Bunny Love cookies

Ooops is it Easter already and I haven't shared any of the cookies and projects I made up.

Luckily I did take some photo's of these cookies even if I didn't do the process shots because they're pretty cute.

Sweet floral pastel bunnies. I mean really how could you go wrong.

The flowers are teensy little fondant ones with royal icing centers and they each have an edible soft gold ball (from Queen) and then I decorated them with a few royal icing leaves.

I served them with some water color cookies in matching pastel hues (CLICK HERE for last week's post).

Linda Vandermeer is a blogger, baker, maker and author of the Children's cookbook Sweets on a Stick: More Than 150 Kid-Friendly Recipes for Cakes, Candies, Cookies, and Pies on the Go! Published in the USA in 2011 the book is still available at Amazon and many online bookstores.

Affiliate links may earn me money and contribute to supporting this blog.

Original ideas, photography and recipes Linda Vandermeer please do not reuse without permission except for non commercial purposes where you may use 1 image, give credit and link back to original post.

I love bunny cookies or how to make squiggly cookies

Oh my it's nearly Easter!

How did that happen so fast. I know I've moved house and been keeping busy trying to keep the kids lives as normal as possible with all the changes but seriously......... Easter that's like quarter of the way through the year.

If you're as bewildered as I am these simple bunny cookies might make you happy.

They are modern, easy and fun.

My son, The Destroyer, loves this type of hand painted cookie, he calls them the squiggly ones.

I admit I have a soft spot for them too and have been using them as filler cookies for other sets quite a bit lately. They are even lovelier if you happen to have some edible gold on hand.

I didn't have a chance to make up instructions for the bunny cookies but I have in the past made sweet deer cookies and the process is exactly the same.

CLICK HERE for the link to my post showing how to decorate them yourself.

See below for my cookie recipe.

Happy Baking

Shop the shoot Guide




Confetti Paper Plates from Bash Party Goods (mine purchased at Lark)
Purple spot chalkboard cards part of set from Kmart
Washi tape from Kmart
Purple Marshmallow Puffs - Big Lolly Australia

Sugar Cookie Recipe (makes 24 regular cookies or 60 small)

460 grams plain flour (16 1/4 oz all purpose flour)
1/4 tsp baking powder
1/4 tsp salt
230 grams unsalted butter (8 1/8oz)room temperature
220 grams caster sugar (7 3/4 oz superfine sugar)# 
1 large egg
1 tsp vanilla extract
#use regular white sugar if you do not have caster/ superfine sugar

Sift together flour, baking powder and salt.

Cream butter and sugar in a large bowl using an electric mixer until light and fluffy. Reduce the speed to medium low, add the egg and vanilla and mix until combined. Reduce mixer speed to low and mix in the sifted flour mixture until combined. Wrap the dough in plastic and chill in fridge for 30 minutes or so.

Line a few baking trays with parchment/ baking paper.

Dust workbench with plain flour and using a large rolling pin roll out the dough until around 1/2 cm (1/4") in thickness. If the dough is to hard you may need to work/knead it a bit until you can roll it out.

Cut out cookies shapes and place the cookies on the prepared trays. (Knead and reroll dough as necessary, if it becomes to soft you can pop it back in the fridge.)

Pop the cut cookie dough trays into the fridge to chill again for around 30 minutes until firm (or in the freezer for 10 minutes).

Preheat oven to 160 C (320 F) and cook the cookies until they just start to turn golden, around 15 minutes (less or more depending on cookie size).

Cool on trays for 5 minutes and then carefully lift onto a wire rack to cool completely prior to decorating.

- Cookies can be stored in an airtight container for 1 week.

Hopefully I'll hop too it and type up some instructions for these Bunny Love cookies soon Xx

Linda Vandermeer is a blogger, baker, maker and author of the Children's cookbook Sweets on a Stick: More Than 150 Kid-Friendly Recipes for Cakes, Candies, Cookies, and Pies on the Go! Published in the USA in 2011 the book is still available at Amazon and many online bookstores.

Affiliate links may earn me money and contribute to supporting this blog.

Original ideas, photography and recipes Linda Vandermeer please do not reuse without permission except for non commercial purposes where you may use 1 image, give credit and link back to original post.

A touch of Whimsy water colour cookies

Do you have a favorite cutter? One that when you pull it out you know that the cookies you make will be super adorable no matter what you do.

