Cookie Recipes and Decorating Ideas

IN THIS ISSUE:
    Recipe of the Month:
      Pecan Carrot Cookies
    Sites of the Month:
        Cookie Creations
    Decorating Inspiration -- Great stuff here!
     HELP! -- storing cookie cutters
     What's New at KCI
     FROM THE EDITOR

RECIPE OF THE MONTH

The kids are home and many of us are trying to encourage healthy snacking -- isn't easy is it? Try
this recipe with your family -- omit the pecans if your kids are like mine.

1 c. butter, softened
1/2 c. sugar
1/2 c. brown sugar, packed
1 large egg
3 T. orange juice
1 T. grated orange peel
2 1/4 c. all-purpose flour
3/4 tsp. baking soda
1/2 tsp. salt
1 c. flaked coconut
1 c. chopped pecans
1 c. finely shredded carrots

Beat together...
2 c. powdered sugar
1 T. grated orange peel
2-3 T. orange juice (as needed for spreading consistency)

* Preheat oven to 350 degrees.
* Beat butter and sugars together until creamy. Add egg, orange juice and
peel, continue mixing until blended well.
* Mix in flour, soda and salt and beat on low until blended thoroughly. Stir in
coconut, chopped pecans and carrots.
* Drop dough onto ungreased cookie sheets with a Tablespoon, keeping cookies
2 inches apart. Bake for 10-12 minutes or until golden brown.
* Cool completely before spreading with Orange Frosting and top with a pecan half if desired.

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SITE OF THE MONTH

Mary Ann Robinson just joined our "Need Cookies?" page. Check out her fabulous website at:
http://www.cookiecreations4you.com / Click on the "Individual Cookies" link and then on "Weddings".
I love what she did with the heart cookie. Then go back and look at all her beautiful work. Also, click
on the "Need Cookies?" page and look at the ballet slipper, hat, block and putting green -- very cool.
Oh, by the way, she uses Foodoodler markers to make the painted looking outlines!
********

COOKIE DECORATING INSPIRATION

Donna Sebusch & Sheila Wade, owners of Cookie Creations in Atlanta have been sending
me some of their creations to share with our customers. Below are some of the newest ones.
BUT -- before you look and then send me an email asking me how they got the icing on
some of these so shiny, let me tell you that I already asked and the answer is that
they sprayed them with Dresden, a clear glaze that Donna says in available at Michael's. (This
might be a good solution for those of you who want to keep samples of your cookies to show
perspective customers)



Compact	Party Dress

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Holes for Cookie Bouquets

Teri responded to last months questions about putting holes and cookies by saying that
they drill holes with a dremel and a round ball bit -- through the icing and all. She said
there is a small learning curve on these but they work great on cookies that are just
1/4" to 1/2" thick. (I went to Google and typed in "Dremel". It's a power tool for precision
drilling -- sells for around $77.00 on Amazon.com.)

********
HELP!

Felecia would like suggestions for storing cookie cutters in such a way that they are organized
and easy to find. She, like many of you, has several hundred cutters and struggles to keep up
with them.
Any thoughts? Contact lesley@kitchengifts.com

********
WHAT'S NEW AT KCI

I just added some sauce cups to the website -- http://www.kitchengifts.com/saucecups.html
and it's amazing how quickly they are selling. I guess other people watch the food channel too much.

I also have the 16, 24 and 32 oz. squeeze bottles online now. They are quite large but if you're filling
a lot of cookies they'd be great. They also come with lids so you can make-up your icing ahead of time
and not worry about it drying out. Check them out at: http://www.kitchengifts.com/squeezebottles.html

Al says to stay tuned, there is more on the way.

*******

FROM THE EDITOR

Summer is here -- I can tell the 4th of July is on the way because of the fireworks going off
24/7. Michael has taken care of his own summer -- he elected to have surgery last Wednesday.
It was a MAJOR operation to repair a concave chest. He's home after a four day stay, with a
perfectly manly chest, but very sore and will be recovering for 3 months. His father and I are
recovering also. I'm really impressed with the kid for many reasons.

