COOKIES WITH STRIPES RECIPES

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PLANET COOKIES RECIPE | BBC GOOD FOOD



Planet cookies recipe | BBC Good Food image

Make a whole solar system from your kitchen with our super cute planet cookies! The baking and decorating will keep even the most energetic children busy over the half-term break

Provided by Jenny White

Categories     Treat

Total Time 1 hours 42 minutes

Prep Time 1 hours 30 minutes

Cook Time 12 minutes

Yield makes 20

Number Of Ingredients 9

100g unsalted butter , softened
100g golden caster sugar
1 egg , lightly beaten
1 tsp vanilla extract
280g plain flour , plus extra for dusting
250g royal icing sugar
red, blue, green, yellow, orange and black gel food colouring
caramel flavouring (for brown colour)
gold edible glitter (optional)

Steps:

  • Heat oven to 190C/170C fan/gas 5. Line a baking sheet with baking parchment. Using an electric whisk, beat the butter and sugar together in a large mixing bowl until pale and fluffy. Gradually beat in the egg and vanilla extract.
  • Stir in the flour, then knead the mixture briefly to make a dough. Divide the dough in half. One half can now be frozen or chilled to make another batch of biscuits. On a floured work surface, roll out the remaining dough to the thickness of a £1 coin. Using plain round biscuit cutters, cut out the following size biscuits: 1 x 8cm, 2x7cm, 4x6cm, 2x5cm and 1x3.5cm.
  • Carefully transfer the biscuits to the prepared baking sheet and bake for 10-12 mins until pale golden brown. Leave them on the baking sheet for 5 mins, then transfer to a wire rack to cool completely.
  • Mix the icing sugar with 2-3 tbsp water to make a smooth, spreadable icing – it shouldn’t be too runny. Spoon 1 tsp of the icing into a small bowl and mix enough yellow food colouring to make it bright yellow, then use to cover the largest biscuit and set aside to dry.
  • Spoon 2 tsp of the white icing into another small bowl and mix in enough blue food colouring to make it a bright, light blue. Use a little of this icing to cover a 6cm biscuit to make Uranus. Set aside to dry.
  • Add a little more blue colour to the blue icing and use a little to cover another 6cm biscuit, to make the water on the Earth. Set aside to dry. Add a little more colour to the blue icing and cover another 6cm biscuit. Using a cocktail stick, swirl a little extra blue food colour and white icing onto this iced biscuit to make Neptune. Set aside to dry. Add a little more blue and a tiny bit of black food colouring to the blue icing and spread it over the 3.5 cm biscuit to make Pluto. Set aside to dry.
  • For Mercury, spoon 1 tbsp of the white icing into another bowl and add enough of the caramel flavouring to make a beige colour. Spread a little of it over a 5cm biscuit. Using a cocktail stick, swirl a little extra caramel flavouring into the icing on the biscuit. Set aside to dry.
  • Spread a little of the beige icing over a 7cm biscuit. Using a cocktail stick, ?swirl in a little red food colouring and white icing to make the patterns of Jupiter. Set aside to dry.
  • For Saturn, add a little yellow food colouring to the beige icing and spread it over the other 7cm biscuit, leaving a 1cm border around the edge. Use a cocktail stick to swirl a little yellow food colouring into the icing and set aside to dry.
  • For Venus, add a little orange food colouring to the beige icing and spread some over the remaining 6cm biscuit. Using a cocktail stick, swirl in a little orange. Set aside to dry.
  • To finish Earth, spoon 1tsp white icing into another small bowl and add enough green food colouring to make it bright green. Blob a little of the green icing over parts of the blue icing.
  • For Mars, spoon 1tsp white icing into a small bowl and add enough red food colouring to make it bright red. Spread the red icing over a 5cm biscuit. Using a cocktail stick, swirl a little red food colouring into the icing. Set aside to dry.
  • Fit a plain nozzle to a piping bag and add the remaining white icing. Pipe 2 stripes around the middle of the Saturn biscuit to give it its rings. If you like, you can sprinkle the Mercury and Venus biscuits with a little edible gold glitter to make them sparkle.

Nutrition Facts : Calories 156 calories, FatContent 4 grams fat, SaturatedFatContent 3 grams saturated fat, CarbohydrateContent 26 grams carbohydrates, SugarContent 16 grams sugar, FiberContent 1 grams fiber, ProteinContent 2 grams protein, SodiumContent 0.1 milligram of sodium

CHRISTMAS COOKIES 4 WAYS RECIPE | MYRECIPES



Christmas Cookies 4 Ways Recipe | MyRecipes image

Whether you're craving chocolate cookies, lemon cookies, spice cookies, or sugar cookies, you can tweak this foolproof cookie base to bake a variety of Christmas cookies.

Provided by MyRecipes

Yield 4-5 dozen

Number Of Ingredients 15

2 sticks (1/2 lb.) unsalted butter
1?? cups sugar
2 teaspoons vanilla extract
2 teaspoons baking powder
¼ teaspoon salt
2 large eggs
3?? cups all-purpose flour
1?½ cups Royal Icing
White sanding sugar, optional
VARIATIONS:
3 teaspoons ground ginger
1?½ teaspoons cinnamon
¾ teaspoon allspice
1 cup unsweetened cocoa powder
3 teaspoons finely grated lemon zest

Steps:

  • For Sugar Cookies: Cream butter and 1 2/3 cups sugar in bowl of an electric mixer and beat until fluffy, about 5 minutes. Add vanilla, baking powder and salt and beat at medium speed until mixed. Add eggs; beat until blended. Add flour and mix at low speed until combined, scraping down bowl once or twice. For Spice Cookies: Beat 2 Tbsp. sugar, ginger, cinnamon and allspice into full batch of Sugar Cookie dough. For Lemon Cookies: Beat lemon zest into full batch of Sugar Cookie dough. For Chocolate Cookies: Follow Step 1, but add cocoa powder after beating in eggs and then add only 2 2/3 cups flour.
  • Divide dough in half. Using hands, shape dough into discs, wrap tightly in plastic wrap and chill until firm, at least 1 hour and up to 2 days.
  • Arrange racks in upper and lower thirds of oven and preheat oven to 350°F. Line 2 large cookie sheets with parchment.
  • Remove 1 disc of dough from refrigerator. Roll out on a lightly floured surface to 1/4-inch to 1/8-inch thickness. Cut cookies into stars, snowflakes or any other shapes. Transfer cookies, with a metal spatula, to baking sheets and chill for 10 minutes. Bake cookies 12 to 15 minutes, depending upon thickness and size, rotating pans halfway through, until golden and firm to touch. Cool for 5 minutes, transfer with a metal spatula to racks and let cool. Repeat with remaining dough.
  • To decorate cookies with solid icing, put some Royal Icing in a pastry bag with a small plain, round tip. (Or put icing in a sturdy plastic bag and snip a tiny hole in one corner.) Pipe around edge of each cookie and let dry. Stir 1 Tbsp. water into another portion of Royal Icing to soften; put thinned icing in a clean pastry bag or new plastic bag. Pipe icing onto each cookie, flooding inside of border. Let dry. Re-pipe border. Sprinkle cookie with sanding sugar, shake off excess and let dry.
  • To decorate cookies with stripes and dots, use thicker icing and pipe designs as shown in photos. (Cookies may be stored, tightly covered, in a tin for up to 2 weeks.)

Nutrition Facts : Calories 136 calories, CarbohydrateContent 23 g, CholesterolContent 19 mg, FatContent 4 g, ProteinContent 2 g, SaturatedFatContent 3 g, SodiumContent 43 mg

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