This Deer Aimee cutter from Cakes by Bien is one of my go to cutters it's just about as cute as you get, so when my friend asked me about it for her daughter's first birthday party I was a bit excited.

I know it's not completely normal to get excited about cookies but you know I write a blog about baking so you'll just have to humor me. Deer cookies = big excitement for me :)

Anyhoo the whimsical theme was based on the birthday girls super sweet bedroom colours so I came up with a set of cookies and macarons to tie in with it.

These 'A Touch of Whimsy' water colour cookies were some of the filler cookies. You know easy to make cookies that match in with the more complicated design but still look great. But I think you can tell from the first photo they are impressive enough to have all on their own.

And the fabulous thing about the technique in this tutorial is that you can apply it to pretty much any cookie shape with any colour theme and it will look just as pretty.

I'm hoping to pop up a video tutorial of me making these cookies on my you tube channel soon, plus I will definitely have tutorials for the other A Touch of Whimsy cookies soon.

Happy Baking

If you love these deer cookies check out my previous deer cookie posts here:
- Deer Heart Linzer Cookies
- Oh Deer! These cup edge cookies are too cute
- Sweet Deer cookies with silver leaf

A Touch of Whimsy Deer Cookies
I've added edible gold leaf to the cookies but if you don't have it just leave it off and they will still be super cute.

Deer Cookie Cutter (mine from Cakes by Bien)
Small Plastic Rolling Pin
Cornflour (cornstarch)
Ready Roll Fondant^ (around 300 grams (just under 11oz)
Roll out sugar cookie dough (recipe below)
Gel food colour (I used teal and violet)
brushes
water
1 sheet Edible Gold Leaf (I used transfer sheets)

^fondant dries out quickly, when not in use store in an airtight container or ziplock bag. To use fondant knead until pliable and smooth and roll out on a workbench dusted with cornflour (cornstarch)

Using the cookie dough recipe roll make deer shaped cookies. The dough will make around 60 small cookies. Bake as per instructions until golden.

Knead the fondant until pliable. Dust the workbench with cornflour (corn starch) and using the small rolling pin roll out the fondant until quite thin. Use the deer cutter to cut out a fondant shape.

Lightly brush the cookie with water and place the fondant onto the cookie. Gently press the fondant down onto the cookie using the rolling pin to smooth into place.

Take a small amount of teal food colour with the edge of a toothpick. Place some water into a spoon or paint palate and use a paint brush to mix with the water. The colour should be a bit washed out. Dry the brush a little on a piece of paper towel and then lightly brush the side of the paint brush along the fondant covered cookie. If the colour becomes too weak mix in a little more gel food colour.

Repeat the same with the violet. If you find the violet is too dark you may like to add a little rose or pink to the mix to brighten it a little.

Allow the food colour to dry.

Brush a little extra water onto the back of the cookie and adhere a small amount of gold leaf to the fondant covered cookie.

Allow to dry and store in airtight container for up to 5 days.



Sugar Cookie Recipe (makes 24 regular cookies or 60 small)

460 grams plain flour (16 1/4 oz all purpose flour)
1/4 tsp baking powder
1/4 tsp salt
230 grams unsalted butter (8 1/8oz)room temperature
220 grams caster sugar (7 3/4 oz superfine sugar)#
1 large egg
1 tsp vanilla extract
#use regular white sugar if you do not have caster/ superfine sugar

Sift together flour, baking powder and salt.

Cream butter and sugar in a large bowl using an electric mixer until light and fluffy. Reduce the speed to medium low, add the egg and vanilla and mix until combined. Reduce mixer speed to low and mix in the sifted flour mixture until combined. Wrap the dough in plastic and chill in fridge for 30 minutes or so.

Line a few baking trays with parchment/ baking paper.

Dust workbench with plain flour and using a large rolling pin roll out the dough until around 1/2 cm (1/4") in thickness. If the dough is to hard you may need to work/knead it a bit until you can roll it out.

Cut out cookies shapes and place the cookies on the prepared trays. (Knead and reroll dough as necessary, if it becomes to soft you can pop it back in the fridge.)

Pop the cut cookie dough trays into the fridge to chill again for around 30 minutes until firm (or in the freezer for 10 minutes).

Preheat oven to 160 C (320 F) and cook the cookies until they just start to turn golden, around 15 minutes (less or more depending on cookie size).

Cool on trays for 5 minutes and then carefully lift onto a wire rack to cool completely prior to decorating.

