COOKIE PUZZLES
Provided by Food Network Kitchen
Number Of Ingredients 0
Steps:
- Roll out sugar-cookie dough to 1/4 inch thick on floured parchment paper; trim into a rectangle. Slide onto a baking sheet and bake at 350 degrees F until golden, about 12 minutes. While the cookie is still warm, cut into quarters with a paring knife, then cut each quarter into puzzle pieces. Cool completely before separating. To decorate, mix 1/2 cup confectioners' sugar with 1 to 2 tablespoons water; brush on the cookies and sprinkle with colored sugar.
PUZZLE COOKIE
Baking these cookies is a wonderful winter activity to do with kids.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 10 cookies
Number Of Ingredients 14
Steps:
- In a large bowl, whisk together flour, baking soda, and baking powder; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy, about 2 minutes. Add ginger, cinnamon, cloves, salt, and pepper. Beat to combine. Add eggs, and beat to combine, then beat in molasses. Reduce speed to low; add flour mixture, and beat to combine. Divide dough in half, and shape into flattened disks, wrap in plastic, and chill for at least 1 hour.
- Preheat oven to 350 degrees. Line baking sheets with Silpats. Generously flour a large piece of parchment, and roll one piece of dough out on the parchment into a 1/8-inch-thick rectangle, about 14 by 10 inches. Transfer to the freezer to chill for 15 minutes. Repeat rolling and chilling process with the remaining piece of dough.
- Remove one piece of dough from freezer. Using a large owl cookie cutter or our template, cut out a cookie and transfer to prepared baking sheet. Using a 3/4-inch cookie cutter cut out eyes from scraps. Using the small end of a 1/2-inch round pastry tip, cut out center of each eye, creating rings. Place on cookie. Return cookie to freezer to chill, about 15 minutes. Repeat with remaining dough. The scraps can be rerolled once.
- Bake until edges are golden, about 12 minutes, rotating halfway through. Using a pizza cutter or a sharp knife, cut cookies into desired puzzle shapes. Leaving intact, transfer baking sheets to wire racks until cool.
- Divide royal icing among four bowls, and tint one batch black, one yellow, and one blue; leave one white. Decorate cooled cookies with royal icing using the #1, #3, and #4 round Ateco tips. Separate the puzzle pieces once the cookies are decorated, but before the icing hardens.
SANTA'S COMING COOKIE PUZZLE
This clever confection s easy to make with store-bought cookie dough and is entirely edible to boot! Blanched almonds make it simple for little hands to grasp the puzzle Pieces, which are completely removable.-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 1 cookie puzzle (24 servings).
Number Of Ingredients 7
Steps:
- In a large bowl, combine cookie dough and flour. On a parchment paper-lined surface, roll dough into a 14x11-in. rectangle. With cookie cutters, cut out puzzle shapes. Slide a baking sheet under the parchment paper and dough. Chill for 5-10 minutes. , Remove shapes; place on an ungreased baking sheet. Place an almond on its side into the center of each shape for a handle. Bake shapes at 350° for 7-9 minutes or until edges are golden brown. While still warm, recut shapes with the same cookie cutters to form neat edges. (If cookies cool too quickly, return to oven until softened.) Remove to wire racks; cool. , Bake large rectangular puzzle on a parchment paper-lined baking sheet for 12-13 minutes or until edges are golden brown. Immediately recut the shapes inside the puzzle to form neat edges. Cool completely on a wire rack. , In a small bowl, combine the confectioners' sugar, milk and vanilla until smooth. Tint frosting with food coloring as desired. Frost puzzle and shapes; decorate with decorating gel and sprinkles as desired. Place puzzle shapes inside puzzle.
Nutrition Facts : Calories 153 calories, Fat 5g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 91mg sodium, Carbohydrate 27g carbohydrate (17g sugars, Fiber 0 fiber), Protein 1g protein.
PUZZLE COOKIES
This recipe was designed for Halloween but would work for any holiday or event with a change of cookie cutters. I think that the kids will LOVE this! This will make 6 "assembled" cookies out of the purchased but you can always share the "pieces". The colors are optional to use as and if you desire.
Provided by Annacia
Categories Dessert
Time 32m
Yield 6 cookies if using the purchased dough
Number Of Ingredients 5
Steps:
- In a medium bowl knead flour into sugar cookie dough.
- Divide dough into 6 (or more) portions.
- On an ungreased cookie sheet, roll each portion into a 5-inch square.
