Love the Cupcake Shaped Cookies

by mm
(mn)

I love making sugar cookies, and I really love the cupcake shaped sugar cookie picture at the top of this page. Very cute.
Can I find the cookie cutter for this online somewhere?

Old Fashioned Sugar Cookie Recipe

by Briana
(Michigan)

There are so many sugar cookie recipes out there, and I'm sure everyone has their favorite. Here is one that I can't stop baking for everyone and every event...including my own baby shower!! I know that sounds ridiculous, but they're THAT good.

Old Fashioned Sugar Cookies Recipe


Ingredients:

3 cups sifted all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup white sugar
1 cup butter
1 egg, lightly beaten
3 tablespoons cream
1 teaspoon vanilla extract



Directions:

1. Preheat oven to 400 degrees F (200 degrees C) .

2. Sift together all-purpose flour, baking powder, sugar and salt.

3. Cut in butter and blend with a pastry blender until mixture is crumbly. Stir in lightly beaten egg, vanilla and cream. Blend well. Chill dough for one hour for easier rolling.

4. On a floured surface, roll out dough to 1/4 inch thickness. Cut into shapes. Place on ungreased baking sheet and sprinkle with sugar.

5. Bake for 6 - 8 minutes, or until lightly brown.

Shortbread Cookie Recipe

by Roberta
(Maine)

You just can't forget about shortbread cookies. These are good for any occasion including baby showers. I've tried a lot of shortbread cookie recipes, but nothing compares.

Ingredients:

1 cup (2 sticks) butter, softened
1/2 cup sugar
1 3/4 cups all-purpose flour
1/4 cup cornstarch



Directions:

1. Preheat oven to 350 degrees F (190 degrees C).

2. Cream butter and sugar. Slowly add flour and cornstarch. Mix well.

3. Press dough into a 10x15 inch jellyroll pan, score into bars and prick with a fork.

4. Bake 15 to 18 minutes in the preheated oven, until golden brown.

Buttered Rum with Light Rum

I was baking similar buttered rum cookies recently and I didn't have any dark rum, so used a light rum instead. Don't make the mistake I did. It totally tastes better when you use dark rum. Myers dark rum is the best I think, I've tried a few different darks.

Chocolate Chips for Coleman Cookies

by Betsy
(Palm Springs)

I just tried making this and used Trader Joes brand chocolate morsels, and they were no where near as good as when I made them with Nestle semi-sweet morsels. Just thought I'd throw that out there in case anyone was about to try the recipe. Overall this recipe is really easy, and one that I usually have all the ingredients in my pantry for. I think that's why I always bake them.

High Tea Lemon Cookies

by Lilly
(MI)

Hope everyone likes these!

2 cups butter, room temperature*
2/3 cup powdered (confectioners') sugar
1 teaspoon grated lemon zest
1/2 teaspoon pure vanilla extract
2 cups all-purpose flour
1 1/2 cups cornstarch**
Lemon Frosting (see recipe below)

* Very important - please read! You must use room temperature butter (not softened or melted butter). I get emails from bakers saying that their cookies turn out all crumbly. It usually turns out that they have not used room temperature butter. I, personally, make these cookie every year for our Spring Teas. The recipe is correct. These cookies are always the favorite at our teas. NOTE: If you live in a high humidity area, check out comments below.

** Yes, this is correct - use 1 1/2 cups cornstarch.

Preheat oven to 350 degrees F. In a large bowl, beat butter until creamy looking. Add powdered sugar; mix until light and fluffy. Add lemon zest and vanilla extract; beat well. Add flour and cornstarch into butter mixture and mix well until well combined. NOTE: At first the dough will look dry - but don't worry, as the dough slowly comes together as you mix it and the butter melts into the dry ingredients.

Do not refrigerate this dough, as the butter will harden and make the dough unmanageable for rolling to a ball. Using your hands, roll cookie dough into 1-inch balls. Place onto ungreased cookie sheets and bake 15 minutes or until bottoms are light brown. Remove from oven, carefully remove from baking sheet, and cool on wire cooling racks (when warm the cookies are delicate).

When cookies have cooled, spread Lemon Frosting onto top of cookies.