If you have questions or feedback about this newsletter, send me a note:
lesley@kitchengifts.com

SMILE!
Lesley

IN THIS ISSUE:
    Recipes of the Month:
       Buttercream Icings with Meringue Powder
    Site of the Month:
        Icing, Icing and MORE Icing
    Decorating Inspiration
     HELP!
     What's New at KCI
     FROM THE EDITOR

"No diet will remove all the fat from your body because the brain is
entirely fat. Without a brain, you might look good, but all you could
do is run for public office."- George Bernard Shaw

A friend and I were standing in line at a fast-food restaurant,
waiting to place our order.

There was a big sign posted. "No bills larger than $20 will be
accepted."

The woman in front of us, pointing to the sign, remarked, "Believe me,
if I HAD a bill larger than $20, I wouldn't be eating here."

RECIPES OF THE MONTH

On the subject of buttercream icing that hardens on the outside but stays
soft inside, Shannon was kind enough to send us these two recipes that
she picked up at her Wilton cake decorating class.

optional 1/2 teaspoon butter extract may be substituted for half the vanilla.
A pinch of salt may be added.

Sift confectioners' sugar and meringue powder into a large mixing bowl,
set aside. Cream shortening, flavorings and milk or water. Gradually add
sifted dry ingredients and mix on medium speed until all ingredients have
been thoroughly mixed together. Blend and additional minute or so, until creamy.

Follow the above recipe, except make the following substitution: For 1
cup solid vegetable shortening, substitute 1/2 cup solid vegetable shortening
and 1/2 cup butter or margarine.

Melissa sent us this recipe. She said it's easy to pipe and forms a nice crust. She
said she got it from: http://www.karens.cookies.com

Finally, Sharon from Dallas sent us her Decorator's Buttercream Icing recipe. She
says it freezes well and keeps for up to six months in the freezer.

Replace equal amount of powdered sugar with Coca powder until
chocolate color desired is achieved. Use chocolate flavor as other flavor
and you may also add English Toffee flavor.

Replace 2oz. of shortening with softened cream cheese, use lemon flavor
as other flavor. Refrigerate but remove and let soften before icing cake.

********
SITES OF THE MONTH

If from the recipes above you still haven't found the icing recipe of your dreams,
go to http://w3.one.net/~proicer/recipes/all-recipes.htm#BETTERCREME
Emi sent us this site and it is really an incredible collection of icing recipes. You're set for life!

********

COOKIE DECORATING INSPIRATION

Amy sent us this picture of her Superman cookies. She used KCI's "Trick or Treater"
cookie cutter and simply whacked off the ears. Good job!

Sue sent us this picture of a cookie bouquet she recently did. Personally, I am REALLY
impressed. She said she made the bear's fur with a grass tip.

Carleene sent us this picture of a cookie she decorated using royal icing and KCI's
Foodoodler edible marking pens. She let the icing dry then used the marker to make
the lines. Then, she took a thin, wet paintbrush and brushed over the lines to give them
the water color effect. How come I didn't think of that?

********
HELP!

Lucy in San Diego is wondering what you cookie makers use for storage. She's unimpressed
with the old tin concept. She'd like something shallow but not too small. How do those of
you who make LOTS of cookies store them? If you have a solution, send it to me at:
lesley@kitchengifts.com

********
WHAT'S NEW AT KCI

After too many requests to count, I finally put together a page on how to use
squeeze bottles to decorate cookies. It's not fancy but it gets the point across.
If you have a minute take a look at it and let me know what's wrong, what's
missing, and even what's good.
You can find the page at: http://www.kitchengifts.com/squeezebottles.html

I've added two new decorators to our "Need Cookies?" page. Cookie Creations
and Cookie Cravings are unique businesses that make incredible cookies. Although
I didn't eat either of their products (I save them to hang up on the wall of cookies at
the shop), they both filled my office with incredible cookie smells while they were here.
Take a look at them at: http://www.kitchengifts.com/needcookies.html

*******

FROM THE EDITOR

I have exactly eight weeks until my 8th grader is home for the summer. Where has the time
gone and how am I going to survive 10 weeks of Mister Raging Hormones with me most
of the day? Any good camp ideas???

Actually, Michael is registered to take the annual end of 8th grade trip to Washington, D.C.
with many of his classmates in June. We're keeping our fingers crossed and praying that the
war will be over and the world will be at peace, or this reason and MANY others.

Please take a minute to look at the HELP! section and offer any thoughts or ideas. We count
on you!

If you have questions or feedback about this newsletter, send me a note:
lesley@kitchengifts.com

HAPPY SPRING!

Lesley

IN THIS ISSUE:
    Recipes of the Month:
       Cheddar Wafer Cut-Outs
       NYC Black and White Cookies
    Site of the Month:
        Clever Cookies to Inspire You
    Decorating Thoughts and Inspiration
     HELP!
     What's New at KCI
     FROM THE EDITOR

"Half the cookbooks tell you how to cook the food and the other half tell you
how to avoid eating it." Andy Rooney

A minister told his congregation, "Next week I plan to preach about the sin of lying.
To help you understand my sermon, I want you all to read Mark 17." The following Sunday,
as he prepared to deliver his sermon, the minister asked for a show of hands. He wanted to
know how many had read Mark 17. Every hand went up. The minister smiled and said,
"Mark has only sixteen chapters. I will now proceed with my sermon on the sin of lying."

RECIPE OF THE MONTH

Here's a great recipe when you need a quick appetizer. It's also a fun way to use
those cookie cutters!

Cheddar Wafer Cut-Outs

1/4 cup margarine -- room temp
1/2 cup flour
1/8 T. cayenne pepper
1/8 t. salt
1/2 cup grated cheddar cheese -- mild or sharp, you choose

Preheat oven to 375 degrees
Mix margarine, flour and seasonings in medium bowl.
Add cheese and mix with an electric mixer to form a smooth dough.
Chill dough for 30 minutes
Pat into a 1/4" rectangle on a piece of parchment paper.
Cut with mini cutters. Use a thin spatula to transfer to a greased baking sheet
or baking sheet lined with parchment paper.

Bake 8 to 12 minutes. Yield 15 to 20 wafers.

Last month Kara asked us for a recipe for NYC black and white cookies. Lisa was kind enough
to send us this recipe she found in Great American Cookies by Lorraine Bodger. Kara
mentioned lemon flavor but Lisa and I agree that there is no reason why you couldn't substitute
lemon flavoring for the vanilla this recipe calls for. Enjoy!

NYC Black and White Cookies

1/2 cup butter
1 1/2 cups sugar
1 egg
1 tsp vanilla
2 1/2 oz unsweetened chocolate, melted
2 1/2 cups flour
2 tsp baking powder
1/2 tsp salt
1/4 cup milk

1. Cream butter and sugar.
2. Add egg and vanilla and blend well.
3. Add the melted chocolate and blend well.
4. Stir together the dry ingredients, and add to the creamed mixture alternating with milk.
Blend well after each addition. Divide the dough in half, wrap each half in plastic wrap and
refrigerate 2-3 hours or until firm enough to roll out.

Preheat oven to 350, and grease cookie sheets (I always use parchment or silpat mats)

Dust the work surface and rolling pin with flour. Roll out half the dough at a time to a little more
than 1/8" thick. Cut with a round cookie cutter (3 1/2 to 4" in diameter). Lift away excess
dough and save for re-rolling.

Transfer the rounds to the cookie sheet, leaving 1" between.

Bake 8-10 minutes. Let the cookies cool slightly on the sheet then transfer to wire racks to
finish cooling.

When cool, use a small angled spatula to spread chocolate glaze on one half of each cookie
and vanilla glaze on the other half. Let glazes harden.

Chocolate glaze:
1 tbl butter
1 oz unsweetened chocolate
1 cup confectioners sugar
1 tbl milk
1 tbl water
1/2 tsp vanilla

Melt chocolate and butter in a heavy pan over low heat. Add about 1/3 cup of the sugar and
stir. In a cup, stir together the milk, water and vanilla. Add that and the remaining confectioners
sugar to the chocolate mixture and stir. Blend all with a wire whisk until very smooth. You can
thin the glaze with small amounts of water to maintain the consistency needed.

Vanilla Glaze
1 tbl butter
1/2 tsp vanilla
2 1/2 tbl milk
1 1/2 cups sifted confectioner's sugar
pinch salt

Melt butter, and turn off the heat. Then add the vanilla and milk. Stir. Add the sugar and salt and
blend until smooth. The glaze should be liquid but thick. To thin more add a small amount of milk.

********
SITES OF THE MONTH

A customer emailed me last week with questions about decorating. She was interested in recreating
some of the cookies she found on this site: http://store.yahoo.com/delightful/clevercookie.html
I checked, and offered some advice, but thought you might enjoy seeing it. You can click on the
individual bouquet once and then a second time to get a really nice big picture to look at.