- Press a well-floured 3- to 4-inch Halloween cookie cutter into the square (use smaller cutters, if desired).
- Carefully remove cookie cutter without removing dough.
- Using a table knife, cut outside portion of square into large puzzle pieces.
- In a small mixing bowl beat egg yolks and water.
- Divide mixture among 3 or 4 small bowls.
- In each bowl, add 2 to 3 drops of liquid food coloring or desired amount of paste food coloring in desired color; mix well.
- Brush dough puzzle pieces with different colors of egg yolk mixture.
- Apply to cookie dough with small clean paintbrush.
- If mixture thickens while standing, stir in water, one drop at a time.
- Bake in a 350 degree F oven for 7 to 8 minutes or until bottoms of cookies just start to brown and centers are set.
- While still warm, carefully recut pieces with the knife.
- Trim edges as needed.
- Transfer cookies to a wire rack; cool completely.
Nutrition Facts : Calories 406.2, Fat 19, SaturatedFat 5, Cholesterol 87.6, Sodium 361.5, Carbohydrate 54.3, Fiber 0.7, Sugar 18.4, Protein 4.9
EASTER EGG PUZZLE COOKIES
We've hatched a new way to decorate and hunt for eggs, using our clever cookie-puzzle technique. Cut oval shapes out of sugar-cookie dough, "break" them into pieces after baking, and finish with pastel royal icing and sanding sugar. All that's left is to put these eggs back together again.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 3 dozen
Number Of Ingredients 9
Steps:
- Whisk together flour, baking powder, and salt.
- Beat butter and granulated sugar with a mixer on medium speed until pale and fluffy, about 3 minutes. Beat in eggs, 1 at a time. Reduce speed to low; add flour mixture, and beat until combined. Add vanilla. Wrap dough in plastic, and refrigerate for 1 hour.
- Preheat oven to 325 degrees. Roll out dough to 1/8-inch thickness on a lightly floured surface. Cut out egg shapes with a 2 1/2-inch oval cutter. Transfer cookies to parchment-lined baking sheets, spacing about 1 inch apart. Refrigerate until firm, about 30 minutes. Bake until edges are golden, 8 to 10 minutes. Upon removing from oven, cut into pieces with a sharp knife (if they're cool, it will be difficult to create clean edges). Let cool. Using a pastry bag fitted with a 1/8-inch tip and filled with royal icing, decorate as desired. Sprinkle with sanding sugar while icing is wet. If adding dots or stripes, let base layer dry first.
ROYAL ICING FOR EASTER EGG PUZZLE COOKIES
Use this recipe to decorate our Easter Egg Puzzle Cookies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 2 1/2 cups
Number Of Ingredients 4
Steps:
- Combine sugar, meringue powder, and water in the bowl of a mixer. Beat on medium speed until smooth, about 4 minutes. (If icing is too thick, add more water, 1 teaspoon at a time.)
- Divide icing into batches, and mix in a different shade of food coloring to each to tint.
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HEART-SHAPED PUZZLE COOKIES – BAKING LIKE A CHEF
From bakinglikeachef.com
Reviews 7Category CookiesCuisine FrenchTotal Time 1 hr 30 mins
- To make the raspberry powder, place freeze-dried raspberries in the bowl of a food processor and crush dry berries. Pass the powder through a fine-mesh sieve/mini strainer.
- To make the cookie dough, place butter, sugar, and raspberry powder in the bowl of a stand mixer and mix. Add the whole egg, hazelnut, and almond flour and continue to mix. Add the sifted flour and mix just to combine. Take the cookie dough out of the bowl and shape a ball. Using a rolling pin, roll the dough between two parchment paper sheets sprinkled with powdered (icing) sugar. The thickness of the dough has to be about one centimeter. Refrigerate for one hour.
- To make the pink royal icing, whisk the egg white with powdered (icing) sugar and 3 to 4 drops of red food color (the intensity of the color is up to you) with an electric mixer. Take the cookie dough out of the fridge and spread a thin layer of royal icing with a bent spatula.
- Preheat oven to 300 F/150 C. Cut out cookie-hearts with a heart cookie cutter and a puzzle heart cookie cutter and place them on a baking sheet covered with the parchment. The dough is quite hard, cutting the cookies is a little tricky. Remove them from the cookie-cutter by pushing them from underneath. Bake for 12 to 15 minutes. Remove cookies from the oven and let them cool.
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