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Julia's February Stencil Release!

Forum: Tools
Julia M. Usher
Hi, everyone! It's that time again to unveil the latest releases in my Prettier Plaques TM stencil line . If you haven't heard about my new line, introduced in November and designed in partnership with Stencil Ease , you can read all about it here ! This month, I'm adding five (!) new five-stencil sets (also sold as separates) to my rapidly expanding line, including my February Stencil of the Month. As a reminder, my Stencil of the Month is part of my Stencil of the Month Club (natch! ),...Read More...
Last Reply By Julia M. Usher · First Unread Post

Seeking CookieCon 2017 Correspondents

Julia M. Usher
Hey, everyone. Like last year, I'm seeking one or two people to serve as CookieCon 2017 correspondents - meaning I'm looking for folks who would be interested in reporting on their experiences at CookieCon (while at CookieCon) to those back at home. The reporting could be in the form of photo posts (like these from last year's event ) or blog posts (like those here by last year's correspondents: @BAKRGAL aka Barb Florin, @JenniBakes4U, and @Sugar Cookie Momma, Inc.).Read More...
Last Reply By Avis · First Unread Post

You'll Love Our February Site Artists!

Julia M. Usher
As Charles M. Schulz once said, " All you need is love. But a little chocolate now and then doesn't hurt." Of course, the same can be said of cookies too, especially cookies as wondrous as the love-inducing sets gracing our banner and backdrop throughout this Valentine month! I guarantee you'll fall head over heels as soon as you see them! And I do mean "sets", plural! We're super fortunate to have not one, but two site contributions for February, which will be taking turns in the spotlight.Read More...
Last Reply By Teresa Pękul · First Unread Post
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
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. Be sure to edit the main photo title so it's descriptive of the cookie . Many people are uploading...Read More...
Last Reply By Lupita Cárdenas · First Unread Post

Topics

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 Maxine · 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 Julia M. Usher · First Unread Post

3-D Printers to Make Cutters

Forum: Tools
Buffy Gwyn
I am thinking of buying a 3-D printer to make cookie cutters for my personal use. There are so many to choose from. Would anyone share a brand/model that they like and share their experience with the software used to create cookie cutters?? Is it worth the time and expense to purchase a 3-D printer? Thank you for any input you have to offer.Read More...
Last Reply By Buffy Gwyn · 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

Daily Deviation on Deviantart

GingerbreadFairy
Very excited and pleased I received Daily Deviation on deviantart in category Artisan Crafts / Culinary Arts / Desserts for our " a premonition of spring" cookies . Wow! I have received more 20 DD's in my life, but like traditional and digital illustrator and this is always great honor for all artists in the world. But today is absolutely special DD! Because we with my mom are not professional cookies decorators, just hobbyists! And for this reason this fact is so significant for us! So...Read More...
Last Reply By GingerbreadFairy · First Unread Post
A client would like her ocean-themed royal-icing cookies individually packaged in heat-sealed cello bags along with some "sugar sand" -- a mix of white and light brown sugars that look like sand -- to resemble a beach scene. Has anyone tried this, and did the moisture in the sugars have any effect over time on the cookie's royal icing? I'm concerned that it might make the royal icing go soft, smear, or blotch.Read More...
Last Reply By Anne Marie Adams · 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
Hi, everyone! Instead of our usual Saturday Spotlight this week, I've posted something super special - the results of our annual Cookiers' Choice Awards ! Woo hoo! See who won here ! Also, a few words on upcoming Spotlight s. I'll be out of the country teaching from February 13 to February 25, and my teaching days fall on Saturdays. Since my teaching days are typically super looooooong, I regret that I have to skip the Spotlight on February 18. I hope to resume it on February 25, depending...Read More...
Last Reply By Manu · First Unread Post

Gesing Finally Getting on Board

Paige Gesing
I believe I wrote a short introduction earlier. I am trying to find out how to see my old posts? I have enjoyed very much seeing everyone's creative arts, even though I have not contributed much yet. Life is challenging at the moment but I am committed to carving out more time for this. I am so inspired by what I see here and look forward to learning much more and making friends. I will attempt to send my first photo so navigating the tags and clips etc. I see the tags but do not see how to...Read More...
Last Reply By pip · First Unread Post

Happy to Be Here :)

Hugs to you all. I'm so new to this forum and just recently posted for the first time ever! OK, a little about me first . . . my name is Heba (the 'He' is said like in 'HEAven') and I'm Egyptian. I live in Central Florida and have two children, one girl and one boy. I'm a stay-at-home mom and do my baking as a hobby. My first hobby though is definitely drawing. I'm really REALLY good at that! Back to the baking part . . . I'm getting more into cookies this year than ever before; I normally...Read More...
Last Reply By Marie - LilleKageHus · First Unread Post
Hi, I'm planning to start a cookie business in Toronto. As a beginner, I'm searching for the procedures to start a new business. I have heard about the certification and licensing which are much needed before the start. How is it done? Can someone suggest me the ways to get the certification? One of my friends in Toronto told me that OntariobusinessCentral in Toronto will help with the starting of a business. Has anyone used their service? If so, kindly share your experience with them. How...Read More...
Last Reply By Cookies by joss · First Unread Post
I recently posted a pic of some cookies I made that have "eyes" and an "eye chart" and didn't select those words as tags. I'm wondering how/if I can go back and add them. I looked and didn't find a place to do that and I also did a search for "adding tags" with no luck. Probably user error on my part!! Thanks so muchRead More...
Last Reply By Joanie · First Unread Post

Dark Pitted Look After Icing Dries

Deena
When I use red coloring or darker colors, I sometimes get these "pitted" dark spots after it dries. Is my icing too thin ? Or does this happen when you use too much coloring. I try to get all my air bubbles out that I see while the icing is wet. Any advice? Have to make more Falcon cookies for the playoffs and don't want this look again! Attached are some pictures. The pictures don't show it as much, but you can really see them in real life more.Read More...
Last Reply By Econlady · First Unread Post

Cottage Food Operations and Meringue Powder

Forum: Legalese
Hi! I am hoping/trying to set up a Cottage Food Operation (CFO) in California for my cookies. I thought I had everything lined up, and have just been told that California doesn't allow meringue powder (or similar) in icing. I have truly cried, it makes me so sad! And I have heard this is not unique to California. It makes absolutely no sense to me that it is allowed in a professional kitchen and not in a home kitchen. Professional kitchen rental is just too expensive for a startup...Read More...
Last Reply By Laegwen · First Unread Post
Woo hoo! Congrats to @Teri Pringle Wood for being our first member to surpass 100,000 activity points and to achieve "Cookie Queen" status on our site! As a reminder, activity points are accumulated by participating in the site in various ways - posting photos; contributing blog posts, forum topics, and surveys; commenting on content; having others comment on your content; and so on. And our activity levels, which range from "Nibbler" to "Cookie Queen", are a way to recognize...Read More...
Last Reply By Gingerland · First Unread Post
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