I usually use NFSC recipe for cookie bouquets, but tonight I made Penny's cookie recipe and I loved it. The big advantage is that you do not have to refrigerate the dough. I also found the taste to be great and they really hold their shape. I am wondering if anyone has adjusted this recipe to make chocolate cookies - would love to make some for my Easter bouquets.
I did what you suggested and WOW did they come out good. I added 1 cup of Gheridelli chocolate with cocoa and instead of 3 cups of flour, I used 2 and 1/2 cups, plus 3 tbl. I also used butter extract instead of the almond extract. They kept their shape and tasted fantastic.
This recipe is a keeper! Thanks for your help Zamode!
Here you go:
Penny's Cookies
from Penny's Pastries of Austin
Butter Cookie Dough
1 cup salted butter
1 cup granulated sugar
1 large egg
2 tablespoons whipping cream
2 tablespoons vanilla extract
1 teaspoon almond extract
3 cups unbleached flour
11/2 teaspoons baking powder
Preheat oven to 325 degrees. In a mixer combine butter and sugar. Add egg, cream, vanilla, and almond extract all at once and thoroughly blend. In a separate bowl stir together flour and baking powder. Add the dry ingredients to the wet ones and blend. Roll out to a thickness of about 1/4 inch and cut with a cookie cutter. Bake on a greased cookie sheet 8 to 12 minutes and cool on a rack. Makes about 3 dozen cookies. (Dough does not need to be chilled before using.)
Basic Glaze
1 tablespoon light corn syrup, such as Karo
1/4 teaspoon almond, orange, or lemon extract
3 cups powdered sugar
Using a mixer, dissolve syrup and extract in 1/4 cup warm water. Add sugar and beat on low speed until smooth.
Royal Frosting
3 large to extra-large egg whites
31/2 cups sifted powdered sugar
1/4 teaspoon cream of tartar (optional)
Commercial paste colors (available at hobby shops or cake-decorating supply stores)
Decorative stencils (available at hobby shops)
Using a mixer, beat first 3 ingredients on low speed until mixture thickens. Then beat on high until it forms stiff peaks and the shine dulls to a sheen, 7 to 10 minutes. Tint to desired color(s), using about 1/4 to 1/2 teaspoon per half cup of frosting. Royal frosting crusts over quickly, so cover bowl or pastry bag with a damp cloth when not actively working.)
To decorate using a stencil, put about 1/4 teaspoon of royal frosting on tip of a small cake spatula, ideally an offset spatula (with the blade bent so it is lower than the handle, like a trowel). Hold stencil in place on a cooled, dry cookie. In a single stroke, swipe a thin layer of frosting across it and carefully lift stencil. Dries in an hour, longer if weather is humid.
For chocolate version:
I did what you suggested and WOW did they come out good. I added 1 cup of Gheridelli chocolate with cocoa and instead of 3 cups of flour, I used 2 and 1/2 cups, plus 3 tbl. I also used butter extract instead of the almond extract. They kept their shape and tasted fantastic.
This recipe is a keeper! Thanks for your help Zamode!
Thanks for the quick reply - I can't get over how helpful everyone on this site is!
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