Рецепт Cookie Monster Cookies
Cookie Monster is one of my favorite
Sesame Street characters and always has been. I have a collection of Cookie
Monster products that I started when I was younger that I love to this day. I
used to have it on display but for now it is packed. When one of my friends
decided to have a Sesame Street themed birthday party for her two year old I
was all over it asking to help. The official theme was Elmo (because her
daughter loves Elmo) but she was nice enough to let me make Cookie Monster
cookies for the occasion. I did also help her make Elmo cupcakes though :)
These take a little bit of time but it's
because the grass tip takes a while to pipe, and you're doing two dozen if you
make the whole recipe. My goal in making these was a basic sugar cookie that
was soft with a hint of flavor and wouldn't break when someone picked them up
due to the icing. Of course the aesthetics were pretty much the most important
part because if they weren't attractive nobody would want to eat them. I wish I
would have had to time to more characters though because these were really fun
to make.
I did use store bought frosting to make
the process quicker. I know it doesn't take any time at all to make frosting
but just let me have this one :). I bought chocolate frosting and used black
gel to make it darker and I was really happy with the results. If you start
with white frosting and try to turn it black you will use a lot of black food
coloring.
I used gel colors to get all of my colors (all two of them :) ). My gel
colors look like these even though this isn't where I bought them. I will
probably buy them here when I need more because they aren't available where I
purchased them before. I also have Wilton colors and those are fine also
because they are gels. Gels will give you a more vibrant color than the liquid
droppers without using as much coloring. They are more expensive but they last
a lot longer.
cookie monster face I liked in about the size I wanted it then trimming it so I
could cut around it on a cookie. I cut the dough with a round cookie cutter
about the size of my cookie template then I laid the template on the dough and
trimmed around it while leaving the bottom round.
When I started decorating, I started with
the eyes and piped little mounds of frosting then used a slightly set finger
tip to smooth out the point that was created when piping the mounds.
Using the
black frosting I piped on the pupils and used a slightly wet finger tip to
smooth those also. I piped the outline of where I wanted the mouth on all of
the cookies then added water a 1/2 teaspoon at a time to the remaining black
frosting until it was not quite a pourable consistency and still able to be
piped with a pastry bag. I filled in the mouth with the smoother black frosting
and it settled to a pretty smooth finish on its own.
making Cookie Monster's hair and I think it worked beautifully. I am really
happy with the 3D way that these cookies came out.
Please ask if you have any questions.
Happy Baking!
Basic Sugar Cookies
Makes about 2 dozen 3” cookies
Ingredients:
- - 1 cup butter
- - 1 cup sugar
- - 1 teaspoon vanilla extract
- - ½ teaspoon almond extract
- - 1 whole egg
- - 2 teaspoons baking powder
- - 3 cups flour
Directions:
1. Preheat oven to 375 degrees.
2. In the bowl of your mixer cream butter and sugar
until smooth.
3. Beat in extracts and the egg.
4. In a separate bowl combine baking powder with
flour and add a little at a time to the wet ingredients. The dough will be very
stiff. It may be necessary to finish working the dough into a ball on a wooden
board using your hands.
5. Do not chill the dough. Divide into
workable batches, roll out onto a floured surface and cut. You want these
cookies to be on the thicker side (I cut mine just about just under ¼”
thick).
6. Bake for 10-12 minutes or until very
lightly browned. You don’t want your cookies to be fully golden brown when you
take them out or they won’t be soft anymore. Let cool on the cookie sheet until
firm enough to transfer to a cooling rack. The cookies will be fragile when
they first are taken out of the oven and they need to be given a few minutes to
“set up” before being moved to a cooling rack.
Recipe adapted from In Katrina's Kitchen
This recipe may be linked up to: