1/15/2024 0 Comments Best sugar cookiesIt was a cookie phenomenon.Īs the demand for Jenny Cookies increased, friends and acquaintances began asking for cookie lessons. The more I baked, the more requests I received for cookies. I spent much of 2010 and numerous trips since, traveling to LA to bake for celebrity parties and events. Soon these delicately decorated cookies caught the attention of well-known celebrities. As my skill level grew, I took on more difficult cookies shapes and projects, challenging myself to get better and learn more. Piping buttercream on cookies was not something commonly done, in fact, I had never seen it besides what my in-laws had done. People were enamored with the buttercream icing as opposed to royal icing which was ordinarily used on decorated shaped sugar cookies. Friends of friends began asking for their own parties and soon I was baking for just about everyone I knew. The cookies were requested at every family gathering, social event or party. I was addicted.įriends and family soon fell in love with my decorated buttercream cookies and began to refer to them as “Jenny Cookies”. I gave cookies to neighbors, family, friends, even the visitors at our church. I must have made sugar cookies every day for at least a month. The second batch turned out a billion times better than the first attempt and I quickly became obsessed with perfecting a decorated sugar cookie with buttercream icing. I didn’t even own a cookie cutter! I remember tossing an orange plastic pumpkin shaped cutter into my shopping cart thinking “pumpkins it is!”. Icing tips, decorating bags, a rolling pin. I found myself at a local craft store searching for any and every cookie tool. I didn’t have a set of directions or the tips or tools needed, just a list of ingredients with a baking temp. The process was a little rough around the edges. They shared their list of ingredients and I attempted my second batch. With every intention of making a great sugar cookie, I reached out to my in-laws who had always made delicious cookies during the holidays. I gave it a try and turns out, it was not the best cookie, not even kind of. My husband had gifted me a cookbook with a recipe that claimed to be the best sugar cookie ever. Store in an airtight container for up to 3 days or freeze for up to a month.Eleven years ago I rolled out my first batch of sugar cookie dough. Roll the cookie dough in the sugar and place 2-inches apart on a cookie sheet.įlatten cookies with the back of a measuring cup or glass.īake for 10-14 minutes, or until lightly golden around the edges. Scoop 2 tbsp balls of cookie dough and roll them between your palms. Wrap cookie dough in plastic and chill in the refrigerator for at least 3 hours, and up to 24 hours.įill a small bowl about halfway with sugar. Mix in eggs, baking soda, salt, and vanilla.Īdd corn flour and flour, and mix until smooth. Don't be scared off by the corn flour - these are really good! It's a bit unusual, but here's my favorite sugar cookie recipe that I've tweaked to get just the way I like it. I like to do that and then sprinkle them with some sugar when they're cooked and cooling. If you want to make them chocolate a bit like Oreos you can substitute some of the flour for dark cocoa powder. I don't bother chilling them before I cook them, but you certainly can. You can take them out, try one and put them back if it's not done enough for you. You can also leave them in for longer to get more crunch. The tops are usually still a bit wet, they dry as they cool. I like them rather soft so I pull them out just as they're starting to brown a little on the edges. I cook them at about 160°c for 10 ish minutes (depending on size and thickness). I usually end up needing to add quite a bit more flour cos I use a really soft butter. It shouldn't be so dry that it cracks when you're shaping it. It should be dry enough to roll around and shape in your hand and peel it off a dusted surface without sticking. How much flour will depend on your exact ingredients so add more as necessary. It's really easy to play about with and try different variations.ģ parts Flour.
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