- Cookies can be stored in an airtight container for 1 week.

Linda Vandermeer is a blogger, baker, maker and author of the Children's cookbook Sweets on a Stick: More Than 150 Kid-Friendly Recipes for Cakes, Candies, Cookies, and Pies on the Go! Published in the USA in 2011 the book is still available at Amazon and many online bookstores.

Affiliate links may earn me money and contribute to supporting this blog.

Original ideas, photography and recipes Linda Vandermeer please do not reuse without permission.

I'll have what she's having Nutella Cookies

Welcome to my kitchen, where it's kinda obvious I can not resist any type of pretty thing for my house.

It's been a problem for a while now, you might have noticed over the years I have the same thing going on with food which I frequently decorate with pink sugar flowers and sprinkles, because most everything tastes better that way.

But not these cookies. Nope, they will not win any beauty contests, but oh the taste, the yummy chocolately taste will win you over in no time.

There seems to be a lot of ingredients, but these are easy to make if you have a mixer to help cream the butter and sugar together. Just follow the steps and soon you will have a batch of soft chocolately cookies of your own.

Also make sure you take them out while they are still soft, they will continue to cook on the tray a little bit and as they cool they will harden up a little bit.

Like all chocolate chip cookies I love them best when they are still a bit warm, but if you can resist you can store them in a cookie jar for up to 3 days.

Happy Baking Xx

Nutella Chocolate Chip Cookie Recipe (makes 20 Super delicious cookies)
Conversions are rounded to nearest 5 gram.

250g (9oz) plain (all purpose) flour
30g (1oz) cocoa powder
2 tsp cornflour (cornstarch)
1 tsp bicarb soda (baking soda)
115g (4oz) unsalted butter at room temperature
115g (4oz) brown sugar (approx 1/2 cup)
60g (2oz) white sugar (approx 1/4 cup) * I used caster or superfine but regular is ok
1 large egg
145g (5oz) Nutella (heaped 1/3 cup)
230g (8 3/4oz) chocolate chips or chunks * I used a mixture

Preheat oven to 160C (320 F) and line 2 or 3 trays with baking paper.

Sift together flour, cocoa powder, cornflour (cornstarch) and bicarb soda (baking soda).

Cream butter and both sugars for approx 3 minutes at high speed. Reduce speed to medium-low and mix in egg and then Nutella until combined.

Add flour mixture, mix at low speed until just combined and then add the chocolate chips mixing until the chips are distributed evenly.

Place approx 2 Tbsp (US 2 1/2Tbsp) mounds of cookie dough onto prepared trays leaving enough room for the cookie to spread during baking. Flatten the cookie dough slightly.

Bake in the preheated oven for 10 minutes. The cookies will still be soft when you remove them, however leave on trays to cool and you will be able to pic them up.

Store in an airtight container at room temperature for up to 3 days.

Linda Vandermeer is a blogger, baker, maker and author of the cookbook ' Sweets on a Stick': More than 150 kid friendly recipes for cakes, candies, cookies and pies on the go!. Published in the US the book is available at most online book stores.

Affiliate links may earn me money and contribute to supporting this blog.

Original Ideas, photography and recipes by Linda Vandermeer do not reuse without permission. 

Egg Free Chocolate Chip Cookie Dough Thumbprint Cookies

I live in a household of people who like to lick the bowl.

Except me, I'm the odd one out. 'Wait,' I cry 'That has raw egg in it!'

Everyone around me looks at me like I am some kind of crazy 'cause y'know they just wanna eat raw dough.

As I compromise I came up with this egg free chocolate chip cookie dough a while back and last week I thought I would give the kids a treat and pop it onto thumbprint cookies.

Of course they loved them, in fact Sweet loved them most of all and after finding extra left over raw cookie dough in the bowl she was in dough heaven.

I on the other hand was not completely smitten, they tasted OK but I think my brain was convinced that I should not be eating the raw dough.

Anyhoo enough about my issues. The point of this intro is that if you like raw cookie dough you'll love these cookies. Yup just like I thought, pretty much everyone that is not me can now scroll on down to the recipe.

Egg free Chocolate Chip Cookie Dough Thumbprint Cookies

225g (8oz) unsalted butter (softened to room temperature)
2 cups plain flour (all purpose)
1/3 cup cocoa
1 cup sifted icing sugar (powdered sugar)
pinch salt
2 tsp vanilla extract

Line 2 baking trays with baking paper (parchment paper) and preheat oven to 160 C (325 F).

