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| Iced Italian Wedding Cookies (Photo via The Happy Wanderer Blog) |
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| Lady Locks (Photo via www.cookieevents.com) |
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| Photo by Ross Mantle via The New York Times |
Saturday, October 2, 2010
Italian Weddings Overflow With Cookies!
Do It Yourself Fortune Cookies -- Recipe Included
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| Photo courtesy of: http://www.favorideas.com/ |
Fortune Cookie Recipe
Makes one dozen cookies.
Ingredients
1 egg white
1/8 teaspoon vanilla extract
1 pinch salt
1/4 cup unbleached all-purpose flour
1/4 cup white sugar
Directions
Preheat oven to 400 degrees F. Butter a cookie sheet. Write fortunes on strips of paper about 4 inches long and 1/2 inch wide. Generously grease 2 cookie sheets.
Mix the egg white and vanilla until foamy but not stiff. Sift the flour, salt, and sugar and blend into the egg white mixture.
Place teaspoonfuls of the batter at least 4 inches apart on one of the prepared cookie sheets. Tilt the sheet to move the batter into round shapes about 3 inches in diameter. Be careful to make batter as round and even as possible. Do not make too many, because the cookie have to be really hot to form them and once they cool it is too late. Start with 2 or 3 to a sheet and see how many you can do.
Bake for 5 minutes or until cookie has turned a golden color 1/2 inch wide around the outer edge of the circle. The center will remain pale. While one sheet is baking, prepare the other.
Remove from oven and quickly move cookie with a wide spatula and place upside down on a wooden board. Quickly place the fortune on the cookie, close to the middle and fold the cookie in half. Place the folded edge across the rim of a measuring cup and pull the pointed edges down, one on the inside of the cup and one on the outside. Place folded cookies into the cups of a muffin tin or egg carton to hold their shape until firm.
(Recipe courtesy of: Allrecipes.com)
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| Photo courtesy of: http://www.favorideas.com/ |
All You Need is LOVE for Your Wedding Cookies
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| LOVE Cookie Cutter from FancyFlours.com |
Get this and other unique cookie cutters at FancyFlours.com. Fancy Flours is a unique, retail on-line baking supply business that specializes in high quality, difficult to find ingredients and delightful, edible sugar decorations and cookie cutters.
Fancy Flours offers over 800 collector's copper and easy-to-use tin cookie cutters, 100 different types of hard-to-find oils, extracts and flavorings, premium vanillas, muffin cups in every color you could ever dream of, more then 500 sugar whimsies, stunning cake jewels, intricate wafer paper designs and much, much more! Fancyflours.com will bring out your aristic, whimsical, imaginative, and even magical side.
Browse their selction of chocolate transfer sheets and culinary stencils, the perfect touch to party treats and desserts. Need to add a bit of color to your cupcakes? Try one of our brilliantly colored food sprays or icing writers, a darling cupcake pick, or shimmering edible pearls.
Fancyflours.com also provides you with mouthwatering recipes, valuable tips and how-to's, as well as a current blog featuring the latest in baking trends.
So no matter what baking project you are planning on attempting, Fancy Flours is your one stop shop for everything you need to produce professional looking and tasting projects.
Saturday, September 25, 2010
Rainbow Color Cookie and Candy Buffet
Photo and Paper Designs by TomKatstudio at Etsy.com
These colorful and eye-catching sandwich cookies are dipped in brightly colored melted chocolate. Yum! Add to your candy/sweet buffet! Add some pretzel sticks dipped in white chocolate and rolled in multi-colored jimmies and some lollipops in rainbow colors as well. The paper goods are by TomKatstudios on Etsy.com. Be sure an visit their blog and get the signs to go with your table. They have all sorts of professionally executed designs that will change you party from ho-hum to WOW!
Sunday, August 15, 2010
Carmella's Ameretti Cookies Recipe from Recchiuti's San Francisco
Photo and recipe from: http://www.recchiuti.com
Recchiuti's web site says "As a teenager I worked at my dad’s grocery market and one of my jobs was restockingshelves. That’s how I was first introduced the delicate ameretti cookies wrapped in bright wrappers and packed into colorful tins. Legend has it that they were invented by a young Italian baker in the 18th century for the Cardinal of Milan. I learned how to make them from a woman named Carmella while I was working at her son’s pizzeria on South Street in Philadelphia. They go great with a shot of espresso, a scoop of gelato or even an afternoon tea." So for all you Philly brides, these should be a taste of the old neighborhood!
Makes About 36 Cookies
1 1/8 cups whole almonds, blanched
1 1/2 teaspoons cornstarch
1/2 cup powdered cane sugar
2 extra-large egg whites
1/8 teaspoon cream of tartar
1/3 cup granulated cane sugar
1/4 teaspoon pure almond extract
• Preheat the oven to 300°F. Line the bottoms of two 12-by-18 inch sheet pans with parchment paper.
• Combine half of the almonds with the half of the cornstarch in a food processor and pulse to grind into a fine, dry meal. Repeat with the remaining almonds and cornstarch. Doing this step in two batches helps prevent the release of oil and the formation of paste or nut butter. Purchased almond meal may also be used here as a substitute
• Combine the almond meal and powdered sugar in a medium bowl. Stir to mix and set aside.
• Put the egg whites and cream of tartar in the bowl of a stand mixer fitted with the whip attachment. Beat on medium speed until they start to froth and then add about half of the sugar. When they start to become stiff, increase the speed to high and add the rest of the sugar and the almond extract. Beat until the whites start to lose their shine but still look wet. ey will hang in stiff peaks when the whip is lifted from the
bowl.
• Fold about half of the almond mixture into the whites with a rubber spatula. Fold in the rest of the almond mixture just until no white streaks of egg whites remain.
• Using a pastry bag fitted with a #1 tip, pipe 1-inch mounds of the batter onto the prepared pans, spacing them about 1 inch apart. You may also drop the batter by tablespoonfuls rather than piping.
• Bake on the middle shelves of the oven, rotating the pans 180 degrees halfway through the baking time, 35 to 40 minutes. After 30 minutes remove one of the cookies and check the bottom. If it is moist, cook for an additional 10 minutes. If it is smooth and dry, cook for an additional 5 minutes.
• After the initial baking time, turn off the oven and crack the door slightly. Allow the
cookies to dry in the oven for an additional 20 minutes. Remove from the oven and let cool completely on the pans on wire racks.
• Store in an airtight at room temperature for up to 1 week.
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