How to Make Halloween Frosted Sugar Cookies

During the fall season, I enjoy baking some Halloween theme' d cookies to take to various parties or to just keep on hand at my home.

This recipe is simple to make but does take some time since you will be cutting out the cookies, and then frosting them with some orange or black frosting. You can pick up Halloween designed cookie cutters at your local store for about $1.00 a piece. If desired, you could purchase some sprinkles to further decorate your cookies.

Basic Cookie Recipe:

1 cup butter, softened
1 1/2 cups granulated sugar
2 eggs
1 teaspoon vanilla extract
1/8 teaspoon table salt
1 tablespoon cold milk
3 cups all purpose-flour
1 teaspoon baking powder
1 teaspoon table salt

In a medium-sized bowl, combine the flour, baking powder and 1 teaspoon salt, set aside. In a large-sized bowl cream together the softened butter with the granulated sugar. Slowly add in the eggs, vanilla extract, 1/8 teaspoon salt and milk. Stir in the flour mixture until all ingredients are combined. Cover the bowl and refrigerate for 6 hours.

Lightly dust a dough board with flour. Roll out your cookie dough until it is 1/8" thick. You want your dough to be pretty thin. Using Halloween theme cookie cutters, cut out your cookies and place them onto a cookie sheet that has been lined with a nonstick silicone baking mat or a sheet that has been very lightly greased. Bake in a 350 degree oven for 7-8 minutes. Let cookies cool completely before icing them.

Cookie Icing:

2 cups confectioner's sugar
2-3 tablespoons milk, divided
1 teaspoon vanilla extract
orange and black food color

Mix the confectioner's sugar, milk and vanilla extract in a medium sized bowl. Add additional 1 tablespoon of milk until desired spreading consistency is obtained. Separate the mixture into 2 small dishes and tint one of them with orange and one with black food coloring. Spread frosting on cooled cookies and let dry. Once the cookies are completely done, store them in an airtight container.

Shelly Hill has been working from home in Direct Sales since 1989 and is a manager with Tupperware. Shelly enjoys cooking and baking during the fall holidays. You can visit Shelly online at http://www.workathomebusinessoptions.com or her recipe blog at http://wahmshelly.blogspot.com for additional free recipes.

Tags : simply calphalon nonstick 10 piece set

Quick And Easy Way To Home Package Cookies With These 8 Yummy Creative Ideas

You've spent the time and effort to bake your delicious homemade cookie gifts, now it's time to package them!

Don't spoil all your hard work with boring cookie boxes and packaging ideas.

You want cookie gifts that say "Yummy!" - Perception is everything!

First impressions are truly important. So it's unavoidable that you make a little effort to package your home-baked treats.

But where do you start? Here it is...

Theme:

Think about what the theme is for your cookie gift packages. For example, it is a birthday gift or for Christmas holiday giving? Perhaps it's for your Valentine? Use the theme on your packaging.

Ingredients:

What are the main flavors or the cookie ingredients you used? Apply this element to help enhance the aroma that you may want to portray on your cookie boxes or packages.

Protection:

Are your cookies fragile? Or do they need to be air-tight and stored in the fridge? Consider using for example, zip seal bags, if necessary.

Hygiene:

Always clean any used containers (or even store-bought new boxes) and dry before using.

When decorating your packages, be sure to use food safe items. Eg. Don't use glues where cookies may be in contact. Consider the point that your cookie gift recipient may not always be as careful as you when replacing cookies back into containers. Think from their viewpoint and see whether there is an alternative method for better hygiene.

With that said and done, here are your "8 Yummy Creative Package Ideas":

HOME-BAKED COOKIE PACKAGING IDEA 1:

"The Coffee Cup"

You may have seen a similar idea before, using a mug or coffee cup, but this is really a brilliant idea as people associate coffee cups with aroma.

Whether it be coffee or tea, this idea spells: 'Good times with a friend over a cup of coffee/tea and some sweets!'

- Pre-pack about 2 - 4 cookies in cellophane or sealed bag and place inside cup.
- Embellish with a gift tag and fabric ribbon around cellophane. (You can also write a message or recipient name on the mug).

HOME-BAKED COOKIE PACKAGING IDEA 2:

"Milk Carton"

This is perfect for butter cookies or packaging cookies for children. Either way, the milk carton makes a great packaging box.

- Wash and dry container before use. Carefully open the top without tearing the cardboard.

- Place cookies inside.

- Seal top with staples or strong sticky-tape. (Do not use glues as they are unhygienic and not re-openable.

- Decorate exterior with wrapping paper or fabric and ribbon.

If you are computer savvy, you could create a milk carton label with recipient name, theme graphics and colors to print and apply to your cookie carton!

Use one litre carton for giving to an entire family or a smaller carton for children or single recipients.

This is a great container for refrigerating your cookies also. Plus, the benefit is that the design of the carton semi-closes on its own with the folding techniques incorporated.

HOME-BAKED COOKIE PACKAGING IDEA 3:

"Peanut Butter Bottle"

Great for peanut butter cookies! The theme, feeling and association is already there! And you don't even need to worry about pealing the bottle stickers off. Use it instead to create a quirky cookie packaging.

Use a square piece of fabric almost twice as large as the lid size and cover cookies before closing with the lid to create instant effective packaging.

Create a label digitally and print out for a dynamic gift. You don't have to cover the entire glass or bottle, leave a bit of room so they can take a peek at the yummy cookies you baked.

HOME-BAKED COOKIE PACKAGING IDEA 4:

"Butter or Margarine Containers"

Unusual but very effective and fun. What's more, it has a lid and is lightweight for posting your cookies. Just keep in mind that most butter containers aren't air-tight.

You can decorate the exterior by creating your own labels, or sticking appropriate wrapping paper over. I recommend a food style, earthy tones and colors for this method.

Lastly, tie a ribbon around the package like you would a gift box. Large wide ribbons would give you a dazzling package.

Great for milk and butter cookies.

HOME-BAKED COOKIE PACKAGING IDEA 5:

"Milo or Food Tins (with lid)"

Tins come in all different sizes and are great for air-tight cookie storing. And you won't have to pre-package your cookies in bags first.

Ideal for cookies that do not need to be refrigerated.

Also makes a great cookie gifting idea for boys or men.

You can even etch in writing or graphics onto the tin if you have the proper tools and use correct safety precautions.

HOME-BAKED COOKIE PACKAGING IDEA 6:

"Candy or Chocolate Boxes"

Candies and cookies go hand in hand! These are little treats that the whole world love!

- Place your cookies lying flat into the box. You may need to take out the pre-made mould shapes used and use cardboard dividers to separate your cookies.
- Simply tie with ribbon and gift tag the package!

HOME-BAKED COOKIE PACKAGING IDEA 7:

"Cocktail or Martini Glass"

Great for alcohol-based cookies like rum balls during Christmas season!

- Place one cookie or two in cellophane, seal and place inside glass.
- Seal glass with clear food wrapping. Add ribbon and gift tag on glass stalk.

HOME-BAKED COOKIE PACKAGING IDEA 8:

"Tea Box"

Use small aroma infusion tea packaging boxes - usually ones that have only 10 tea-bags in each box. You can pack 2 to 3 cookies in each box and give more than one tea box for fun.

- Seal cookies with cellophane or food bag first and place inside decorated tea boxes.

Why not leave one tea bag in front of your cookies? It's a perfect invitation to a relaxing snack with a drink.

If you do not have any of these containers handy, you can easily buy them and transfer contents to other containers. Just make sure that it's well washed and that most of the original scents are gone (except in the case such as the peanut butter bottles).

Not only are these 8 Yummy Ideas creative and fun, they also bring out the aroma of your delicious homemade cookies.

Start using these mouth-watering cookie packaging ideas. It's a sure way that your cookies will be eaten instantly!

Copyright 2006 Janlia Chong

~* Janlia Chong has held onto her title as Baking Sensation because of her near endless knowledge of baking and packaging treats. Her ability to impress is one of her biggest traits. What's her trick? Simple, she takes something that sounds difficult and makes it easy and fun. Follow Janlia's advice and you'll be busy baking treats for the entire family. Visit http://www.BakingHugs.com *~

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Favorite Christmas Cookies 2 - Toll House Variety Chip Cookies - 2

After you have gathered all your ingredients, heat the oven to 350*. You will need 2 bowls: a medium one for the dry mixture and a large one to mix all the ingredients for the cookies. In the medium bowl, mix the dry ingredients (4 & ½ cup all-purpose flour, 2 teaspoons salt, 2 teaspoons baking soda). In the large bowl, add the 1 & ½ cup of granulated sugar and 1 & ½ cup of packed brown sugar, 4 sticks (2 cups) softened margarine, and 2 teaspoons of vanilla extract and beat until creamy. Add 4 eggs, 1 at a time, beating well after adding each one.

Now, gradually add the dry mixture. Stir in 2 bags of your choice of morsels (and nuts if you choose). Drop a rounded tablespoon of dough onto ungreased cookie sheet about 2 inches apart. Place a few morsels on top of each cookie and bake 9-12 minutes or until golden brown. Cool on baking sheet for 2 minutes then remove to wire racks. This will make about 9 dozen of the best tasting cookies you will ever have!