Yields 6 dozen cookies.

Favorite Sugar Cookie Icing

by Selena
(New Mexico)

I'm sure the recipe above is delicious, but I wanted to share my favorite sugar cookie icing recipe.

Icing:
2 cups confectioners sugar, sifted
1/2 teaspoon almond extract
1/4 cup milk
Food coloring

You mix it all up and frost your cookies.

Tea Cookies

I was baking "tea" cookies recently and ran out of the tea I was supposed to be using (I think it was Earl Grey). So I substituted with jasmine and lavender (separately, I split up the cookie dough). They were awesome! So really, you could probably take the recipe above and substitute a tea you fancy.

Great Recipe for French Lace Cookies

by Lesley
(Palo Alto, CA)

I love this one from cooks.com. Lace cookies are really light and good for baby showers. I go to a tea sometimes at a local historic house with girlfriends, and they always serve these cookies.

Ingredients:

1/2 cup pecans
10 tablespoons (1 1/4 sticks) unsalted butter
1 cup packed dark brown sugar
1/4 cup light corn syrup
1 tablespoon heavy (or whipping) cream
1 teaspoon pure vanilla extract
1/4 teaspoon salt
1/4 cup all-purpose flour
1 1/4 cups old-fashioned rolled oats

Preheat oven to 350°F.

Line a cookie sheet with parchment paper.

Spread the pecans on a small baking sheet and toast for about 7 minutes or until lightly browned and toasted. Chop into small pieces.

Melt the butter in a medium saucepan over low heat. Remove from the heat and, using a wooden spoon, stir in the brown sugar (making sure there are no lumps remaining), corn syrup, cream, vanilla, and salt. Stir in the flour, then mix in the oats and chopped pecans.

Drop the batter by slightly rounded teaspoonfuls, arranging at least 3 inches apart. (These cookies spread until they're paper thin, so don't place them any closer together or make them any larger. You should be able to get 9 cookies per standard cookie sheet.) Bake in the middle of the oven for 6 to 7 minutes or until the cookies are bubbling and golden brown, a little darker around the edges. Transfer the cookie sheet to a rack. (Alternatively, slide the parchment off the sheet and onto a rack.) Wait about 2 minutes for the cookies to firm up. Using a wide metal spatula, carefully transfer the cookies directly onto a rack to cool.

Store in an airtight container for up to 5 days.

Makes 60 to 70 cookies.

Cornbread Madeleines

by Lisa
(Brazil)

If you like cornbread, these cookies are awewome. I found the recipe at www.applesandbutter.com.

Cornbread Madeleines
Makes about 30

1 1/2 cups cornmeal
1/2 cup flour
1 t salt
1 t baking soda
2 t baking powder
1/4 cup + 2 T sugar (I would even try a full 1/2 cup next time)
2 eggs
2 cups buttermilk
2 T butter, melted

Preheat oven to 475*
Mix first six ingredients together. In a separate bowl, whisk the eggs with the buttermilk and stir in the melted butter. Combine the wet and dry ingredients. You can make a large loaf by pouring the batter into a pre-heated cast iron skillet and baking for 20 – 25 minutes. If you prefer to make madeleines, butter and flour a madeleine pan. Fill each mold about 3/4 of the way and bake for 10 minutes.

Cookie Idea for Baby Showers

by Andrea
(New Jersey)

We do something in my family that I absolutely love and wanted to share. Whenever a woman in our family is having a baby (we have a very large and extended Italian family!), one of us will coordinate a baby shower. Then, each family member will bake 3-4 dozen of a particular cookie. Some coordination is involved to make sure everyone isn't making chocolate chip, but really, we like it to not be fussy and it usually turns out fine. Anyway! When each family member brings their baked cookies to the shower, they bring them on a special plate. The special plate means different things to each person. For example, my aunt Egle brings cookies on her grandmother's wedding day china platter. My mom displays her cookies on a platter my kids painted for her at a Pottery Store when they were little. I bring cookies on a trendy tiered stand I got at Crate and Barrel. So you see, the style is all over the board, and that's OK.

