Cookie Gift Baskets Tip & Recipe Blog

When someone experiences loss, it is often difficult for us to express our condolences.  We don’t want to say the wrong thing, make things worse, or fail to convey our well wishes and desire to help out.  Words often fail us, but there is one thing that does not: thoughtfulness. Being there, and offering your sympathies in whatever form you can, is always treasured by the mourners.

For many of us, food says what we cannot: that we are here, that we wish them comfort, and that we care.  It is not only appropriate to convey your condolences with sympathy cookies, it will be very much appreciated.

When conveying your sympathies, it is best to do so simply.  For instance, a lovely basket filled with homemade treats will send your message effectively.

Some ideas for inclusion:

• Chocolate chip.
• Oatmeal raisin.
• Peanut butter.
• Sugar.
• Brownies, blondies, or cookie bars.
• Muffins.
• Sweet bread, such as banana, zucchini, or cinnamon raisin.
• Biscotti.
• A sampling of coffees or soothing teas.

These items are all “comfort foods.”  They are warm, homey, and soothing; while a cookie certainly cannot take the pain of loss away, it can send the message that you care and that you wish them comfort.

And it may take the edge off the pain for a moment as they remember they are surrounded by people who love them.

Another advantage is that these varieties can be frozen. If the family is inundated with gourmet food gifts, they can simply stow these away until they are ready to eat them.  They can also offer them to guests who arrive to express their sympathies, making it a useful gift as well.

Add a message expressing your sorrow over the loss. Again, simplicity is key.

Some examples:

• Our thoughts and prayers are with you.
• You are in our prayers (or “thoughts” if you prefer).
• We are thinking of you during this difficult time.
• I am deeply saddened by your loss. I am here with you during this time of grief.

If the bereaved are religious, you can certainly add your prayers and a message such as, “May the comfort of God help you during this difficult time.” If they are not, do not add messages saying that the deceased is looking down on them, in heaven, an angel, etc.  This may be upsetting and against the grain of their own beliefs.

It is never a good idea to compare tragedies: “I know just how you feel; I lost my grandmother last year.”  Even if you have experienced loss, you don’t know just how someone else feels, and they do not want that type of “support.”  Instead, acknowledge their loss. A simple, “I’m so sorry,” is so much more helpful than, “Oh, well, he’s had a good life,” or, “It’s God’s plan.” While that may be so, it is not conducive to healing. Recently bereaved people need to grieve. It is hard for us to stand by and do “nothing,” but this is an important part of the process that cannot be skipped or avoided with platitudes.

If you enjoy baking and wish to express your condolences through cookies, consider making extra for the funeral or memorial service. Often, families have a gathering after, and planning food on top of everything else can be just too much for the bereaved. Offer to make a selection of cookies or other homemade treats so they can take that worry off their minds.  Again, a simple assortment of classic favorites is always appropriate.

Death is difficult to deal with; it is difficult to talk about; but your words, gifts, and actions after someone has died will be long remembered by those close to him/her.  When you care enough to convey your condolences with cookies, you are offering a gift of comfort and balm to the bereaved. It will not “solve” anything, but that is not what they need. They need to know people care, and this is an incredible way to accomplish that.

Related Articles:

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• What to Write in a Sympathy Card Message
• Sympathy Gift Basket - Gift Baskets

Just when you thought cookies could not get any more delightful or delicious, along comes sanding sugar.  This colorful sugar gives cookies, cakes, and other baked goods a lovely sparkle that is perfect for any occasion or holiday.  It can be used to provide all-over color or to emphasize borders or other embellishments.  Here are some tips for using sanding sugar to decorate cookies.  Be warned, though: the cookies will disappear faster than usual.

What is Sanding Sugar?

As any baker knows, sugar is not just sugar.  We have table sugar, confectioners' sugar, brown sugar, coarse sugar, sugar in the raw, sugar substitutes...but sanding sugar is a bit different.  The “grains” are a little larger than those of regular table sugar.  The reason why it is ideal when making decorated cookies is that it does not dissolve when heated, so the crystal, light-reflecting quality remains intact even if you bake the sanding sugar into the cookies.