It is fun to see if someone in your family or a close friend wants to share their favorite cookies with you by becoming part of a Christmas Cookie Exchange. Because many people have favorites of their own, you will be able to enjoy a variety of cookies. It is simple when you double your recipes. You will be able to share ½ of your baked goods and receive ½ of theirs so you will have a bigger selection.

My family loves my Christmas cookies but they also love and enjoy eating different kinds of cookies baked by their aunt. In Favorite Christmas Cookies 1, you saw how I made Peanut Butter Kiss Cookies. In Christmas Cookies Part 3, you will see another kind of cookie called Swirled Turtle Brownies. You can also see other recipes in the article entitled "Cookie Exchange Will Save at Time at Christmas". Enjoy the time you spend making Christmas cookies and memories and remember, make it fun.

Social network users, click for Christmas myspace comments . You can also use Christmas myspace graphics . For Christmas Layouts- click Christmas Myspace Layouts to add to your profile.

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Chocolate Sprinkle Cookies Recipe

The chocolate sprinkle cookies recipe mixes chocolate chips and chocolate sprinkles together to make a great tasting chewy cookie!

Ingredients

2 sticks (1 cups) of salted butter, softened

1 cups granulated sugar

1 cups packed brown sugar

2 eggs

1 teaspoons vanilla extract

2 1/2 cups old fashion oats

2 cups all-purpose flour

1 teaspoons baking soda

1 teaspoons baking powder

1/2 teaspoon salt

2 cups semisweet chocolate chips

1 1/2 cups chopped walnuts

1 cup chocolate sprinkles

Hardware

Whisk

Large bowl

Medium bowl

Food processor or blender

Cookie sheets

Mixer

Step 1: Preheat oven to 350 degrees F.

Step 2: Place oats in a food processor or blender and process until finely ground.

Step 3: In a medium bowl, whisk together the flour, ground oats, baking soda, baking powder, and salt; set aside.

Step 4: In a large bowl, with an electric mixer, cream together the butter and sugars.

Step 5: Add eggs, one at a time, beating well after each addition.

Step 6: Beat in vanilla extract.

Step 7: Gradually add flour mixture to creamed mixture; mixing well.

Step 8: Stir in the chocolate chips, chopped walnuts, and sprinkles.

Step 9: Roll dough into 1 1/2-inch balls. Place 2 inches apart on ungreased cookie sheets. Flatten slightly with drinking glass.

Step 10: Bake for 12-14 minutes or until golden brown. Transfer immediately to cooling surface.

Makes about 5 dozen cookies.

For more information on baking procedures and hardware used in this recipe see our Baking Tips section.

Important: Feel free to republish this article on your website. However, you are not allowed to modify any part of its content and all links should be kept active.

For more great drop cookie recipes visit http://kicked-up-cookie-recipes.com/drop-cookie-recipes.html

For some great tasting biscotti recipes visit http://kicked-up-cookie-recipes.com/biscotti-recipes.html

For cookie baking tips and a wide selection of recipes visit http://kicked-up-cookie-recipes.com/

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Easy to Make Chocolate Cigars

Delicious served with steamy cup of cappuccino or as an elegant accompaniment to creamy desserts after dinner, this cookie-dessert recipe is easy to make in advance and keep for serving at any festive occasion.

How to Make Chocolate Cigars

Rather like brandy snaps, these delicate biscuits are wrapped around spoon to achieve their cigar shape.

Preparation time: 20 minutes plus extra for setting

Cooking time: 4 minutes each batch

Makes 16

Ingredients:

2 tablespoons plain flour

2 oz/ 50 g caster sugar

1 egg white

2 tablespoons double cream

1 tablespoon cocoa powder

1 oz/25 gm unsalted butter, melted

5 oz/ 25 gm chocolate, broken into pieces

Method of Preparation

1- Line 4 baking sheets with non-stick baking parchment

2- Whisk egg white and sugar together till well blended. Sift flour and cocoa powder into the bowl and stir in the cream and butter.

3- Place 4 dessert spoons of the mixture on one of the baking sheets. Space well apart and spread lightly with the back of a spoon.

4- Bake in a preheated oven 220 C for about 4 minutes till the biscuits have spread and the edges are beginning to darken.

5- Remove from the oven and leave for 30 seconds. Using a palette knife, carefully lift each biscuit from the paper and wrap them round the handles of wooden spoons till they set into shape.

6- Carefully twist the biscuits off the spoons and transfer them to a wire rack. Repeat with the remaining mixture on the remaining baking sheets.

7- Melt the chocolate on a double boiler and dip one side of each biscuit into it, letting the excess chocolate drip back into the bowl. Leave the biscuits on a sheet of greaseproof paper until they are set.

8- Store in an airtight container till ready for use.

9- Serve standing in a bowl.

Make the best cookies ever with these cookie baking tips from http://hubpages.com/hub/Cookie-Baking-Tips

See Also : lodge logic pre seasoned 17 inch cast iron skillet

White Chocolate Apricot Oatmeal Cookie Recipe

The white chocolate apricot oatmeal cookie recipe is just plain great! Fruits always mix well with the rich flavor of oats, and dried apricots have to be near the top of this combination list. Add some white chocolate-and you'll be in heaven!

Ingredients

1 1/2 sticks (3/4 cup) salted butter, softened

1/2 cup granulated sugar

1/2 cup packed brown sugar

1 egg

1 cup all-purpose flour

1 teaspoon baking soda

2 1/2 cups rolled oats

1 2/3 cup coarsely chopped white chocolate

1/2 cup chopped dried apricots

Hardware

Large bowl

Cookie sheets

Mixer

Step 1: Preheat oven to 375 degrees F.

Step 2: In a large bowl, with an electric mixer set on medium-high speed, beat butter, granulated sugar, and brown sugar until light and fluffy.

Step 3: Add egg; beat well.

Step 4: Add flour and baking soda; beat until well blended.

Step 5: Stir in oats, white chocolate pieces, and dried apricots.

Step 6: Drop by teaspoons 2 inches apart onto ungreased cookie sheets.

Step 7: Bake for 8-10 minutes, or until lightly browned; do not overbake. Let cookies set for 1 minute before transferring to a cooling surface.

Makes 36 cookies.

For more information on baking procedures and hardware used in this recipe see our Baking Tips section.

Important: Feel free to republish this article on your website. However, you are not allowed to modify any part of its content and all links should be kept active.

For more great oatmeal cookie recipes visit http://kicked-up-cookie-recipes.com/oatmeal-cookie-recipes.html

For some great tasting scone recipes visit http://kicked-up-cookie-recipes.com/scone-recipes.html

For cookie baking tips and a wide selection of recipes visit http://kicked-up-cookie-recipes.com/

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Bake Cookies on a Grill? You Can If You Own a Broilmaster Gas Grill. Think What It Will Do For Ribs

The cooking system in Broilmaster gas grills is unique, but is refreshingly uncomplicated. There is a set of stainless steel shutters between the burner and the cooking grates. When the shutter is open, it works like any other gas grill on the market, generating high heat output for direct grilling. There is a lever on the front of the grill that you simply move to close the shutters, effectively turning the grill into an oven.

In fact, Broilmaster demonstrates this feature by baking cookies in the grill. Any experienced cook knows that the tastiest and most tender steaks are prepared by searing the outside and then finishing the cooking in a hot oven, which is exactly what Broilmaster provides. It is also a great way to make fall off the bone ribs.

The cast stainless steel grates are the highest quality you will find in any moderately priced grill. They retain heat far better than other materials, and they can be moved to different positions so that you can get your food close to the flame for high temperature grilling, or move it farther away to slow down the process. The result is a grill that will outlast even a serious cook.

Some people overlook the Broilmaster series due to it's deceptively simple appearance. However, if you are passionate about grilling, you should look into the features this grill has to offer. Broilmaster will even customize the grill for you by letting you select a grill head, add on additional features like a side table mounted burner, and then decide how you want to mount it.

If you are looking for a gas grill that is durable, and versatile -- and will last practically forever, check out Broilmaster gas grills and see what they have to offer.

If you have a BroilMaster Gas Grill and you want to keep it working in tip top condition, visit our new site devoted to BroilMaster Gas Grills for information on the best deals and sources for all the parts and accessories you need.

Visit http://broilmastergrillparts.org/ and keep your party going.

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DeLonghi DO1279 6-Slice Toaster Oven Review

The DeLonghi DO1279 6-Slice Toaster Oven is a 6-slice oven with convection fan. I'm going to start off by saying I love this toaster oven!

DeLonghi DO1279 Specifications:

Dimensions - 19 x 15 x 9 inches; 21 pounds
Accessories - Bake pan, broil tray, 2 wire racks, 2 cookie sheets, digital display and controls
Cooking fuctions - Bake, broil, slow bake, keep warm
Slice capacity - 6-slices
Convection - Yes.

The DeLonghi DO1279, like the other DeLonghi toaster ovens at this price point, has a nice digital display and controls. These features afford precise temperature settings and controls, and the digital display is easy to read. The unit itself is a nice black finish and looks great in my kitchen. It has a nice interior light, which is always a nice touch.

This is a convection toaster oven, which is always a great thing to have. It means that this oven cooks quickly and evenly than ovens without a convection fan. The inside of the toaster oven is huge, which is a great thing. Included are two racks that can be used at the same time - I baked two 12-inch pizzas at once, awesome! As far as the toasting ability, it is adequate, although the baking and cooking abilities are much superior and, in my opinion, are the highlight of this model.