We always have a "cookie table" that all the cookie displays are placed on. When it's time for dessert, all the guests are invited to the cookie table, and of course, everyone comments on the beautiful platters and it makes for great conversation.

There's always hoards of cookies left over after dessert, so the cookies then become the favors! Whomever is hosting the shower will get containers, or bags for the cookies and package an array of them up for each guest when they leave.

I think our family and friends look forward to this tradition at our family's showers. The cookies are always really good. It's kind of like the tradition and highlight of the day. It makes you feel so warm and fuzzy inside!

To me things like this, is what life is all about. Thanks for letting me share. =)

Macaroon Recipe

by Nancy
(OK)

I really wanted a macaroon cookie recipe, is that the same thing as baci di bama? Are these recommended for baby showers?

I am a baby shower cookie fan

by tracy
(new hampshire)

I'm planning on making some sugar cookies for baby shower favors, but have no idea how to decorate them. Any ideas welcome, thanks!

Meringue Cookies

by linda
(ssf)

These are simple to make and are a healthy option as they contain no butter or oil. They are light and airy too. Perfect for a summer affair, or after a rich meal. This recipe makes 40 cookies.

Ingredients
8 large egg whites
2 cups superfine sugar
1 tsp vanilla extract
1 tsp vinegar
7 oz or 1 ¼ cups or finely chopped toasted hazelnuts (this is optional, but only skip if you have guests with nut allergies!)


1. Preheat the oven. Have all the ingredients at room temperature. Place th egg whites in a clean, grease-free bowl and beat on high speed until the egg white reaches the stiff peak stage. It should not be dry. Add the sugar 1 tablespoon at a time until the mixture is thick and glossy. Whisk in the vanilla extract and vinegar. If using hazelnuts, carefully fold them in at this stage.
2. For individual meringues, heap a tablespoon of the mixture onto a baking sheet lined with parchment paper and hollow out the center of each with the back of a metal spoon. For 1 large meringue, draw an 8-inch circle on the reverse of parchment paper with a pencil. Use this as a guide for spreading the mixture. Hollow out the center with the back of a metal spoon.
3. Place the meringues in the oven and immediately reduce the heat to 225 F on a convection oven or 275F on a conventional oven. After 30 minutes, turn the oven off and leave the meringues to dry out in the heat of the oven – ideally overnight but for at least 4 hours – until they are completely cold.
4. When you are ready to serve the cookies, they can be lined with chocolate, and one set, filled with cream. Once filled, they should be eaten within four hours to prevent the meringue becoming soggy. Unfilled meringues can be stored in an airtight container until required for up to 4 weeks.

My favorite madeleine cookie recipe

by Estelle
(B.C.)

There are so many different recipes for madeleines you can use, but this one works the best for me. My mom made hundreds of these for my wedding, and I'm really hoping she makes just as many for my baby shower. =)


Ingredients

* 2 eggs
* 1/2 teaspoon vanilla extract
* 1/2 teaspoon lemon zest
* 1 cup confectioners' sugar
* 3/4 cup all-purpose flour
* 1/4 teaspoon baking powder
* 1/2 cup butter, melted and cooled

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour twenty-four 3-inch Madeleine molds.
2. In a medium bowl beat eggs, vanilla and lemon zest with an electric mixer on high speed for 5 minutes. Gradually beat in the confectioners' sugar. Beat for 5 to 7 minutes or until thick and satiny.
3. Sift together the flour and baking powder. Sift one-fourth of the flour mixture over the egg mixture, gently fold in. Fold in the remaining flour by fourths. Then fold in the melted and cooled butter. Spoon batter into the prepared molds, filling 3/4 full.
4. Bake at 375 degrees F (190 degrees C) for 10 to 12 minutes or until the edges are golden and the top s spring back. Cool in molds on a rack for 1 minute. Loosen cookies with a knife. Invert cookies onto a rack and cool. Sift confectioners' sugar over the tops or melt semi-sweet chocolate chips and dip the tips in the chocolate. Store in an airtight container.

Orange Chocolate Madeleine Cookies

by Cara
(Canada)

I'm a sucker for orange and chocolate. If you like it too, then try these cookies for your baby shower.

