CashCome.com Articles Pages

Christmas Cookie Decorating 101

Download eBooks and Software

The Lotto Black Book
This Radical Approach To An Online Sales Letter Converts In The 3-5%... We've Never Seen Something Like This Since The Early Days Of 2004-2005 And I'm Sure You Haven't Either... We Convert More Than Our Competition And We Pay Out More... Try It!

Paleo Recipe Book - Brand New Paleo Cookbook
Brand New Paleo Diet Cookbook With Over 370 Recipes. Pays 70% Commission On This High-quality, Easy To Sell Product. Get Banners And Promotional Material At Http://paleorecipebook.com/affiliates.html

Real Writing Jobs
New & Improved Pricing Structure With Multiple Price Points, Downsells, And Upsells. Doing Better Than Ever! Plus, We Keep Emailing All Interested Users With Your Affiliate Link In The Emails To Make Sure You Get Credit! Realwritingjobs.com/affiliates.php

Articles > Food and Drink

Christmas Cookie Decorating 101

by: Mimi Cummins

Many bakers ask for tips and instructions on decorating cookies. Well that’s a tall order because there are as many ways to decorate cookies as there are cookies! Here are a few guidelines for novices and experienced bakers alike to help you generate your own ideas for cooking decorating.

DECORATING COOKIES BEFORE BAKING

Cookies can be decorated before baking with materials that withstand the heat of baking. Some things that you can place on your cookies before baking are:

colored sugars or natural sugars such as pearl sugar
jimmies, non-pareils, silver and gold dragées, and other sprinkles
raisins and dried fruits such as cranberries
nuts

These items can be placed on top of almost any cookie to dress it up a bit and give it a more festive appearance.

Paint a masterpiece

You can also paint your cookies before baking them. Make an edible food paint out of an egg yolk mixed with a few drops of food coloring and paint the cookies with a clean paintbrush. The paint will dry while baking and give the cookie a colorful, glazed appearance. This is a fun activity for kids!

A bit of trompe l’oeil

The folks at Better Homes and Gardens have a creative recipe for Colored Cream Dough ( http://www.bhg.com/bhg/story.jhtml?page=2&storyid=%2Ftemplatedata%2Fbhg%2Fstory%2Fdata%2F11429.xml&catref=SC1407 ) which is a dough of frosting consistency that can be piped onto cookies with a pastry bag fitted with a writing or star tip, and then baked. The result is a cookie that looks like it has been frosted but the frosting is baked on and hard.

DECORATING COOKIES AFTER BAKING

Decorating cookies after baking them requires that you apply some kind of liquid-based substance that will adhere to the baked cookie, or that will act as a glue to attach other items. Usually, this takes the form of frosting, icing, or melted chocolate.

Frosting vs. Icing

There is a big difference between frosting and icing. Frosting is thick and holds shapes like rosettes and shells like those you see piped around the edges of a birthday cake. It remains soft to the touch and has a creamy texture, and most people think it tastes better because of the creamy buttery flavor.

Icing, on the other hand, is a thinner, more liquid substance, and as it dries it thins out, becomes very smooth across the surface of your cookie, and hardens. This is the icing to use for the most beautiful, professional results.

Working with frosting

You can use frosting in two ways. One way is to simply use a knife or rubber spatula to spread the frosting across the whole surface of your cookie. The other way is to place the frosting in a pastry or decorating bag fitted with a small tip and piping out thin lines or rosettes of icing onto the cookie.

Either way, once the frosting has been applied to the cookie you can then further embellish it by using colored sugars, non-pareils, or any of the decorating items mentioned in the Decorating Before Baking section above. Christmas-Cookies.com has a delicious recipe for Buttercream Frosting at http://www.christmas-cookies.com/recipes/recipe.php?recid=306. See detailed instructions on piping frosting from Better Homes and Gardens at http://www.bhg.com/bhg/story.jhtml?page=3&storyid=%2Ftemplatedata%2Fbhg%2Fstory%2Fdata%2F11430.xml&catref=SC1407

Working with icing

Icing is a little more difficult to work with but its smooth surface produces the most beautiful results! Icing should always be piped onto a cookie because it will run off the edges if spread with a knife. Once iced you can apply silver dragées, or other sprinkles just as mentioned with the frosting above, before it hardens. Christmas-Cookies.com has an excellent recipe for Royal Icing at http://www.christmas-cookies.com/recipes/recipe.php?recid=42. Better Homes and Gardens also a recipe for Powdered Sugar Icing ( http://www.christmas-cookies.com/recipes/recipe.php?recid=288 ) that dries less hard than Royal Icing and has a shiny surface. Martha Stewart's website features an excellent article on how to pipe icing onto cookies for professional-looking results ( http://www.marthastewart.com/page.jhtml?type=content&id=channel172011&catid=cat258 ).

