COOKIE ART RECIPES
COOKIE ART RECIPE | MARTHA STEWART
Let kids play Jackson Pollock by squeezing drops of liquid food coloring onto large squares of dough and then using a straw to blow the color around. Layer colors until the abstract "painting" is complete.
Provided by Martha Stewart
Categories Cookie Recipes
Yield Makes 12 to 16
Number Of Ingredients 8
Steps:
- Line two baking sheets with parchment paper; set aside. In large bowl, sift together flour, salt, and baking powder; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until fluffy. Beat in eggs.
- Add reserved flour mixture; mix on low speed until well combined. Stir in vanilla. Wrap in plastic; refrigerate for 45 minutes.
- Preheat oven to 325 degrees. On a floured work surface, roll dough 1/4 inch thick. Transfer rolled dough to a prepared baking sheet; chill until firm, about 15 minutes. Cut dough into large rectangles. Place the cut cookies 2 inches apart on both of the prepared baking sheets. To decorate, place a few drops of food coloring on a cookie. Using a straw, gently blow food coloring over cookie. Place baking sheet of decorated cookies in refrigerator; chill until dough is firm, about 15 minutes.
- Bake for 12 to 15 minutes, until edges of cookies start to brown. With a metal spatula, transfer cookies to wire racks; let cool.
COOKIE ART RECIPE - DELISH.COM
There are traditional ways to decorate baked goods, but many kids will prefer a more modern approach. Roll out sugar-cookie dough, and cut it into large squares, or "blank canvases." Let kids squeeze drops of liquid food coloring on each co
Provided by DELISH.COM
Categories birthday Christmas feed a crowd New Year's Eve baking dessert
Total Time 0S
Prep Time 0S
Cook Time 0S
Yield 12-16
Number Of Ingredients 8
Steps:
- Line two baking sheets with parchment paper; set aside. In large bowl, sift together flour, salt, and baking powder; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until fluffy. Beat in eggs. Add reserved flour mixture; mix on low speed until well combined. Stir in vanilla. Wrap in plastic; refrigerate for 45 minutes. Preheat oven to 325 degrees. On a floured work surface, roll dough 1/4 inch thick. Transfer rolled dough to a prepared baking sheet; chill until firm, about 15 minutes. Cut dough into large rectangles. Place the cut cookies 2 inches apart on both of the prepared baking sheets. To decorate, place a few drops of food coloring on a cookie. Using a straw, gently blow food coloring over cookie. Place baking sheet of decorated cookies in refrigerator; chill until dough is firm, about 15 minutes. Bake for 12 to 15 minutes, until edges of cookies start to brown. With a metal spatula, transfer cookies to wire racks; let cool.
More about "cookie art recipes"
SAND ART COOKIES RECIPE | ALLRECIPES
A perfect quick and easy gift. The layers in the jar are as beautiful as a work of art.
From allrecipes.com
Reviews 4.2
Category Desserts, Cookies, Drop Cookie Recipes
Calories 207.8 calories per serving
From allrecipes.com
Reviews 4.2
Category Desserts, Cookies, Drop Cookie Recipes
Calories 207.8 calories per serving
- Preheat oven to 350 degrees F (175 degrees C). Grease a cookie sheet. Empty the entire contents of the jar into a medium bowl. Add 1 large egg and 1/2 cup of margarine melted; mix well. Form dough into 1 inch balls and bake for 10 to 12 minutes in the preheated oven. Makes about 2 dozen cookies.
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ABSTRACT ART COOKIES RECIPE - NYT COOKING
Some cookies feature tightly piped designs that require a master draftsman’s talents. That’s not this cookie, which looks best decorated with a looser hand. Here, sugar cookie dough is flavored with rosemary and lemon zest, baked, coated with lemony glaze, and sprinkled with crushed pistachios, freeze-dried raspberries, rose petals and pomegranate seeds. Finally, they are drizzled with a bit of pink glaze, Jackson Pollock-style. Each one looks like a little abstract painting, no special skills needed.