The included pans that come with the DeLonghi DO1279 are coated with a high-quality enamel, making them much more sturdy than the standard pans that come with many toaster ovens. I have no doubt that these will stand up over time. The included cookie sheets are also made with the same enamel and I have gotten some use out of them already. The peanut butter cookies I baked with this oven turned out awesomely, and my kids will attest to that.

Like the DeLonghi DO400, the D01279 has a loud beep that sounds off when you press the digital buttons and when the timer has run down. It is loud, yes, but it can be a good thing as I can hear it go off while I'm getting the kids ready for school in a different room of the house. Who wants a wimpy, quiet alarm? There's no way you'll miss this one.

The front door opens all the way flat, making the racks and crumb tray easy to remove for cleaning. The large interior and light also aid this, making it easy to get your rag inside and see what you're doing.

Another great thing about this toaster oven is that it doesn't get very hot on the outside at all. A common issue with most toaster ovens is that the exterior can get hot enough to burn, but the DeLonghi DO1279 barely gets hot at all. A great safety feature, especially if you have kids around the house like I do.

Is the DeLonghi D01279 Worthy of Your Kitchen?

I think this little unit could be a great addition for your kitchen. The great utility and interior size along with the digital display and controls really can't be beat. It's fairly large, so make sure that you have the counter space before picking one up. You can check out more info on the info on the DeLonghi DO1279 6-Slice Toaster Oven here, including more product images and manufacturer info.

Jennifer is a mother of two, and an aspiring online writer. If you're still on the hunt for the perfect toaster oven, I suggest checking out my website on Toaster Oven Reviews, including several other DeLonghi Toaster Oven reviews.

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Christmas Cookies Recipes - Soft Mincemeat Cookies

A deliciously comforting soft baked cookie.

1/4 cup butter; softened

3/4 cup packed brown sugar

2 eggs

3/4 cup mincemeat

1 1/2 cups all purpose flour

1 1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon salt

1 1/2 cups semisweet chocolate chips

1/2 cup walnuts, chopped, optional

Directions

Preheat oven to 350 degrees.

Prepare baking sheets with nonstick cooking spray.

In a bowl, cream together butter and brown sugar. Add in eggs and mincemeat; mix well.

In another bowl, combine flour, baking soda, cinnamon, nutmeg and salt; add to the creamed mixture; mixing well. Fold in the chocolate chips and walnuts.

Drop by tablespoonfuls 2-inches apart onto prepared baking sheets. Bake for 10 to 12 minutes or until golden brown. Let cool completely.

Makes 48 cookies.

=> Christmas Cookies Recipes: Orange Cookies

A fresh, citrus flavored cookie that will delight everyone.

1 cup shortening

1 1/2 cups sugar

1 cup buttermilk

3 eggs

2/3 cup orange juice

4 1/2 teaspoons grated orange peel

3 to 3 1/2 cups all purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

Cookie Icing

Directions

Preheat oven to 375 degrees.

In a bowl, cream together shortening and sugar. Add in the buttermilk, eggs, orange juice and orange peel.

In another bowl, combine the flour, baking soda and baking powder; gradually add to creamed mixture.

Drop by teaspoonfuls 2-inches apart onto ungreased baking sheets. Bake for 10 minutes or until lightly browned. Let cool. Frost with Cookie Icing.

Cookie Icing

4 1/4 cups confectioners' sugar

1/4 teaspoon orange extract

1/3 to 1/2 cup orange juice

Directions

In a bowl, combine the confectioners' sugar, orange extract and enough orange juice to get to the desired consistency. Frost cooled cookies.

Makes 144 cookies.

=> Christmas Cookies Recipes: Mocha Fudge Cookies

A delicious cookie graced with coffee and cocoa flavors.

2 cups butter

4 cups semisweet chocolate chips, divided

3 cups sugar

1 cup baking cocoa

1 tablespoon instant coffee granules

3 cups packed brown sugar

8 eggs, beaten

3 tablespoons vanilla extract

8 cups all purpose flour

2 teaspoons baking powder

1 teaspoon salt

1 1/2 cups walnuts, chopped

Preheat oven to 350 degrees.

In a Dutch oven over low heat, melt butter and and 2 cups of chocolate chips. Remove from heat; stirring until smooth.

In a bowl, combine the sugar, cocoa and coffee; add to butter mixture. Stir in the brown sugar. Stir in the eggs and vanilla.

In another bowl, combine the flour, baking powder and salt; gradually add to chocolate mixture. Stir in walnuts and remaining chocolate chips.

Drop by rounded teaspoonfuls 2-inches apart onto ungreased baking sheets. Bake for 10 to 11 minutes or until edges are set. Let cool.

Makes 222 cookies.

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Sugar Cookies - Make Your Cookies Vanish

Is it your turn to bring refreshments for your mystery book club - which just happens to be reading a culinary mystery? "One Tough Cookie" by Diane Mott Davidson surely calls for a cookie treat - although hopefully not a tough one! The versatile sugar cookie will give you a chance to show your fellow mystery-lovers that you have just as many tasty talents as Goldy Schultz, the catering, mystery-solving heroine of " One Tough Cookie!"

You don't have to be a detective to find over a million and a half results for a "sugar cookie recipe" search on the Internet. You can add yummy ingredients like lemon, sour cream or chocolate or, using cookie cutters, bake them into any shape that fits your needs (I'll bet you could even find a cookie cutter or two related to books!)

There's even a National Sugar Cookie Day (July 9) - I'll bet that was a mystery to you until now!

One thing that isn't mysterious about sugar cookie recipes - they all contain butter (or margarine), sugar and flour in some combination.

Sugar cookies made with margarine have a much longer shelf-life (up to 30 days) than butter-based dough (only about 7 days). Let's face it though - offer your cookies to women already hungry from reading about Goldy Schultz's appetizing creations and shelf life won't be important anyway!

Once you've chosen your recipe, roll out the dough and cut into shapes. Now, your decorating skills have a chance to shine!

Colorful toppings for the tasty sugar cookie include spectacular fondant, royal icing and glazes. Any of these will make a cookie so grand that Goldy just might decide to steal your recipe!

To really impress your friends with an eye-catching cookie, try using fondant. It's quick and easy to roll and then cut to custom tailor a colorful coat for your cookies. Here's some tips for a sugar cookie even Goldy would be proud to serve.

Fondant can be purchased ready-made or you can make your own at home. Either type can easily be colored. You can do this one of two ways: If you're making the fondant from scratch and you want the whole batch to be one color, you can add the food coloring with the water when mixing the recipe.

If you're using ready-made fondant or you want to color one batch several different colors, add a fine stripe of gel paste color to a lump of fondant and knead in the color.

Specialty food colors should be available at your local baking supply store, but if not, they are easily ordered online.

Once the fondant is mixed and colored, it's one of the easiest and quickest ways to decorate your cookies.

Simply roll the fondant out to the desired thickness and cut out shapes using cookie cutters. Trim to fit cookie and gently lay onto face of cookie.

Certain types of fondant will stick to the cookie without any help, but if you find the fondant is slipping about, brush the surface of the cookie with a little vanilla extract or piping gel.

For a textured effect, try using an embossed fondant roller on the fondant before you cut it out. For an even more dazzling effect, add some pearl luster dust for shimmer - this really makes the embossing stand out.

One final sugar cookie hint, especially useful if you are prone to cookie baking emergencies! Why not make extra dough and save it for a time when you're in a rush to product a culinary delight.

Wrap leftover dough in plastic wrap, and seal it in a zip-top bag. The dough can stay frozen for up to two months. Just allow for defrosting time before you use it - usually overnight in the refrigerator will do.

Maybe you should write a culinary mystery yourself. Call it "The Case of the Vanishing Sugar Cookie!" because once the group tastes these beautifully decorated sweet treats, there won't be even one left!

Samantha Mitchell, Co-Author Cookie Decorating Made Easy! Vol. 1 & 2 The World's First Cookie Decorating Video Books. Your cookies most certainly won’t be “tough” if you sign up for our free newsletter at http://www.CookiesMadeEasy.com Get hassle free cookie tips, along with cookie decorating tips and online videos delivered straight to your inbox.

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Unusual Christmas Cookie Recipes - Cherry Snowball Cookies

These pretty cookies have a surprise cherry in the middle.

1 cup butter, softened

1/2 cup confectioners' sugar

1 tablespoon water

1 teaspoon vanilla extract

2 cups all purpose flour

1 cup quick cooking oats

1/2 teaspoon salt

36 maraschino cherries, well drained

Glaze Coating

Directions

Preheat oven to 350 degrees.

In a bowl, cream the butter, sugar, water and vanilla.

In another bowl, combine the flour, oats and salt; gradually add to the creamed mixture.

Shape a tablespoonful of dough around each cherry to form a ball. Place 2-inches apart onto ungreased baking sheets. Bake for 18 to 20 minutes or until bottoms are browned. Let cool.

Glaze Coating

2 cups confectioners' sugar

1/4 to 1/3 cup milk

2 cups flaked coconut, finely chopped

Directions

In a bowl, combine sugar and enough milk to make a smooth dipping consistency. Dip cookies into glaze, then roll into coconut.

Makes 36 cookies.

=> Unusual Christmas Cookie Recipes: Spumoni Cookies

The favorite Italian ice cream treat becomes a delicious cookie.

