Posts tagged ‘Cookies’

January 14, 2011

‘Rubber Duckie’ Sugar Cookies with Royal Icing


'Duckie' Sugar cookies

As I was saying, the favors for my sister-in-law’s baby shower were ‘rubber duckie’ sugar cookies.

These cookies, though I don’t have a picture of them all packaged up in their  cellophane bags with pink and yellow ribbons, were the favors, and were absolutely delicious. They were my second successful attempt at sugar cookies  with royal icing and while they’re not anywhere near as nice as I’d like them to be, I know  that with practice, I’ll improve in my technique.This is mainly an attempt at chronicling my progress in baking (and royal icing), which is why I am posting my cookie attempt here, though it definitely lacks perfection.

The recipe for the cookies and icing can be found here: Sugar Cookies with Royal Icing – Innochka’s Kitchen

December 23, 2010

Gingerbread Cookies


Gingerbread Cookies

“Not the buttons! Not my gumdrop buttons!!!”

Whenever I eat gingerbread cookies, I can’t help but think of the scene  from Shrek with the gingerbread man.

Luckily, these gingerbread cookies have no gumdrop buttons to lose…(and unfortunately, I forgot to photograph them after I put icing on them)

However, they are delicious and have the perfect amount of sugar and spice (and everything nice) and did not last very long in my house, gumdrop buttons or not.

Gingerbread Cookies


1/2 cup margarine
1/2 cup sugar
1/2 cup molasses
1 egg yolk
2 cups sifted all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ginger
1/2 teaspoon ground nutmeg


In a large bowl, cream together the margarine and sugar until smooth. Stir in molasses and egg yolk.
Combine the flour, salt, baking powder, baking soda, cinnamon, cloves, ginger, and nutmeg; blend into the molasses mixture until smooth. Cover, and chill for at least one hour.
Preheat the oven to 350 degrees F.
On a lightly floured surface, roll the dough out to 1/4 inch thickness.
Cut into desired shapes with cookie cutters. Place cookies 2 inches apart on cookie sheets.
Bake for 10 minutes in the preheated oven, rotating halfway through. Remove from cookie sheets to cool on wire racks. Frost or decorate when cool.


December 21, 2010

Peppermint Biscotti


Peppermint Biscotti

After the first two years at my medical school, the students get sent to various “community campuses” all over the state. Basically, what this meant  is that some of my best friends ended up eight hours away from me (banished to the cold snowy North).One of the ways that I like to stay connected with them is by sending holiday gift packages every year, showing that ‘even though you may be far away, I’m still thinking of you’.

These biscotti were a perfect addition to my holiday packages for several reasons: they packaged well, they kept well and they were absolutely delicious and festive. I will likely be apologizing for my poor photography skills many times throughout the course of blogging, but my photograph of these biscotti truly do not do them justice.

Peppermint Biscotti


2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
8 tablespoons unsalted butter, softened
1/2 cup granulated sugar
3 large eggs
2/3 cup crushed peppermint candy canes or peppermint candies in my case
14 ounces fine quality white chocolate, melted
crushed candy canes to sprinkle on top


Preheat oven to 350
In a medium mixing bowl, combine flour, baking powder and salt.
In a large bowl, beat together butter and sugar. Add eggs, one at a time, mixing well after each addition. Add dry ingredients and mix until combined. Stir in crushed candy
Evenly divide dough into 4 pieces on a lightly floured surface. Shape each piece into 9″ x 1 1/2″ round log. Place logs 3 inches apart onto parchment-lined baking sheet.
Bake until tops are cracked and ends just start to turn light brown, about 18 to 20 minutes. Remove from oven and reduce temperature to 325. Cool logs 10 minutes on cookie sheet.
Cut each log diagonally into 1/2″ slices with sharp serrated knife. Arrange pieces standing up back onto the baking sheet.
Bake until cookies are light golden brown and crisp on both sides, about 12 to 15 minutes. The centers may still be a little soft, but will firm up as they cool. Place onto cool rack and cool completely.
Dip half of each biscotti into melted chocolate – shake off excess. Immediately sprinkle with additional crushed candy canes and set on a parchment or wax paper lined baking sheet until the chocolate has set.
Makes about 3 dozen

Source: Adapted from

December 20, 2010

Chocolate Crinkle Cookies


Chocolate Crinkle Cookies

I don’t think  December would be complete without holiday baking with friends. When my friend Breanna offered to come over with her adorable 8 month-old daughter and bake with me, I agreed in an instant. Her daughter, Brynn also was the perfect taste-tester, and these Chocolate Crinkle Cookies appeared to be something that Brynn really enjoyed. They were the perfect texture, being soft and gooey without falling apart–perfect for a small toddler and elegant enough to put in a holiday gift package (which is what I did with the leftover cookies).

