Cookie Jewelery

Do you remember when you were a kid and they had ring pops, candy necklaces and bracelets? So fun to play with and munch on at the same time. Well here are cookies made into beads and pendants for your wearing and munching pleasure!

This is my first attempt at making my own candy gems as well with melted colored sugar poured into some molds.

I kind of got on a cookie obsession when I found the wonderful detailed cookie art of Julie Usher on you tube.

I ended up purchasing her book and this is one of the projects she makes in the book. Everything is edible except for the ribbon I could not find shoestring licorice 😦 The band for the ring is made out of fondant 🙂

These were so much fun to make!!

“Frozen Movie” Cookies

I used to do a lot of cake and cookie decorating with my best friend Jennifer from Pittsburgh. I recently started taking a mini course on cookie decorating and learned all sorts of cool and crazy things.

One of the things I thought was so nifty was that you can stamp a cookie with a regular stamp and food coloring as a decoration.  Coolio, how come I didn’t think of that!! So it got me thinking about winter theme cookies and snowflakes which lead me to think about trying out this stamping-cookie-thing so voila……

 

I also tried my hand at brush embroidery, these are a bit quirky, but it is my first attempt 🙂

Alright so how to make these stamped cookies…..

You will need….

• baked cookies in any shape you’d like I made sugar cookies with a bit of lemon zest thrown in to make them extra yummy.
• regular stamps (brand new never used, you will be using food safe dye for your “ink”
• uninked ink pad if you can find it! (I couldn’t find any so I bought a small hand-held one that was never inked)
• Wilton or other brand food coloring
• brand new palette for your food coloring
• royal icing if you so desire a border to make it extra fancy
• I used shimmery type edible flakes to add some glimmer to the snowflake
• flood icing

Directions:

Take your baked cookie and apply the flood icing. This needs to dry solid (overnight) or when you go to stamp your cookie the icing will crack and depress where it is not yet dry. Trust me I was impatient and tried it. Wait 24 hours to be safe.

Next you will add your food coloring to your palette and add a bit of clear vanilla extract or vodka. Mix well with toothpick. Dab your paintbrush or sponge into “ink” (AKA food coloring) blot your stamp with the color, I suggest you try it on some plain paper first to make sure you have the consistency of the color just right 😉

Once this dries you can add a border as I did, more piping for 3 -D affect and sprinkle on some of the glittery shavings

Ta-Da:

 

Peanuty Peanut Butter Cookies

These chewy sumptuous peanut butter cookie will not leave you guessing if it is peanut butter. These pack a good forward peanut taste on the palate.

 

• Servings: makes 2 dozen cookies
• Time: 45 min
• Difficulty: easy
• Print

Ingredients:

• 2  cups of all-purpose flour
• 3/4 cups of finely ground peanuts
• 1/2 tsp baking soda
• 1/4 tsp of baking powder
• 1/2 tsp of salt (decrease if you are using salted ground peanuts)
• 1 cup of brown sugar
• 1 cup of white  sugar
• 1 cup of butter
• 1 cup of chunky peanut butter
• 3 eggs
• 2 tsp vanilla extract

Directions:

Preheat oven to 325 degrees F

Combine your dry ingredients in a bowl (flour, baking powder, baking soda and salt) with the finely ground peanuts, mix well.  Blend sugars with your butter using a mixer till light in color. Add eggs, peanut butter and vanilla and continue mixing till light and fluffy.

Add flour mixture till just mixed. Drop by spoonfuls onto a cookie sheet. Press gently with fork tines to form crosshatch pattern. Bake 15 minor till edges are slightly brown.

Cranberry Walnut Oatmeal Cookies

Ingredients:

• 1 cup of butter
• 1 cup of brown sugar
• 1/2 cup of white sugar
• 2 eggs
• 1 tsp of vanilla extract
• zest from one orange
• 1 1/2 cups of all-purpose flour
• 1 tsp of baking soda
• 1/2 tsp ground cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp cloves
• 1/2 tsp salt
• 3 cups rolled oats
• 3/4 cup dried cranberries
• 1/2 cup white chocolate chips
• 1/2 cup chopped walnuts

Directions:

Turn your oven on to 350 degrees

In a mixing bowl, cream together your sugars and butter.

Add your eggs and vanilla and orange zest and cream together till fluffy.

Stir together your dry ingredients with a whisk

Add to your mixing bowl and mix only till flour is incorporated (otherwise tough cookies). Then throw in your oats and give it a few more whirls.

Now comes the cranberries, white chocolate chips and walnuts. I wanted to let you know of a little trick of mine to “unclump” your cranberries or raisins when you need to add them in the baking process. I dust them with a bit of flour and mix them up with a spoon till they are all coated with a dusting of flour. This helps  to get them in individual pieces which then gets distributed through  the cookie dough a lot more evenly.

Throw these yummy morsels in your mixture and give one last good whirl. It should look something like this:

Ok take a cookie sheet and line with parchment paper or a Silpat (way better than greasing a cookie sheet I find the extra fat burns the bottom of the cookies faster, parchment is a great way to get perfect cookies, less messy and doesn’t stick!! Place them evenly on the cookie sheet. Also important is keep the size of your cookies consistent. I use a cookie scooper they will cook more evenly if they are all the same size.

In the oven they go at 350 degrees for about 12 min depending on the size of your cookie. Mine are pretty big 🙂  Turn your cookie sheet around 1/2 way through cooking will also help them cook more evenly 🙂

Ta daaaa!!

  

 

Cranberry Walnut Oatmeal Cookies

• Servings: 2 dozen
• Time: 1hr
• Difficulty: easy
• Print

Ingredients:

• 1 cup of butter
• 1 cup of brown sugar
• 1/2 cup of white sugar
• 2 eggs
• 1 tsp of vanilla extract
• zest from one orange
• 1 1/2 cups of all-purpose flour
• 1 tsp of baking soda
• 1/2 tsp ground cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp cloves
• 1/2 tsp salt
• 3 cups rolled oats
• 3/4 cup dried cranberries
• 1/2 cup white chocolate chips
• 1/2 cup chopped walnuts

Directions:

Turn your oven on to 350 degrees

In a mixing bowl, cream together your sugars and butter.

Add your eggs and vanilla and orange zest and cream together till fluffy.

Stir together your dry ingredients with a whisk.

Add to your mixing bowl and mix only till flour is incorporated (otherwise tough cookies). Then throw in your oats and give it a few more whirls.

Now comes the cranberries, white chocolate chips and walnuts. I wanted to let you know of a little trick of mine to “unclump” your cranberries or raisins when you need to add them in the baking process. I dust them with a bit of flour and mix them up with a spoon till they are all coated with a dusting of flour. This helps  to get them in individual pieces which then gets distributed through  the cookie dough a lot more evenly.

Throw these yummy morsels in your mixture and give one last good whirl.

Ok take a cookie sheet and line with parchment paper or a Silpat (way better than greasing a cookie sheet I find the extra fat burns the bottom of the cookies faster, parchment is a great way to get perfect cookies, less messy and doesn’t stick!! Place them evenly on the cookie sheet. Also important is keep the size of your cookies consistent. I use a cookie scooper they will cook more evenly if they are all the same size.

In the oven they go at 350 degrees for about 12 min depending on the size of your cookie. Mine are pretty big 🙂  Turn your cookie sheet around 1/2 way through cooking will also help them cook more evenly 🙂

Let cool on a wire rack, enjoy!