1 cup butter, softened

1 1/2 cups confectioners' sugar

1 egg

1 teaspoon vanilla extract

2 1/2 cups all purpose flour

2 squares semisweet chocolate, melted

1/2 cup pecans, chopped

3 to 5 drops green food coloring

1/4 cup candied red cherries, finely chopped

1/2 teaspoon almond extract

3 to 5 drops red food coloring

Directions

Preheat oven to 375 degrees.

In a bowl, cream together the butter and sugar. Beat in the egg and vanilla. Gradually add in the flour and mix well.

Divide the dough into three sections.

Stir chocolate into one section; mix well.

Add pecans and green food coloring to the second portion

Add cherries, almond extract and red food coloring to the third section.

Roll each section between two pieces of waxed paper into 8x6-inch rectangles. Remove the waxed paper.

Place the chocolate rectangle on a piece of plastic wrap. Top with the green and pink rectangles; press together lightly. Wrap with plastic wrap and chill overnight.

Cut the chilled dough in half lengthwise. Return one half to the refrigerator.

Cut the remaining rectangle into 1/8-inch slices. Place 1-inch apart on ungreased baking sheets.

Bake for 5 to 7 minutes or until set. Cool. Repeat with remaining dough.

Makes 84 cookies.

=> Unusual Christmas Cookie Recipes: Chocolate Dipped Spritz Cookies

These classy cookies are dipped in chocolate and decorated with nuts and sprinkles.

1 cup butter, softened

3/4 cup sugar

1 egg

1 teaspoon vanilla extract

2 1/4 cups all purpose flour

1/2 teaspoon salt

1/4 teaspoon baking powder

11 ounces dark, white or milk chocolate candy coating

Chopped walnuts and/or colored sprinkles

Directions

Preheat oven to 375 degrees.

In a large bowl, cream together the butter and sugar. Beat in the egg and vanilla.

In another bowl, combine the flour, salt and baking powder; gradually add to the creamed mixture.

Using a cookie press fitted with your choice of disk, press the dough 2-inches apart onto ungreased baking sheets. Bake for 7 to 9 minutes, or until set (do not allow cookies to brown). Let cool.

In a microwave safe bowl, melt the candy coating; dip each cookie halfway into coating. Sprinkle with nuts or colored sprinkles. Place on waxed paper until set.

Makes 72 cookies.

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Cookie Recipes for Christmas - Snickerdoodle Cookies

A classic cookie with a funny name that's easy to make.

1/2 cup butter, softened

1 cup plus 2 tablespoons sugar, divided

1 egg

1/2 teaspoon vanilla extract

1 1/2 cups all purpose flour

1/4 teaspoon baking soda

1/4 teaspoon cream of tartar

1 teaspoon ground cinnamon

Directions

Preheat oven to 375 degrees.

In a large bowl, cream together the butter, egg and vanilla.

In another bowl, combine the flour, baking soda and cream of tartar; gradually add to the creamed mixture.

In a small bowl, combine the cinnamon and remaining sugar.

Shape the dough into 1-inch balls; roll in cinnamon sugar mixture. Place 2-inches apart on ungreased baking sheets. Bake for 10 to 12 minutes or until lightly browned. Let cool.

Makes 30 cookies.

=> Cookie Recipes for Christmas: Berry Shortbread Dream Cookies

Shortbread cookies with a dollop of sweet jam in the middle.

1 cup butter, softened

2/3 cup sugar

1/2 teaspoon almond extract

2 cups all purpose flour

1/3 to 1/2 cup seedless raspberry jam

Cookie Glaze

In a bowl, cream together the butter and sugar. Beat in the extract; gradually add the flour until dough forms a ball. Cover and refrigerate for 1 hour or until the dough is easy to handle.

Roll into 1-inch balls. Place 1-inch apart onto ungreased baking sheets. Using the end of a wooden spoon handle make an indentation in the center of each cookie. Fill with jam.

Bake for 14 to 18 minutes or until the edges are lightly browned. Let cool completely. Spoon additional jam into cookies, if desired.

Cookie Glaze

1 cup confectioners' sugar

2 to 3 teaspoons water

1/2 teaspoon almond extract

Directions

Combine confectioners' sugar, water and almond extract. Drizzle over cookies.

Makes 42 cookies.

=> Cookie Recipes for Christmas: Cherry Mocha Cookies

These cookies feature the flavor of sweet cherries, cocoa and coffee.

1 cup butter, softened

1/2 cup sugar

4 teaspoons vanilla extract

2 cups all purpose flour

1/4 cup unsweetened cocoa

1 tabelspoon instant coffee granules

1/2 teaspoon salt

1 cup pecans, finely chopped

2/3 cup red candied cherries, chopped

Confectioners' sugar

Directions

Preheat oven to 350 degrees.

In a bowl, cream butter. Graduallly add in the sugar and vanilla; beat until light
and fluffy.

In another bowl, combine the flour, cocoa, coffee and salt; gradually add to creamed mixture. Mix well. Stir in the pecans and cherries. Chill dough until easy to handle.

Shape into 1-inch balls and place on ungreased baking sheets. Bake for 15 minutes or until cookies are set. Let cool. Dust with confectioners' sugar.

Makes about 72 cookies.

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Little-known Tips for Easy Holiday Baking

Are you wondering if you have the time to bake homemade Christmas cookies this year? Every year at about this time we all start to get a little panicked that the holidays are coming up fast and we're not really ready yet. Here are a few little-known tips and tricks, for almost every type of cookie, to help you get the most out of the time you spend baking.

Cutout Cookies

Don't struggle with dough sticking to your rolling pin. Instead, roll out your dough between two sheets of waxed paper. This will eliminate the sticking problem.

Do your cutout cookies always seem to turn out dry, tough, and tasteless? The trick with the waxed paper will help with this. Assuming that you started with a good recipe, the problem is that you are overworking your dough and working too much flour into it. Using the waxed paper will help you to manipulate the dough less, and the dough won't pick up any extra flour.

Refrigerator (Icebox) Cookies and Pinwheels
Ever notice how your roll of icebox or pinwheel cookies gets flat on one side from sitting on the refrigerator shelf? Keep them nice and round by standing them upright in a tall drinking glass while they're chilling.

Do your cookies flatten further when you try to slice them? Try rotating the log 1/4 turn after each slice.

Having trouble with the cookies crumbling as you try to slice them? Start with a log that has been frozen for several hours. Then use a very a very sharp to slice through.

Cookie Press Cookies (Spritz)

Having trouble getting your cookies to form properly? When your dough doesn't seem to stick properly, put your baking sheet in the freezer for an hour or two, while keeping the dough at room temperature. Then when you press out your cookies onto the frozen sheet, the dough will stick to it just like your tongue sticks to a frozen metal pole when you lick it (assuming you've ever been silly enough to try this).

Don't forget you can pick up your mistakes and put them back into the press.

Bar Cookies

When making bar cookies, create a liner for your baking pan by turning the pan upside-down and covering it with aluminum foil, making sure to form the corners and leaving an overhang of an inch or two. Then, remove the foil, turn the pan right side up, turn the foil over and place it inside the pan. It will make a perfect liner for your pan. If required by your recipe, grease the liner. Then continue baking your bar cookies as directed. Once baked, you can lift out the entire batch of bars and place it on a cooling rack to cool completely. You can then immediately re-use your baking pan for another batch without having to wait for the previous batch to cool, and you won't have to wash the pan.

All Cookies

Eliminate the need to grease your baking sheets and wash them later by lining them with parchment paper. Parchment paper can be re-used several times and gives excellent results.

Do your cookies seem to brown too much, or cook too fast? Buy a dependable oven thermometer and check your oven temperature. Your oven's internal thermometer may not be accurate. Or, perhaps you are using a non-stick baking sheet or pan. The dark color of the non-stick coating can make your baked goods brown too fast. Try a shiny metal pan instead or lower your oven temperature by 25 degrees.

Are your cookies not browned enough, or take too long to cook? Again, verify the oven temperature. Or, perhaps you're using an insulated baking sheet or pan. Insulated bakeware can prevent your cookies from reaching the desired temperature in the right amount of time. Try using a non-insulated pan, or raise your oven temperature by 25 degrees.

For more information on minimizing the work involved in holiday baking, consult these articles:
Hassle-Free Holiday Baking: 6 Easy Days to Perfect Christmas Cookies ( http://www.christmascookiesareforgiving.com/hassle-free.php )
A Cookie Assembly Line: Efficient Cookie Baking for Busy Cooks ( http://www.christmascookiesareforgiving.com/assembly.php )

A pinch of know-how combined with a dash of preparation can make for successful, easy, and stress-free cookie baking every Christmas!

Copyright 2004 Mimi Cummins. All Rights Reserved.

Mimi Cummins is co-author of the book "Christmas Cookies Are for Giving: Recipes, Stories, and Tips for Making Heartwarming Gifts." This book, "enthusiastically recommended" by Midwest Book Review, is full of baking tips and hints, including nearly 50 recipes each with a full-color photo. For more information visit http://www.christmascookiesareforgiving.com/ or order from your favorite online bookstore.

[Note to webmasters: you may include a link to the book using your affiliate program (Amazon, Barnes & Noble, or other) if you wish.]

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Great Tips For Baking Cookies

Here are some great tips that will make baking cookies easier and the results even better.

