Cookie Jigsaw Dee Dees Recipes

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WHIMSICAL SWIRL COOKIES - DEE DEE'S



Whimsical Swirl Cookies - Dee Dee's image

As I was looking for cookie recipes for my daughters baby shower, I found this colorful recipe. It was made up in Christmas colors; bright red and white rolled in multi-color sprinkes and Christmas green and white rolled in red, white and green sprinkles. You couldn't ask for a more eye appealing cookie for Christmas or change...

Provided by Diane Atherton

Categories     Cookies

Time 3h15m

Number Of Ingredients 9

2 c all purpose flour, plus (possibly) a few tbsp (i found i needed to add at least 1 additional cup of flour)
1/2 tsp baking powder
1/4 tsp salt
2/3 c confectioners' sugar, unsifted
1/4 c sugar
2 1/2 c butter, unsalted (diced into small cubes)
1 tsp vanilla extract
food coloring , your choice
candy sprinkles, your choice

Steps:

  • 1. Combine flour, baking powder, salt, and sugars and whisk until well blended. Place in large mixing bowl of a stand mixer.
  • 2. Add butter in, gradually, and continue mixing. Add in vanilla extract. At this point, your dough will form a ball on your paddle. NOTE: I did find it necessary to add more flour at this point.
  • 3. Remove all your dough and divide into two equal parts. Return one portion back in to the mixer and add the food coloring and any extra extracts. I used Wilton gel food coloring in pink and vanilla extract for this batch. You can coordinate your colors and flavors, for example green food coloring matched with a mint extract or yellow with a lemon extract, etc. Also, if you are using liquid food coloring, you will need to add a few tbsp. of flour to keep the dough from becoming too wet. Mix until the color is spread out evenly.
  • 4. Roll out each portion of your dough, between two sheets a wax paper until is reaches about 11 x 9 inches and is 1/4 inch thick. Slide both unto a cookie sheet and chill in the refrigerator for at least 2 hours. NOTE: I found that the dough became very firm in about 30 minutes.
  • 5. When firm, remove the top sheets of wax paper from both. Brush the uncolored vanilla dough lightly with water using a pastry brush. Then flip the colored dough onto the vanilla uncolored dough so they are stacked atop each other and even. Press the edges lightly with your fingertips to seal them together. Using a small paring knife; trim the edges of the dough to make straight, even lines.
  • 6. Pour out sprinkles onto a large platter and set aside. Be sure your dough is still cold, but flexible. Once it's ready, begin rolling the long side of dough into a swirl, jelly-roll style. Now, don't get nervous if the outer layer of uncolored dough tears a bit. It's no problem, just pinch and pat those tears and voila, then just keep rolling. NOTE: the outter layer did tear and I pinched it back together as instructed. Cookies turned out beautiful!
  • 7. Now gently lift your dough log onto the sprinkles and roll away. Cover the log completely with your sprinkles. Wrap the colorfully decorated log in plastic wrap twice. Depending on when you want to bake the cookies, either place the wrapped dough into refrigerator for about 3-4 hours or you can put it the freezer and keep it there for up to 2 months. (If freezing, give yourself time for the dough to defrost in the fridge overnight before cutting.)
  • 8. Slice your dough into 1/4-1/8 inch slices and bake on parchment lined baking sheets. Bake at 350 for 15-17 minutes until edges are slightly golden. Let the cookies rest on the baking sheet for about 5 minutes, and then move them to a cookie rack to finish cooling. Enjoy your whimsical cookies!

DEE'S OATMEAL CHOCOLATE CHIP COOKIES



Dee's Oatmeal Chocolate Chip Cookies image

Awesome! The family devoured these cookies, and I made another batch the next day. I have tried other recipes but I knew this was the keeper. I was so happy to receive the recipe, and with her permission, I am sharing it with you. Yummy good !!

Provided by Chef Dee

Categories     Drop Cookies

Time 8m

Yield 4-5 doz, depending on size of cookies

Number Of Ingredients 11

1 cup butter, softened
1 cup white sugar
1 cup brown sugar
2 large eggs, slightly beaten
1 teaspoon vanilla
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/3 teaspoon salt
2 cups rolled oats
1 1/2 cups chocolate chips

Steps:

  • Preheat oven to 350°.
  • With beaters at med-high speed, cream the butter, and the two sugars together.
  • Add the eggs and vanilla, continue beating until well blended.
  • In a separate bowl, combine the flour, soda, baking powder and salt.
  • On low speed, add the flour mixture about 1/2 cup at a time into the butter mixture, mixing until smooth.
  • Stir in the rolled oats and chocolate chips.
  • Spray cookie sheets with cooking spray, drop dough by teaspoons onto sheets.
  • Bake for 8- 10 minutes, then cool on racks for 5- 8 minutes before removing from pan.