Makes 18 cookies

* 1 stick of unsalted butter
* 3/4 cups sugar
* 3 eggs
* zest from 1/2 an orange
* 1 teaspoon vanilla extract
* 2 teaspoons grand marnier
* 1 cup all purpose flour
* 2 tablespoons dark cocoa powder
* 1/2 teaspoon baking powder
* 3 oz of good semisweet chocolate (like Guittard)
* pinch salt

1. Heat the oven to 360 F degrees.
2. Put the butter in the mixer bowl and whip on high speed for 2 min.
3. Add the sugar and the orange zest, and keep mixing for another minute or so on high speed.
4. Add the eggs one by one. Add another one only after the previous one is well mixed.
5. Add the salt, vanilla and the grand marnier and mix for a little longer.
6. Sift the flour, cocoa powder and the baking powder to a separate bowl. Add to the mixer bowl, while mixing on low speed, in 3 batches. Though every time mix only until the flour is just incorporated, so the dough won't get tough.
7. Cut the chocolate to small pieces. Melt the chocolate in the microwave for about 1-1.5 min until it just starts to melt. Mix well to melt all pieces. Cool for few minutes and then incorporate into the dough with a spatula.
8. Oil a pan of Madeleine cookies and sprinkle a bit of sugar in each indentation (even if you use silicon pan). Put a very full tablespoon to each indentation to just fill it. the dough is pretty sticky, but try to flatten it a bit.
9. Bake for 12-15 min, until risen (mostly in the middle) and springy.
10. Let it cool for 15 min and take out the cookies and put on the plat with the bottom side (shell like) up. Sprinkle with powdered sugar.
11. Enjoy.


Read more: http://www.food52.com/recipes/1198_chocolateorange_madeleine_cookies#ixzz0trIE3TQO

Recipe for frosted brown sugar cookies

Brown sugar cookies are great, but they're even better when frosted. This recipes is from allrecipes.com, check it out.


Ingredients

* 1/2 cup butter (no substitutes), softened
* 1 cup packed brown sugar
* 1 egg
* 1/2 cup sour cream
* 1 3/4 cups all-purpose flour
* 1/2 teaspoon baking soda
* 1/4 teaspoon salt
* BROWN SUGAR FROSTING:
* 1/4 cup butter
* 1/2 cup packed brown sugar
* 2 tablespoons milk
* 1 cup confectioners' sugar

Directions

1. In a small mixing bowl, cream butter and brown sugar. Beat in egg and sour cream; mix well. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well.
2. Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 375 degrees F for 9-11 minutes or until golden brown. Remove to wire racks to cool.
3. For frosting, in a small saucepan, melt butter over low heat; add brown sugar. Cook and stir for 2 minutes. Gradually add the milk. Bring to a boil, stirring constantly. Remove from the heat. Stir in confectioners' sugar. Cool for 20-30 minutes. Frost cooled cookies.

Super soft melt in your mouth sugar cookies

by brenda
(canada)

Try this one too, it's the best super soft melt in your mouth sugar cookie recipe I've ever used.

1/3 c. butter
3 c. powdered sugar
3 tbsp. cream or milk
1 1/2 tsp. vanilla

Beat together all ingredients until smooth.

*You can also add a little extra milk or cream to the recipe to thin it down into a glaze. This makes frosting really easy! Just turn the cookies upside down and dip in the glaze and let it roll down the sides or set cookies on a cooking rack and drizzle the glaze over the top. (Make sure you allow plenty of time for the glaze to dry before stacking.)

Use Guittard Morsels for Coleman Cookies

by Heather
(Maryland)

You can't find Guittard morsels at every supermarket. You may have to try a higher end store, or even try to get them online. Guittard is the richest, most delicious chocolate in general...I always use it when I make ganache. Try it in your coleman cookies and you will not be sorry.

German Butter Cookie Recipe

by Lisa
(Zurich)

I'm German, and I know there are so many wonderful German cookie recipes. Here is my favorite one for German butter cookies.

