 |  |  |
 |  |  |  don't worry about "perfect" logs |
 individual colors in freezer |  just "squish" the colored logs on there |  ready to freeze |  This (and next) photo are 2 different logs ~ but almost identical |
 cut at least 1/4" thick |  they don't spread |  cut them fairly thick |  9 min. perfect in my oven |
I used my pinwheel sugar cookie dough to make these stylized FALL FLOWER cookies ~ in an icebox log to slice & bake fresh whenever you want fresh cookies. You can keep the logs in your refrigerator or freezer (up to 3 months) ~ I wrapped my logs in waxed paper and then into freezer zip-lock baggies.
I used different orange food coloring (I like the neon gel best), plus a little dark chocolate unsweetened cocoa powder ~ and orange jello powder plus orange extract goes into the cookie dough before I separated it into separate bowls to color them. I had 5 bowls of different colors, but you can do as many as you want.
My largest amount (with yellow food coloring) was for the main roll in the center of each log (center of the flowers). (It's more of a deep yellow/orange because of the orange jello powder.) The lightest dough was just orange jello powder ~ then darker with orange jello powder plus neon orange food coloring. The red/orange was orange jello powder with red food coloring. The chocolate had some dark unsweetened cocoa powder and just about 1/2 tsp. dark chocolate syrup (liquid to counteract the dryness of the cocoa powder).
Don't drive yourself crazy by striving for perfection! Flowers in your garden are all different and these are just a "stylized" (or freeform) representation of Fall chrysanthemums. Just something different to add to your Fall dessert trays that doesn't have pumpkin flavor! and if they're "too perfect", people may think you bought them!
FALL FLOWERS Icebox Sugar COOKIES
3 cups all-purpose flour………..1 tsp. baking powder
1/2 tsp salt …………………..….....1 cup unsalted butter, room temp
1 cup sugar……………………. .....2 eggs
1 tsp vanilla extract……………..1 TB orange jello powder
2 tsp orange extract.................1 TB cornstarch
2 tsp. dark unsweetened cocoa powder
1 tsp dark chocolate syrup (if necessary)
yellow, red & orange food coloring
***
Prepare the Dough
Beat the butter and sugar in electric mixer bowl until pale yellow and light & fluffy (about 2 minutes). Add eggs, orange and vanilla extracts, mixing well. Scrape down sides of bowl & paddle ~ then beat in baking powder, salt & cornstarch. Finally, add the flour mixture gradually, until a dough forms. (It shouldn’t be sticky ~ you can see in photo how it comes off the bottom of bowl and is around the paddle).
Divide the Dough
Divide dough into 5 parts, with yellow being the largest. (The others don't have to be the same size, but I wanted the red & chocolate to be smaller than the orange variations ~ so do as many colors as you want, and as much as you want of each color variation.) I had yellow dough for 2 flower centers (therefore, 2 logs).
I start with the lightest in color (because you don't have to be as careful about washing paddle & bowl between colors then). Last is the chocolate ~ Add the cocoa powder to the dough ~ if it seems too dry, add a tsp of chocolate syrup.
It might be best to refrigerate them next, but I just rolled out the logs from the individual little bowls and wrapped them waxed paper. I put them on a small sheet pan and into the freezer. (If you end up with bits & pieces of some colors, that's fine to do a thin log of varigated color too!) You may have more logs of one color than another ~ or they could be thinner, but it's all good!
I worked on wax paper to form these. I put the yellow log down on the counter ~ then cut the other colored logs in half with a sharp knife. I rolled the thinner-cut colored logs as round as I could (it gets easier to roll as they thaw a little) and alternated them by color and thickness (size) around each yellow center log. Use the pieces that fall off any of the thinner logs to patch into other logs. When you're done with both logs ~ roll them up fairly tight in wax paper and put back onto the baking sheet and into the freezer.
Thaw them about 5 minutes (which is about how long it takes for my oven to get to 350). Then slice at least 1/4" thick and bake about 9-11 minutes (9 is perfect in mine). They don't spread, so you can probably do 4 across & 4 down (16 per sheet), if you're baking a lot at one time.
You should have about 3 dozen cookies.
I used different orange food coloring (I like the neon gel best), plus a little dark chocolate unsweetened cocoa powder ~ and orange jello powder plus orange extract goes into the cookie dough before I separated it into separate bowls to color them. I had 5 bowls of different colors, but you can do as many as you want.
My largest amount (with yellow food coloring) was for the main roll in the center of each log (center of the flowers). (It's more of a deep yellow/orange because of the orange jello powder.) The lightest dough was just orange jello powder ~ then darker with orange jello powder plus neon orange food coloring. The red/orange was orange jello powder with red food coloring. The chocolate had some dark unsweetened cocoa powder and just about 1/2 tsp. dark chocolate syrup (liquid to counteract the dryness of the cocoa powder).
Don't drive yourself crazy by striving for perfection! Flowers in your garden are all different and these are just a "stylized" (or freeform) representation of Fall chrysanthemums. Just something different to add to your Fall dessert trays that doesn't have pumpkin flavor! and if they're "too perfect", people may think you bought them!
FALL FLOWERS Icebox Sugar COOKIES
3 cups all-purpose flour………..1 tsp. baking powder
1/2 tsp salt …………………..….....1 cup unsalted butter, room temp
1 cup sugar……………………. .....2 eggs
1 tsp vanilla extract……………..1 TB orange jello powder
2 tsp orange extract.................1 TB cornstarch
2 tsp. dark unsweetened cocoa powder
1 tsp dark chocolate syrup (if necessary)
yellow, red & orange food coloring
***
Prepare the Dough
Beat the butter and sugar in electric mixer bowl until pale yellow and light & fluffy (about 2 minutes). Add eggs, orange and vanilla extracts, mixing well. Scrape down sides of bowl & paddle ~ then beat in baking powder, salt & cornstarch. Finally, add the flour mixture gradually, until a dough forms. (It shouldn’t be sticky ~ you can see in photo how it comes off the bottom of bowl and is around the paddle).
Divide the Dough
Divide dough into 5 parts, with yellow being the largest. (The others don't have to be the same size, but I wanted the red & chocolate to be smaller than the orange variations ~ so do as many colors as you want, and as much as you want of each color variation.) I had yellow dough for 2 flower centers (therefore, 2 logs).
I start with the lightest in color (because you don't have to be as careful about washing paddle & bowl between colors then). Last is the chocolate ~ Add the cocoa powder to the dough ~ if it seems too dry, add a tsp of chocolate syrup.
It might be best to refrigerate them next, but I just rolled out the logs from the individual little bowls and wrapped them waxed paper. I put them on a small sheet pan and into the freezer. (If you end up with bits & pieces of some colors, that's fine to do a thin log of varigated color too!) You may have more logs of one color than another ~ or they could be thinner, but it's all good!
I worked on wax paper to form these. I put the yellow log down on the counter ~ then cut the other colored logs in half with a sharp knife. I rolled the thinner-cut colored logs as round as I could (it gets easier to roll as they thaw a little) and alternated them by color and thickness (size) around each yellow center log. Use the pieces that fall off any of the thinner logs to patch into other logs. When you're done with both logs ~ roll them up fairly tight in wax paper and put back onto the baking sheet and into the freezer.
Thaw them about 5 minutes (which is about how long it takes for my oven to get to 350). Then slice at least 1/4" thick and bake about 9-11 minutes (9 is perfect in mine). They don't spread, so you can probably do 4 across & 4 down (16 per sheet), if you're baking a lot at one time.
You should have about 3 dozen cookies.
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