How to Decorate Cookies with Sanding Sugar

You can use sanding sugar before you bake the cookies and after. If you are making old-fashioned sugar cookies (like the ones here), you can make your dough and form the cookies.  After you have placed them onto a greased or lined baking sheet and flattened them, you can sprinkle the tops with sanding sugar, brush lightly with a web pastry brush (or your fingers, we won't tell!), and then sprinkle more of the sanding sugar.  This creates great, crispy texture on the top that complements the chewy cookie.  You can use white sugar or any of the other great colors available.  Again, baking does not dissolve the sugar but it does melt it a little. The effect is a glittery glow, wonderful color, and fabulous cookies.

If you choose to decorate after the cookies are baked, you have virtually endless options.  A very simple way to decorate is to let the baked cookies cool and then spray the tops with a non-stick cooking spray and then sprinkle.  To make lines or designs, put a spatula or kitchen tool on top of the cookie before you sprinkle your sugar.  Easy, quick, and fun.

If you want to get a little fancier, you'll need some icing.  This is going to act like glue for your sanding sugar, allowing you to create words, shapes, and more on your cookies.  Look here for some inspiration to get you started.  Take your cooled cookie and “flood” it.  This simply means to cover it with icing.

After it dries, use icing (the same color as the sugar works best) and apply it where you want the sugar. For instance, if you're making a smiley face, draw the face and then dip the cookie into a saucer-full of sanding sugar.  Let it dry and then dust off the excess.  You can use multiple colors, just be sure to let each dry before you move on to the next. This takes a little longer but the results are extraordinary – perfect for special occasions or to give out as cookie favors.

Look online for inspiration or let your creative juices flow while you make fantastic, tasty sugar dusted cookies that everyone will love.

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What is America’s favorite cookie?  It's the incomparable, chewy, chocolaty, warm, gooey chocolate chip cookie.  It's hard to improve on perfection, isn't it?  But it is fun to experiment with variations and mix-ins to add some spice (or sweet) to your life.  You can swap out your chocolate chips for white chips, M&Ms, dark chocolate chips, chocolate chunks, walnuts, or pecans, but why not try something a little more daring?  You can be assured that you will always have a willing taste-testing audience to try your creations.

Banana Oatmeal Chocolate Chip Cookies

This is the perfect cookie if you want all your favorite foods in one convenient package!  The ingredients come together beautifully for a hearty taste.  They’re not exactly “diet” food, but you can reduce the sugar and butter you use.

You’ll need:

• ½ cup mashed ripe banana (about 1 medium banana)
• ½ cup packed brown sugar
• ¼ cup butter, softened
• ¼ cup granulated sugar
• 1 tsp vanilla extract
• 1 large egg
• 1 ¼ cup flour
• 2 cups old-fashioned oats
• 1 tsp baking soda
• ½ tsp salt
• ½ cup semisweet chocolate chips

To make:

• Preheat your oven to 350˚ F.
• Combine first five ingredients in a large bowl and mix until smooth.
• Add in egg and beat well.
• Combine flour, oats, baking soda, and salt in another bowl.
• Add flour mixture to the banana mixture and blend well.
• Stir in the chocolate chips.
• Drop as you would regular chocolate chip cookies and bake for about 18 minutes.

Coffee Liqueur Cookies (AllRecipes.com)

Next time you have a dinner party, whip up these sophisticated, gourmet cookies.  They offer a surprising, and delightful, twist on the old favorite. Consider giving these in decorative bags instead of coffee favors at your next party! They'll be a real hit.

You’ll need:

• 2 teaspoons instant coffee granules
• 2 tablespoons coffee-flavored liqueur
• 1 cup butter, softened
• ¾ packed brown sugar
• 1 cup white sugar
• 2 eggs
• 2 ½ cups all-purpose flour
• 1/3 cup unsweetened cocoa powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 2 cups semisweet chocolate chips

To make:

1. Preheat oven to 300˚F.
2. In a small bowl, dissolve the coffee granules in coffee liqueur. Set aside.
3. In a large bowl, cream the butter, brown sugar, and white sugar.
4. Add eggs and coffee mixture and stir.
5. Sift the flour, cocoa, baking soda, and salt.  Stir this into the creamed mixture.
6. Stir in chocolate chips.
7. Drop dough on cookie sheet and bake for 20 to 25 minutes.

Chocolate Mint Chip Cookies (Cooks.com)

For those with a sweet tooth and a mint tooth, these cookies will be a fast favorite.  In addition to mint chips, this variation has a chocolaty glaze.