********

COOKIE DECORATING THOUGHTS AND INSPIRATION

Does anybody remember Tiby from Mexico? She contacted me a couple years ago just
as she was learning to decorate cookies. She sent me an email last week to update us on
her progress. She now has her own business called "Cookie Wonders" and has two party
stores as regular clients. She mentioned too that she continues to read this newsletter
and really appreciated the plastic bottle idea. She said it definitely makes decorating
easier.

Getting emails and pictures from you is the greatest part of my job. Diana, an analytical
chemist, engineering consultant, and serious cook wrote to tell us how she had avoided
baking for years -- never had much luck in that area. One day her husband mentioned that
he liked gingerbread and sugar cookies. She took up the challenge, found the KCI website
and went to work. She used her new found resource her newly purchased supplies and her
love of bears to create the cookies you see below. Diana has been thinking outside the box
and using marshmallow topping, coconut, and a shiny glaze to create beautiful cookies.
Bravo Diana!

Glenda has been reading our newsletter for over two years but still hasn't taken up pastry
bag and tried decorating. Does anybody know of any classes in the San Antonio area?
We have got to get her off the post.

Melva and I have been emailing back and forth about a buttercream icing that remains
soft on the inside but dries hard on the outside, like royal icing. Apparently it contains
meringue powder. Anybody got an exact recipe for this type of icing?

********
WHAT'S NEW AT KCI

The Non-Pareils, jimmies, and beautiful pastel sugars are here and Al has
put sets of them on sale for incredible prices. Check out: http://www.kitchengifts.com/sparklingsugar.html

Last week there was an article in our local paper about silicone oven mitts.
Later in the week I watched Oprah and she was wearing one throughout
the show. Still nursing a two week old burn from using a slightly damp oven
mitt, I had Al contact the company that makes the mitts and we discovered
that NOBODY in Omaha is selling them. We love to be on the cutting
edge so we ordered some for the shop. You can check them out at:
http://www.kitchengifts.com/siliconemit.html. We're selling them for just $17.95 which is a lot less
than anybody else. I used mine for the first time this weekend. They're really quite flexible so you
can grab small things and they don't absorb water and they don't get hot!! I through them on the web two
days ago and we have already received orders for 10 of them!

*******

FROM THE EDITOR

Is it spring yet? As I look outside at the snow falling and then at my seed catalog on my desk, I can only
dream. I guess the nice thing about living in an area with distinct seasons is that spring is something we
ALWAYS look forward to. This morning I got up early to mix and roll out cookie dough for a class
I'm teaching on March 8. (I'll bake this afternoon). I know spring can't be far off because we'll be
decorating eggs, carrots, rabbit faces and flowers in the class.

Please take a minute to look at the HELP! section and offer any thoughts or ideas. We count
on you!

If you have questions or feedback about this newsletter, send me a note:
lesley@kitchengifts.com

HAVE A GREAT WEEK!

Lesley

IN THIS ISSUE:
    Recipe of the Month: Pastel Sugar Cookies
    Sites of the Week:
       Icing Recipes
       New Addition to "Need Cookies?"
       Recipe Cottage
     Decorating Inspiration
     HELP!
     What's New at KCI
     FROM THE EDITOR

One evening after dinner, a five-year-old boy noticed that his mother
had gone out and he asked his father, "Where did mommy go?"

In answer to his question, he was told, "Mommy is at a Tupperware party."

This explanation satisfied him for only a moment. Puzzled, he asked,
"What's a Tupperware party, daddy?"

The man had always given his son honest answers, so he figured a
simple explanation would be the best approach. "Well, son," he said,
"at a Tupperware party, a bunch of ladies sit around and sell plastic
bowls to each other."

He nodded, indicating that he understood this curious pastime.....

Then he burst out into laughter, and said, "Come on,
Dad! What is it really?"

RECIPE OF THE MONTH

Looking for something fun to do with the kids? Try these fun colored sugar cookies.

Pastel Sugar Cookies

2-1/2 cups flour
2 tsp. baking powder
1/2 tsp. salt
1/2 cup (1 stick) butter or margarine, softened
1 envelope (2 qt.) KOOL-AID Sugar-Sweetened Soft Drink Mix, any flavor
1/4 cup sugar
2 eggs

MIX flour, baking powder and salt until well blended. Beat butter, soft drink
mix and sugar in large bowl with electric mixer on medium speed until light
and fluffy. Beat in eggs until well blended. Gradually add flour mixture, beating
well after each addition.

