What to do with forgotten Girl Scout Trefoils

I started this post sometime ago and couldn’t decide whether or not to share it.  Today I made the decision because it’s the only one I can show with photos.  Once again, I am having technical issues.  My PC died, bit the dust, is on its way to PC heaven … its video card failed … I am told that is fatal … but the hard drive can be loaded on to a new PC (that’s the good news).  I guess that I will be going shopping and learning Windows 8.  I am using my iPad mini right now … but I don’t have the device that allows me to load my camera photos … I need to buy that too! I am not sure if I’m doing something wrong, but I can’t leave comments on some other blogs!  Technology and I have issues :(

I have several crafty foods that I want to share … Please be patient!  I hope to be up and running again very soon ;)

This is all I got …

Last week my evil wonderful son #3 gave me a box of Girl Scout cookies … he had forgotten about them.

There was a misunderstanding … I thought that he gave me the cookies and I ate half of the box.

A few days later he told me that he actually wanted me to “do something” with them … like dip them in chocolate … for him … and everyone else.

Well, I was a little embarrassed … after eating half of the cookies.

I believe that I redeemed my self with these …

This is what you will need …

  • 1 box Girl Scout Trefoils (or shortbread)
  • 12 ounces (weight) milk chocolate, melted
  • 18 caramel candies (about 6 ounces)
Line a tray with wax paper or parchment paper.  Unwrap the caramels and flatten each one.  Place a caramel between two cookies, creating a sandwich.  Dip each cookie sandwich half way in melted chocolate, lay on prepared tray and chill for a few minutes.
P.S.  In the future, I will control myself when handed a box of cookies ;)
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Butterfly Cookies – 3D, Glittery and Simple to make

I volunteered to make some little cookies for a  baby shower/tea … it was a family event … just butterfly, heart and flower cookies for about 40 people.  No big deal, right?

I dug thru my cookie cutters to find a butterfly … I thought that I had one … but found none.

Then I came up with a simple solution … use a heart-shaped cookie and cut off the bottom tip … use two to form a butterfly!

I will say that this method is not complicated … but it is a little time-consuming … so I went the easy peasy route … I made mostly flat flower and heart cookies ;)

Thank goodness I never told anyone that I would make all 3D butterflies!

Shortbread cookies are perfect for tea … I used my recipe and made half of it.

This is what I did … rolled the dough … cut it with a heart (1-1/2″) cookie cutter … used a dinner knife to cut off the tip and then baked them for 10-12 minutes …

I used melted colored chocolate/candy melts in a squeeze bottle to make a few simple decorations and sprinkled with disco dust (pink).  Remember to decorate pairs alike …

Now for the assembly … I used the cardboard tubes from paper towel rolls (or toilet paper) … cut in half lengthwise and lined with wax paper …

First, squeeze a line (about 1″) of melted candy onto the wax paper …

Position the wings on the sides of the candy …

Add more melted candy on the “seam”.  This will add support and looks nice too … then let the candy harden up …

Then I borrowed some cookie cutters from a friend …

It was easier to make some simple flat cookies …

Then I placed the 3D butterfly cookies on top …

My comments – I like to use chocolate/candy melts for cookie decorating, but in the heat, Royal Icing is a better option.  I should have remembered that … especially when the tea was outside, in the sun, on a very warm hot day :(

What do you use to decorate cookies?

 
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Decorate cookies … fast and easy

These are my decorated cookies.  Every year I have wonderful plans to make cookies with very detailed decorations … well, those plans flew out the window … as usual.   But I’m OK with that … I don’t have what I really need … time.

Drizzle and sprinkle … that is my solution.  Chocolate and sprinkles can dress up anything … and who doesn’t like chocolate and sprinkles?  Don’t think that you need to make rolled cookies … I do this on drop cookies too!

To start … I made Shortbread Cookies and melted some chocolate.  I put the white in a squeeze bottle and just used a fork to drizzle the dark chocolate.  A zip top bag also works well.

I do have quite a supply of sprinkles … just in case I need them … OK, I’ll admit I’m slightly obsessed.  Here are the different ones I used …

Starting at the upper left corner ….

So, you just line up the cookies … I like to use a rack, but it’s not necessary …

Drizzle chocolate and add sprinkles before the chocolate hardens …

If you use Disco Dust … my advise is to use the tip of a brush and tap it off.  I used my fingers once and had glitter everywhere!

This is a foolproof decorating method … I think it can make any plain cookie look a little fancy!

A close up view …

Do you have any quick decorating tips to share ?  I would love to hear them …

Shortbread Cookies with Dark Chocolate and Sea Salt

Do you like sweet and salty?  Then you will enjoy these cookies.  I made my favorite shortbread cookies … added some dark chocolate … then sprinkled a little sea salt on top.

If you would like step-by-step photos to make the shortbread cookie dough click here.

Make the cookie dough, roll and cut …  (This cutter is about 3″ … can you tell that it has had a long hard life and probably got smashed in a drawer at some point?)

Bake and cool the cookies.  Melt the chocolate and pour into a squeeze bottle, disposable decorating bag or even a heavy weight Ziploc type bag, and snip off a corner …

Squeeze the chocolate on the cookie …

Since this was the first time that I made these cookies, I used both fine and coarse sea salt.  I do prefer using the coarse salt … because it was easier for me to control and I like the look.  Sprinkle some salt on the melted chocolate …

Here is the recipe …

Shortbread Cookies with Dark Chocolate and Sea Salt

1 pound of butter (4 sticks)

2 cups powdered sugar

1/2 teaspoon salt

4 1/2 cups unbleached flour (or all-purpose)

1 cup melted dark chocolate

Sea Salt (I prefer coarse)

Cream together the butter, vanilla and sugar.  Add the flour and salt. Mix until blended.  Dough will be stiff.  If the dough is too soft, cover and refrigerate the dough for a few minutes.   At this point, the dough could be wrapped well and saved for future use.  It keeps for weeks in the fridge.  When you are ready to use it, remove from fridge and set it out until it softens enough to roll.