You’ll need:

• 4 cups all-purpose flour
• 1 cup unsweetened cocoa
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 ½ cup sugar
• 1 cup firmly packed brown sugar
• 1 ½ cup butter, softened
• 3 eggs
• 1 10-ounce package mint chocolate chips

Glaze:

• 2 cups sugar
• ½ cup unsweetened cocoa
• ½ cup butter
• ½ cup milk
• 1 teaspoon vanilla

To make:

1. Preheat your oven to 350˚F and grease your cookie sheets.
2. In a large bowl, combine flour, the cup of cocoa, baking soda, and salt. Set this mixture aside.
3. In a large bowl, mix sugar, brown sugar, and butter until light and fluffy.
4. Add eggs.
5. Stir in flour mixture and mint chocolate chips.
6. Drop dough and bake for about 8 to 10 minutes.

If you love a specific chocolate chip recipe or you want to dress up some store-bought dough, here are some fun mix-ins you can try:

• Peppermint extract.  Switch this for the vanilla in your favorite recipe.
• Dried cherries.
• Ground cinnamon.
• Ground or crystallized ginger.
• Dark chocolate-covered raisins.
• Almonds, walnuts, pecans, or macadamia nuts or any of the above covered in chocolate.
• Shredded coconut.

We all love chocolate chip cookies, but next time you’re craving a sweet treat, try something new.  Your taste buds will thank you.

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What is the best part about using cookie tins as gift packaging?  It’s easy; you don’t have to worry about your baked goods getting crushed in transit. The sizes and shapes make it possible for you to deliver just the right amount of cookies, brownies, or other goodies for holidays, birthdays, and other occasions.  They are reusable; your recipient can use the cookie tin for everything from storing hair accessories and toys to organizing drawers.  Cookie tins are always an excellent gift packaging idea.

You probably have more than a few cookie tins laying around the house from long-eaten gifts you’ve received yourself.  Why not put them to use?  With a little creativity and a few craft supplies, you can revamp your cookie tins and get them ready for more gift-giving.  You can then fill them with cookies, brownies, candies, and even cookie dough so your recipient can make cookies when she/he wants.  They also make a great case for puzzles, small kids’ toys, games, cards, coffee packages and/or tea bags, and other gifts.

Cookie tins make a great gift packaging idea year-round, but the problem is that many of us have Christmas cookie tins in excess. We can’t give those to someone for Easter Sunday or their July birthday.  Sure we can; we just have to give them a makeover.  Here are some ways to do just that:

• Choose a spray paint that is specifically designed to work on metal.  Any color will do, but metallics look especially great.
• If you want to use acrylic paints, make sure you buy some that is meant for use on metal. Regular acrylic will simply scratch right off at the merest provocation, so your beautiful Easter tin suddenly starts showing its true Christmas roots.  You can find acrylic paint in craft stores that is meant for painting watering cans and other metal objects.
• Sand the surface of the tin if it is slippery or glossy.  This will help the paint adhere to the tin better.
• If the tin has embossed writing, you can sand it off to make a smooth surface.
• Whether you are using spray paint or acrylic, make sure you clean the cookie tin carefully with hot soapy water and allow it to dry completely before painting. (You don’t want a rusty gift tin!)
• Try your hand at decoupage.  You can do this with tissue paper, gift wrap, brown lunch bags, old maps, old greeting cards, and other types of paper that you have torn into small pieces.  You can buy decoupage glue or save money and make your own.  Simply dilute tacky white glue (such as Elmer’s); it should be about one part water for one part glue.  Apply a layer of the glue with your fingers or a small sponge and then lay bits of the paper down.  Apply another layer of decoupage glue and then more paper.  Layer until the underlying design is covered thoroughly.
• Cover the tin with fabric.  There is a fabulous tutorial at Twisted Stitcher’s Tutorials blog that will guide you through the steps.  The tin is transformed into a lovely box that can be used for sewing notions, craft supplies, or even jewelry and other treasures.

If you are using the tins for cookies, baked goods, or other food items, make sure that all paint and glue has dried completely.  When it has, wash the tin with hot soapy water.  Before you add the cookies to the dry tin, line the bottom with parchment, waxed, or tissue paper.