Nutrition Facts : Calories 1532.9, Fat 70.6, SaturatedFat 41.7, Cholesterol 227.8, Sodium 992.2, Carbohydrate 218.7, Fiber 9.4, Sugar 138.3, Protein 19.2

COOKIE JIGSAW - DEE DEE'S



Cookie Jigsaw - Dee Dee's image

Christmas fun with kids or the grand kids. I think this is a memory maker they won't forget! I don't remember where I found this recipe, I found it a few years ago when my grandson's were to young to help with this. They are 4 and 3 now and this Christmas just might be the right time to bring this recipe out. I've not tried it...

Provided by Diane Atherton

Categories     Cookies

Time 1h30m

Number Of Ingredients 11

lightweight cardboard or sturdy paper for pattern template
3/4 c (1 1/2 cup) butter or margarine, softened
3/4 c sugar
1 large egg
1 Tbsp milk
2 tsp vanilla extract
2 1/2 c all purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
3/4 c light corn syrup
assorted decorations: green, red, white, yellow and blue sugar crystals; chocolate sprinkles; multicolor, white, and star-shaped candy decors; and small round yellow candies

Steps:

  • 1. 1. On cardboard or paper, draw a Christmas-tree template 10 inches high (from tip of tree to top of trunk) and 10 1/2 inches wide (at base of tree above trunk), with a 1-inch high by 2-inch wide trunk. Cut out template and set aside.
  • 2. 2. In large bowl, with mixer at medium speed, beat butter and sugar until creamy. Beat in egg, milk, and vanilla until well blended (mixture may look curdled). On waxed paper, combine flour, baking powder, and salt. At low speed, beat in flour mixture just until blended. Pat dough into a small rectangle.
  • 3. 3. Preheat oven to 325 degrees F. Grease and flour large cookie sheet. Place dough in center of cookie sheet. With floured rolling pin, roll dough into 13" by 11" rectangle. Bake 15 minutes.
  • 4. 4. Place cookie sheet on wire rack; center tree template lengthwise on warm cookie. With knife, cut around template into cookie; remove template, leaving tree outline. Press floured 1 1/2-inch star-shaped cookie cutter into cookie at top of tree; remove cutter, leaving star outline. Press floured 1-inch round cookie cutters into tree in several places, leaving ornament outlines. Press 2 1/2-inch star cutter into remaining cookie around tree, leaving star outlines.
  • 5. 5. Cut Christmas tree into various geometric-shaped puzzle pieces, being careful not to cut into ornament outlines. Cut remaining cookie around tree into puzzle pieces, being careful not to cut into star outlines.
  • 6. 6. Return cookie sheet to oven and bake 12 to 14 minutes longer or until cookie is light brown. Set cookie sheet on wire rack; cut through all designs and pieces. Cool cookie puzzle on cookie sheet 10 minutes. Carefully slide puzzle, in 1 piece, onto wire rack; cool completely.
  • 7. 7. To decorate: In 1-quart saucepan, heat corn syrup to boiling over medium heat, stirring frequently. Boil 1 minute, stirring. Remove round ornament pieces from tree; brush tree and trunk with corn syrup. Sprinkle tree with green sugar crystals to coat, then attach small round yellow candies as desired. Sprinkle or dip trunk into chocolate sprinkles. Brush ornament pieces with corn syrup; sprinkle or dip into choice of colored sugar crystals or decors. Remove star decorations from around tree; brush with corn syrup and sprinkle or dip into yellow sugar crystals. Brush puzzle pieces around tree with corn syrup; sprinkle with blue sugar crystals to coat, then sprinkle lightly with white decors and stars. Reheat corn syrup if it becomes too thick.
  • 8. 8. Allow puzzle pieces to dry completely, about 1 hour. When pieces are dry, reassemble puzzle on large tray to serve, or store puzzle in tightly covered container at room temperature up to 1 week.

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