The no-fail recipe doesn't need to be chilled for very long - you can make the dough, roll it out between sheets of parchment, pop it into the freezer for 5-10 minutes or so, and it's ready to go.
I've never decorated the cookies with anything but Antonia's icing recipe, but lots of folks use fondant to top the cookie, then decorate with piped royal icing or the food markers. That would fit into your timeline, where Antonia's or some of the other recipes need to dry for a day or so before they can be bagged.
If you look though the posts in the cookie forum, there should be information about using fondant on the no-fail cookies, and exactly how to do it.
hth!
Laura.
It depends on how thick your stick is. I have been using bamboo skewers for a lot of mine, and they're about 1/8 inch thick, so I make sure my dough is at least 1/4 inch thick, maybe a bit thicker. I also have used 1/8 inch dowel rods cut to length if I wanted a stick that's a bit more sturdy, or longer (some bouquets end up being quite tall when I get creative, LOL!)
When my dough is 1/4 inch thick, and I put them in the freezer after cutting so they can firm up before baking, I usually end up baking them for about 13 or 14 minutes. I like them to get a bit of golden brown around the edges, so I know they're done and won't fall off the stick.
I bake them on parchment, and after I take them out of the oven, I slide the parchment onto a cooling rack and leave them on the parchment until the cookies are completely cool, to avoid having the sticks get loose in the cookies.
Laura.
Alright ladies, I need your favorite recipe for cookies on a stick. It has to be fast too, no overnight chilling because I have to make the dough and decorate them tonight after work for delivery to a coworker tomorrow. Any ideas?
I make the Wilton roll out cookie recipe that is delicious, buttery and you don't have to refrigerate. Once you mix it, you can start rolling and cutting and baking! My friend just did a big baby shower for her daughter and made baskets with them and they were a huge hit.
If you still want it, let me know, and I will post the recipe.
I would like to have it....
Wilton Roll Out Cookies
(Appx 20-24 cookies)
1 cup of butter or margarine
1 cup granulated sugar
1 large egg
1 tsp of vanilla
2 tsp of baking powder
3 cups of flour
Preheat oven to 400 F. In a large bowl, cream the butter and the sugar. Add the egg and vanilla and mix well. Mix baking powder with flour and add to butter mixture one cup at a time. It will become stiff, so you can knead the last cup of flour by hand. DO NOT CHILL DOUGH.
Divide dough into 2 balls. Roll out on a floured surface to 1/8 inch and cut with desired cookie cutters.
Bake for 6-7 minutes or until lightly browned
If you take out 1/2 tsp of baking powder and add 1/2 tsp salt, that would be the exact same as the no-fail recipe!
I wonder why the no-fail needs to be chilled to hold the shape and the Wilton one doesn't?
When you use the Wilton recipe, and roll it out and cut right away, is it easy to pick up the cookies to put on the cookie sheet? I'm just wondering if the no-fail really needs to be chilled, although I can't imagine being able to move the cookies without them losing their shape if they weren't chilled . . .
Do the Wilton ones really not spread when baking? I would think that with more baking powder, they'd be more likely to puff up and lose the crisp details of the edges.
Just trying to figure this out, any ideas?!
Laura.
If you take out 1/2 tsp of baking powder and add 1/2 tsp salt, that would be the exact same as the no-fail recipe!
I wonder why the no-fail needs to be chilled to hold the shape and the Wilton one doesn't?
When you use the Wilton recipe, and roll it out and cut right away, is it easy to pick up the cookies to put on the cookie sheet? I'm just wondering if the no-fail really needs to be chilled, although I can't imagine being able to move the cookies without them losing their shape if they weren't chilled . . .
Do the Wilton ones really not spread when baking? I would think that with more baking powder, they'd be more likely to puff up and lose the crisp details of the edges.
Just trying to figure this out, any ideas?!
Laura.
I've never made the no fail recipe so its hard to compare...Um, the cookie dough is a bit soft and tricky at first, you just have to roll it thick it enough so it doesn't loose the shape when you cut it out.
When uisng the cookie cutter, I use the cookie cutter to help me lift it, and then I remove it from the cookie cutter by taping it onto my hand. It comes off easy and then I put it on the cookie sheet. I sometimes just pick it right up and still doesn't loose the shape. If I press too hard on it, its easy to shape back up.
Also, the cookie doesn't spread but it does puff up and gets thicker. But not wider.
I should try the no fail recipe to see what's the difference.
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