Cookie tins make an ideal gift package for any number of gifts; don’t feel limited to cookies – although those will certainly be appreciated by most recipients!  Instead of buying gift bags, gift boxes, or wrap, look in your home, find some empty tins, and get to work.  It will make your gift that much more special.

Related Articles:

• The Best Ovens for Cookie Baking
• How to Make Royal Icing for Cookie Decorating
• 5 Artful Ways to Package Cookies as Gifts

If you are in love with the taste of cookies and cream, you will love how easy it is to make your own cookies and cream ice cream. Ice cream makers have come down in price. They are no longer the big, bulky things that once required hand cranking and rock salt. Today’s ice cream makers are sleek and easy to operate. Plus, once you freeze the bowl, the ice cream is ready to go in no time at all.

Here’s a recipe for cookies and cream ice cream using any ice cream maker you have. It’s a simple combination of wholesome milk and cream. You can also change out the sugar for a substitute like Splenda and it will still taste as good. Don’t skimp on the cookies. Your best bet is to use real Oreos.

Cookies and Cream Ice Cream

From recipetips.com

• 1 cup milk
• 1 cup sugar
• 1/4 teaspoon salt
• 1 cup half and half
• 1/2 tablespoon vanilla extract
• 2 cups chilled whipping cream
• 2 cups chocolate oreos, or cream filled cookie pieces

Prep Time: 30 minutes

Cook Time: 10 minutes

Pour the milk into a heavy saucepan. Over medium heat bring the milk to a gentle simmer (approximately 175° F) or until it begins to bubble around the edges.

Remove from the heat. Then, add the sugar and salt and stir the scalded milk until sugar and salt are completely dissolved. Add half and half, vanilla, and whipping cream and stir until well blended.

Pour the mixture into a bowl and allow to cool to room temperature.

Once it has cooled, cover with plastic wrap and allow it to age in the refrigerator for at least 4 hours (or up to 24 hours). This aging process will produce ice cream with more body and a smoother texture. While the ice cream mixture is chilling in the refrigerator, break cookies into small bite size pieces. Place the pieces in a bowl or measuring cup and set aside until needed. After aging (chilling) the mixture, remove from the refrigerator and stir the mixture. The ice cream is now ready for the freezing process.

Follow the ice cream maker's instruction manual on the freezing process.

When the ice cream has thickened, but is still too soft to scoop, add the cookie pieces and stir until they are evenly distributed. Or, add the cookie pieces and start the ice cream maker churning again to stir them into the ice cream. Some makers have an opening in the top that is used to add flavorings as the ice cream is churning.

Once the pieces are mixed in, scrape the ice cream into another container with an airtight cover. Be sure to leave at least 1/2 inch head space for expansion. Place the ice cream in the freezer for several hours to harden before serving.

Here’s another way to do cookies and cream ice cream without the ice cream maker.

Cookies and Cream Ice Cream (without an ice cream maker)

From recipetips.com

• 1 package chocolate sandwich cookies (crush or break)
• 8 ounces whipped cream
• 1/2 gallon vanilla ice cream

Servings: 12

Simply mix all of your ingredients together is a large bowl. Ice cream should be left out for about 10 minutes to soften. Then enjoy and freeze remainder in container.

Related Articles:

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2. How to Make a Cookies and Cream Milkshake
3. Ice Cream Floats

When Hansel and Gretel get lost in the woods, they stumble upon a house made of cookies and candy.  The base of the house was lebkuchen, or soft gingerbread, a favorite German Christmas treat.  The practice of making gingerbread houses grew from the story of Hansel and Gretel and today, we see them throughout the holiday season.  They have become so popular that you can purchase kits to assemble and decorate your own gingerbread house.  Or you could make your own!

This recipe comes to us from eHow.  Making a gingerbread house is more complex than making cookies or other gourmet desserts.  This is meant to be a centerpiece or decoration more than a confectionary delight.

If you’re up to the challenge, you’ll need:

• Cookie dough.  Both gingerbread and sugar cookie dough will work. You can make your own or buy a premade dough.
• Royal icing (recipe to follow)
• White printer paper
• Pencil
• Scissors
• Kitchen knife
• Spoon
• Pastry bags or zip top bags
• Round pastry tip (if using a pastry bag)
• Candy for decoration

The first step is to make your house’s template.  You can find templates online that you can print and cut out or you can create your own.  A basic rectangular house is fine, especially for your first attempt.  Also keep in mind that larger houses are harder to put together.  For a basic house, make the following templates:

• Sides: two rectangles of the same size
• Front and back: two squares of the same size as each other and that are the same height as the sides and two triangles that are the same width as the front and back pieces.
• Roof: two rectangles that are about 2 inches longer than the side pieces and wide enough to cover the triangles when it is put together.

