together in a bowl of an electric mixer with paddle attachment on low to medium speed. Mix until incorporated, about 1 minute.

Scrape sides of bowl with spatula and mix again for 5-10 seconds more.

Add eggs one at a time. Scrape down bowl with spatula and mix again for another 5 seconds.

Pretty Bird's Nest Lemon Cookies
Add lemon zest, lemon juice, and lemon extract, and mix for 30-45 seconds.

Slowly add flour mixture and mix on low speed for 1-2 minutes.

When dough clumps around paddle attachment it is ready.

Form dough into a ball, cover with plastic wrap, and cool in fridge for 1-2 hours or overnight.

Heat oven to 350 degrees.

Bird's Nest Lemon Cookie close-up
Take the dough and use a rolling pin and roll out between 2 pieces of parchment paper to desired thickness and with a round cutter cutout shapes.

Repeat until you use it all. I saved half of the dough for another recipe I baked the same evening.

Place circular shapes on parchment lined baking sheets and space apart 2 inches. Put in the freezer for 15 minutes before baking. They hold their shape when you do this.

Bake cookies for 8-12 minutes, or until edges are slightly browned. My cookies baked in 11 minutes.

Another close-up of Bird's Nest Lemon Cookies

Let cookies cool in baking sheet for 5 minutes and then transfer to wire racks to cool completely, about 1 hour.

Let cookie sheets cool completely before you bake again. I put the cookie sheet in the freezer for 5 minutes.

Repeat until you have baked all the cookies.

Vanilla Buttercream
Ingredients

1 cup (2 sticks) Unsalted Butter, softened and each stick cut into 8 cubes

2 cups Confectioners'/Powdered Sugar

2 teaspoons Pure Vanilla Extract

Cadbury Mini Eggs

Directions
Beat butter on medium speed for 3-4 minutes until light and fluffy.

Turn mixer speed to low and slowly add powdered sugar until incorporated.

Add vanilla extract and combine until incorporated.

Add frosting in a disposable pastry bag and set aside.

Toasted Coconut
Ingredients

I bag Shredded Coconut (I buy Unsweetened)

Cookies, Cadbury Mini Eggs, Toasted Coconut, and Vanilla Buttercream

Directions
Heat oven to 350 degrees.

Spread coconut on baking sheet.

The coconut will toast quickly in about 3-5 minutes. Oven temps vary so start checking the coconut at the three minute mark.

Cool completely before assembling the cookies.

Assembling the Bird's Nest Cookies:
Ingredients

1 bag Mini Chocolate Cadbury Eggs

Assembling the cookies

Directions
Take pastry bag with the vanilla buttercream and for each cookie add the frosting in a circular motion leaving about 1 inch of space around the cookie.

Once you press the mini eggs on the buttercream it will spread out to the edge.

Repeat until you have frosted all the cookies.

For each cookie, sprinkle toasted coconut over the top of the vanilla buttercream and press down so it sticks.

Let the cookies set once assembled.

Gently shake off excess coconut, and using different colors press 3 Cadbury Mini Eggs.

Repeat until you are done.

Cover the cookies with plastic wrap and let them set for 2-3 hours in the fridge or overnight.

I used Bob's Red Mill Shredded Coconut, Unsweetened
I was inspired by the design of the Easter Cookies on Preppy Kitchen:
https://preppykitchen.com/easter-cookies/

For the Lemon Citrus cookie recipe please visit, Sweetopia:
http://sweetopia.net/2012/07/when-life-gives-you-lemons-lemon-cookie-recipe-tutorial/

For the Vanilla Buttercream recipe, see my Victoria Sponge Cake recipe:
https://twofrys.blogspot.com/2016/01/victoria-sponge-cake.html

Enjoy!

-Sophia/Two Frys