* For light and crispy cookies use an electric mixer. Mix the dough by hand if you prefer denser cookies.

* Do not over mix the dough. This is result in hard cookies.

* If a recipe calls for butter, you can substitute with either margarine or shortening.

* Although cookies made from butter or margarine are flatter than those made with shortening, they have a great rich flavor. To get the best of both worlds, use half of each instead.

* If you plan on using a nonstick baking pan, lower the recommended oven temperature by 25 degrees. This will prevent the bottoms from getting too brown.

* For easy cleanup if you are not using a nonstick pan you can use parchment paper instead.

* When baking several batches of cookies, make sure you have more than one baking sheet. If you place dough on a hot or warm sheet it will spread right away and you will end up with flat cookies.

* Always bake in the middle of the oven. Your cookie sheet should be small enough that oven heat can easily surround it. A good rule is to have at least 2 inches of space on all sides.

* Do not place two baking sheets in the oven at the same time. Some will over cook and some will end up under cooked.

* Spacing the cookies at least one and a half to two inches apart, including the edge of the pan, will help make sure even cooking all around.

* An easy and great tool to use for drop cookies is an ice cream scoop. It will make your job easier and all your cookies will be the same size.

These are tips I have picked up from all over and many people. They work for me and I hope they will help you bake delicious cookies too.

Ann is a home based business entrepreneur who researches and reviews many products and writes about her personal interests. Visit her newest site http://www.grind-and-brew-coffee-makers.com for great information on Grind and Brew Coffee Makers.

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5 Summertime No-Bake Cookie Recipes

When it comes to making cookies in the Summertime, I prefer to use the stove-top method. Not only is the stove-top method quick and easy, but it saves on heating up your kitchen.

I find it best to line my countertop or tabletop, with some parchment paper. You will want to 'drop' your cookies onto the parchment paper or a non-stick baking mat, to let them cool. After they have cooled to room temperature, store them in an airtight container.

Here are 5 of my favorite no-baking involved cookie recipes.

Raisin No-Bakes

2 c. raisins
2 c. Chinese noodles
1/2 c. creamy peanut butter
1/4 c. honey

Mix raisins and Chinese noodles in bowl. Put peanut butter and honey in a small saucepan. Stir over medium heat until smooth and hot (no need to boil). Pour over raisin mixture, toss with a fork until evenly coated. Shape rounded spoonfuls into size of golf balls pressing gently with fingers. Let cool.

Chocolate Cracker Cookies

Round Crackers (like Ritz)
1 1/2 lbs. almond bark
peanut butter
12 oz. bag of chocolate chips

Spread peanut butter on crackers. Top with second cracker. Melt almond bark with chocolate chips. Dip sandwich cookies into the chocolate mixture using tongs. Drop onto waxed paper and let cool.

Chow Mein Bites

1 c. peanut butter
12 oz. pkg. butterscotch chips
4 c. miniature marshmallows
4 c. chow mein noodles

Place peanut butter and butterscotch chips in the top of a double boiler. Heat over hot water until melted. Combine with marshmallows and chow mein noodles. Mix well and drop by spoonfuls onto waxed paper. Chill for 1-2 hours.

Sunshine

1 box vanilla wafers
1 stick butter, softened
1 sm. can frozen orange juice
1 box of powdered confectioners sugar
shredded coconut

Crush vanilla wafers to make crumbs. Mix with a stick of butter, orange juice, and sugar. Roll in small balls about the size of walnuts; roll in shredded coconut. Chill for 1-2 hours, until firm.

Chocolate Oatmeal No Bakes

2 c. sugar
1/2 c. cocoa
1/4 c. margarine
pinch of salt
1/2 c. milk
3 c. quick oats (oatmeal)
1 c. creamy peanut butter
1 tsp. vanilla extract

Combine the first 5 ingredients in a large pan and boil for 1 minute, stirring often. Turn off the heat and stir in the oatmeal, peanut butter and vanilla. Drop by the spoonful onto wax paper. Let them cool and they will harden as they cool.

Shelly Hill has been working from home in Direct Sales since 1989. Shelly is a Manager with Tupperware. You can contact Shelly at: Web: http://www.classybusinesswomen.com
Recipe Blog: http://wahmshelly.blogspot.com

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Turtle Cookie Recipe

The turtle cookie recipe is reminiscent of the well loved confection. A chocolate cookie surrounded by pecans, and topped with melted chocolate and caramel-simply delicious!

Ingredients

2 1/2 cups pecan halves

1/2 cup water

1/2 cup granulated sugar

3/4 cup salted butter, softened

1 teaspoon vanilla extract

1 egg

1 1/2 cups all-purpose flour

1/4 cup cocoa powder

48 round milk chocolate-covered caramels, unwrapped (Rolo brand or Reisen from Werther's candies work great)

Hardware

2 x medium bowls

Cookie sheets

Mixer

Step 1: Preheat oven to 375 degrees F.

Step 2: In a medium bowl, soak pecan halves in water while making dough; drain well.

Step 3: In a medium bowl, beat sugar, vanilla extract, and egg with an electric mixer set on medium speed until light and fluffy.

Step 4: Beat in flour and cocoa powder until dough firms.

Step 5: On an ungreased cookie sheet, for each cookie, place 5 pecans to look like the head and legs of a turtle.

Step 6: Shape dough by rounded teaspoonfuls into 1-inch balls. Place ball on top of each group of 5 pecans, pressing lightly into pecans with the palm of your hand.

Step 7: Bake 7-10 minutes or until set. Immediately press 1 caramel candy gently on top of each cookie. Let cookie set for 3 minutes before transferring to a cooling surface.

The Turtle Cookie Recipe makes about 48 cookies.

For more information on baking procedures and hardware used in this recipe see our Baking Tips section.

Important: Feel free to republish this article on your website. However, you are not allowed to modify any part of its content and all links should be kept active.

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Be More Energy Efficient When You Bake

One of the biggest consumers of electricity in your home is your electric oven. If you do a lot of baking, you definitely use a lot of electricity. Here are some energy efficient baking tips for you to keep in mind when you turn your oven on:

1.      Don't preheat the oven too soon

If you want to save money on your electric bill, it's not wise to preheat your oven too much in advance. So, turn on your oven to the correct temperature no more than 10 minutes ahead of when you need to use it. Ten minutes is more than enough time for your oven to preheat.

Here is another tip to help keep your electric bill in check. When you are baking bread, you can raise the bread dough in the cold oven and then just turn on the oven to the correct temperature once the bread is raised. You don't even have to take the bread out of the oven. Just add about 7 minutes to your total baking time.

2.     Buy a Convection Oven

A convection oven uses a fan to distribute hot air throughout the interior of the oven. Because the warm air is moving, it removes the thin layer of air that surrounds and insulates the food while it is cooking in the oven. You will be able to cook baked goods a lot faster and at a lower temperature. Using a convection oven will save you money.

3.      Don't open the oven door and peek at your food

When you open the oven door, you let out a lot of the heat. The oven then has to heat up the electric coils again to bring the oven up to the temperature it was before you opened the door. Open the door to put the food in and then use your oven light and the window to check your food.

4.      Properly maintain your oven

If you don't keep your oven clean and in good working order, it will not work efficiently. You should clean your oven at least twice a year. And, if you have a self-cleaning oven, this should not take much time at all.

5.      Solar-powered ovens

You can install solar panels to run some of your high-energy appliances like your oven or you can actually buy a solar-powered oven. They are sometimes called "sun ovens" and they cost between $200 and $400, on average. They work without electricity. They contain an aluminum reflective surface that is heated by the sun and then creates heat around the food.

6.      Insulated hot box

An insulated hot box is something you can actually make yourself. It works on the same principle as a solar oven. All you need is an insulted box. You can line a cardboard box with straw, towels or any type of insulating material or you can actually use a cooler that has insulated sides. You place the box in the sun and it bakes the food real slow. This works very well for baked goods because they bake nicely at a slow temperature.

7.      Use better bake ware

All bake ware is not created equal. Some is more efficient than others. For baking bread and cakes, use glass or Pyrex bake ware as they cook faster than metal does. Using a pizza stone for cookies is better than using a cookie sheet. The pizza stone retains the heat longer and your cookies will cook through to the center better.

Remember, if you want to save money and live the green lifestyle, you can by doing some very easy and inexpensive things. Baking more environmentally friendly is one of those things that are easy and inexpensive to do.

Are your utility bills too high? Do you wish you could do something about it that didn't cost you a lot of money? Go to http://trimthehome.net to get many ideas on how to save money in your home while doing it yourself.

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Snickerdoodle Cookie Recipe - How to Make Snickerdoodles Without Cream of Tartar

Cream of tartar is an age old ingredient, found in just about any Snickerdoodle recipe. The common household baker rarely knows what cream of tartar is, let alone has this acidic based salt in their spice cupboard. Suffice it to say you can still enjoy delicious Snickerdoodles even though you may not have any on hand. You may even find you like the end results better with a simple common substitution.

Cream of tartar is commonly used in conjunction with baking soda when making Snickerdoodle cookies. Baking soda is the leavening agent while cream of tartar has no leavening qualities at all. It is the acidic counterpart that allows the baking soda to react and not leave a bitter taste in the cookie after it is baked. Baking soda must always be used with an acid based food such as buttermilk, yogurt, fruits, and cream of tartar. A Snickerdoodle recipe usually calls for two parts cream of tartar to one part baking soda. However, in the absence of cream of tartar you can replace this two to one formula with baking powder.

