Recipe Rescue!

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Hi, all! Just a quick FYI . . . I am leaving on vacation (for the first time this year!) tomorrow (November 18) and will return on November 25. Per mandate from my husband , I will be doing absolutely no work during this time (!!) and, though I hate to be saying this again, I will therefore not be posting a Saturday Spotlight tomorrow or on November 25. D epending on how my reentry into real life goes on Sunday, November 26, I may resume Spotlight s that day, or simply pick up again on the...Read More...
Last Reply By Tina at Sugar Wishes · First Unread Post
Hi, all! As you probably know by now, Food Network is airing a series of seven Christmas Cookie Challenges this holiday season, all with a keen focus on our passion - cookie decorating! You can see the entire first episode, called Christmas Family Fun , here, along with upcoming airtimes of this episode and the others. As if this wasn't exciting enough, at least five Cookie Connection members have competed in these challenges, and we've got the rare opportunity to talk with all of them about...Read More...
Hi, all, I've been receiving an unusually large number of questions about how members can edit or delete their own content. It's super important for you to know how to do this, as I typically do not edit posts for people, unless I happen to see a misclassified image or other typo. It can also take me several hours to days to respond to site inquiries like this, as I work several other jobs. That being said, your surest bet for getting a quick answer is to familiarize yourself with our site...Read More...
Hi, all, regrettably, I've recently had to delete some images from challenges and other areas of the site due to lack of compliance with Rule #8 of our posting guidelines, which states that artwork (including characters, from Disney, Hasbro, etc.) cannot be copied and posted here without permission from the creator : http://cookieconnection.juliau...READ-BEFORE-YOU-POST In response to those deletions, some members have asked me why so many licensed character cookies exist on the site,...Read More...
Last Reply By Julia M. Usher · First Unread Post
We all have different message-reading tastes, so Cookie Connection has been designed to allow for everyone's individual differences! The site's default email and onsite alert notifications are set to show you most of the site info that you could get notified about, just so you're aware of the site's full functionality. But I recognize that this amount of info may (or may not) be overkill for you. That said, I recommend that you edit your "Notifications" settings as soon as you join the site...Read More...
Read in Japanese (日本語はこちらから) (Last Translation: August 25, 2017) ________________________________ Hi, all! Before posting images or videos to the Clips area, please review the site's Terms of Use , as well as all of the following posting rules. They are designed to give your images more visibility on the site, to make sure artists are given proper credit for design inspiration and/or source artwork, and to avoid copyright violations. I'll start with the easy cataloging stuff first . . . 1.Read More...
Last Reply By Lupita Cárdenas · First Unread Post

Topics

Signature Sugar Cookie Dough + Cocoa??

I have made Julia's Signature Sugar Cookie Dough for probably close to 1,000 cookies adding different flavourings and spices. I am planning on making hockey puck cookies for me nephew's birthday and would like to make them as a chocolate cookie. Has anyone tried adding cocoa to the recipe, and do they turn out as well as the regular ones? Love to hear from an expert. Thanks, everyone!Read More...
Last Reply By raksmum · First Unread Post

Taste

Do any of you struggle over the fact that (IMHO) sugar cookies with royal icing do not taste good! They look so gorgeous, but I think they taste awful! I struggle with the fact that I like the way they look, but do not enjoy eating them. I guess my waistline says thank you . Am I the only one who feels this way?? TYIARead More...
Last Reply By Maddy D's Sweets · First Unread Post

Many Questions About Freezing Cookie Dough

Kimi Party Majors
I want to save some time and pre-bake and freeze my cut cookies. A few questions: 1. How many days can I leave dough in the fridge before baking? 2. I heard I should cut the dough; then freeze it? 3. How many days can I freeze cut dough? 4. How long do I wait when pulled from freezer before I decorate? 5. How many days should the cookies be good for? Before colors bleed? Thank you very much for your help.Read More...
Last Reply By Econlady · First Unread Post

Royal Icing Drying Too Fast

I'm hoping someone can help me! I have been doing sugar cookies with royal icing for a couple years now, but for some reason, with this batch of cookies, my royal icing is drying SO fast! I'm not a super quick outliner but I am not slow by any means, and I have NEVER had this happen before. By the time I outline and go to flood, my outline is already starting to dry! Any tips or ideas??Read More...
Last Reply By Julia M. Usher · First Unread Post

Commercial Convection Oven Woes

Jalynn
I'm using a commercial convection oven for the first time, and I am having an issue with my cookies browning on the edges but the centers of the cookies are opaque! I have rebaked several pans of cookies today - it's so frustrating! I have checked the oven temp. And it is accurate. I chill the dough, rotate the pans . . . why is this happening? Thanks !Read More...
Last Reply By Julia M. Usher · First Unread Post

Apple-Flavored Royal Icing

Kimberlie
I am getting ready to make some back to school cookies and found a recipe for cinnamon apple cookies, which I am going to test for spreading and the royal icing recipe that is with it says to add apple juice concentrate to the icing mix. I am not great at understanding the science behind certain things. Does anyone know if the apple juice concentrate will affect the hardening of the icing or make the icing look spotty. Thank you.Read More...
Last Reply By Zooks · First Unread Post

Balance Between Taste and Shape . . . Help!

