I want to make a cookie bouquet (it's my 1st one ) with chocolate chip, oatmeal raisin and macadamian nut cookies. I want the cookies to come out perfectly round, square ect. I need to know if there is a cut out cookie recipe out there for these cookies or if it is ok to just cut them regularly. Also, if anyone has any input on how I should prepare and arrange my bouquet, that would also be greatly appreciated. If you notice I didn't mention sugar cookies. I have no patience for messing up with decorating cause it just frustrates me!!!!

I would be cautious about using the recipes you mentioned, as some versions of those can really spread - and then your cookie may be to thin.

There are "cookie pop" pans available from Wilton, with a place to put the lollipop stick. They come in several shapes (round, heart, flower, etc) but are all about 3"-4 " across, about 1/4-1/2" deep, 6 to a pan. I bet they would contain your cookie dough and make the cookies be a uniform size and shape. I bought mine at Michaels, but I have seen them sometimes at WalMart and Hobby Lobby, too.

Good Luck!

I've never tried this (that's my disclaimer! ) but I think you could probably make cookie "molds" out of a triple layer of Reynold's Release foil in the exact shapes you want.

The easiest way (I think) to do it would be to pat out your dough, cut the shapes you want, then refrigerate or freeze the shapes. Put the firm shape on a triple thick layer of the release foil, gently pull the foil up against the side of the cookie to hold the shape, then pull down a small section to make a notch to put the stick in.

They may take a bit longer to bake because they won't spread, so they may end up a bit thicker than baking the normal way, but I've done a lot of thinking about this and I'm pretty sure it'll work.

If you try it, let us know how it turns out!

Laura.

SugarFrosted - have you used these for cookies? which recipe?
I used it with Betty crocker batch. I guess i put too much, they spilled over. they were big cookies w/a bit extra on the sides.

Thanks CC "Friends"

I just want to make sure that they aren't those really big, out of shape and unpresentable cookies.

I must say I have not used mine yet. I will probably use the tollhouse cookie recipe on the chocolate chip bag, or a simple sugar cookie recipe, when I finally do use them. I will keep in mind to not overfill them when I use them, though. Experience is the best teacher, and I appreciate you sharing your experience with me, Katskakes. Thanks!

MissJ- I just found a chocolate chip cut-out recipe today that I am going to try tonight. There were a lot for reviews on the recipe and everyone loved them. Of course, they said it was a little difficult to cut-out with the chips but everyone gave them 5 (out of 5) stars. Here you go...



Chocolate Chip cut-out cookies (350 F).
1 cup (2 sticks)butter or margarine
1/2 cup packed brown sugar
1/3 cup granulated sugar
2 teaspoons vanilla extract
1/2 teaspoon salt
1 large egg yolk
2 1/2 cups all-purpose flour
1 1/2 cups NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Mini Morsels

BEAT butter, brown sugar, granulated sugar, vanilla extract and salt in large mixer bowl until creamy. Beat in egg yolk. Gradually beat in flour. Stir in morsels. Shape dough into 2 round discs; wrap in plastic wrap. Refrigerate for about 1 hour or until firm.
ROLL each disc to 1/4-inch thickness between two sheets of waxed paper. Cut into shapes; place on ungreased baking sheets.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Spread with frosting; sprinkle with coarse sugar.


kos

The Recipe Kos gave should fine because it doesn't have baking soda or baking powder and the chips don't melt so can't see how these would spread. Sugar Frosted mentioned the cookie pans. I haven't used them. People who do use them swear by them. Please let me know how this recipe works. Thanx

Okay, here's the scoop.

I made the recipe but only used 1 cup of chips. That was PLENTY!!! Those mini-chips add up.

It is a bit more difficult making these compared to the No Fail, or Wilton's rolled cookie recipes. I found that after mixing, roll out the dough between parchment paper and cut your cookies-- THEN, freeze the dough for several minutes. (I went 10 minutes) After it firms up, remove cookies from dough. I first tried rolling out and freezing but the chips were so hard that when I pushed the cookie-cutter in, it was almost shattered the dough. Of course, I had to make some "testers" and got two-thumbs-up from everyone. It's a very good cookie, not too sweet, very rich. I think it would be good with an icing more like Alice's, buttercream, or something like that. Pure decadence! Here's a picture of the cookies and cutters to show there wasn't too much spreading. This recipe is a keeper. Gotta go, my husband is lurking around the cooling racks!

kos

-I broke a couple dresses so in the end, I let them almost completely cool on the baking sheet before moving.

P.S.
I'm not sure this recipe would be good for cookie bouquets. They may break easily.

kos

nice!! this recipe rocks. thanks Kos
SugarFrosted - i guess that's where i went wrong, i over filled. I'm new to all this so i'm trying to sponge as much as possible from here. and at the same time learn from experience as you mentioned. I'm interested in other recipes too, my son can't have chocolate... but doesn't really like the plain sugar cookies either.

thanks all!! great post!!

Kos....... Tony the Tiger has nothing on you.... you're GRRRRRRREAT!!!!! Thanks a lot and a special thanks to everyone else who responded and was inspired by this forum

Thanks Kos and Daltonam for the new recipes...can never have enough cookie recipes and these are going in my stash!

Thank you for sharing your recipes. I am going to try them both out over the next week. I have lots of taste testers so that is not a problem. I am not sure if the Island Cookies would be able to be used in a cookie bouquet but I bet they would look nice packaged in maybe the colored plastic wrap with a ribbon tied around them. I am new to this so always like to find new recipes to try.

Hi Kos,

Thanks for the Chocolate chip cookies recipe, I tried it last night. I have not baked them yet, but will tonight. The dough looks so pretty and yummy!
I was wondering where did this recipe come from? I can't remember where but i think i have seen or tasted those cookies before. LOL i'm going by how your cookies look. I can't wait to bake them tonight. How do you roll them out to cut into shapes? All i keep thinking of is all those mini chips in the dough.

thanks,
Kat

katskakes -

I rolled out the dough on parchment paper and cut the cookies first. (leaving them in place) I slid the parchment paper onto a cookie sheet and into the freezer for about 10+ minutes. Once they firmed up, I used my spatula and lifted the cookie away from the remaining dough. I tried rolling the dough and putting in the freezer first, BUT, found that trying to use a cookie-cutter after the chips got so hard was very difficult. I found the recipe on
http://www.verybestbaking.com/recipes/detail.aspx?ID=29664&trid=febmot and on another terrific site on cookies and decorating - http://www.karenscakes.com/cookies/howto.htm

Good luck! I'm trying a peanut-butter recipe today for Father's Day. gulp!

kos

Hey Kos, did you try that peanut butter recipe for father's day? How did it turn out? Would you mind sharing the details?