Place all ingredients in a large bowl and mix until combined.

Roll tablespoons (US approx 1 1/2 Tbsp) of mixture into a ball, flatten, place onto prepared trays with enough space around to spread a little.

Use your thump to press an indent into the middle of each cookie.

Bake for 18-20 minutes or until the cookies are firm to touch.

Allow to cool on tray for 5 minutes and then remove to wire tray to cool completely.

Once cooled place 2 teaspoons of chocolate chip cookie dough mixture (recipe below) on top of each cookie. If you like sprinkle extra mini chocolate chip cookies on top of each cookie.

Store in an airtight container in fridge for up to 3 days.

Egg Free Chocolate Chip Cookie Dough

1 cup plain (All purpose) flour
75 grams (3oz) unsalted butter at room temperature
1/2 cup brown sugar
1/4 cup white sugar
1 1/2 Tbsp (2 US Tbsp) Milk
1/2 tsp Vanilla
1/2 cup mini chocolate chips

Sift the flour and set aside.

In a large bowl of an electric mixer at high speed cream (mix together) the butter and both sugars until light and fluffy. Reduce the speed to medium low, add the milk and vanilla and mix until combined. Then reduce speed to low and mix in the flour until completely combined. Add the chocolate chips and mix in by hand.

Linda Vandermeer is a blogger, baker, maker and author of the cookbook ' Sweets on a Stick': More than 150 kid friendly recipes for cakes, candies, cookies and pies on the go!. Published in the US the book is available at most online book stores.

Affiliate links may earn me money and contribute to supporting this blog.

Original Ideas, photography and recipes by Linda Vandermeer do not reuse without permission. 

Deer Heart and Linzer Love Cookies

I love linzer cookies, The delicate buttery cookie sandwiched together with preserves is such a dainty treat and as you can see they are pretty as a picture.

Love is all you need Bowl and Mug from Krasilnikoff

Although it is usual to decorate simply with the cut out shape showing the filling and maybe a dusting of sugar, I have decided to embellish each cookie with simple dots of royal icing adding an ornate touch without overwhelming the treat.

I have also modified my recipe to use hazelnut instead of the original almond lending a warmer, nuttier taste to the cookie which perfectly pairs with the raspberry filling.

The idea for the Deer Heart cookies has been in my head since last Valentines Day, as in truth the Deer Aimee cutter from is one of my favorite cutter ever. But I did find cutting the buttery soft linzer cookie dough a little tougher than when I use my regular vanilla sugar cookie or gingerbread cookie recipe and in the end I made half a simple circle cookie with a heart cut out. I'm not saying it can't be done, but it is a little bit of work removing the dough around the neck section and I can be a little bit lazy sometimes.

As it turns out the simple heart ones were the perfect little bite size, adorable and so much fun to decorate with the little dots of royal icing.

Hazelnut Linzer Cookie Recipe makes around 24 double filled deer cookies or 40 small circle. Circle cutter approx 4cm (1 1/2")

225 g (8oz) unsalted butter room temperature
100g (3 1/2oz) or 1/2 cup sugar * I used caster (superfine) sugar
1 large egg yolk
300g (10 1/2 oz) or 2 cups plain (all purpose) flour
1/2 tsp ground cinnamon
pinch of salt
80g (2 3/4oz) hazelnut meal (ground hazelnut)
Deer Cookie cutter and small plastic heart plunger or circle cookie cutter and medium heart cutter.

Filling - 1/2 cup raspberry jam (jelly)

Decoration - Royal Icing

In the bowl of a stand mixer cream together the sugar and butter at high speed for a couple of minutes until light and creamy. Reduce the speed to medium low and mix in the egg yolk, scraping down the sides as required. Add the flour, hazelnut meal, cinnamon and salt and mix at low speed until combined.

Wrap the dough in plastic wrap and chill in the fridge for 1 to 2 hours until the mixture is firm.

Dust the workbench with flour and generously flour a rolling pin, then roll# out the dough and cut out shapes as desired.

# If you have difficulty rolling out this dough you can roll it out between sheets of baking paper.

To make the Deer Heart cookies, cut out the deer shape and then use a small heart plunger cutter to cut out a heart shape on the back of half the cookies.

To make Linzer Love cookies cut out circle shapes and use a heart fondant cutter to cut out hearts in the middle of half the cookies.

