Cookies
101
Glazed Lemo-Buermil
Iebox Cookies
47
Ja Swirls
49
Rainbow Cookies
50
Lov Hear Cookies
55
Confe Cookies
56
Stained Glas Cookies
58
Thre-ered “Cak” Cookies
61
Galy Cookies
64
Flowe Cookies
65
Marbled Suga Cookies
Seia & Seaona
Cookies
71
Swirly Meringues
75
Choolat
-Covered Min Wafers
7
Cooki Fu f Everon!
Crispy, chewy, or ooey-gooey, we love cookies! Not only do they fill your kitchen with the best aromas ever, but they are super fun to bake—and decorate. Invite friends over aer school or on the weekend to have a cookie party. Choose a few of your favorite recipes, bake them together, and then divide and conquer the decorations. Everyone’s creativity will shine through, and you can all swap cookies at the end of the party.
All good cookies start with good dough, so be sure to check out our tips for making, shaping, and baking on pages 9–10. The right tools are key—you don’t need many, but it’s important to have a few essentials on hand before you get started. Decorating is the fun stuff! Throughout this book, we give oodles of ideas, but use your imagination. There are endless combos of sprinkles, sanding sugar, edible beads, stars, and even flowers to play with.
From classics, such as Mini Chewy Chocolate Chip Cookies (page 17) or Snickerdoodles (page 30), to sugar cookies (an entire chapter is dedicated to them!), to super-rich brownies and bars, we have a recipe for everyone. Whatever your style—whether you’re daring, playful, colorful, or classic—baking is a great way to create mouthwatering goodies with your own special flair. And last but not least, don’t forget a big glass of milk!
p-top bakin tis
When making dough, turn off the electric mixer periodically to scrape down the bowl with a rubber spatula in between adding ingredients. This will help the ingredients to combine beer.
If dough is too hard to roll directly from the fridge, let it stand at room temperature for a few minutes before rolling. You can also use your hands to mold the dough into a ball if it starts to crumble.
Dust your rolling pin with flour before rolling out dough.
To roll dough scraps, gently gather the scraps and press them together with your hands, then roll them out and cut out additional shapes. Aer a second rolling, discard any remaining dough.
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