1 cup butter
1 cup sugar
1 egg
1 tablespoon milk
1 teaspoon vanilla
2 3/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt

Cream butter, gradually add sugar and beat until light and fluffy.
Beat in egg, milk and vanilla. Combine flour, baking powder and salt. Gradually add to creamed mixture. Chill for ease in handling. Roll out dough to 1/8" thickness on lightly floured surface. Cut with floured cookie cutters into desired shapes.

Bake on a cookie sheet in preheated 350°F oven 8-10 minutes or until lightly browned. Remove to wire racks to cool.

Recipe for Chocolate Madeleines

by rita
(martinez)

This recipe for chocolate madeleines is awesome. This is my favorite kind of cookie and the only kind I make. I got this particular recipe from Martha Stewart.


Ingredients
Makes 2 dozen

1/2 cup plus 4 tablespoons unsalted butter, softened, for buttering madeleine molds
3 large eggs
1/2 cup granulated sugar
2 tablespoons packed dark-brown sugar
1 cup cake flour (not self-rising)
1/4 cup cocoa powder, preferably Dutch-processed
1 1/2 teaspoons baking powder
1/8 teaspoon salt
1/4 teaspoon pure vanilla extract
Directions
1.Preheat oven to 325 degrees. Brush madeleine pans well with 4 tablespoons softened butter; refrigerate 5 minutes.
2.In a small heavy-bottomed saucepan, melt remaining 1/2 cup butter over medium heat. Continue to cook until butter turns golden brown, being careful not to let the butter burn. Remove from heat and strain through a fine mesh sieve into a small bowl; set aside.
3.In the bowl of an electric mixer fitted with the whisk attachment, whip eggs with granulated and brown sugars until light and thickened, 3 to 5 minutes. Add flour, cocoa powder, baking powder, and salt, and stir on low speed until combined. Add vanilla and reserved browned butter; mix just until blended.
4.Insert a 1/2-inch plain tip into a pastry bag and fill with batter. Pipe mounds of batter into prepared pans until each mold is full, mounding batter in the center of the molds but not filling to the edge. Alternatively, you can use a teaspoon to fill the molds with batter. Bake until madeleines are firm and a little mound is puffed up in the middle, 10 to 12 minutes. Madeleines are best eaten the same day they are baked.
.

Read more at Marthastewart.com: Chocolate Madeleines and more delicious recipes, smart cooking tips, and video demonstrations on marthastewart.com

Yummy French Butter Cookies

by cookie nut
(La Crosse)

My girlfriend just sent me this recipe that she found online for French Butter Cookies. I have not tried it yet personally, but she swears by it. She's planning on making them for my baby shower.

Ingredients:

2 cups all purpose flour

1/4 teaspoon sea salt

1 teaspoon baking soda

1 teaspoon cream of tarter

1/2 cup unsalted butter (1 stick)

1/2 cup solid vegetable shortening (crisco at room temp)

1 1/2 cups confectioners’ sugar

1 large egg, room temperature

1 teaspoon vanilla extract

Directions:

Step 1: In a bowl, sift together the flour, salt, baking soda, and cream of tarter. Set aside.

Step 2: In a bowl of a heavy duty mixer fitted with the paddle, cream the butter and shortening on medium speed till light and fluffy.

Step 3: Add the confectioners’ sugar and beat on low speed until smooth.

Step 4: Add the egg and vanilla extract and continue beating on low until well combined.

Step 5: On low speed, slowly add the reserved dry ingredients. Beat well till combined.

Step 6: Cover the dough with plastic wrap and transfer to the refrigerator and chill until very firm, at least 2 hours.

Step 7: Preheat the oven to 350 degrees.

Step 8: Using a melon baller or small ice cream scoop, take some dough and shape into 1 inch balls. (Keep remaining dough in the refrigerator, as it must stay chilled)

Step 9: Place the dough balls on an un greased cookie sheet and press with the tines of a fork to flatten.

Step 10: Bake until pale golden, but not brown for 10 to 12 minutes.

Step 11: Cool slightly on the baking sheet on a rack.

Step 12: Then, using a spatula, transfer the cookies to the rack to cool completely.

