About the Header Photo
Our Valentine Sweets header cookie bouquet was created with Sweet Stampen's food safe rubber stamps: Chocolates, a tiny heart cut from Circle of Love, The whole image of Circle of love was used with , Winner's Circle was used to frame Wedding Border, a mini heart stamp was used dry to emboss the surface around Cupid's Magic, last cookie features a stamp that is not online yet: Key to My Heart
Friday, April 26, 2013
Sunday, April 14, 2013
The Sugar cookie is another popular choice for cookie pops. This particular recipe won some cooking contest for our chef (sorry, my memory is foggy!) But the hint of nutmeg is unexpected and lovely!
The perfect cookie pop, ready for decorating!
- 1 Cup Butter
- 3/4 Cup Sugar
- 1 Med – Lrg Egg
- 1 Tablespoon Milk or Cream
- 1/2 teaspoon Vanilla OR ¼ t. Nutmeg
- 1/4 teaspoon Salt
- 2 Cups Flour
Cream butter and sugar until fluffy. Beat in the egg and then the milk / cream. Add vanilla (if using it). Mix the salt and the nutmeg into the flour. Mix the flour into the batter. Knead and chill for about twenty minutes.
Remove chilled dough. Spray cookie pan with Pam and press cookie dough into individual circles. With fingertips, pull cookie dough away from outer edge of circle toward center; this will help the cookie release. Gently hold the dough with the heel of your hand and slide the cookie stick into cookie about 2”. Pierce cookie with fork several times to aid steam release during baking. Bake at 350◦ until edges are nicely browned.