Chocolate Crinkle Cookies


1 cup unsweetened cocoa powder
2 cups white sugar
1/2 cup vegetable oil
4 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup confectioners’ sugar


In a medium bowl, mix together cocoa, white sugar, and vegetable oil.Beat in eggs one at a time, then stir in the vanilla.
Combine the flour, baking powder, and salt; stir into the cocoa mixture.
Cover dough, and chill for at least 4 hours (I chilled this overnight).
Preheat oven to 350 degrees F. Line cookie sheets with parchment paper.
Roll dough into one inch balls with lightly oiled palms. I used a cookie scoop to portion the dough.
Coat each ball in confectioners’ sugar before placing onto prepared cookie sheets. [Alternatively, try other ingredients like cinnamon-sugar or sprinkles.]
Bake in preheated oven for 10 to 12 minutes. Let stand on the cookie sheet for a minute before transferring to wire racks to cool.

Makes approximately 5 dozen cookies

Source:, originally from

Photograph Courtesy of : Breanna Thiede

December 18, 2010

Sugar Cookies With Royal Icing


Sugar cookies w Royal Icing

Sugar Cookies with Royal Icing

If at first you don’t succeed…try try again right?

Four years ago, I had the brilliant idea of starting a food blog. I loved having a way to share recipes that I enjoyed and track my progress as a cook and baker. As a first year medical student, buried  under piles of anatomy, biochemistry and physiology books, my attempt at food blogging was very short lived. Though I continued cooking and baking, my poor food blog gathered cyber spider-webs online.

Now, as a fourth year medical student, with more free time on my hands than I know what to do with (I actually had the dilemma this week of “If I watch too many episodes of CSI tonight, what will I watch tomorrow night?”) I thought I would try my hand at food blogging again. I know that my old food blog is still hanging out on the internet somewhere, but since I feel like I have grown up quite a bit since then, I would start with a clean slate and a new blog.

In the spirit of trying again, I attempted sugar cookies with royal icing for the second time…and guess what? Success!

The first time I tried these, they were my “Hanukkah Cookies” last year, and while they tasted great, they were not the prettiest cookies in the tin. This year, with a little more patience, my sugar cookies, while still not perfect, were a bit more attractive.

Sugar Cookies with Royal Icing


1 1/2 cups butter, softened,
2 cups white sugar
4 eggs
1 teaspoon vanilla extract
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt


In a large bowl, cream together butter and sugar until smooth.
Beat in eggs, one at a time and vanilla. Stir in the flour, baking powder, and salt.
Cover, and chill dough for at least one hour (or overnight).
Preheat oven to 400 degrees F.
Roll out dough on floured surface 1/4 to 1/2 inch thick.
Cut into shapes with cookie cutter (heavy cookie cutters work best).
Place cookies 1 inch apart on  cookie sheets.
Bake 6 to 8 minutes in preheated oven. Cool completely.

For the Icing


4 cups powdered sugar, sifted
3tbsp. meringue powder
5 tbsp. water

Combine all ingredients in the bowl of an electric mixer with the paddle attachment.
Mix on low speed 7-10 minutes until the icing looses it’s shine.
This should be the “stiffer” frosting to outline the cookies but thin enough to pass through a Wilton #2 or #3 tip. If it is still too thick, you can add more water, about 1/2tsp at a time.
At this point, if you would like the background color of the cookie to be a color other than white (blue in my case), you can color the icing. the consensus I have found online has been that icing gel colors have been what has worked best.
Using a pastry bag and #2 or #3 Wilton tip, pipe around the edges of each cookie.
Allow the icing to set for a few hours or overnight, while keeping the rest of the icing in covered Tupperware.
Once the icing on the cookies is set, thin out another portion of the icing my adding 1/2tsp of water at a time to it until icing drips off the back of a spoon back into the container and disappears into the container in 10 seconds. If the icing becomes too thin, you can add more powdered sugar to re-thicken it.
When the icing is proper “flooding” consistency, transfer it to a squeeze bottle or plastic bag with a hole in one corner and pipe each cookie, using a toothpick to spread the icing throughout.
Allow this to set for several hours or overnight.
You may design the flooded cookie with the remainder of the thicker icing or sprinkles, edible pearls, sanding sugar, etc.