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Jam Cookie Sandwiches - Halloween Style!

Posted on August 30, 2015 by Lisa Moulden | 0 Comments

 

I was looking for a Halloween cookie recipe recently and nothing was really jumping out at me other than the beautifully iced cookies that were way out of my league!  I wanted something with a Halloween theme without being overly ghoulish as I had my two year old assistant to consider.  Without being able to find exactly what I wanted to make I had the idea of using something I saw in last years Donna Hay Celebrate issue for Christmas and just changing the cookie cutters used to be Halloween themed.  Voila!  Beautiful Halloween cookies that look and taste delicious and I don't have to explain any creepiness to my little one.  When she saw the finished product she thought they were "Incy Wincy Spider" and Max the cat (our cat is called Max) cookies.  So sweet.  Make sure you bake the cutouts also they are tasty little bite sized gems.

For even more of a Halloween twist these cookies would look awesome with a coffin, tombstone of spider web as the cookie shape instead of the square.

Here's my attempt at these cookies.  I am sure with a bit of practise I can get them looking pretty darn good by Halloween.  The recipe is below also.

Ready for the oven:

Out of the oven:

The finished product (with a bit more practice and a little less assistance from miss 2 I am sure they will look much neater!): 

Don't forget the cut-outs:

Donna Hay's Jam Cookie Sandwiches Recipe:

125g unsalted butter, softened

½ cup (110g) caster sugar

1 egg

2 teaspoons vanilla extract

1 ½ cups (225g) plain flour, sifted

Topping:

Icing sugar for dusting

110g raspberry jam

Place the butter and sugar in the bowl of an electric mixer and beat for 6-8 minutes or until pale and creamy.  Add the egg and vanilla and beat for a further 2-3 minutes or until well combined.  Add the flour and beat until the mixture just comes together to form a smooth dough.  Roll the dough out between two sheets of baking paper to 3mm thick and refrigerate for 30 minutes or until firm.

Preheat the oven to 160°C. Using a 6cm fluted square cutter, cut out 24 shapes from the dough.  Using mini cookie cutters of your choice (I used a bat, spider, ghost and scary cat) cut shapes from the centre of half the squares, reserving the cut-outs. Place the squares and reserved cut-outs on 2 large lightly greased baking trays lined with non-stick baking paper and bake for 10-12 minutes or until light golden.  Allow to cool for a few minutes before transferring to a wire rack to cool completely.  Dust the cut out squares and cut-outs with icing sugar.  Spread the plain squares with jam and sandwich with the cut out squares.  Makes 12.

Posted in donna hay, donna hay magazine, Halloween, How To, Jam Sandwich Cookies, Recipe

Donna Hay's Spiced Vanilla Reindeer Cookies

Posted on July 30, 2015 by Lisa Moulden | 0 Comments

How long has it been since Christmas?? It is much closer to next Christmas than last and I have only just made Donna Hay's Spiced Vanilla Reindeers from last year's donna hay celebrate magazine.  Better late than never hey!  If you read my blog you might remember how excited I was when they used our baby deer cookie cutter to make these gorgeous cookies.  I made one slight change to the recipe and substituted the flour with wholemeal spelt flour.  The little reindeer's legs are quite fine so the chilling of the dough is essential to be able to cut them out neatly.

Here's my attempt!

Donna Hay's Spiced Reindeers Recipe:

125g unsalted butter, softened

½ cup (110g) caster sugar

1 egg

2 teaspoons vanilla extract

1 ½ cups (225g) plain flour, sifted

1 teaspoon ground cinnamon

1 teaspoon mixed spice

Icing:

½ cup (80g) icing sugar, sifted

2 teaspoons boiling water

Place the butter and sugar in the bowl of an electric mixer and beat for 6-8 minutes or until pale and creamy.  Add the egg and vanilla and beat for a further 2-3 minutes or until well combined.  Add the flour, cinnamon and mixed spice and beat until the mixture just comes together to form a smooth dough.  Roll the dough out between two sheets of baking paper to 5mm thick and refrigerate for 30 minutes or until firm.

Preheat the oven to 160°C. Using a 7cm deer shaped cookie cutter, cut out 32 shapes, re-rolling the dough as necessary.  Place on 2 large lightly greased baking trays lined with non-stick baking paper and bake for 8-10 minutes or until golden.  Allow to cool for a few minutes before transferring to a wire rack to cool completely.  For the icing, mix to combine the icing sugar and water until smooth.  Place in a piping bag fitted with a 2mm nozzle and pipe a nose and three tail spots on each cookie to decorate.  Makes 32.

Delicious served with a piping hot cup of tea! YUMMY!

Posted in Christmas, deer 7cm cookie cutter, donna hay, donna hay magazine, magazine, Recipe, Spiced Vanilla Cookies

donna hay magazine

Posted on November 07, 2014 by Lisa Moulden | 0 Comments

To say I was a little excited when donna hay magazine purchased some cookie cutters from us a little while ago would be an understatement.  I was over the top out of control excited when I picked up their Celebrate issue and saw one of our cutest little cookie cutters had made a cookie for the magazine.  And not just a photo in the magazine.  THE FRONT COVER!!!  Wow.  My favourite food magazine has used my favourite cookie cutter to make a cookie for the front cover.  I think the owner of the newsagent thought I was slightly coo-coo but moments like this do not happen often and I couldn't possibly contain myself. Check out the iPad version of the cover where the cookie comes to life here: Cute Cookie Alert

Our little deer cookie cutter has been flying out the door since the magazine came out on Monday, so much so that we have unfortunately sold out.  Don't worry though we have more stock on the way and you can secure yours now if you like by placing it on back order.  We expect the stock around the 17th November.  The link to backorder yours now is here: backorder me a cute deer cutter please - UPDATE!! Now back in stock available here

Our set of 10 stars has also sold out and is also on it's way back in with the deers.  If you wish to recreate the gorgeous Christmas tree on the cover you can backorder this now by going to this link: Set of 10 Stars backorder This set features the 6 pointed stars which is very helpful in making a perfectly symmetrical tree like the one on the cover.  They are also made from stainless steel so are dishwasher safe.   - UPDATE!!! Now back in stock available here.

There have been a few other cookie cutters from our range used inside the magazine but I will let you have the fun of discovering these yourself.  The magazine really is jam packed with beautiful images and recipes.  Please contact us if you want help finding cookie cutters for any of the recipes. 

Thank you to everyone who has supported Cookie Cutter Shop on our journey so far.  Wishing you much fun with your Christmas baking.  I can't wait to try out the recipe in the mag for spiced vanilla reindeers and also the salted chocolate gingerbread men.  YUM!! 

 

Happy baking!

Lisa

Posted in celebrate donna hay, deer 7cm cookie cutter, donna hay, donna hay magazine, magazine, News, star set of 10

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