DIVIDE dough into 2 equal portions; wrap each in plastic wrap.
Refrigerate 3 hours or until firm. (or, roll it right then between two sheets of
parchment paper and then chill)

ROLL out dough, 1/2 at a time, to 1/4-inch thickness on lightly floured surface.
Cut into desired shapes with lightly floured cookie cutters. Place on ungreased
cookie sheets, 2 inches apart.

BAKE at 375°F for 8 to 10 minutes or until edges are lightly browned. Remove
from cookie sheets. Cool on wire racks. Store in tightly covered container.

********
SITES OF THE MONTH

Need help with your icing? Here is an informative site that gives you directions
for not only royal icing, but egg was glaze, run sugar and more. Check out:
http://www.cookiedecorating.com/icing_recipes_tips/IcingIndex.html

Sharon Alexander and her "Sweet Sensations" is the latest addition to our "Need Cookies"
page at KCI. Check out her beautiful cookies can be found at:
http://www.kitchengifts.com/needcookies.html

In response to somebody's request for a specific recipe, JeAnna suggested Recipe:
http://www.recipecottage.com/ The site contains tons of recipes submitted by
readers.

********
COOKIE DECORATING INSPIRATION

OK, so I can't remember who sent me the pictures of these incredible cookies -- please email me so I
can apologize profusely -- but I've been holding on to them because I use them, frequently, for my own
inspiration. Enjoy!

Sometime before Christmas I was watching the Food Network and they had a program on cookies.
Of course, Martha was on and she was showing how to decorate Christmas cookies. She
used a pastry bag filled with fairly thin royal icing to outline and then fill each cookie. I
really need to write to her and fill her in on squeeze bottles. She could have done exactly
the same thing soooo much easier and inspired so many more novice decorators to try
their hands if she had used a bottle instead of a bag. In my beginning cookie decorating classes
I have almost completely eliminated pastry bags. My ladies have much more success and go
away ready to decorate -- not convinced that they can't.

********
HELP!

Lucy is looking for suppliers or just ideas for cookie keepers. She hates to stack her
beautifully decorated cookies. Any thoughts?

Kara is looking for a recipe for NY black and white cookies. She says they are almost
cakey in texture with a lemon flavor. Of course, they have half black and half white
chocolate frosting on top. Anybody have a recipe for her -- for all of us???? (Actually,
I typed "black, white, cookies" into the search engine for Recipe Cottage -- see sites
above, and got a couple but neither had any lemon flavoring)

********
WHAT'S NEW AT KCI

We're still working on it, but stay tuned to our website. Al is putting together some incredible
pricing for sets of sparkling sugars, sanding sugars, non-pareils (new) , sprinkles, jimmies (new),
gel colors and flavorings. The sparkling sugars will include a new set of pastel sugars that are way too
fun. I love having all the sugars at my disposable so when I decorate my decorating isn't limited to whatever
sugars I still have on hand from my last cookie decorating session.

*******

FROM THE EDITOR

I apologize for the delay in getting this newsletter out. I started it two weeks ago and then my
scanner decided to fry itself. We finally bought a new one and I'm back up and running. I know
how much you guys enjoy the pictures of decorated cookies so I didn't want to publish until
I had some to show you.

Please take a minute to look at the HELP! section and offer any thoughts or ideas. We count
on you!

If you have questions or feedback about this newsletter, send me a note:
lesley@kitchengifts.com

Lesley

IN THIS ISSUE:

Recipes of the Month:
Rum Ball Cut-Outs
Decorating Inspiration -- Too incredible for words!
HELP!
What's New at KCI -- Check this out!

FROM THE EDITOR

"I am still convinced that a good, simple, homemade cookie is preferable
to all the store-bought cookies one can find." James Beard

Please, Santa

The Santa Claus at the mall was very surprised when a young lady
about twenty years old walked up and sat on his lap.

Santa doesn't usually take requests from adults, but she smiled
very nicely at him, so he asked her, "What do you want for
Christmas?"

"Something for my mother, please." said the young lady.

"Something for your mother? Well, that's very thoughtful of you,''
smiled Santa. "What do you want me to bring her? "

Without blinking she replied, "A son-in-law!"

********

RECIPE OF THE MONTH

Looking for some "adult" type cookies?