Cut these out and have them ready.  Now you’re going to work on the dough.

Roll your cookie dough so it is about ¼ inch thick.  Put your templates over the dough and cut around them with a sharp knife.  You may have to stop and re-roll the dough; that’s perfectly fine.  If you have dough left over after you’ve cut all the templates, roll out a square that is about 2 inches bigger on each side than the house. This will be your base.  You can also make a base using a piece of cardboard wrapped in aluminum foil.

Bake the sugar or gingerbread pieces until they are hard.  These are not nice, soft, warm treats for dessert. You’re building a house here!  Let them cool completely before you begin to build your house.

Now comes the royal icing.  It would be easier to use frosting or icing, but it’s not effective.  To keep your cookie house together, you need royal icing.  This stuff is like cement.  To make this recipe from Joy of Cooking, you’ll need:

• 2 large egg whites
• 2 teaspoons lemon juice
• 3 cups of confectioner’s sugar, sifted

Beat the egg whites with the lemon juice.  An electric mixer is optimal, though a hand mixer works as well.  Add the sugar and beat until it is combined and smooth.  Now, this needs to be put into an airtight container because it will harden very, very quickly.  When it’s not in use, make sure to cover it.  When you’re ready, put some of the royal icing into your pastry or zip top bag.  If you’re using a plastic bag, just snip a hole in the corner.

Now you can start assembling the houses.  Use the royal icing as the glue to attach the sides and front and back pieces onto the base.  Hold them in place until the icing hardens. This is the benefit of royal icing – it won’t take too long.  When it can stand alone, reinforce it with more royal icing.  Don’t be shy with the royal icing.  Attach the triangles to the front and back pieces, hold, and let dry completely.

Pipe a layer of royal icing along the top edges of the triangles.  Hold the roof pieces in place for several minutes.  This is the basic structure of your home.  If you need to, reinforce with royal icing.  Let the house dry for 24 hours before you start to decorate.

Now comes the fun part!  You can use the royal icing as glue and attach candies, sprinkles, sparkling sugars, and other sweet treats.  Soon, you’ll have a house that looks good enough to eat! These are wonderful for display or as a candy gram!

Need more help? Try this article on How to Make a Cookie House.

Nothing is sweeter or more welcomed than a batch or two of homemade cookies. They’re delicious any time of year but they make the perfect Christmas gift. If you start early, you can get everything done well before Christmas Eve. Here are some tips on how to make sweet Christmas cookie gifts.

First, select pretty baskets or tins in which you will place your cookies. This is the most crucial step as presentation is key. The more unique and upscale your container, the more wonderful your gift will look.

Get creative. You can find small picnic type baskets, baskets with pretty ceramic side handles, antique cookie tins, festive new glass boxes or plastic tins. If it can hold a cookie, it will work. A good place to look is at craft stores where they have everything. You can even stack your cookies in a glass vase that is wide enough to fit.

Once you have found your vessel, include some pretty tissue paper. Select a Christmas themed tissue with printed snowmen or trees or just go with silver, gold, red or green. You’ll wrap the cookies in plastic food wrap and then include the tissue as a basket filler and outer wrap for the cookie packages.

What you bake is completely up to you. If you have a family favorite that everyone loves, go for it. If you’ve never baked before, you can find hundreds of cookie recipes by searching “Christmas cookie recipes” on the web. There are entire sites devoted to nothing but cookie baking. You’ll be surprised at the limitless expanse of options available.

Choose cookies that will travel and hold up well if you need to ship them. Biscotti are hard enough to make the journey as are Springerle, a German pressed cookie. If you don’t have to ship, you can pretty much make anything you like.

Go out shopping for the finest ingredients you can afford. Buy the best chocolate chips, vanilla beans and nuts you can. Great ingredients really do make all the difference. Check your list twice as there’s nothing more frustrating than having to run out for one spice you forgot when you’ve already got the mixer running.