Place the cut cookie dough on baking trays covered in baking paper and chill for 1 hour.

Preheat the oven to 180 C (350 F) and bake the cookies until golden (around 12 - 15 minutes).

Allow the cookies to cool on tray.

Place the raspberry jam (jelly) in a microwave safe bowl and heat at high for 20 - 30 seconds until it starts to bubble. Stir until smooth.

To fill deer cookies place jam (jelly) in a disposable piping bag and pipe onto half of the cookies (the ones without the heart cut outs). Gently press the remaining cookies onto the top using the jam (jelly) to stick the cookie into place.

To fill the heart cookies you can just spoon the jam (jelly) onto the top of half the cookies (without the heart cut outs) and press the other cookies gently onto the top.

To pipe decoration mix up pre-mix royal icing to piping consistency and fill a piping bag with a small round tip (I used 1.5 PME).

Pipe an eye and ear onto the deer cookies and a few small dots around the back/tail area.

With the heart cookies, pipe decorative dots around the heart cut out and edge of cookies.

Optional - To pipe decorative drop swags around the edge of the cookie, press the tip to the edge of the cookie and gently apply pressure to allow a length of icing to fall/drop down, carefully pull the tip around to the point on the cookie you wish the swag to reach whilst still applying the light pressure and press the tip to the cookie so the royal icing attaches to the edge of the cookie. Continue around the cookie until you have completed a full circle. Fill in dots between the swags around the edge of the cookie and then pipe a second smaller circle of dots on the top of the cookie.

Linda Vandermeer is a blogger, baker, maker and author of the cookbook ' Sweets on a Stick': More than 150 kid friendly recipes for cakes, candies, cookies and pies on the go!. Published in the US the book is available at most online book stores.

Affiliate links may earn me money and contribute to supporting this blog.

Original Ideas, photography and recipes by Linda Vandermeer do not reuse without permission. 

Sweet Deer Cookies with silver leaf

I've been making super cute gingerbread deer cookies today.

Really I had planned to do this 2 months ago, so yes I'm just a little behind. I had this great idea for cupcakes with white chocolate Christmas tree shards and silver leaf and matching little deer cookies.

Then I went to make them and Oh My Goodness my deer cookie cutter was missing.

Greengate from Simply Sweet Home

It's kinda the sweetest little cookie and I just didn't want to make them without THAT cutter and I originally got it from Cakes by Bien but I wanted it quick so I had it sent from Cakers Bits and Bobs who are here in Australian and ship pretty fast so I got it within a day.

But then I realised I didn't order my silver leaf because, well because I was being cheap when I did the last online order and it can be a bit expensive. I was going to just pick up a little jar locally I figured it would work ok but then Oh My Goodness it was like $17 for a teensy weensy tiny jar so I decided to just order a whole book of transfer* sheets from Baking Pleasures which will last for cookies or sweets for ever (well not really but I don't use that much).

Then I kinda lost momentum.

But it's Christmas in a few days so I am baking like crazy and finally made them.

I tried them just white with silver leaf which was lovely and elegant, then with a little eye drawn on with edible marker, still adorable. Then I added a pink fondant nose and little pink ears which was super adorable.

Then I made some plain with the decorations and they worked out so well. I think gingerbread is the perfect colour just naturally with the spices for these little deer cookies and in fact the cutter is so sweet that the minimal decorating looked super dooper cute.

I guess the secret to these cookies is having a good gingerbread cookie recipe that will not spread out of shape so I've included my recipe below :)

Silver Leaf Elegant Deer Cookies
*I have used edible silver leaf on transfer sheet - not loose leaf which kinda flies all around the place for me. You can use the loose leaf if it works for you.

Deer cookies (see gingerbread recipe below)
White roll out fondant
Small plastic rolling pin
Deer cutter
Cornflour (or cornstarch)
Water and 2 clean brushes (used only for food)
Edible silver leaf transfer* sheet (I got mine at Baking Pleasures in Australia)
Optional - black edible marker



Knead white fondant until pliable, dust workbench with a little cornflour and roll out the fondant until quite thin. Cut out deer shape, brush water onto the cookie and then gently press the fondant onto the cookie.

Using a clean brush dab a teeny amount of water on the back area of the cookie. You just want the cookie to be slightly damp so wipe the brush on a paper towel to make sure it is barely wet.

