This is my second month baking with the Fill the Cookie Jar Group. Quite appropriately this month’s theme is Thanksgiving, and I can’t think of anything more Thanksgiving than turkey. No my cookies aren’t turkey flavored, that would be taking things a bit too far. I found a wonderful Chocolate Sugar Cookie recipe at Sweetopia and set out to bake a batch of turkey shaped cookies. Not only did I find a delicious recipe, I found good tips on how to keep my cookies from losing their shape while baking. A problem I’ve run into on occasion. The tips are found in the recipe so I’ve included it here along with a link to Sweetopia so you can browse through the huge cache of wonderful recipes and drool over her pictures. I only made a half batch and that was plenty.
Since taking the fondant class I’ve been looking for more opportunities to practice with it and these cookies fit the bill. I used half of the cookies for this technique. I lightly tinted a small amount of fondant orange. I probably could have made them a deeper orange but I like to err on the side of less color so the decorations aren’t bitter.
In order to get the fondant super thin I rolled it out with a pasta maker. One of the best $20.00 I’ve spent in a long time. After rolling it out I used the same turkey cookie cutter for the fondant. I applied a small amount of piping gel to the cooled cookies so the fondant would adhere.
My turkeys were still looking a tad plain so I used a stencil to apply green royal icing in several designs. The final embellishment on these are sugar pearls, a few swirls of yellow glitter frosting gel and a tiny bit of melted chocolate applied with a skewer for the eye. Fancy Smancy huh!
I made sandwich cookies with the other half. They are filled with vanilla butter cream again tinted with orange coloring. In the feather area I piped small orange butter cream stars and garnished them with mini chocolate chips. The final fill in for that area are swirls of green royal icing. A small dot of the yellow gel frosting for the eye finishes them.
This is the first chocolate cutout cookie I’ve made and I’m very pleased with it. The chocolate was not overwhelming and the texture was equal to a basic sugar cookie. In a few weeks I’ll make these again so the rest of the family can enjoy them also.
- 1 cup unsalted butter (at room temperature)
- 1 cups sugar
- 1 large egg
- 1 ½ tsp vanilla
- 2 cups flour
- ¾ cup cocoa
- ½ tsp salt
- Cream the butter and sugar together in the bowl of an electric mixer on low to medium speed and mix until thoroughly combined– for about one minute.
- Scrape down the sides of the bowl with a spatula and mix again for a few more seconds.
- Over mixing the butter and sugar in this step will cause too much air to be incorporated into the dough which will make the dough spread during baking.
- Add eggs slowly and mix. Scrape down the bowl with your spatula at least once and mix again.
- Add vanilla and stir briefly.
- Sift together dry ingredients.
- Add all of the flour mixture to the bowl.
- Mix on low speed for 30 seconds.
- When the dough clumps around beater/attachment it’s ready, do not over mix the dough.
- Roll the dough out between 2 large pieces of parchment paper.
- Place on a baking sheet and place in the fridge for a minimum of 1 hour.
- Roll out the dough further if you need to, and cut out cookie shapes. Place on parchment paper-lined baking sheet or silpat.
- Put cookie dough shapes back into the fridge for 10 minutes to 1 hour to chill again.
- This will help them hold their shape when baked.
- Preheat your oven to 350°F.
- Bake cookies for 8-12 minutes or until the center of the cookie no longer looks wet.
- Cool to room temperature and frost if desired.
These are the other link parties I participate in. Please drop by and show them a little love also.