Set up a work station where you have all your ingredients for one type of cookie. Put the ingredient away as you use it so that you know it’s already been added to the batter. Use lightly colored aluminum cookie sheets to avoid burning your cookies. Watch them carefully so you can take them out at exactly the right moment.

When your cookies are cooled, you can freeze them for up to two months. That means you can bake several batches ahead of time and when Christmas rolls around, you can assemble all your baskets. Try to deliver your christmas cookie gift baskets right away after you have filled them when they are still at their freshest.

Include the recipes if you like. Friends may love them so much they’ll ask you how to make them. You’ll be putting smiles on a lot of faces when you show up with a lovely cookie basket or tin. Just be careful, because once you’re known as the Cookie Lady, they’ll be wanting more cookies every year!

Sure, cookie tins are great for storing cookies. But did you know that you can also make an instrument out of one? Actually, you can make several if you use your imagination. But how about starting out with a banjo made from a cookie tin?

Now granted, you may not be able to hit the Grand Ole Opry with your instrument, but it will be fun for grown-ups and kids alike. You’ll need to gather some materials. First, you’ll need a cookie tin of a medium or large size. The teeniest of cookie tins are good as toys, but if you want to try to play it, use a bigger one. Most metal cookie tins that you’ve saved from butter cookies are perfect. You can also find these tins by the truckload at the Goodwill or Salvation Army.

Next, you’ll need some sort of wood for the neck. If you’ve got a workshop full of scrap wood, great. If not, ask around and see if anyone you know has a piece of wood that can be used to make the neck of a banjo. It should be about 25-30 inches long, depending on your tin size.

Here’s where you can get creative. You’ll need strings. You can go out and easily find guitar strings at a music store. But if you’re mainly aiming to use the banjo for the kids to bang around and play pretend with, don’t go to that expense. Use yarn or string.

Now, if you are a handy person, you will want to drill your tin with a hole big enough to insert the neck piece for the banjo. If not, just use wood glue or a hot glue gun to glue it to the top of the circular tin.

After your neck has adhered to the cookie tin (or been threaded through the tin), you can go ahead and embellish the banjo. Some ideas include adding a fret for the keys to rest on and tuning pegs from a guitar store. If you just want to play with it, string yarn “strings” up and down the neck of the guitar. Your tin’s cover will be the front of the banjo. Depending on how fancy you want to get, you can include fret bars and the aforementioned fret on the actual tin.

You can actually get a sound out of your banjo using a cookie tin. It’s fun and exciting to see it come to life. If you’re handy with wood and tools, your banjo can sound great with just a few pieces from the guitar store. Tell the shop owner that you are making a banjo and he may have the perfect ideas for you and be able to recommend products.

If you’re going to form a living room band with the kids, keep your materials age-friendly. Younger kids will love the thick, soft yarns from the craft store, while older kids might like string that feels more like guitar or banjo strings on theirs. Keep it fun and let the kids decorate their cookie tins. It’s a great rainy day activity that passes the time in a meaningful way. And you can always hang your creations on the wall when you’re resting from a heavy day of playing gigs.

Cookies are welcome at any party. Everyone loves getting and eating cookies. If you want to include cookies in your wedding, why not make them as favors? With a little ingenuity and a little practice, you can make really fun and adorable wedding cookies.

Start with a really good recipe for sugar cookies. Don’t even consider store bought as they won’t taste or look good in the end. Then, decide on a cookie shape. You can choose a cookie cutter that looks like a wedding cake, a heart, a flower, a shoe, or even just an elegant square or oval. Use a big enough cookie cutter so that you get a nice sized cookie out of it that will take decorations well.

Each cookie will need to be hand decorated. You can easily make royal icing or use fondant to create a surface layer for your embellished designs. Pipe icing onto the cookies after they have cooled. Use your new initial or pipe on rosettes, dots, or even a word or two. Once you get the hang of using a piping bag, you’ll want to get creative with what you put on the cookies. Wrap and you have edible cookie favors.

