I Am Baker

christmas cookie sandwiches with wondra

As a baker there are two things that I value greatly:

1. Time

2. Quality ingredients

Holiday Cookies!

Sometimes, as much as it pains me, I have to set certain recipes off to the side because of the time involved.  This is never a fun choice because we all know that the care put into a recipe is often a direct correlation to the quality and flavor of that recipe.  I mean, cake mix cookies are fine in a pinch, but having a chocolate chip cookie from quality ingredients that took 48 hours to prepare is a magical thing.

Sugar cookies is one of those recipes that benefits greatly from ‘rest’.  Chilling in the fridge (anywhere from one hour to overnight!) is a line that is in practically every roll-out sugar cookie recipe.

Holiday Sugar Cookies!

I recently tried a new (to me) product in the world of baking.  It is called Wondra® and is from the folks over at Gold Medal Flour.

Wondra® Quick Mixing Flour has always been known as your go-to flour for extra- creamy, lump-free gravies and ultra-flaky and crispy pie crusts. Its lightness and easy mixing qualities have made it perfect as the dredging flour for fish and poultry. But new research behind the product has revealed a hidden quality that will take this product from the unsung hero of the kitchen to the holiday baking tool that everyone is talking about!

Holiday Sugar Cookies!

No chilling. No refrigerator time.  No down time.

Immediate sugar cookie gratification.

I decided to try it.  I prepared my dough with all room temperature ingredients and looked at it on my counter.

It took everything in me not to wrap it up and put it in the fridge!  But I didn’t.

I rolled it out immediately and started punching out cookies.  I put those un-chilled cookies right into the oven and backed away slowly, expecting the impending doom of unrecognizable blobs of crispy browned sugar cookie dough.

But… it didn’t happen.  They baked up beautifully!  The flavor and consistency was just like my go-to sugar cookie recipe.  And they held their shape quite quite well!

This product is nothing short of revolutionary for sugar cookie artists!

sugar cookies with wondra

Ingredients

  • 1 1/2 cups powdered sugar
  • 1 cup butter, softened
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1 egg
  • 2 1/2 cups Wondra Quick-Mixing Flour
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar

Instructions

  1. Mix powdered sugar, vanilla, almond extract and egg in large bowl. Stir in remaining ingredients.
  2. Heat oven to 375 degrees F. Lightly grease cookie sheet. (or prepare as you prefer)
  3. Divide dough in half. Roll out first half 1/4 inch thick on a lightly floured (with Wondra!) surface. Cut into desired shapes with cookie cutters.
  4. Bake 7-8 minutes or until edges are light brown. Cool on wire rack.
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To make the sugar cookie sandwiches in this post, I used a very small cookie cutter and cut out the tree image before baking.

Christmas Sugar Cookies!

After baking allow cookies to cool slightly and sprinkle the cookies (with tree cut out) with sanding sugar or dusting powder. (I used red and green)

Place a solid cookie face down, fill with about 1 tablespoon of buttercream, then place cut out tree cookie on top.

You now have a perfectly festive, quick, easy and delicious Holiday Sugar Cookie Sandwich!

Holiday Sugar Cookies!

A few tips before using Wondra®:

Do not expect it to look and feel exactly like your traditional all-purpose flour.  Do expect it to work the same, if not better.

Do not be alarmed if your cookie “puffs up” while baking.  Do smile brightly when you remove it from the oven with it’s shape perfectly in tact.

Do not expect it to taste different.  Do expect it to taste delicious.

Do not waste one more second waiting on chilling dough or sticky dough or cookies that taste stale in 2 days.  Do use Wondra® and roll out beautiful dough that stays fresh longer!

This post brought to you by Gold Medal Flour and myself.  All recipe testing, opinions and images are my own.

I Am Baker

Christmas Meringue Cookies

I have been wanting to try a meringue cookie forever now… I never have before! If there is ever an option of sugar cookies or chocolate I tend to pick that over meringue.

I am a silly silly girl.  These cookies are much easier than I thought and such a unique and delicate texture!  I am smitten. (Plus they are about 15 calories per cookie so you an eat a lot without feeling guilty.  Plus they are naturally gluten free.  Its win-win folks.)

 

And knowing I can change up the vanilla and use peppermint or orange or banana or strawberry or almond extract really opens up a world of possibility for these sweet confections.

Being a complete fan of all things Shabby Chic, I had to make a few girly White Christmas trees.  I resisted the glitter and sprinkles.  Well, until after this picture was taken that is!

Christmas Meringue Cookies

Ingredients

  • 4 egg whites, at room temperature
  • 1/2 teaspoon McCormick® Cream of Tartar
  • 1 cup sugar
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • Gel Food Coloring (Red and Green for Christmas cookies)

Instructions

  1. Preheat oven to 225°F.
  2. Beat egg whites in large bowl with electric mixer on medium speed until frothy. (If using a freestanding mixer, use wire whisk attachment.) Add cream of tartar; beat until soft peaks form. Increase speed to medium-high. Add sugar, 1 tablespoon at a time, beating until sugar is dissolved and stiff peaks form. Beat in extract and food color until well blended. Gently stir in chips, if desired.
  3. Place meringue into pastry bag fitted with a 2D, 1G, or large star tip. Slowly pipe out in a circle for the small meringue cookie. For the tree, pipe out a small circle then continuously make smaller circles working your way up.
  4. Bake both sheets of meringues at the same time 45 minutes. Turn oven off. Let meringues stand in oven 1 hour or until completely cooled.
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A couple friends were gracious enough to also make some wonderful Christmas cookies using McCormick Vanilla.  (And look, McCormick  even has Pure Madagascar Organic Vanilla!  Not only do I love their Pure Vanilla Extract, but this Organic version is such a wonderful addition!)

 

This post is from the talented Andrea of Baking Doux.  Such a fun cookie!!

These chewy butter cookies have a delightful vanilla flavor and aroma; a dusting of cinnamon makes them sensational.

Gena Divine of Bake All The Things will surely delight your taste buds

- check out all the yummy treats available in her Etsy shop!

This is from one of my favorite cake makers, Rose of Rose Bakes.  They are chocolate drizzled pecan pie cookies.  Um… what??  YUM!  Her talent knows no bounds!

I am so honored she put away her cake pan long enough (well, maybe cause they burned to a crisp) to make these amazing cookies.  Thank you sweet friend!

Hope you can try these sweet and easy meringues!  Oh, and I promise I will attempt a post without red, green,and white.  I may be stuck in a color rut. ;)

I Am Baker

Chocolate Coated Marshmallow Red Velvet Sugar Cookies

Today I am hanging out over at Katrina’s blog, In Katrina’s Kitchen.  I am sharing these little culinary jewels.

I think thats the first time I have said the word culinary on my blog.   And I am pretty sure I didnt use it correctly.  And I bet you think its just chocolate covered Oreo’s.

Well, think again!  They are far from it… these are Red Velvet Sugar Cookies covered in a soft gooey marshmallow coated in creamy dreamy chocolate.  Simply delicious!

 

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So if you are at all interested in knowing how to make Chocolate Coated Marshmallow Red Velvet Sugar Cookies, then by all means stop over at Katrina’s blog!  Click here to see all the cookies she will be featuring in the month of December.  I see some pretty fabulous bakers in there!

*Have you see my original Red Velvet Sugar Cookie recipe?  They lend themselves so perfectly to all holiday celebrations!

Thanks so much for letting me be a part of your event Katrina!