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OMG!!!! Got an order for 92 lbs cookies!!! - Page 2

post #16 of 24
That is a lot of cookies! Way to go on such a large order!
Andrea
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Andrea
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post #17 of 24
Congrats, I made 10 dozen wedding cookies for my wedding and it took us 4 people about a day. A lot of work, especially since I don't normally make cookies. They look yummy! Wow, I never knew all the flavors existed though! We just made the shortbread/powdered sugar ones. Would you be willing to share your recipes?
post #18 of 24
Thread Starter 
We are starting working on this order today. We have to deliver them on June 25th. I dont' think I'll be freezing them. Sure I'll share my recipes, Just give a little time. Right now I'm on a break.
post #19 of 24
Thread Starter 
Heres is my first recipe. It comes from C&H Sugar (www.chsugar.com)

Buttery Melt-A-Ways

--------------------------------------------------------------------------------

Description:
Nice With Hot Tea or Coffee

Cooking Time: Bake 12 to 15 minutes

Ingredients:
1 cup butter or margarine (2 sticks), softened
1/2 cup C&H Pure Cane Powdered Sugar
1 tsp. vanilla
2 1/4 cups cake flour
1/4 tsp. salt
C&H Pure Cane Powdered Sugar

Instructions:
Preheat oven to 375°F. In large bowl beat butter and ½ cup sugar until fluffy. Add vanilla. Combine flour and salt; stir into sugar mixture. Drop by teaspoon, 2 inches apart, on cookie sheet. Bake 12 to 15 minutes until set but not brown. Remove to rack to cool; sprinkle with powdered sugar while still warm.

Serving Size: Makes 3 1/2 dozen

Notes:
I use 1/2 cup butter and 1/2 cup margarine
2 cups all-purpose flour
And I use my cookie press (with a yield of prox. 75 cookies)
post #20 of 24
Thread Starter 
This recipe is from Land o'lakes.com, I call them cinnamon cookies. Very tasty. I made them using a very small cookie scoop (just like an ice cream scoop) I think it's number 100. And I don't chill the dough, freshly made is just the right consistency for scooping.


MELT-IN-YOUR-MOUTH SHORTBREAD COOKIES
Preparation time: 40 min Chilling time: 2 hrs Baking time: 7 min
Yield: 3 1/2 dozen cookies

1 cup LAND O LAKES® Ultra Creamy Butter, softened
1/2 cup firmly packed brown sugar
1 teaspoon vanilla
2 1/4 cups all-purpose flour
1/2 cup sugar
1 teaspoon ground cinnamon

Combine butter, brown sugar and vanilla in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour. Beat, scraping bowl often, until mixture leaves side of bowl and forms a smooth, soft dough.

Divide dough in half. Shape each half into 6x2-inch round log. Wrap each log in plastic food wrap; refrigerate at least 2 hours.

Heat oven to 375°F. Cut logs into 1/4-inch slices with sharp knife. Place 1 inch apart onto ungreased cookie sheets. Bake for 7 to 9 minutes or until lightly browned on edges. Let stand 5 minutes before removing from cookie sheets.

Stir together sugar and cinnamon in small bowl. Roll warm cookies in cinnamon-sugar mixture.
post #21 of 24
Wow those cookies look good! I was just about to ask you for the recipes but I see you've already started to post them. Thanks!
post #22 of 24
Thread Starter 
I'm back!!!!!
We worked for 2 week to get this order ready and finally I delivered it Monday Jun 26, but I've had so much work this week so I couldn't get online.
First of all, here are my other 2 recipes: (They both come from Pillsury)

Orange Spritz
1 cup margarine or butter softened
1 cup powdered sugar
1/2 teaspoon vanilla
1 egg
2 2/3 cup all purpose flour
1 Tablespoon grated orange peel
1/4 teaspoon salt

Heat oven to 400 F. In large bowl cream margarine, sugar and vanilla, add egg mix until fluffy.
Add flour orange peel and salt. Mix well.
Press dough with cookie press on ungreased cookie sheets.
Bake at 400 F for 4 to 7 minutes until bottoms are golden brown. Remove immediately from cookie sheets.

Now my pecan recipe variation:
Add 1 teaspoon vanilla instead of 1/2 teaspoon
Add 1 teaspoon pecan extract or flavoring
And 1/2 cup ground pecans before flour
Roll cooled cookies in granulated sugar.


Mexican Wedding Cakes (ALmond Cookies)

1/2 cup powdered sugar
1 cup butter, softened
1 treaspoon vanilla
1 teaspoon almond extract
1 cup finely chopped or ground almonds
2 cups all purpose flour
1/4 salt
3/4 cup powdered sugar


Heat oven to 325F. In larege bowl cream 1/2 cup powdered sugar, butter and extracts.
Add almonds. mix well, add flour and salt. mix well again.
Shape dough into 1 inch balls. PLace 1 inch apart on ungreased cookie sheets
Bake at 325F for 13 to 17 minutes or until set but not brown. Remove immediately from cookie sheets.
When cool roll in 3/4 cup powdered sugar.

Note: I think I use more than 3/4 cup of powdered sugar to roll my cookies. Actually I rolle them just before packing. The look more frech that way.
post #23 of 24
Thread Starter 
And now, the picture I took. I was so busy I forgot to take pictures of all the cookies placed on my table before we packed them.
LL
post #24 of 24
wow, it all looks wonderful and they do sound yummy.
great job on such a large order. !!!!!!! thumbs_up.gifthumbs_up.gifthumbs_up.gif

thanks for the recipes too!!!!
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