Lavender Honey Madeleine Cookies

by trisha
(UK)

These lavender honey madeleine cookies would be awesome for a baby shower.

honey lavender madeleines

1 stick (112g) unsalted butter
1/3 cup honey
1 1/3 cup (200g) unbleached all-purpose flour
2 teaspoons dried lavender (lavender is available in health food stores, I then ground mine in a spice/coffee grinder)
1/2 teaspoon of salt
1/3 cup (65g) sugar
3 eggs
1 egg yolk
confectioner’s sugar

1. Preheat oven to 375 degrees (190 degrees celsius). Butter and flour 2 madeleine pans (24 shell indentations, total). Melt butter and stir in honey. Set aside to cool. Whisk together flour, lavender, and salt. Set aside.

2. In the bowl of an electric mixer fitted with the paddle attachment, beat together eggs and sugar until pale and thick, 5-7 minutes.


3. Carefully fold flour mixture into egg mixture. Stir in butter and honey. Spoon into each madeleine shape and tap the pans on the counter to tap out any air pockets. Bake for 8-10 minutes, rotating halfway through cooking time for even baking. Let cool a minute or two in the pans, then turn out onto a cooling rack. When completely cool, dust with powdered sugar.

My favorite sugar cookie icing

by Andrea
(Montana)

This recipe is really a great one. I use it on sugar cookies for the holidays and every other occasion I can think of.

Here's the ingredients:

* 1 cup confectioners` sugar shopping list
* 1 egg white shopping list
* 3 - 4 drops of freshly squeezed lemon juice
* food coloring

Directions:
* Mix the sugar, egg white and lemon juice in a small bowl until smooth and creamy.
* It should have the consistency of heavy cream (you may need to add a bit more sugar).
* Add desired food coloring.
* Frost cookies
* I like to decorate after with any butter cream frosting or sprinkles and edible doodads.
* If you are concerned about egg safety, substitute dried egg whites.


Hope everyone likes this. It's perfect for decorating any sugar cookie. I just saw some really cute sugar cookie cut outs online that were baby designs, that would be perfect for a baby shower.

Cookies for Baby Shower

by lourdes
(florida)

Thanks so much for this information. I would feel like a total loser if I didn't home make the dessert for my sister's birthday because she always makes me the most beautifully decorated desserts for every occasion. Cakes I cannot handle. Cupcakes, maybe. Cookies?! I can do cookies...the no bake ones especially! Would like to see more recipes for those here too!

Favorite Sugar Cookie Recipe

by Selena
(New Mexico)

I'm sure the recipe above is awesome, but I wanted to also share my favorite sugar cookie recipe. I appreciate all of the information on this website, thank you so much!

Cookie:
1 1/2 cups sifted confectioners sugar
1 cup unsalted butter, room temperature
1 large egg
1 teaspoon vanilla
1/2 teaspoon almond extract
2 1/2 cups sifted all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar

Icing:
2 cups confectioners sugar, sifted
1/2 teaspoon almond extract
1/4 cup milk
Food coloring

1 Beat the butter and sugar together for 1 minute. Add egg, vanilla and almond extract, beat until incorporated. Combine dry ingredients and add to batter, stirring to blend.

2 Divide dough in half, form 2 balls. Wrap and refrigerate for at least 3 hours.

3 Using a rolling pin, roll out dough (about 1/2 of one dough ball at a time) on a lightly floured surface to about 1/8" thickness. Dip cookie cutters into flour; cut out shapes. Place cookies on silpat lined or lightly greased cookie sheets. Bake at 375°F for 7-8 minutes.

4 To make icing, combine sugar, almond extract and just enough milk (about 1/4 cup) to make the frosting the consistency of thin glue. Pour icing into shallow bowls wide enough for dipping cookies. Add food coloring.

5 To decorate, dip the topside of each cookie into the icing. Remove quickly and let icing drip of excess back into the icing bowl. Let dry. Pour additional colored frosting into pastry piping, or use a plastic sandwich bag with the tip of one corner nicked off. Gently squeeze frosting on to cookies in whatever patterns you choose.

Makes 2-3 dozen.

Zimtsterne Cookies for Baby Shower

by German Girl
(Paris)

Zimtsterne are for the holidays traditionally, but I've made them at other times of year as well. They're quite tasty.