Baking powder is also a leavening agent. It produces a gas during the baking process that raises the baked good in the oven. Baking powder makes a good substitution in this recipe because it is conveniently made of baking soda, cornstarch, and cream of tartar. If you have baking powder in your cupboard, then you have the cream of tartar necessary to make Snickerdoodles. However, although you can substitute baking powder in your Snickerdoodle recipe, you may arrive at a different finished result. It will taste every bit as good as you want it too, you will find that it is a thicker cookie that has spread less in the oven during the baking period. Since most people find this favorable in a cookie then it should not be a problem. If you have always enjoyed thinner, crispier Snickerdoodles, then stick with the original formula that uses cream of tartar. Whether you are using the baking soda cream of tartar combination or the baking powder alone, you will make a crackled, spicy, sweet treat enjoyed by all.

Try these Snickerdoodle cookie recipes: one with cream of tartar and one without to see which one you prefer the most.

Try these Snickerdoodle cookie recipes: one with cream of tartar and one without to see which one you prefer the most.

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Kahlua Cutouts Cookie Recipe

The Kahlua cutouts cookie recipe turns out a special cookie that adults will love! A delicate blend of Kahlua and coffee will have your taste buds craving for more!

Ingredients

3/4 cup salted butter, softened

3/4 cup granulated sugar

2 cups all-purpose flour

1/4 teaspoon baking powder

1/2 teaspoon salt

3 tablespoons Kahlua liqueur

2 tablespoons instant coffee granules

1 teaspoon vanilla extract

4 (2-ounce) squares chocolate candy coating

Hardware

Whisk

Small microwave safe bowl

Large bowl

Medium bowl

Small bowl

Cookie cutter (3-inch, any shape desired)

Cookie sheets

Rolling pin

Wax paper

Mixer

Step 1: Preheat oven to 375 degrees F.

Step 2: Lightly grease or spray cookie sheets with no-stick cooking spray; set aside.

Step 3: In a medium bowl, whisk together the flour, baking powder, and salt; set aside.

Step 4: In a large bowl, beat butter on medium speed with an electric mixer until creamy.

Step 5: Gradually add sugar; beating well.

Step 6: Gradually add flour mixture, beating at low speed just until blended.

Step 7: In a small bowl, stir together the Kahlua and instant coffee granules until dissolved.

Step 8: Add Kahlua mixture to dough, beating until blended.

Step 9: Lightly flour a flat work area, roll dough out to a thickness of 1/8-inch.

Step 10: Cut dough with floured cookie cutter, and place 1 inch apart onto the prepared cookie sheets. Repeat process with scraps until the dough is gone.

Step 11: Bake for 7 minutes or until cookies are lightly browned. Immediately transfer cookies to a cooling surface.

Step 12: When cookies are cool, melt chocolate in a small microwave safe bowl until smooth.

Step 13: Dip half of each cookie into melted chocolate, set on wax paper until chocolate has hardened.

Makes about 16 cookies.

For more information on baking procedures and hardware used in this recipe see our Baking Tips section.

Important: Feel free to republish this article on your website. However, you are not allowed to modify any part of its content and all links should be kept active.

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7 Reasons NOT to Have a Church Youth Group Bake Sale

Many church youth groups plan bake sales to support their programs, summer camp or mission trips. Everyone likes cookies and cupcakes, so why not have a bake sale? While a bake sale might sound like a good idea, here are 7 reasons why it may not be the best idea.

1. Bake Sale Item Prices - Bake sale items are typically priced quite low. After all, you can only charge so much for a little zippy bag of cookies. Prices generally range from 50 cents to $10 for a cake. So unless they give an extra donation, each person who makes a purchase is contributing a very small amount.

2. Impossible Volume - Considering the low price point of items, your church youth group would have to do a lot of baking to come up with enough items to generate a good income at the end of the day. With baked goods it's just not possible.

3. Potential Funds Raised -Unless you only need to raise $100 or less your group is not likely to reach it's goal with a bake sale. Why would you spend so much effort on something that produces so little results?

4. Too Much Work - Anyone who's ever baked items for a sale (and I have) knows how much work it is. It may take all afternoon to bake a few dozen cookies and cupcakes. At best your hard work will fetch the organization $10-20. Was it really worth it?

5. Perishable Foods - Baked goods need to be sold the day of the sale. If bad weather, a low crowd or something else thwarts the bake sale, you can't save them for later.

6. Too Many Fundraisers -Because bake sales generate such a low amount of income for the group, it becomes just one more fundraiser people are asked to participate in. After awhile even people who support your group will get tired of being asked.

7. Divides Your Efforts - Because your church youth group is spending time on the bake sale, it is taking time away from fundraisers that could be more profitable. Why not focus all of your efforts on one or two fundraisers that will produce much more results?

Instead of wasting time with a bake sale, find a fundraiser that is the best match for your church youth group. An effective fundraiser is appealing to a wide majority of your supporters, brings in the most amount of money compared to the effort and doesn't cost more than is appropriate.

There are a variety of great fundraising ideas... bake sales are just not one of them!

About the Author: Sandra Sims is dedicated to helping non profits raise more funds to support their causes. She publishes http://StepbyStepFundraising.com which provides information about a variety of fundraising options. Visit the website to find out more about silent auctions and other fundraisers.

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Different Types of Cookie Sheets Yield Different Tasting Cookies

Anybody who takes the time to make cookies from scratch obviously wants them to come out perfectly and taste delicious. Mixing ingredients is almost unheard of these days with just about everything being available in pre-mixed or pre-made packages. Most people simply buy a roll of cookie dough, slice it, and stick it in the oven for 15-18 minutes. However, for the individuals out there who still take the time to make their own cookie dough, it's important to know the differences between all the types of sheets available in stores today. There are a multitude of them, and believe it or not, they all yield different results.

Insulated Non-stick Sheet

Most insulated sheets are made to be non-stick, and because insulated sheets are sometimes on the more expensive side, they tend to resist scratches, chipping, and peeling. Insulated cookie sheets are basically two sheets that have been connected around the edges, which creates a small pocket of air that cannot escape. The air inside of the pocket heats to the set temperature of the oven when the sheet is placed inside.

Insulated cookie sheets are very reliable for evenly baked cookies. Because the air inside the sheet heats to the temperature of the oven, it allows all the cookies on the sheet to cook and brown at the same rate. The evenly heated air prevents the sheet from being hotter in certain spots, which is a common occurrence with regular sheets. In addition to yummy cookies, most insulated sheets are easy to clean because of their non-stick surfaces.

Aluminum

Aluminum cookie sheets are very commonly used. Aluminum conducts heat well which is why cookie sheets made of this material usually produce an evenly baked cookie. The only down side to aluminum is that it sometimes prevents cookies from reaching the perfect shade of brown.

Cookie sheets made of aluminum are very sturdy and they won't rust even if they have to be soaked in water for and extended period of time. Heavy aluminum baking sheets are better to use than the thin types that are available for less money. Thin aluminum sheets can bend and/or warp in a hot oven which can cause cookies to cook unevenly.

Non-Stick Cookie Sheets

When non-stick cookie sheets were invented, a whole new world of baking emerged. The ease of cleaning a cookie sheet with a non-stick surface is amazing, and it practically eliminates the need to butter the sheet before cooking. Washing a non-stick sheet is a breeze and hardly requires anything but a quick scrub.

Non-stick sheets have a surface coating that makes them easy to clean, yet they are still able to produce delicious cookies. Keep in mind that the darker the non-stick surface, the quicker the cookies will brown. Therefore, it's important to read the instructions that come with the sheet to find out if the manufacturer recommends that the oven's cooking temperature be lowered to compensate. It may be necessary to lower the temperature of the oven by about 25 degrees.

In conclusion, cookie sheets can be made of a number of different types of materials, or even a combination of materials. Every sheet will yield a different end result for the same exact cookie recipe. The darker the sheet, the faster the cookies will brown because a dark sheet absorbs heat more readily and transfers the heat directly to the cookies. Aluminum cookie sheets are good conductors of heat but are not good for ensuring that the cookies will brown. Insulated cookie sheets will ensure evenly baked cookies no matter how they are spaced on the sheet. For best results, try out a cookie recipe on all three types of sheets and determine which yields the desired results.

This article has been provided by Debbie Dragon with ReliableWriters.com. Reliable Writers has a team of ebook writers that can write quality ebooks on virtually any topic.

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Nutty Chocolate Cherry Cookie Recipe

The nutty chocolate cherry cookie recipe is a colorful, tasty holiday morsel! Packed with chocolate, cherries, and nuts, how can you go wrong!

Ingredients

1 stick (1/2 cup) salted butter, softened

1/2 cup granulated sugar

1/2 cup packed brown sugar

1 egg

1/4 cup milk

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1/4 teaspoon baking soda

1 cup (6 ounces) semisweet chocolate chips

3/4 cup chopped maraschino cherries

3/4 cup chopped pecans

Hardware

Whisk

Large bowl

Medium bowl

Cookie sheets

Mixer

Step 1: Preheat oven to 375 degrees F.

Step 2: Lightly grease cookie sheets; set aside.

Step 3: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.

