Cookies and Impression Mats - Page 2

For sugar cookies, I've tried texture mats on top of (crusted) buttercream without great success.

Does anyone have advice about what icing tastes best and looks good using texture mats on cookies?

I don't think the taste of fondant would be great on sugar cookies and I've just found the recipe for rolled buttercream that I'm curious to try.

Thanks for your help!

I think your only choice is fondant. I think it tastes just fine on sugar cookies (Satin Ice). There are wonderful recipes too.

Rolled buttercream is much too greasy for my taste, but you will have to play around and find what works best for you. Fun!

I love the taste of fondant on cookies!! You need to try it-- you'll be surprised how great it is. I use a recipe that is a little softer than NFSC. I believe it's Soft Sugar Cookies in the recipe section and Rhonda's Ultimate MMF. I don't think anyone would know it was fondant if you didn't tell them-- unless of course they decorate cakes/cookies!

Fondant taste just fine on top of cookies. Unless it's Wilton fondant, which doesn't taste good on anything! I use Satin Ice and Jen's homemade white chocolate fondant, both of which are very good. I also use a plain Vanilla flavored cookie and use sieved jam for the "glue" which adds extra flavor. And the nice thing about decorating cookies with fondant is that you have a lot more decorating options open to you.

bobwonderbuns -

Do you put the fondant on the cookies just out of the oven with the sieved jam or do you do that after the cookies are cooled?

Sounds delicious.....

Thanks.
Phyllis

I wait until the cookies are cooled -- when I put the jam on it acts like glue so I don't have to catch the cookies "right" out of the oven.

MMF tastes great on cookies, also. I gave some for samples and got an order on the spot. I like to use MMF on a shobread recipe that I have. I roll it out a little thinner than I do for for just the plain shortbread.

bobwonderbuns -

How much ahead of time do you cut out the fondant for your cookie tops? Do I have a few hours? I really like your idea with the jam, an extra flavor they don't expect.

Thanks.

I have a cookie book (by Autumn Carpenter) and she used the candy molds and literally bakes cookie dough IN THE MOLD!! to make brick impressions, cobblestone, etc.

HTH

Okay lets use these dress and shoe cookies as an example and I'll tell you how I did the cookies: http://cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1269737

First, I use a rolled cookie dough. Any dough with the word "rolled" in it will work -- you don't want to use a sugar cookie because they tend to be too soft to hold up to heavy decoration. Rolled cookies are generally sturdier and not as sweet (which is essential if you're decorating with sugars and such.) No need to give them diabetic shock after the first bite... I roll the dough out between parchment sheets using the smart rolling pin (I LOVE that thing!) Then I cut out the shapes, put them on the silpat lined cookie sheet and chill several hours (if not overnight.) The key to fabulous cookies is making them cold, baking them hot. Then in a preheated oven I bake until they are just turning gold around the edges. Any more than that they'll be too crunchy.

I bake lots of cookies at a time (one batch makes roughly 40-42 cookies, depending on size.) Let them cool on racks. Now you have the option of decorating at this point or storing them in a airtight container for later use. When I go to decorate, I take the cookies and the color of fondant I'm going to need and whatever tools I need. In the case of the dress and shoes cookies I needed red and white fondant, my mini pearlmaker, a textured rolling pin and a flower mold. Have all these all set up with your fondant tools ready to go.

Now I knead up the red fondant, having made the red flowers first, I roll out and texture the fondant, cut with the cookie cutter, brush the sieved jam on the back of the fondant (not on the cookie itself) and gently press on. Continue decorating as you see fit. Because fondant is the Diva of all sugar icings, (you have to deal with her RIGHT NOW and she is very high maintainence), you don't have the option of rolling out and texturing ahead of time or your fondant will dry out.

I hope that helps. These cookies can be labor intensive, depending on how much or how little decor you want to put into them. I like doing things production line style so that's what works for me.

Thanks bobwonderbuns,

Your cookies are just beautiful! The fondant looks like it fits perfectly, not uneven at all. I appreciate it so much on exactly how you do it. Gotcha on the part about fondant drying out, I certainly don't want to make that mistake. I have a couple of questions though - how thick do you roll your cookies? I can't seem to find a rolled cookie recipe. Isn't the modified NFSC recipe one? Now I'm confused.....

Do a google search for "rolled" cookie dough and there are LOTS of recipes that come up. Gingerbread is one example -- rolled gingerbread cookies. I don't use the NFSC recipe because I'm happy with my own so I can't comment on that. I roll my cookies between 1/8 and 1/4 inch thick (the smallest thickness on the smart rolling pin.)

bobwonderbuns -

I've been searching for rolled cookie recipes and they all end up saying "this is a delicious sugar cookie recipe". Am I missing something? What's the difference?

Since it's a favor for a wedding, I was looking at vanilla flavored and even when I google, it shows up saying "Rolled sugar cookie recipes".

Boy do I feel stupid................

Thanks.

Try this: http://www.thatsmyhome.com/hannahs/cookies/Rolled.htm

Rolled cookies can be a version of a sugar cookie -- the sugar/butter/flour ratio is different than a regular sugar cookie thus making it more durable for decoration.