Melted chocolate

Just about any cookie can be embellished simply by dipping it in chocolate or drizzling chocolate over it. You can even dress up the everyday chocolate chip cookie for gift-giving or serving at parties. Melting chocolate is a simple process, but a few rules must be followed in order to make it a success. For Easter, try using white chocolate tinted in pastel shades with food coloring. Use the gel, paste or powdered kind of food color, because the liquid drops may make the chocolate seize up.

What you need

You can either use chocolate chips or baking chocolate (the kind that comes in 1-ounce squares) and the same process applies whether you use dark chocolate or white chocolate. A small amount of shortening should be added at the ratio of 2 tablespoons shortening for 1 cup of chocolate chips or chopped up baking chocolate.

Double boiler

Place chocolate and shortening in the top half of a double boiler or in a metal bowl that has been placed on top of a saucepan filled with hot water. The water must be very hot, but not boiling, because the steam generated by boiling water could get moisture into the melting chocolate which makes it curdle.

Allow the chocolate to melt over the hot water and stir it occasionally until it has achieved a liquid consistency.

Microwave

Place your chocolate and shortening in a microwave safe bowl and microwave it on medium power for 1 minute. Stir. Continue microwaving 20 seconds, stir again. Keep doing this until the chocolate is almost melted. Remove it from the microwave and stir it until completely melted.

Dipping

Dip one end of your cookie, or half the cookie, or even the whole cookie into the melted chocolate. Set the cookie on a wire rack to let the chocolate harden. If you wish, you can sprinkle chopped nuts, coconut, or non-pareils over the melted chocolate before it hardens.

Drizzling

Scrape melted chocolate into a ziplock baggie. With a sharp scissors, snip off a very small corner of the baggie. Drizzle top of cookies with zig-zags of melted chocolate. Cool until chocolate is set.

Using these simple techniques will help you produce a variety of beautiful-looking cookies at Christmastime and throughout the year.

About The Author

Mimi Cummins is co-author of the book "Christmas Cookies Are for Giving: Recipes, Stories, and Tips for Making Heartwarming Gifts." This book, "enthusiastically recommended" by Midwest Book Review, is full of baking tips and hints, including nearly 50 recipes each with a full-color photo. For more information visit http://www.christmascookiesareforgiving.com/ or order from your favorite online bookstore.
[Note to webmasters: you may include a link to the book using your affiliate program (Amazon, Barnes & Noble, or other) if you wish.]

?>

News on Food and Drink

Research and Markets: Greece Food and Drink Report Q3 2012
Dublin - Research and Markets has announced the addition of the "Greece Food and Drink Report Q3 2012" report

Food agenda: Vinexpo
Billed as one of the largest wine trade events in Asia, Vinexpo Asia-Pacific is a biennial event that alternates between Hong Kong and France. In 2010, the fair attracted 12,620 visitors. Here's a look at more international food and drink events happening around the world.

The Role of Carbon Footprint Reduction in the Food and Drink Industry
NEW YORK, May 22, 2012 /PRNewswire/ -- Reportlinker.com announces that a new market research report is available in its catalogue: The Role of Carbon Footprint Reduction in the Food and Drink Industry ...

Ramadan sets Muslim athletes extra test at London Games
LONDON (Reuters)- When Malaysian cyclist Azizulhasni Awang opted to postpone his Ramadan fast until after the London Games, the decision was all about going for Olympic gold. Anything that might jeopardize the chance of a medal for the 24-year-old at his second Olympics had to be dealt with sensibly, he says. And going without food and drink between sunrise and sunset every day for four weeks is ...

Best of food and drink this week
A round-up of some of our favourite recipes and food-related features from the past week.