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Scooped cookies thread lost... - Page 3

post #31 of 67
Ulja says hers are full of fresh fruit. I'd really like to find a recipe that was made with fresh fruit. Then you could try those exotic flavors like mango! (yum!) I tried several batches of cookies when the old thread was up, but was never really satisfied with the outcome (although I did get some that held their shape).

It might also be fun to figure out a recipe that used melted ice cream so that the cookies both LOOKED and TASTED like scooped ice cream....
post #32 of 67
Thread Starter 
Quote:
Originally Posted by MichelleM77

I made them with NFSC and a disher. No spreading and those puppies are full of butter!



What is a disher? I use a cookie scoop on mine, and they look perfect, till they come out of the oven.
post #33 of 67
why don't you try to puree some fresh fruit in a food processor and mix it in with whatever recipe you tried before? that might be good.
post #34 of 67
A disher is the restaurant word for a cookie scoop, I guess. They come in about 10 or so different sizes and they are my new favorite gadget!
No longer baking and caking. Medical transcriptionist and Thirty-One Gifts independent consultant.
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post #35 of 67
Someone asked about the second recipe. It is the one I posted up on page 2 of this thread.

So both of the recipes from that thread are now on here, and no longer lost.
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post #36 of 67
MichelleM77, I did as you suggested and just used a sugar cookie/butter cookie recipe and they turned out as you stated they would...
LL
post #37 of 67
Cool! I made them totally by accident. Glad it worked out for you! They are beautiful!!

What flavors are they? They do look like scoops of ice cream. Are they baked all the way through?
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post #38 of 67
Quote:
Originally Posted by MichelleM77

Cool! I made them totally by accident. Glad it worked out for you! They are beautiful!!

What flavors are they? They do look like scoops of ice cream. Are they baked all the way through?



Thanks icon_biggrin.gif
The first is just the reg. sugar cookie dough. The pink is colored and flavored with strawberry oil (lorann's) and the other is marbled with bown and I used lorann's chocolate hazelnut flavor. For the most part they are baked all the way through.. I noticed that the inside top portion is still slightly soft. Next time, I'll bake them a little longer or either not make them so thick.
post #39 of 67
Those are so cute. Did you chill the dough before scooping or chill them after scooping before baking?
post #40 of 67
Thanks. My dough was slightly chilled before I scooped them.
post #41 of 67
I made some also (darn it, still in my camera!) with shortbread cookies. They were good and flavorful, and held the shape wonderfully, but as the problem with shortbread, pretty dry. I'll definitely try it with the sugar and see if that is better.

I'm relatively certain that the woman on Etsy uses fruit puree's and not whole fruits. I bet she even orders from this company as her selection is very similar to what they offer.
http://www.perfectpuree.com

They are available via Amazon.
post #42 of 67
She states she uses 'fresh fruit purees'. In the large pictures, you can see some seeds and teeny fruit bits.

How seedless are those 'all seeds extracted' purees, anyway? Anyone know? My Squeezo gets out most of them, but some of the smallest strawberry and raspberry seeds make it through.
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post #43 of 67
I don't know if I mentioned it before, but could you just mix in seedless jams? I know they don't come in as many flavors, but it's an option...and a much cheaper one than those purees!
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post #44 of 67
I would think a jam would affect the flavor because it would add so much extra sugar?
post #45 of 67
The purees contain sugar as well. I'm not going to do the math, but the puree has got 6 g of sugar per serving which is 28.35 grams, and the raspberry jam I looked at has 12 g of sugar per tablespoon which is 20 grams. Either way, we are talking about cookies here, so they are already made with sugar, just don't eat the whole batch! icon_smile.gif
No longer baking and caking. Medical transcriptionist and Thirty-One Gifts independent consultant.
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