I used to use a recipe from an old cookbook and I lost it. I recently found this other recipe on about.com and it's pretty good. I've pasted it below for all to try.

Ingredients:

* 4 egg whites
* 390 grams powdered sugar, about 3 1/2 cups
* 400 grams raw almond meal, about 4 cups
* 2 tsp. ground cinnamon
* 1 oz. Kirschwasser (optional)

Preparation:

Beat the egg whites until soft peaks form. Add powdered sugar, 1/2 cup at a time, beating for 1 minute between each addition. Continue beating for 5 minutes after the last addition. The mixture should be very stiff, like the icing used to hold the gingerbread house together.

Remove 1/2 cup of meringue and set aside for icing.

Fold in the raw almond meal and the cinnamon. Add the Kirschwasser, if you are using it, and incorporate.

Chill the dough for about 1 hour.

Using ample powdered sugar on your baking board or clean countertop, pat the dough into a square and roll out to 1/2 inch thick (or 1 centimeter). Cut out stars with a cookie cutter. Powder the cookie cutter between each cut. Place stars on a non-stick cookie sheet or a cookie sheet lined with parchment paper.

Cutting out the stars is a sticky process. Wash off the cookie cutter as often as necessary to achieve sharp star points.

Brush or spread the icing on each star, working it out to all the points.

Let the stars dry overnight (about 24 hours, if you can), the oven is a good place if you don't forget they are there and preheat for something else.

The next day, heat the oven to 325°F. Bake each tray for 10-15 minutes. This is to dry out the cookies a little more and bake the egg whites. Try to remove the cookies before the icing turns brown, although a little brown tint can look nice.

Store these cookies in a dry place at room temperature.

Notes: You can make almond meal yourself in a blender or buy it in the baking aisle of many grocery stores or natural food stores. The price for 1 pound ranges between US$ 4.00 - 16.00.

Some Zimtsterne recipes ask for blanched, ground almonds. These are perfectly fine to use but the extra step of removing the skin is quite a bit more work and does not affect the final product much.

Hope some of you have luck with this recipe.

Need to use dark rum with this

Agree with the last post, you really need to use dark rum with this recipe. I also sometimes add in a little brown sugar.

Lemon Sugar Cookie Icing

by Rosa
(El Granada)

I'm not a huge sugar cookie icing fan. I think most recipes are made with vanilla? It's just grosses me out. I've used this recipe with lemon before and it's the only one I can stand. I don't love it, but it's OK. If anyone else can stomach regular sugar cookie icing with vanilla, try this one, you may like it.


Ingredients

* 1 cup confectioners' sugar
* 2 teaspoons milk
* 2 teaspoons light corn syrup
* 1/4 teaspoon almond extract
* assorted food coloring

Directions

1. In a small bowl, stir together confectioners' sugar and milk until smooth. Beat in corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup.
2. Divide into separate bowls, and add food colorings to each to desired intensity. Dip cookies, or paint them with a brush.

Baby Shower Cookies

We are the cookie family. I say that because we have cookies for every occasion, and tons of them. Forget the cakes, pies, or pastries. It's all about cookies in my family. So, we'll definately be having cookies at my baby shower this year.

Oatmeal Pudding Cookies for Baby Showers

by Denise
(NY)

I love this website, it has been so helpful to me, thank you! Great information and photos here. I really think I might complement the dessert at the baby shower I'm hosting with some cookies. I might even use cookies as the baby shower favors too.

I've had this recipe for years, and think I will use it for the baby shower. It's for Oatmeal Pudding Cookies. They are so good.

Ingredients:
1 1/4 cups flour
1 tsp. baking soda
1 cup butter, softened
1/4 cup sugar
3/4 cup brown sugar, firmly packed
1 package of vanilla instant pudding
2 eggs
3 cups of Quaker oatmeal
1 cup of Zante currants
1 cup of chopped walnuts

Mix the flour with the baking soda.
Combine butter, sugars and pudding mix in large bowl, beat until smooth and creamy.
Beat in eggs.
Gradually add in flour mixture, then stir in oatmeal.
Add in currants and walnuts.
Drop by rounded teaspoonful on greased cookie sheets.
Bake at 375 F for 10-12 minutes.