My cookies are either coming out perfectly in shape, but taste almost like short bread . . . Or delicious, but spread into unrecognizable blobs . . . The recipe I used was a no fail/no spread recipe that called for 3 cups of flour, 1 cup sugar, 1/2 tbsp baking powder, pinch of salt, 1 cup butter, 1 tbsp vanilla, and 1 egg. I had to add a little vegetable oil (less than 1/4 cup) because the dough was so crumbly it wouldn't roll out. I chilled the dough for the allotted time, used cool cookie...Read More...
Last Reply By Econlady · First Unread Post

Yogurt Royal Icing

Kimberlie
I know this site has nothing to do with dogs, but I make human and dog cookies all the time. I see dog cookies with yogurt icing that dries hard all the time in stores, some not so good. I'd like to start making my own but I can't find much info on the subject. I'm thinking if I could get one that works well that I can flood and pipe with it could even be a healthy alternative for humans. If anyone knows anything I am all ears and thank you for putting up with my silly questions.Read More...
Last Reply By Econlady · First Unread Post

Taste Test - Freezing Cookie Dough

trishXXXX
Brand new here so don't know if I am in the right forum for this. I happened upon this site when Googling about my question. Baking Christmas cookies is one of my favorite joys in life. However it is so time and labor intensive that I started to freeze my doughs ahead of time and then bake within a few weeks of Christmas. Since doughs can be frozen up to 6 months, I actually considered starting my doughs in June. I'm not sure if it's my imagination or factual but I think I can taste a...Read More...
Last Reply By Kimberlie · First Unread Post

Colors Bleeding - Please Help! I've Tried Everything!

Kacie
So take a look at the terrible bleeding in the picture. I've tried everything to stop this problem. In the example, the eyes were wet on wet, so I kind of expected some bleeding from the black into the white (although I'd love to know how to fix this), but then the eyes were left to set for 24 hours before the orange nose was done. After the nose was added I put the cookies in a dehydrator for 15-20 minutes and then left them out to set again. The picture you see is the cookie two days after...Read More...
Last Reply By Econlady · First Unread Post

Royal Glaze Flood Setting Too Fast

Surly Cookies
I use Sweet P's Sweets Royal Glaze and on my last few batches have noticed the flood setting up super fast, making any wet-on-wet work difficult. One of the batches was during an in-home class and we used the student's meringue powder which was super old and ended up leaving undissolved clumps in the icing, so I thought that was the issue. Now I'm having the same problem with leftover icing that's been stored in the fridge, and on the counter, and back in the fridge, and color tweaked, and...Read More...
Last Reply By Cookie Lovin Mom · First Unread Post

Function of Shortening in Dough

In Australia, we don't have Crisco; the only thing that I believe comes close is Copha, which I've only used to make chocolate crackles. My question is what does the shortening do that butter can't? I have made a batch of Julia's sugar cookie recipe but substituted the shortening for butter, and found the cookie spread was very minimal and tasted lovely; still practicing the decorating though. Hope you can help with this question.Read More...
Last Reply By Kimmoiye14 · First Unread Post

Nervous About Humidity!

SweetBiscuitBakeShoppe
Hello, all! I have only been decorating sugar cookies for a short while (like 4 months) so I have only dealt with cold and dry weather. Right before Valentine's Day I was icing a batch of cookies when suddenly it was warm and humid outside! My cookies didn't dry for DAYS! I ended up (after the second day of the royal icing not drying) scrapping the batch and starting over, which by then the weather had changed back to blizzardy winter. I have two orders due soon and the weather is supposed...Read More...
Last Reply By Julia M. Usher · First Unread Post
Hi! I'm teaching in China three times this year, and my first trip is coming up very soon (in early March). In my past travels to other countries, I've had issues getting good quality powdered sugar (a very fine 10X grind for piping detailed needlepoint without plugging tips) and also certain ingredients. So my questions for those here who live in China are: 1. What brand of powdered sugar do you recommend for detailed piping? 2. Do you have mild molasses (like this ), and what brand would...Read More...
Last Reply By Anne Marie Adams · First Unread Post

Are All Extracts Interchangeable in Cookie Dough?

Deb Tebault
I just realized that I recently switched from flavoring my cookies with vanilla extract to flavoring them with almond extract (same quantity in recipe). My cookies were behaving better with my same recipe when I was using the vanilla extract. Is it possible there is something about almond extract that could increase a cookie dough's spread? I guess I always figured extracts were generally interchangeable within a cookie dough recipe . . . Are they? s it possible that switching from one...Read More...
Last Reply By Joanie · First Unread Post
I know there can be such a wide variety of spreading results for so many reasons, but I want to know what results are "acceptable" in the eyes of my fellow bakers. Tonight my cookies came out with a 1/4" to 1/2" spread all around (see attached photo) even though the cut shapes were frozen and I've had less spread with this same recipe in the past. I am pretty sure my butter was too soft and then when I rolled out the dough, it was too soft as well. I have yet to find a sugar cookie recipe...Read More...
Last Reply By Deb Tebault · First Unread Post
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