Step 4: In a large bowl, cream together the butter and sugars with an electric mixer set on medium-high for 30 seconds.

Step 5: Beat in egg, milk, and vanilla extract.

Step 6: Gradually combine flour mixture to creamed mixture.

Step 7: Stir in the remaining ingredients.

Step 8: Drop by tablespoons 2 inches apart on prepared cookie sheets.

Step 9: Bake for 10-12 minutes or until golden brown. Remove cookies immediately and transfer to a cooling surface.

Makes 60 cookies.

For more information on baking procedures and hardware used in this recipe see our Baking Tips section.

Important: Feel free to republish this article on your website. However, you are not allowed to modify any part of its content and all links should be kept active.

For more great Christmas cookie recipes visit http://kicked-up-cookie-recipes.com/christmas-cookie-recipes.html

For some great tasting biscotti recipes visit http://kicked-up-cookie-recipes.com/biscotti-recipes.html

For cookie baking tips and a wide selection of recipes visit http://kicked-up-cookie-recipes.com/

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Crunchy No Bake Chocolate Peanut Butter Balls

No bake chocolate peanut butter balls were the perfect answer to my dilemma.

I was supposed to bring a homemade dessert to a birthday party once on a very short notice. I searched high and low for a quick and easy cookie recipe.

I finally came across two recipes for these luscious no bake cookies, but did not quite like either one of them. Naturally, I decided to put together my own recipe by selectively combining the best ingredients from both. Here they are:

2 cups of unfrosted corn flakes

2/3 cup of confectioners' sugar

¼ cup or ½ stick of unsalted butter, softened

2/3 cup of either smooth or chunky peanut butter

5 oz of semisweet chocolate, coarsely chopped

1 tsp of vegetable oil

1 cup of unsalted and roasted peanuts, finely chopped

1. Line a cookie sheet with parchment paper

2. Crumble corn flakes into smaller pieces

3. Combine crumbled corn flakes, confectioners' sugar, softened butter, and peanut butter using either a wooden spoon or your hands

4. Shape peanut butter mix into approximately 1-inch balls and place them on prepared cookie sheet

5. Spread about ¼ cup of chopped peanuts in a flat dish

6. Bring some water to a simmer in a saucepan over medium heat

7. Combine semisweet chocolate and vegetable oil in a heat proof bowl, and position it over this saucepan. Make sure that bottom of bowl does not touch the water

Stir constantly to slowly melt the chocolate

8. Remove chocolate from heat, but keep bowl over pot of water

Using two forks, dip one ball at a time in the melted chocolate

9. Transfer chocolate coated peanut butter balls to the dish containing chopped peanuts, and coat it evenly

Place it back on parchment-lined sheet. Repeat with the remaining cookies, adding more chopped peanuts as needed

If chocolate begins to thicken, repeat the heating procedure.

You can either air dry these peanut butter balls or refrigerate them. To easily create another variety, do not coat them with chopped peanuts.

This recipe yields about fifteen 1-inch crunchy chocolate peanut butter balls.

Trinh's Web site is http://www.cookies-in-motion.com where she explains nature and characteristics of cookie ingredients, cookie baking tips & techniques.

She also presents many easy cookie recipes that are either low fat, gluten free, no bake, or just simply irresistible.

Images illustrating step-by-step preparation of these crunchy chocolate peanut butter balls are available for viewing on her Web site.

Copyright 2006 Trinh Lieu

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Holiday Baking: 6 Tips for Healthier Holiday Cookie Baking

Do you put your healthy eating habits on hold during the holiday season? When you hear the "12 days of Christmas" do you think about the "12 pounds of Christmas?"

This is, undoubtedly, the most challenging time of year for people who are trying to eat healthy meals. But it doesn't mean we have to give up!

Here are seven tips that can help you with one aspect the season's tempting traditions - holiday cookie baking.

1. Reduce the fat in your favorite recipes.

Believe it or not, there really are some simple substitutions for cookie recipes that will reduce the fat, yet keep the flavor. But these substitutions may not work for all recipes. Some low-fat and fat-free ingredients don't stand up very well to heat; some have different amounts of water which can affect the texture of your cookies. Sometimes using cake flour instead of all-purpose flour can help with cookie tenderness.

You'll need to experiment a bit to get the best results - but it'll be worth it!

Here are some substitutions to lower the fat (or the amount of saturated fat) in your favorite cookie recipes:

Instead of butter or margarine: use light butter, fat-free cream cheese, or even applesauce (you may need to reduce the amount of liquid elsewhere in the recipe).
Instead of shortening: use butter or margarine or light butter.
Instead of an egg: use an egg substitute (amount as indicated on label) or 2 egg whites.
Instead of chocolate chips: use mini-chocolate chips.
Instead of chocolate: use unsweetened cocoa powder (3 tablespoons for 1 oz. chocolate) and 1 tablespoon canola oil.
Instead of nuts: use crispy rice cereal.
Instead of peanut butter: use a reduced-fat peanut butter.
Instead of whole milk: use skim milk.

2. Reduce the amount of sugar called for in your recipe by about one-third. This can often be done without affecting the taste or texture.

3. Use alternatives to granulated sugar. Here are some suggestions:

Honey. Use 3/4 cup plus 1 tablespoon honey in place of 1 cup sugar; reduce other liquid ingredients by about 2 tablespoons. Cookies made with honey will tend to brown faster.
Fruit juice concentrates. Use 3/4 cup of fruit juice concentrate (apple juice and orange juice concentrates are good) for every cup of white sugar; reduce other liquid ingredients by 3 tablespoons.
Molasses. Use 1-1/3 cups molasses for 1 cup sugar; reduce other liquid ingredients by about 5 tablespoons. Your cookies will look darker and may not taste as sweet.
Maple syrup. Use 3/4 cup maple syrup for 1 cup of white sugar; reduce other
liquid ingredients by 3 tablespoons.

4. Use sugar-free substitutes. There are sugar-free versions of many popular products. If a recipe calls for jam or chocolate, for example, try using sugar-free versions.

5. Use artificial sweeteners with sugar. Notice I didn't say use artificial sweeteners INSTEAD of sugar. You don't want to eliminate sugar altogether, because it plays a vital role in keeping your cookies tender and moist. But you can use artificial sweeteners WITH sugar to reduce the amount of calories. For best results, try half-and-half (for example, if your recipe calls for 1 cup of sugar, use ½ cup of sugar and ½ cup of an artificial sweetener).

Artificial sweeteners that are suitable for baking include saccharine (Sweet and Low®); acesulfame potassium (Sunette® or Sweet One®); and sucrolose (Splenda®).

Aspartame (Equal® and Nutrasweet®) is not good for baking, but can be used in no-bake cookie recipes.

For all artificial sweeteners, be sure to read the label for sugar substitution tips.

Note that your cookies may tend to bake faster with some artificial sweeteners, so keep an eye on them.

6. Spray cookie/baking sheets lightly with vegetable cooking spray instead of greasing them with shortening or butter.

In summary, these suggestions will take some trial and error on your part. But with a little experimentation and creativity, you can make your holiday cookie baking a healthier, yet still delicious tradition!

Bonnie Lowe is the cookie-crazy creator of Cookie-Crazy.com Visit her site for free cookie recipes, articles, tips, critiques, resources and fun!

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Decorating Xmas Trees With Cookies and Candy

Decorating xmas trees with cookies and candy is a great way to give your tree that personal touch. It is creative and the results can be astounding in terms of their creative impact. Decorating an
artificial tree with baked goods is one way to make it look more homey and real. A slim christmas tree really looks great with decorations made out of slim wrapped candies. The snowy color of
shortbread confections also plays off nicely against any color of tree including the artificial white christmas tree.

Decorating xmas trees with food goes back to the times before Christ was born. Offerings of food were often placed along sills and windows to feed the good spirits and protect from the evil ones. The first
christmas trees were in fact imitations of the pyramid shape of real conifers. The custom of placing pickles and other foods on the steps of cedar pyramids of wood that were hand constructed was very common in Germany before the 16th century. It wasn't until Martin Luther came along and presented the upright tree that was brought indoors and lit with candles that we became familiar with the Christmas tree that we know today.

Using food as adornments on evergreen boughs is a time-honored tradition. Perhaps the strangest one is the German custom of hanging pickles on the tree. Today you can buy German ornaments made of glass that feature pickle cartoon characters wearing tiny Santa hats.

Decorating xmas trees with shortbread and ginger bread men is also a tradition that came out of Germanic and Slavic cultures. Of course today you can buy all kinds of different cookie cutters that
certainly pique one's creativity when it comes to making edible xmas decorations. Popular cookie cutter shapes are Christmas stockings, Santa, reindeer, presents and stars. However you could also decorate your tree with shortbread or gingerbread cut into any shape you like.

There are some really interesting novelty cookie cutters on the market including ones shaped like nativity scenes. One nice idea might be to decorate your tree with heart shaped cookies. You could
also make one very large angel, decorate it with edible gold and glitter and use it as a tree topper.

Decorating xmas trees with candies can be even more fun. You can hang single candies from a tree - such as lollipops and foil wrapped chocolates. Toffees wrapped in foil look especially nice on a tall
slim christmas tree. Candies can also be glued together in sunburst shapes to make interesting decorations or even strung together to make a long, shiny and delicious garland.