Roll the dough, on a lightly floured surface or between sheets of plastic wrap or parchment, to about 1/4 thick (or a little thinner).  Cut into desired shapes.  place on an ungreased cookie sheet, parchment paper or silicone baking mat.

Bake at 350° for 10-12 minutes.  Cool, drizzle chocolate on top and sprinkle with sea salt.

Makes about 3 dozen 3″ cookies.

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Cookies for the Queen of Hearts

These shortbread cookies were made for a bridal tea with an “Alice in Wonderland” theme.  My niece, Brittney, is going to be a bridesmaid in a wedding and therefore helped organize a shower.  She wanted to make cookies … so “The Queen of Hearts” crown was our project.

We made my favorite shortbread cookies … for the recipe and directions click on “Cupcake Shortbread Cookies” on the right hand side of this screen.

After the cookies were baked and cooled we started decorating with royal icing.  I haven’t used royal icing in some time so I referred to http://www.sweetsugarbelle.com.     She has wonderful recipes and directions for royal icing.

First we outlined with black icing …

Then “flooded” with yellow icing …

Brittney did the decorating … she used pink disco dust, red heart candies and silver dragees (for decoration only) …

This is her creation …

The tea was last Saturday and the cookies were a big hit.

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Cupcake Shortbread Cookies

Cupcakes that are cookies … or cookies that are cupcakes… what could be better?  I made these cookies for my friend Jan.  It was her birthday and I brought these cookies as party favors for the “girls’ night out”.  Jan and I worked together for about 15 years at a cake and candy supply store.  Jan was a cake decorating teacher and as the photo shows, I was not!  In my mind, I can make straight lines and perfect swirls.  Somehow my hand doesn’t receive the message of perfection that I visualize!  So, I have decided that my designs are quirky and whimsical … and don’t drive myself crazy … or crazier … striving for perfection (although if it happens, I won’t complain).  As long as it is sweet and simple, I am a happy camper!

This is what you will need to make the cookies …

 

In a large mixing bowl, cream together  butter, vanilla and  powdered sugar.

Add  flour and salt.  Mix until blended.  Mixture will be stiff.

If you feel that the dough is too soft to roll, you could cover the dough and refrigerate it for a short time.  Otherwise, let’s get rolling…   You can do this the old school way … roll the dough on a lightly floured surface … or the simple and less messy way … roll the dough between sheets of plastic wrap (my preference).  Roll the dough to about 1/4-inch (or less if you prefer) thickness.

Cut the dough, using your favorite cute cutter!  Save the scraps, they can be reused!

Place your cookies on an ungreased cookie sheet.  I prefer to use a silicone baking mat (Silpat), but parchment paper works well too.

Pop these little guys into a 350° oven (that I forgot to tell you to preheat) for about 12 minutes or until lightly brown on the edges.

Let them cool for a few minutes before you remove them to a cooling rack.

Now the fun decorating begins!!!  This is what you will need  – chocolate covered cherries (the kind that are dried cherries, dipped in chocolate and colored red), sprinkles and melting chocolate.

Instead of traditional royal icing, I like to use candy wafers, molding chocolate, candy melts (they are known by many names).   I choose candy because – it is easy to work with, sets up quickly and I think it tastes better than royal icing.  The candy is usually available at cake decorating stores or craft stores (Joann’s, Michael’s etc.).  You can buy candy melts in bags, melt it and pour into squeeze bottles … or buy “candy decorating pens”.  Just melt the candy according to the package … or in the microwave on medium power for short (30 seconds) intervals, stirring between … or on an electric skillet/griddle at about 150° (where the light comes on) … or in a double boiler – bring the water to a boil, remove it from the heat, then place the pan/bowl of candy on top.  Whatever method you use, just make sure that you don’t overheat the candy.  You should always be able to hold the bowl in the palm of your hand comfortably.

Now, using your very best artistic abilities (or just wish for luck .. like I do), start squeezing lines, swirls, dots , whatever floats your boat!  Remember to add the sprinkles while the candy is still wet.

Now, the finishing touch … the cherry on top!  Attach the cherry on top of the cookie using the melted candy as the “glue”.

I hope that you enjoy making, eating and sharing these shortbread cookies.

This cupcake cookie cutter is rather large (4″ x 5″) and I got 19 cookies out of this recipe.  The cutter is made by Old River Road.  Here is the recipe that I received many years ago from my friend, Jane.

Shortbread Cookies

1 pound of butter (yes, the whole pound … all 4 sticks)

2 cups powered sugar

1/2 teaspoon salt

2 teaspoons vanilla

4 1/2 cups flour (I use unbleached)

Cream together the butter, vanilla and sugar.  Add the flour and salt.  Mix until blended.  Mixture will be stiff.  If necessary, cover and refrigerate the dough for a few minutes.   At this point, the dough could be wrapped well and saved for future use.  It keeps for weeks in the fridge.  When you are ready to use it, remove from fridge and set it out until it softens.

Roll the dough, on a lightly floured surface or between sheets of plastic wrap, to about 1/4″ thick (or a little thinner).  Cut into desired shapes.  Place on an ungreased cookie sheet, parchment paper or silicone baking mat.

Bake at 350° for about 10 – 12 minutes.

Makes about 18-20 really big cookies.

I should mention that this is my first post.  Your comments will be appreciated.  Thank you!