Rum Ball Cut-Outs

32 vanilla wafers (half a 12 oz. box), finely crushed in a food processor
1 cup powdered sugar
2 T. finely chopped pecans
1 T. cocoa powder
1 T. light corn syrup
1/4 cup rum or 2 T. bourbon

Mix all ingredients in large mixing bowl
Pat dough into a 1/4" thick rectangle on a foil lined baking sheet.
Chill 1 hour.
Cut shapes with mini cutters and leave shapes in place. Rechill for 15 min.
Remove shapes with a plain table knife. Reshape scraps and continue
as above. Store covered in the refrigerator -- They taste best after about
a week. (Obviously, you can make these into balls as well)
Yield: 36

Helleen, from the Netherlands was kind enough to send us these pictures of
cookies she decorated. No, they aren't KCI designs, but she uses our products.
Aren't they incredible!!

Cindy sent us this picture of her cookies. She used our wrapped candy design.
She said she added peppermint extract to the royal icing. To make the design
she made a stencil. She used Betty Crocker decorating spray in red and green
to create the colored portions -- very clever!

I just got this one from Amy. She used our trick or treater cutter to create
these adorable Batmen. They are way too cute! They're also a good
way to use the cutter without having to create a face!

Thanks to all of you for sending your pictures. We really appreciate it!

Susan is looking for a recipe she saw in one of the major ladies' magazines last
year. It was a rolled, cut-out cookie using mace and rum. The recipe said
they would be great for tree ornaments. She has looked and looked for her
copy of this recipe. Does anybody have a clue? If so, let me know and I'll
let her know -- lesley@kitchengifts.com

********
WHAT'S NEW AT KCI

My, what a month we've had! The edible glitter, exopat mats, an amazing
array of cookie cutters and much, much more are flying out the door. Fortunately,
the shop is stocked and almost everything is being shipped with a day or two.
The dobords are gone but we're expecting a shipment in right after the first of the
year -- they got hung-up in some kind of a longshoremen's dispute on the west coast.
Anyway, if you're willing to wait a bit, Al has put them on sale for $51.00 plus S & H.
They're normally $57. If you want one, call and get on the list. (888/593-2436)

I watch WAY too many shows on the Food Network. Last week I was watching
Good Eats with Alton Brown. He was preparing a prime rib -- which is what I'm
making for Christmas dinner. Anyway, he was really into his meat thermometer. It had a

cable that ran from the probe to a display box
that is kept outside the oven. You don't have
to keep sticking a probe into your meat -- releasing
lots of juice -- to check for doneness. On the display box
you can also set it to ding when the desired temperature
is reached. Well, I broke down and bought one and
I LOVE it. I used it on top of the stove last weekend
to keep track of hot oil when I was making my annual
Chinese fried walnuts-- worked great! It can also be used
for candy. Won't it be great for chicken and turkey?
Al noted my enthusiasm and ordered several for the shop. They have arrived and he's
selling them to the newsgroup for just $21.75 -- Normally $27.75. If you want one you
need to call between now and the 24th. (888/593-2436) Mention that you heard about
it and the special pricing through this newsletter and they'll ship it right out. If you order
by Wednesday -- Dec. 18 -- you can have it by Christmas!

Speaking of shipping. All KCI orders are being sent 2nd Day Air from now until the 20th
at 3:00 PM CST so you can still get what you need in time. Call 888/593-2436 or order online
at www.kitchengifts.com

*******

FROM THE EDITOR

It's hard to believe that the holiday season is here -- and soon to be past. Where has the
year gone? We at KCI hope you and your family have a happy and peaceful holiday season
-- extra emphasis on the peaceful part. We also hope year 2003 brings you and your family
joy and love. Thanks for making this year special for us.

If you have questions or feedback about this newsletter, send me a note:
lesley@kitchengifts.com

IN THIS ISSUE:

Recipes of the Month:
   Pumpkin and Fresh Ginger Cookies
Site of the Month
    Cookie Stories
Oreo Cookie Trivia
Decorating Inspiration
Hints and Tips
    Using Royal Icing to make hearts, paisleys, and shamrocks

FROM THE EDITOR

I've been on a constant diet for the last two decades. I've lost a total
of 789 pounds. By all accounts, I should be hanging from a charm
bracelet. -- Erma Bombeck.

Try these out on your kids!