Press the silver leaf transfer with the silver leaf facing down towards the cookie and rub your finger (or a cake tool) randomly on bits of the cookie. Pull the transfer off and allow the cookie to dry.

If you like you can add a small eye with the edible marker as shown in the picture.

Best Gingerbread Cookie Recipe
*Make sure that the spices you use are fresh as possible if you want your cookies to be aromatic and tasty. Conversions to imperial are approx.
I made these with both white sugar as per the recipe below and treacle (molasses, golden syrup, dark corn syrup) - the same weight and the recipe turned out well. I found it kept it's shape better with the white sugar which was important to me for what I was doing. The treacle gave a light fragrant undertone to the cookie and it had a more tender crumb, just putting the option out there for you. 

455g plain flour (1 pound all purpose flour)
2 tsp ground ginger 
2 tsp ground cinnamon
1/4 tsp ground allspice (or ground cloves if you prefer) 
1/4 tsp baking powder
1/4 tsp salt
1 Tbsp unsweetened cocoa(US 1Tbsp + 1 tsp)
230g unsalted butter (8 1/8 oz) softened (not too soft
70g dark brown sugar (2 1/2oz)
70g white sugar 
1 egg

Sift together flour, ginger, cinnamon, allspice, baking powder, salt and cocoa and set aside until required.

In the bowl of an electric mixer cream together the butter, brown and white sugar at high speed for 3 minutes. Reduce speed to medium low, add the egg and mix until combined.

Reduce speed to low and mix in flour mixture until the dough clumps together and is well combined.

Wrap the dough in plastic wrap and place in the fridge until firm.

Once dough is firm remove from fridge and roll out on a workbench dusted with a little plain (all purpose) flour. You may need to knead the dough a little to make it pliable.

Cut out shapes and place on a baking tray lined with baking paper.

Place trays of unbaked cookies into fridge for 30 minutes. Preheat oven to 160C (320F)

Bake for 8 to 12 minutes (depending on cookie size) remove from oven and allow to cool on trays for 5 minutes. Remove from trays carefully and place onto wire racks to cool completely. 

Greengate Summer White - It's what I'll be using for my Australian Christmas Setting

Linda Vandermeer is a blogger, baker, maker and author of the cookbook Sweets on a Stick: More Than 150 Kid-Friendly Recipes for Cakes, Candies, Cookies, and Pies on the Go! . Published in the US the book is available at most online book stores. 

This post is not sponsored by any of the companies mentioned and I purchased all the products myself however I am related to the owner of Simply Sweet Home

Amazon affiliate links may earn me money and contribute to supporting this blog.

Original Ideas, photography and recipes by Linda Vandermeer do not reuse without permission.

Orange is the new Chocolate Cookies

O'range you glad you saw this recipe. Well maybe not yet but if you bake up a batch of these cookies I'm pretty sure you will be.

That is if you like chocolate and orange together which we most certainly do in this household.

This month you won't be finding any of those plain ole' vanilla chocolate chip cookies in our jar. Nope Orange is the new chocolate around here.

These cookies are flavored with  a combination of juice, extract and zest which results in a lovely fragrant slightly chewy cookie.

They are perfect for an afternoon snack and if you manage not to eat them all at once I think the orange flavor becomes a little improved by the next day.

Or maybe it's just when they are warm with the chocolate chips still melted I just focus on the melty chocolate yumminess. I'm not that sure, pretty much my opinion is easily swayed like that when sweets are involved.

Anyhoo the recipe for these orange chocolate cookies is below, but if you like chocolate chip cookies like I like chocolate chip cookies try out these other recipes on this blog, recipe links below picture:

Red Velvet Chocolate Chip Cookies (CLICK HERE) 

Raspberry Chocolate Chip Cookies (CLICK HERE)

Orange Chocolate Chip Cookies (makes approx 24 cookies depending on cookie size)

1 1/2 cups plain flour (all purpose flour)
1/4 tsp bi-carb soda (baking soda)
1/4 tsp salt
115g (4 oz) unsalted butter at room temperature
1/4 cup caster sugar (superfine use regular white sugar if superfine not available)
1/2 cup lightly packed brown sugar
1 large egg at room temperature
1 Tbsp orange juice
1 tsp grated orange zest
1/4 tsp orange essence
1 cup chocolate chips (any type)

Preheat oven to 160 C. Line 2 trays with baking paper (parchment paper).

Sift together the flour, bicarb soda (baking soda) and salt.