This recipe makes about 6 dozen cookies.

Happy Baby Showers to All!

Chocolate Mint Cookie Recipe

by Hilary
(D.C.)

This cookie recipe is a great one for a baby shower. The cookies are also good any time of the year as a wonderful treat!

Chocolate Mint Cookie Recipe Ingredients
• 3/4 cup butter
• 1 1/2 cup firmly packed dark brown sugar
• 2 tablespoons water
• 2 cups semisweet chocolate chips
• 2 large eggs
• 2 1/2 cups all purpose flour
• 1 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• green mint wafers (or mix peppermint chocolate as directed below)



Chocolate Mint Cookie Directions

In a large saucepan over low heat, cook butter, sugar and water until butter is melted. Add chocolate chips and stir until partially melted. Remove from heat and continue to stir until chocolate is completely melted. Pour into a large mixer bowl and let stand 10 minutes to cool. Mix at high speed and beat in eggs one at a time. Reduce speed to low and add dry ingredients. Mix until just blended. Cover dough tightly with plastic wrap and chill for at least one hour until dough is easy to handle.

Preheat oven to 350 degrees. Line 2 cookie sheets with foil. Roll teaspoonfuls of dough onto cookie sheets 2 inches apart. Bake 12-13 minutes and NO longer. Cookies should come out of the oven looking slightly underdone. They will crisp when cool.

Immediately after taking the chocolate mint cookies out of the oven, place one mint wafer on top of each cookie. Allow mints to soften; then swirl to cover cookie. Peppermint chocolate can be placed on top of cookies instead of wafers. See note below. Sprinkles can be added at this point if desired.


Making Peppermint Chocolate

You will need 1 cup white chocolate and peppermint extract to make this. Melt the white chocolate in a microwave safe bowl by microwaving for 30 secs and then stirring. Repeat until chocolate is partially melted. Remove from microwave and continue stirring until chocolate is completely melted. At this point add 2-4 drops of peppermint extract and food coloring if desired.

Magic Bar Cookie Recipe

by Sophie
(Seattle)

This recipe is so good, and super easy to make for a baby shower:

Ingredients:

1 1/2 cups graham cracker crumbs
1/2 cup (1 stick) butter, melted
1 (14-ounce) can sweetened condensed milk (NOT evaporated milk)
1 cup (6 ounces) butterscotch-flavored chips
1 cup (6 ounces) semi-sweet chocolate chips
1 1/3 cups flaked coconut
1 cup chopped nuts


Directions:

1. Preheat oven to 350°F (325°F for glass baking pan). Line a 13x9-inch baking pan (including sides) with a sheet of aluminum foil. Coat foil lightly with no-stick cooking spray.

2. In small bowl, combine graham cracker crumbs and butter; mix well. Press crumb mixture firmly on bottom of 13x9-inch baking pan.

3. Layer chips, coconut and nuts evenly over crust.

4. Pour condensed milk evenly over top of everything.

5. Bake 25 minutes or until lightly browned. Cool.

6. Lift up edges of foil to remove from pan. Cut into individual squares. Lift off of foil.

Chocolate Madeleine Cookies

by LP
(UK)

This recipe for chocolate madeleines is pretty good.

Ingredients

4 eggs

1 cup sugar

1 teaspoon vanilla

1 cup butter, melted

1 ¼ cups Pillsbury's Best all purpose or unbleached flour

½ cup cocoa

¼ teaspoon salt

Powdered sugar


Step 1

Heat oven to 400 degrees. Generously grease madeleine pans. In large bowl, beat eggs, sugar, and vanilla until thick and lemon colored. Gradually add butter, beating until well blended. Lightly spoon flour into measuring cup; level off. In small bowl, combine flour, cocoa and salt. Fold into egg mixture; blend well. Spoon batter into prepared pans, filling each shell 2/3 full.

Step 2

Bake at 400 degrees for 6-9 minutes or until cookies spring back when touched lightly in center. Invert pan on wire rack to remove cookies. Cool slightly. Repeat with remaining batter. Cool and generously grease pans before baking additional cookies. Sprinkle with powdered sugar, if desired. 5 dozen cookies.