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Sweets by Suz: Baby Boy Cookies

Wednesday, March 21, 2012

Baby Boy Cookies

I was not going to make cookies this week. I really wasn't... then I found out someone at church had a baby and decided to bring her dinner. I spent a lot of time on these cookies that I had to buy the meal from the Costco ready-made section. Lame! Even the bread was store-bought. I hope they didn't mind the store-bought food and enjoyed the cookies.

This time around I left out the baking soda and baked the cookies at 400 degrees. They did not spread; however, I was a little disappointed about the flavor. It's hard to explain but my taste buds must having been wanting whatever it is that leavening leaves behind.

Maybe I like the bits of air bubbles and the flakiness from eh baking soda. So, I need to find another way to have perfect shapes with the baking soda. Does anyone have any secrets?

Who can tell me what is wrong with this picture???? Anyone??? Anyone??? Yes I put Hello Kitty in there as a special surprise for the big sister... but after taking the pics I realized I forgot the whiskers. I quickly added them after. I also think she should have put on a blue bow for the ocassion.

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At March 22, 2012 at 9:27 AM , Blogger vertigoxcured said...

Hi! i used the recipe from Bakeat350. you cream together the sugar and COLD butter. and then the rest of the recipe and then roll them out right then. i dont refrigerate. i roll out and cut then put the cookie sheet in the freezer for about 10-15 mins then straight into the oven. once you pop that sheet in the oven throw the next sheet in the freezer...i make it like an asembly line!

i have never had a single problem with spreading! i hope that helps!!!!!!

At March 22, 2012 at 9:32 AM , Blogger vertigoxcured said...

also another note on the bakeat350 recipe...i think she uses salted really should use unsalted. from stick to stick there is no uniform way to measure the amount of salt and actual dairy ratio when they are making them. i used unsalted and add a pinch (or two depending on if im making a double batch or not) of salt in with the dry ingredients.

just a helpful tip...always used unsalted butter when baking!

At March 22, 2012 at 11:02 AM , Blogger Suz said...

That is really interesting, it's almost like the way to make pie crust. When you say COLD butter, do u use refrigerator temp or freezer temp? So you cut them right after you roll them out?

I also use unsalted butter (costco kirkland brand) and add a little bit of salt. Her recipe looks a lot like the one I have been using.

Isn't it crazy how many different ways you can make the same cookie?

At March 22, 2012 at 11:43 AM , Blogger vertigoxcured said...

This comment has been removed by the author.

At March 22, 2012 at 11:44 AM , Blogger vertigoxcured said...

straight out of the fridge. once all the dry ingredients are mixed in, it will be really crumbly...but just pull out how ever much you want to work with and knead it for a few comes right together. and it stays...dense, i guess would be the right word, enough to roll out, cut and transfer! i have used this recipe since the first time i made cookies.

the only thing i have changed about it is i add the beans from a whole vanilla pod (and then throw the empty pod in my sugar container which holds 25lbs of sugar!) in after the creaming of the butter and sugar and use the almond extract for both the vanilla and the almond. so instead of using just 1/2 tsp of almond extract i also add the 3/4 teaspoon in place of the vanilla extract, since i have real vanilla beans in the cookie and the extra bit of moisture helps.

At March 22, 2012 at 11:47 AM , Blogger vertigoxcured said...

i use the costco butter too! best butter out there. i bought a TON of butter...seriously 30 lbs because they had a coupon before christmas and each box came out to like $1.10 and i can tell the difference from the costco butter.

At March 22, 2012 at 12:07 PM , Blogger Suz said...

I will have to try this!! I usually use my Bosch mixer for the dough and the kitchenaid for the royal icing. I wonder if it would work in a food processor. It seems so much like the way I do pie crust.
I bet your are delicious with the vanilla bean. Yum.
Thanks for the tips!!
I really like the Bake at 350 blog.
I've been going through so much butter it's embarassing!!!

At March 23, 2012 at 12:59 PM , Blogger vertigoxcured said...

i know when you use a food processor for pie dough you are cutting the butter into the coat the flour in fat...i have never used the FP to cream butter and sugar. i have only ever used my kitchen aid to mix the dough.

At March 23, 2012 at 2:03 PM , Blogger Suz said...

I read about the FP technique in America's Test Kitchen. Maybe I should just try baked at 350 recipe in the kitchenaid. I always make the mistake of changing too many things at once.
How to you make sure you get your kitchenaid perfectly clean before mixing royal icing?

At March 24, 2012 at 8:34 PM , Blogger vertigoxcured said...

i just wash it. i use meringue powder so getting it perfectly clean isnt that big of a deal. i assume your thinking about how angel food cake wont fluff up right if you have grease in your bowl when mixing the egg whites?

i have never had any problems using the same bowl, after washing it!

At March 24, 2012 at 10:22 PM , Blogger Suz said...

I'm so neurotic, I used it for both royal icing and cookies and everything is okay in the world. ha ha!!! yes i was thinking about cakes, meringues, etc.

I tried the bake at 350 and had good results. the dough seemed very dry, but they spread less than the other recipe I have been using. i may have to add an extra egg yolk for my dry climate. The chinese cookies I did were with the baked at 350 recipe, the shapes came out nice. Thanks for the tips.


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