What do reindeer say before telling you a joke ?
This one will sleigh you !

Why is a reindeer like a gossip ?
Because they are both tail bearers !

Which reindeer have the shortest legs ?
The smallest ones !

Where do you find reindeer ?
It depends on where you leave them !

What do reindeer have that no other animals have ?
Baby reindeer !

********

PUMPKIN AND FRESH GINGER COOKIES

Preheat oven to 350 and lightly grease cookie sheets. Combine sugar, pumpkin,
egg, ginger, sour cream and vanilla in food processor. Process a smooth puree.
Add the butter and process 8 more seconds. Mix the flour baking soda, baking
powder, salt, and cinnamon. Stir the dry ingredients into the liquid in 2 stages
just until blended. Fold in the walnuts and currants. Spoon tablespoons of dough
on the baking sheets and bake for 15 minutes. The cookies will still be soft to
touch when they are done. Cool on the sheet for two minutes then transfer to
a rack to finish cooling. Note Do not substitute powdered ginger in the recipe
as fresh ginger and powdered ginger are very different in flavor Yield: 2 Dozen

We have a new addition to the "Need Cookies" page. Her name is Nikki
Maxwell and her company is called Cookie Stories. You can see the
designs she sent to us at: http://www.kitchengifts.com/needcookies.html
and then visit her incredible web page at http://www.cookiestories.net. You
are going to be VERY impressed. A side note to Nikki's page. Shortly after
I posted it, she did get a call from someone who wanted something like
1,000 cookies a month from her. He wanted to pay her $1.00 per cookie.
OUCH!

The Oreo cookie has been America's most popular cookie since it
was introduced in 1912.

More than 7.5 billion Oreo cookies are consumed each year.

********
COOKIE DECORATING INSPIRATION

Suzi, who made her first cookie bouquets for her son's teachers
sent us this picture of her creation. Well done!

Melanie, who had been having trouble trying to make cut-out cookies
didn't give up and ordered cutters from KCI. She used the recipes and
tips that come with our catalog to make skateboard cookies for her son's
birthday (my son was thrilled to see the picture because he designed the
cutter) and glass slipper cookies for her daughter's birthday. Thanks!

Chaya Greenfeld, a Kitchen Collectables customer and amazing cookie
decorator sent us a couple post cards with samples of her work. Here is
one of them. Kind of leaves you speechless don't they? (In case you want
to order and can't read her phone, it's 718/388-6636)

********
HINTS AND TIPS

Royal icing gives you lots of flexibility when you decorate and you really
don't need to use pastry bags to get some great effects. The pull-through
technique is great for making paisleys, hearts and even adding a garland
to a cookie. Here is how:

On a cookie that is coated with a base coat of royal icing and is still wet,
add a dot of a contrasting color. Use a squeeze bottle fitted with a #2
or a #3 tip. Using a toothpick, begin slightly above the top of the dot and
draw it down through the center of the dot. Pull out a curved tail that
extends into the base coat. Here is your heart!
To make a paisley, simply insert your toothpick into the center of the dot and
pull out a short, slightly curved tail.
To make a garland of hearts, make small dots in a line that is either curved
or straight. Start with the top dot and pull down through all the dots. Do
not pull up until you are through the last dot.
To make a shamrock, add three dots in the shape of a pyramid. Start with
the dot at the peak. Pull down dragging the toothpick to form a curving tail
that extends beyond the other two dots. Do the same with the other two
dots joining them with the tail of the first one.

*******

FROM THE EDITOR

I just added some new sprinkles to the KCI line. They include jumbo red
hearts and snowflakes. Al tells me that he has also ordered bottles of
pastel colored dragees. They contain no metal and are completely edible.
They should be in this week. We also received our backordered stock of
bright sequin sprinkles which we can't seem to keep in stock. They are
adorable little bright colored disks are great fun decorate with. We also
have them in pastel.
Our toll free # is 888/593-2436 if you want to check on any of the above.

IN THIS ISSUE:

Recipes of the Month:
    Sugar Free Lemon Sugar Cookies
Site of the Month
    Learn to make Gingerbread Houses
Did You Know?
Decorating Inspiration
    Susan's incredible Halloween treats
Hints and Tips

FROM THE EDITOR

Whenever my aunt went to the doctor, she would complain to me
about the long delay she always endured.