Sugar Cookies (from joyofbaking.com)

3 cups (390 grams) all purpose flour

1/2 teaspoon salt

1 teaspoon baking soda

1 cup (227 grams) unsalted butter, room temperature

1 cup (200 grams) granulated white sugar

2 large eggs

2 teaspoons pure vanilla extract

Royal Icing Using Egg Whites:

2 large egg whites

2 teaspoons fresh lemon juice

3 cups (330 grams) confectioners (powdered or icing) sugar, sifted

or

Royal Icing Using Meringue Powder:

4 cups (440 grams) confectioners' (powdered or icing) sugar, sifted

3 tablespoons (30 grams) meringue powder

1/2 teaspoon almond extract (optional)

1/2 cup - 3/4 cup (120 - 180 ml) warm water

Food Coloring (I use Gel Pastes that can be found at cake decorating and party stores or else on-line)

For Sugar Cookies: In a separate bowl whisk together the flour, salt, and baking soda.

In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until light and fluffy (about 3 to 4 minutes). Add the eggs and vanilla extract and beat until combined. Add the flour mixture and beat until you have smooth dough. Divide the dough in half and wrap each half in plastic wrap. Refrigerate for about one hour or until firm enough to roll.

Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line two baking sheets with parchment paper.

Remove one-half of the chilled dough from the refrigerator and, on a lightly floured surface, roll out the dough to a thickness of 1/4 inch (1 cm). (Keep turning the dough as you roll, making sure the dough does not stick to the counter.) Cut out desired shapes using a lightly floured cookie cutter and transfer cookies to the prepared baking sheet. Place the baking sheets with the unbaked cookies in the refrigerator for 10 to 15 minutes to chill the dough which prevents the cookies from spreading and losing their shape while baking.

Note: If you are not going to frost the baked cookies, you may want to sprinkle the unbaked cookies with crystal or sparkling sugar.

Bake cookies for about 8-10 minutes (depending on size) or until the edges are just starting to brown. Remove from oven and let cookies cool on baking sheet for a few minutes before transferring to a wire rack to finish cooling. Frost with royal icing, if desired. Be sure to let the royal icing dry completely before storing. (This may take several hours.) Frosted cookies will keep several days in an airtight container. Store between layers of parchment paper or wax paper.

Makes about 36 - 4 inch (10 cm) cookies.

Are you one of those parents who can instantly whip up a creative, professional-looking costume every Halloween without fail? Are you full of good ideas and crafty know-how? Or are you like the rest of us, who may be short on time, sewing skills, or the capacity to make this year’s must-have costume? Don’t worry; you can make an adorable chocolate chip cookie costume for your child that will make you want to just eat him up.

For this costume, you need minimal sewing skills and a few craft supplies. Gather:

• Light brown or tan felt

• Dark brown felt

• Fabric glue or Elmer’s all-purpose glue

• Some cotton batting or pillow stuffing

Cut out four large circles from the light brown or tan felt. This will become the base of your cookie. You can trace a circle with a five-gallon bucket, a large mixing bowl, or a round trash can or simply free draw a circle, trying to make it symmetrical. Don’t worry too much about this – chocolate chip cookies are delicious whether they are symmetrical or not.

Cut small circles from the dark brown felt. These will be your chocolate chips. The next step is to glue the chocolate chips onto the cookie. Fabric glue is great, but you can also get by with Elmer’s if you make sure to let it dry thoroughly. You should now have a front and a back for two cookies (the chips only need to be on the front). Turn the wrong sides out on one of the cookie sets and sew it together. Leave a hole for the stuffing, and turn the big cookie right side out. Stuff your cookie, and then sew the hole. Do this for the second cookie.

Next, you’ll need to make straps. These will keep the cookie costume on your child and are very much like backpack strips. Cut strips from your light brown or tan felt. Enlist your child’s help: hold the cookies to her body and mark where you will place the straps. They should fit over the shoulders and then under the arms. You can then sew the straps in place or pierce the cookie felt and thread the straps through. The latter is easier and a more effective means of keeping the straps in place.

That’s it: your kid cookie is all ready for Halloween. The best part of this costume, though, is that it can be used again. You can take the straps off and use it for a floor or bed pillow or a chair cushion.

If you are pressed for time, you can choose a piece of light brown or tan fleece. Have your child lie down on it and draw a circle around them. Use dark brown fleece or felt for the chips, and then sew the two pieces together. Leave an opening for the neck and for the legs, and cut arm holes out. Even more pressed for time? Find a light brown sweat suit and pick up some dark brown felt. Glue the “chocolate chips” scattered throughout the sweat suit and call it a day. You can also just do a few quick stitches to put the chips on, which can later be removed so your child can wear the sweat suit for playtime or bed.

If your child is a cookie monster, she’ll love this homemade costume.