In a large bowl cream together the butter and both sugars at high speed for a few minutes.

Scrape down sides of bowl, reduce the speed to medium low and mix in the egg, then add the orange juice, zest and essence and mix until combined.

Add the sifted flour mixture and mix at low speed until the mixture has just combined.

Using a spatula or large spoon mix chocolate chips until evenly distributed.

Spoon dough onto the prepared trays about 1 1/2 Tbsp (2 US Tbsp) in size and flatten slightly.

Bake for around 12 to 15 minutes until the cookies start to turn golden, the middles of the cookies will look set and no longer be shiny. Remove from oven allow to rest on trays for around 5 minutes and then transfer to a wire rack to cool completely.

Cookies can be stored in an airtight container for at least 3 days. 

Linda Vandermeer is a blogger, baker, maker and author of the cookbook ' Sweets on a Stick': More than 150 kid friendly recipes for cakes, candies, cookies and pies on the go!. Published in the US the book is available at most online book stores.

Original Ideas, photography and recipes by Linda Vandermeer do not reuse without permission. 

How to make Pretty Shabby Chic Cookies

Mothers day is just about here and I thought I would share how to make these lovely sweet shabby chic inspired cookies.

I designed these cookies a while back for my lovely friend Jo's birthday high tea celebrations.

I truly love them and they are so pretty that you can use them for so many occasions. Plus of course you can change the colours (like I have in the photo's from pink to light blue) to suit any party scheme.

If you don't like fondant (or marshmallow fondant) of course you can always do a royal icing base instead of the embossed fondant and then just pop the frilled oval and flower decoration on top.

Pretty GreenGate tins from Mollegaarden Denmark

Not Too Shabby Cookies
Don't worry too much if you don't have the exact flower cutters, for example you could use a small blossom cutter in place of the small daphne cutter in a pinch.

Free video tutorial link:

Fancy square plaque cookie cutter (see link at end of post for example)
Fancy square plaque cookies (CLICK HERE FOR COOKIE RECIPE)
Patchwork quilting embosser (see link at end of post for example)
Cornflower/ cornstarch
Brush and water
small rolling pin
fondant (pink, blue, white)
Dark pink sugar flowers (Click here for tutorial)
Frilled oval cutter
Daphne plunger cutter (see link at end of post for example)
Flower/leaf shaping tool
Royal icing - White in piping bag with plain round tip (#2)
Royal icing - Bright green (I used Americolor Electric Green) in piping bag with leaf tip (#65)
** Remember that fondant dries out quickly so cover in plastic wrap while not in use and knead before rolling out.

Dust the workbench with cornflower/cornstarch and roll out the pink fondant. Press the fancy square plaque cutter into the fondant to cut out the shape.

Brush the cookie lightly with water and place the fondant on top of the cookie, press gently into place using the rolling pin.

Take the embosser and place it on top of the cookie, ensuring that it is evenly aligned with the top.Press down firmly with even pressure all around the cookie surface, lift the embosser off. If the fondant lifts, press it lightly back down in place.

Roll out the white fondant and use the frilled oval to press out a shape.

Lightly brush water in the middle of the cookie and place the oval in the middle of the cookie.

Use the sharp edge of the leaf shaping tool to pop a hole in each curve around the edge of the oval shape (see picture).

Roll out the blue fondant, cut out three small daphne flower shapes using the plunger. Use the leaf tool on each of the petals to press a 'vein' indent in the middle.

Secure the dark pink flower and the three blue daphne flowers in place with a dot of royal icing.

Pipe a center dot of royal icing in each of the blue daphne flowers. Then pipe a white dot of royal icing at each intersection of the quilting embossed design on the pink fondant (that is the corners where the lines meet).

Pipe a few leaves around the flowers using the green royal icing with the #65 leaf tip by placing the tip on the cookie where you would like the leaf to start at a 45degree angle, apply light pressure to the piping bag and pull the tip away from the surface moving slightly up and down parallel to the cookie. Release the pressure on the bag while continuing to pull the tip away to form a pointed edge.

Allow the decorations to set.

Decorated cookies can be made up to a week ahead stored in an airtight container.



Linda Vandermeer is a blogger, baker, maker and author of the cookbook ' Sweets on a Stick': More than 150 kid friendly recipes for cakes, candies, cookies and pies on the go!. Published in the US the book is available at most online book stores.

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Original Ideas, photography and recipes by Linda Vandermeer do not reuse without permission.