One day, when my aunt's name was finally called, she was asked
to step on the scale. "I need to get your weight today," said the nurse.

Without a moment's hesitation, my aunt replied, "One hour
and 45 minutes!"

********

RECIPE OF THE MONTH

Addrienne sent us a request for low or sugar-free recipes for folks with
diabetes. I found this one to share, but if you have another one, feel
free to send it to me.

Sugar Free Lemon Cookies

1 cup honey
1/4 cup eggbeaters or equiv.
1 tsp grated lemon rind
3/4 c brown sugar
1 T. lemon juice
2 3/4 cups flour
1/2 t. baking soda

Mix honey, sugar, eggbeater, lemon juice and rind. Blend dry
ingredients.
Stir in Chill overnight. Heat oven to 400 degrees. Roll out
small amount of dough at a time to 1/4 inch thick. Cut with
cookie cutters. Place on nontick cookie sheet (an expopat mat
works great) Bake 8 to 9 minutes or until just starting to brown
around the edges.

Immediately brush with glazing icing
Icing:
Boil 1 cup sugar and 1/2 cup water to 230 degrees. Remove from heat
and stir in 1/4 cup powdered sugar and food coloring. Brush lightly
over cookies. (If icing gets sugary, reheat slightly, adding a little water
until clear again.

********

If any of you live anywhere near Belfast, Maine or would like
to take a trip to beautiful Maine this fall, check out this site: http://www.mainebb.com/ginger2002.htm

The local bead and breakfast inns are planning a Gingerbread seminar
November 15 -17. You can earn the art of fine gingerbread-
house-making from pastry chef, Steven Watts. Each participant
will make his or her own incredible gingerbread house. At least check
out the site and be WOWED by the houses!

The original chocolate chip cookie, the Toll House Cookie,
was invented by Ruth Graves Wakefield in the 1930s. Ruth
and her husband Kenneth owned the Toll House Inn, near Whitman,
Massachusetts. Ruth cooked for her guests, and one day
had to substitute semi-sweet chocolate for baker's chocolate
in a cookie recipe. She chopped the chocolate in bits, but when
she took the cookies from the oven, the semi-sweet chocolate
had not melted into the dough as the baker's chocolate had.
These cookies with chocolate 'chips' became an immediate hit
with her guests.

The official state cookie of Massachusetts is the chocolate
chip cookie, invented in 1930 at the Toll House Restaurant.

(Pennsylvania is also considering the chocolate chip cookie
as their official cookie.)

********
COOKIE DECORATING INSPIRATION

Susan sent us these pictures of cookies and cakes she made for a
children's Fall Festival. In spite of a near crisis with the cauldron,
they turned out beautiful! Thanks for sharing!

********
HINTS AND TIPS

1. Leftover royal icing will keep. Just pop leftovers into the fridge for up
to two weeks. Bring it back up to room temp. and remix it since it will settle a little.

2. Dip your finger in water to smooth any cracks in your decorated cookies.

3. When storing iced cookies, layer them between sheets of wax paper to keep
them from sticking together.

4. Bring refrigerated or frozen cookies back up to room temperature before
opening the container to eliminate condensation on cookies.

5. Use a stencil or even a paper cut-out doily to quickly decorate cakes
and cookies. Simply put stencil on baked goods and sift powdered sugar or
cocoa powder over. Carefully remove stencil and you'll have a beautiful design.

6. For small, quick piping jobs, when you don't want to dig out the pastry
bags, use a small zipper top plastic bag. Fill with icing, remove excess air,
seal the top and snip off a tiny bit of one corner. You're now ready to pipe away!

*******

FROM THE EDITOR

I can't believe Halloween is almost here! Where did the year go? We had our
first snow this week -- a little early, even for Nebraska. Hopefully the weather
will moderate before the 31st. Until I had a kid I never realized what an
important holiday Halloween is.

If you're looking for a fun, inexpensive way to give holiday cookies or small
collectibles, KCI just started a promotion for some plastic cookie jars. The
jars come in three shapes, a basketball, a football helmet, and a pumpkin.
They are just $2.00 with any order. Check them out on our home page:
www.kitchengifts.com

No one had any burning questions this month so you're off the hook. I would
like you to start emailing me any tips, recipes, and especially pictures of your
creations. This newsletter is a LOT better when you help out. You can
generally find me at: lesley@kitchengifts.com

Happy Halloween!

Lesley