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Sugar cookie flavors - Page 4

post #46 of 52
The main extracts I use for my cookies are vanilla and coconut. It is so good!!! But all of these flavors sound delicious!! It's getting me in the mood to bake some cookies.

I have an idea to make different flavors in round shapes, and ice them in royal icing tinted different colors (so if I try strawberry, tint the RI pink, which will happen anyway if I use certain extracts like McCormick. But for clear extracts, I would have to tint).

Also...for the previous poster that talked about RBC, you can flavor that differently, too. Either in the same cookie flavor or try to come up with a complimentary flavor. What if you did a chocolate sugar cookie with raspberry or cherry flavored RBC?? Mmmm.
The possibilities are endless!
post #47 of 52
Cakekrayzie, I use Lorann oils and flavors and the banana cream Is soooo good. Kids love it and adults are amazed by the taste. I hope this help you with your perfect banana cookie.
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post #48 of 52
I just tried Grandma Esplins Pastel Cookies with Orange jello, added a tsp of vanilla and they are soooooooo yummy! I am waiting for the strawberry to come out of the oven so I can try those!!! Thanks so much for the recipie!
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Don't take for granted what you have today, it may be gone tomorrow! Rest in Peace Momma! 9/24/49 to 11/18/09
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post #49 of 52
Quote:
Originally Posted by mw902

I just tried Grandma Esplins Pastel Cookies with Orange jello, added a tsp of vanilla and they are soooooooo yummy! I am waiting for the strawberry to come out of the oven so I can try those!!! Thanks so much for the recipie!



I made the lime ones the other day... and topped them with some marshmallow buttercream and they were delish! icon_smile.gif
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post #50 of 52
This is probably a lame question but can you take a 1/2 cup of the flour from the NFSC recipe and just substitute it with baking cocoa? Or is that not going to work?

I made some rockin' chocolate cut-out recipes a while back using a chocolate cake mix and then tweaked it and then ended up coming out tasting like cake in the form of a cookie. Not strong enough to put on a stick and they spread a bit more then I cared for, but they were good.

For the life of me I don't remember what I did and can't find the dang recipe anywhere - its driving me crazy!!!!
post #51 of 52
Not a lame question at all! I put in a half cup of cocoa in place of flour all of the time for chocolate cookies.
post #52 of 52
Heya Cakediva....if you are looking for a simply fantastic chocolate fix then I've got the one for you here!! Get ready ladies, this is my very own recipe and my family simply begs for them all the time...hope you like them too!

Lisa's Chocolate Chocolate Chocolate Cookies:

2 Cups Sugar
2 Cups Dark Brown Sugar
2 Scant cups Butter flavored Shortening(can use regular, but it doesn't taste the same)
2 Tablespoons pure vanilla extract
1/2 cup special dark baking cocoa
4 Tablespoons dutch cocoa
4 eggs
4 cups + 1 cup(set aside the last cup and add in if it's not stiff enough)flour
2 teaspoons baking soda
Dash of nutmeg(dash only, no more)
1 teaspoon almond extract
1 pound of semi-sweet chocolate chips

Cream together the sugars, shortening, and cocoa for about 5 minutes until very smooth and fluffy. Then add the rest of the ingredients in slowly and mix until smooth and silky. The way to tell if the dough is stiff enough is if you pull he beater out and the dough stays standing up around that area. If it doesn't you need to add alittle more flour(the extra cup) untill it does. Hand stir in the chips.

Drop ping pong ball sized scoops onto a parchment paper, or silpat covered cookie sheet and bake in a 375 degree oven for about 13 minutes.

*OPTIONAL add-ins:

For a little "healthier" version add in 3 cups of quick oats.

You may also add in some chopped walnuts, macadamia nuts or pecans if you prefer.

All very yummy!

Enjoy everyone!

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