I haven't gotten to all the cookie baking I had hoped to this year, but I have managed to add a couple new tricks to my bag. For embossed cookies you can use any rolled cookie recipe that you like - sugar or spiced. I tried a new spiced cookie recipe that I didn't end up liking, so I'm not adding it here. |
Tip: brush olive oil on the rolling pin to help prevent the dough from sticking to the rolling pins.
Next, either cut out cookies either using shapes you already have, or simply use a knife. Since I had received a package of shapes in all sizes, of course I wanted to try them out. They make a really pretty edge for the cookies.
Because I thought my cookie ended up being pretty bland and tasting like there was too much flour in the recipe, I decided to try to add more sweetness by coating the bottoms of the cookies with chocolate. I melted a Hershey milk chocolate bar, spread it on, and let them dry. Simple. Not sure if that helped with the taste, but they look fancier. I packaged them in holiday wrappers and now they are ready to give to friends. (I will not be giving these away, though, since they are not my best work! But I'm sure yours taste divine!) |