It is also very easy to make xmas tree decorations using pins and Styrofoam balls or backing. Simply spray the Styrofoam balls with green gold or silver and pin the candies so that they cover the
surface of the ball. A similar idea comes from Martha Stewart who does the same with gumdrops and miniature marshmallows. You could also use candied fruit. In fact one age old xmas decoration is the
oranges that is stuck with cloves and hung from the tree. In theory you could also use oranges as the base for any type of home made candy ornament.

One idea is to create a tree topper for your xmas tree using peppermint candy canes. This involves gluing them onto a round Styrofoam ball so that they radiate from the center in the circle. The same thing can be done with gumdrops on toothpicks and lollipops.

By the way, the candy cane is one of the most potent of Christmas symbols and it is actually a symbol of Jesus. A candy maker invented them in Indiana in the late 1800's. He came up with the idea of
bending a plain white peppermint stick. The color white symbolizes the purity and sinless nature of Jesus. The three small stripes to symbolize the pain Christ on the cross. The reason there are three is
because they represent the Holy Trinity. The one bold stripe represents the blood of Jesus. Right side up it looks like a shepherd's staff because Jesus is the shepherd of man. Upside down, it becomes the letter J symbolizing the first letter in Jesus' name. So candy canes are more than just pretty confections. They have quite a serious meaning.

When it comes to decorating xmas trees, one cannot say enough about popcorn. Popcorn is one of the most versatile of xmas tree decorations. Most traditional is the xmas tree garland that is strung
with the popped kernels. Popcorn balls that are dyed with food coloring also make very attractive christmas tree decorations. Left white, however, these popcorn balls look like snowballs hanging on
your tree.

Christmas tree garlands can also be made out of any kind of berries. Cranberries and holly berries (not edible!) make especially nice garlands because of their festive red color.

Some years, cereal companies also put out cereal in Christmas colors such as red and green. These types of cereals can also be made into shapes using a Rice Krispy Square recipe and hung by a thread.

Another unique idea is to decorate your christmas tree with homemade candy apples. These bright glossy red treats look absolutely fantastic, especially on a white or green tree. A nice compliment to
the color of the candy apples would be gold chocolate coins or foil covered chocolates in the shape of Santa also strung on the tree. A starburst of candy apples would make a stunning tree topper for a
slim christmas tree.

When decorating xmas trees with candy and baked goods remember that your success is only as limited as your imagination. If you are stuck for ideas, Martha Stewart's cookbooks are an excellent source of inspiration. You can also get great ideas on the Internet and by searching traditional xmas tree sites to get ideas about how these decorations are supposed to look.

For more information on Christmas trees, visit http://www.o-christmas-tree.com - a year-round resource for all your christmas tree and decoration needs.

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Easy Christmas Cookie Recipes - One Recipe with Many Variations

There are so many Christmas cookie recipes around but often so little time to bake during the busy holiday season.

The solution? A great tasting basic cookie recipe that quickly and easily turns into such a variety of easy to make Christmas treats, friends and family will think you poured over all your favorite Christmas cookie recipes.

Let's start with the basics.

Basic Cookie Dough Recipe

1/2 cup (or 1 stick) butter (or margarine) at room temperature

1/2 cup brown sugar, lightly packed

2 tablespoons sugar

1/2 teaspoon baking powder

1 large egg

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

In a large bowl, combine all the ingredients except the flour. Beat with an electric mixer, scraping the sides of the bowl several times, until the mixture is light and fluffy. With mixer at a low speed, add the flour gradually, beating just until everything is well blended.

Place the mixture on a baking sheet using a tablespoon measure and press down with a spoon to flatten a bit. Or roll our and cut into shapes with a cookie cutter. Bake at 350ºF for about 12 to 15 minutes, until golden.

This basic cookie mixture is also the base for the following cookie recipes (all baked in a preheated oven at 350ºF).

Orange Cookies

(Makes about 32)

Add 1 tablespoon of grated orange zest to the recipe. Shape into a log that is about 1 1/2" in diameter and refrigerate for 4 hours.

Slice dough into 1/4" thick slices. Place on cookie sheet. Cookies can be decorated with candies, rolled in colored sugar, or cut into pretty holiday shapes before baking. Bake in preheated oven for 12-15 minutes, until lightly browned.

Cherry Coconut Chocolate Squares

(Makes about 54 squares)

In addition to the basic dough you will need:

1/4 cup unsweetened cocoa powder

3 large eggs

1 1/2 cups granulated sugar

1 teaspoon almond extract

1/2 teaspoon baking powder

3 cups flaked coconut

1/2 cup maraschino cherries, well drained and coarsely chopped

Line a 13"x9" baking pan with foil.

Stir cocoa powder into basic dough mixture. Press evenly into the prepared pan. Bake for 10-15 minutes or until the crust looks dry.

In a medium bowl whisk together eggs, sugar, almond extract and baking powder until well blended. Stir in coconut and cherries. Pour over the baked crust.

Bake for 30-35 minutes, until top just begins to brown and a toothpick inserted near the center comes out clean. Cool in the pan on a wire rack. Lift it out on to a cutting board using the foil ends and cut into 1 1/2" squares. Squares can be stored in an airtight container for up to 3 weeks.

Coconut Pineapple Cookies

(Makes about 36)

In addition to the basic dough you will need:

1 1/2 cups sweetened flaked coconut

1/3 cup pineapple preserves (use raspberry or apricot if you prefer)

Add 1 cup of the flaked coconut to the basic dough mixture and mix well. Shape the dough into 1 1/2" balls and roll in the remaining coconut to coat them. Place the balls 1" apart on lightly greased cookie sheets. Make a deep indentation in the center of each cookie with your fingertip.

Bake for 12-15 minutes until the cookie is firm and the coconut is lightly toasted. When cooled, fill each hole in the center of the cookies with the preserves.

You can vary this basic dough to make a wide variety of Christmas cookie recipes. Add other flavorings like maple, ginger or cinnamon. Add chopped dried fruits like apricots or dates. Or bake them plain in holiday shapes and decorate with colored icing.

Christmas is such a wonderful time of year. Here's hoping these quick and easy Christmas cookie recipes help keep the pressure off the cook.

Karen Ciancio is a cook and lover of all things food and cooking related. Her website http://www.cookingnook.com contains easy dessert recipes, plus lots of other recipes, cooking tips, measurement conversions and kitchen ideas.

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Cookie Wedding Favors

Cookies as wedding favors, create an unique twist on the time honored tradition of providing small gifts to guests, as a token of appreciation from the bride and groom. Initially wedding favors were only a part of celebrations European upper classes who would provide elaborate gifts to their guests. Wedding favors began as small fancy boxes, filled with the royal treat of confectionery delicacies, at a time when sugar was quite expensive.

Today, sugary delights are an affordable option for wedding favors. Cookies allow for unique variations on traditional wedding favor preferences. A wide range of basic cookie recipes, combined with frosting options and inscriptions, can make cookies an exciting choice for a wedding favor.

Modern brides take great pride in putting a lot of thought into the choice of wedding favors, seeking to reflect her personality and a sentiment from the couple. The versatility of cookies, allows for this treat to duplicate roles serviced by other traditional wedding favors. Decorated cookies with the guest's name written with piped icing, can serve the same purpose of wedding placecards that help guests seat themselves at reception tables. Unique edible centerpieces are designed by baking cookie dough on lollipop sticks. Heart or flower shaped cookie pops are decorated with frosting and sprinkles before being arrayed into delightful and original arrangements, by driving the stick into a block of florist's foam or a decorated cake. Rose cookie bouquets are easily tinted to blend with the table décor. Wedding favor boxes intended to hold additional delights, can be created from gingerbread and appropriately decorated.

Gourmet cookie assortments are available in small gift boxes as a replacement for grocery store boxed cookies. Distinctive cookies can be bought in bulk and wrapped in specially selected wedding favor boxes. Popular bulk cookies include Danish shortbread, fortune cookies and Mexican wedding cookies. Fortune cookies, like other cookies can be decorated with frosting and sprinkles. If the couple wishes to personalize the fortunes in the cookie, there are companies who provide this service.

Custom cookies can be ordered from any local bakery or a baker featured online. Typically, custom cookies are shaped and frosted sugar cookies. The designs include traditional wedding themes of wedding cakes, wedding bells, bride and grooms, wedding dresses and floral bouquets. Cookies can feature a simple frosting or include delicate icing details. Cookies can be ordered to feature monograms or short messages. The more intricate or lavish the details, the more it will effect the final cost of the cookie. The average price of a gourmet cookie is around $5 each. Brides can easily provide this wedding favor for less expense, by taking time to make these favorite home baked creations.

Technological advances have created the means to transfer photos onto baked goods. Couples can elect to have their pictures added to basic shortbread cookies in the shapes of hearts, circles, squares and triangles for about $25 a dozen. Most bakeries have the means to make these creations, as the edible ink works on most ink jet printers and is applied to sheets of frosting. The bakery does use a dedicated printer that is free of any previous printing inks, so it's recommended for a bride not to try this on her home system.

The endless possibilities for the use of cookies as wedding favors, provides for a couple to infuse originality and fun into the European tradition of giving confectionery delights.

Wedding Favors Info provides personalized, homemade, cheap, and unique wedding favors, including chocolate and cookie favors, wedding favor boxes, wedding shower favors, and more. Wedding Favors Info is the sister site of Wedding Invitations Web.

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