From cooking.nytimes.com
Reviews 4
Total Time 30 minutes
Cuisine american
From cooking.nytimes.com
Reviews 4
Total Time 30 minutes
Cuisine american
- Scoop out 1/4 cup of the remaining cookie glaze and transfer to a small bowl. Add the pomegranate juice and 3 tablespoons confectioners’ sugar (which will thicken it). Using a small spoon, drizzle the pink icing all over the cookies. Let dry completely. Cookies will keep at room temperature in an airtight container for 2 days, or up to 1 week without the pomegranate seeds.
See details
COOKIE ART RECIPE - DELISH.COM
There are traditional ways to decorate baked goods, but many kids will prefer a more modern approach. Roll out sugar-cookie dough, and cut it into large squares, or "blank canvases." Let kids squeeze drops of liquid food coloring on each co
From delish.com
Total Time 0S
Category birthday, Christmas, feed a crowd, New Year's Eve, baking, dessert
Cuisine American
From delish.com
Total Time 0S
Category birthday, Christmas, feed a crowd, New Year's Eve, baking, dessert
Cuisine American
- Line two baking sheets with parchment paper; set aside. In large bowl, sift together flour, salt, and baking powder; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until fluffy. Beat in eggs. Add reserved flour mixture; mix on low speed until well combined. Stir in vanilla. Wrap in plastic; refrigerate for 45 minutes. Preheat oven to 325 degrees. On a floured work surface, roll dough 1/4 inch thick. Transfer rolled dough to a prepared baking sheet; chill until firm, about 15 minutes. Cut dough into large rectangles. Place the cut cookies 2 inches apart on both of the prepared baking sheets. To decorate, place a few drops of food coloring on a cookie. Using a straw, gently blow food coloring over cookie. Place baking sheet of decorated cookies in refrigerator; chill until dough is firm, about 15 minutes. Bake for 12 to 15 minutes, until edges of cookies start to brown. With a metal spatula, transfer cookies to wire racks; let cool.
See details
ABSTRACT ART COOKIES RECIPE - NYT COOKING
Some cookies feature tightly piped designs that require a master draftsman’s talents. That’s not this cookie, which looks best decorated with a looser hand. Here, sugar cookie dough is flavored with rosemary and lemon zest, baked, coated with lemony glaze, and sprinkled with crushed pistachios, freeze-dried raspberries, rose petals and pomegranate seeds. Finally, they are drizzled with a bit of pink glaze, Jackson Pollock-style. Each one looks like a little abstract painting, no special skills needed.
From cooking.nytimes.com
Reviews 4
Total Time 30 minutes
Cuisine american
From cooking.nytimes.com
Reviews 4
Total Time 30 minutes
Cuisine american
- Scoop out 1/4 cup of the remaining cookie glaze and transfer to a small bowl. Add the pomegranate juice and 3 tablespoons confectioners’ sugar (which will thicken it). Using a small spoon, drizzle the pink icing all over the cookies. Let dry completely. Cookies will keep at room temperature in an airtight container for 2 days, or up to 1 week without the pomegranate seeds.
See details
BEST EVER SUGAR COOKIES - ART AND THE KITCHEN
After years of making sugar cookies this is my Best Ever Sugar Cookies recipe. Very tasty and perfect for decorating!
From artandthekitchen.com
Reviews 4.5
Total Time 39 minutes
Category cookies
Cuisine American
Calories 151 kcal per serving
From artandthekitchen.com
Reviews 4.5
Total Time 39 minutes
Category cookies
Cuisine American
Calories 151 kcal per serving
- Allow to cool a bit on cookie sheet, then transfer to cooling rack. Decorate with Royal Icing.
See details
GINGERBREAD COOKIES - ART AND THE KITCHEN
One of my favourite recipes for Gingerbread Cookies. Just the right amount of spice and they bake into perfect shapes.
From artandthekitchen.com
Reviews 4.1
Total Time 25 minutes
Category cookies
Cuisine American
Calories 159 kcal per serving
From artandthekitchen.com
Reviews 4.1
Total Time 25 minutes
Category cookies
Cuisine American
Calories 159 kcal per serving
- Decorate as desired. Store in airtight container. Freeze up to 3 months.
See details
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