Spider Web Cookies

Ingredients (For cookies):

375mL flour

300mL cocoa powder

3mL salt

185mL margarine

300mL sugar

1 egg

3mL vanilla

Ingredients (For royal icing):

250g icing sugar

2mL cream of tartar

15mL whip powder

50mL water

Method:

1) In a large bowl, sift together flour, cocoa, and salt. Set mixture aside.

2) Use an electric mixer to cream the margarine and sugar until fluffy. Beat in the egg & vanilla. Add flour mixture; Mix on low speed until thoroughly combined. Divide the dough in half; Wrap in plastic wrap. Chill for 10 minutes in the freezer.

3) Heat oven to 350°F or 180°C. Roll the dough out between two pieces of wax paper until about 5mm thick. Cut out a tracer for the web shape from scale paper. Cut out each cookie.

4) Place cookies on an ungreased cookie sheet and bake for 8-10 minutes.

5) Cool completely on wire racks.

6) To make royal icing, whip together the icing ingredients in a mdedium bowl.

7) To make the cobweb design, begin by icing cookie with white royal icing. To 50mL of the icing sugar, add 30mL melted chocolate chips or use black icing paste.

8) Pipe out a spiral of back icing starting from the center to the edges of the cookies.

9) Draw a bamboo skewer, a toothpick, or use the tip or a sharp knife and drag it from the center to each point of the cookie, then from the inner curves back to the center.

*Words in bolded & Italic forms are what I used.

Yellow Cupcakes

Ingredients:

375mL cake flour sifted

5mL baking powder

1mL salt

220mL granulated sugar

85mL margarine

1 egg

5mL vanilla extract

150mL milk

Method:

1) Preheat oven to 350°F or 180°C

2) Line a muffin tin with paper liners.

3) Sift together flour, baking powder, and salt; Set aside.

4) Cream sugar and butter together until light.

5) Add the egg and vanilla to creamed mixture and beat until thoroughly mixed.

6) Add flour mixture to creamed mixture alternately with milk, beating well after each addition. Continue beating one minute.

7) Pour into prepared pan. Bake 18-20 minutes or until toothpick inserted comes out clean.

8) Cool for 10 minutes in pan on rack; remove and cool completely before decorating

*Vocabulary*

Cake flour: A fine texture, soft sweet flour, with a high starch content; It makes tender cakes and pastry


AND if you want icing...here's a picture for reference and the ingredients/methods for that:

                         

Ingredients (for classic butter icing):
250mL vegetable shorting
5mL vanilla
30mL water
454g (1000mL) icing sugar
15mL egg white powder

Method:
1) In a large bowl, cream shortening, icing sugar, egg white powder, vanilla, and water.
2) Add dry ingredients and mix on medium speed until all ingredients have been thoroughly mixed together.
3) Blend together an additional minute until creamy. This icing can be refrigerated or you can freeze it.

Ingredients (for Royal icing):
45mL meringue powder
454g (1000mL) icing sugar
60-70mL lukewarm water

Method:
1) Place the water and meringue powder in a large bowl.
2) Mix at a high speed with an electric mixer until it looks like stiff egg whites.
3) Add icing sugar and mix 7-10 minutes at low speed until icing loses its sheen.
4) To prevent drying, be sure to cover the bowl with a damp cloth while working with the icing or if you are not using it within an hour, store it in a ziplock bag.

*This icing can be stored in an airtight container for up to 2 weeks. To re-use, beat on low to restore texture. This recipe makes 750mL of icing*

One more cupcake picture...Just for you!
 
                     

Rainbow Cookies

Ingredients:

250mL margarine

250mL sugar

2 eggs

5mL vanilla

625mL flour

5mL baking soda

10mL cream of tartar

2mL salt

A few drops of food colouring: Blue, green, yellow, orange, and red

Method:

1) Preheat oven to 180°C

2) In a large bowl, cream together margarine and sugar. Add one egg at a time. Beat until well incorporated. Add the vanilla.

3) Sift together dry ingredients in a medium bowl.

4) Slowly stir the flour mixture into the creamed mixture.

5) Divide the dough into 5 unequal amounts: (From smallest to biggest) Blue, green, yellow, orange, red

6) Mix in 2-3 drops of food colouring to each amount, may add more if needed.

7) Start by rolling the smallest ball into a snake. Surround the snake with the next largest ball until dough is used up OR roll each ball into a snake place each side by side and shape into a rainbow.

8) Put in the freezer for 10 minutes or until the dough hardens

9) Slice the cookies in half and place on an ungreased cookie sheet

10) Bake for 8-10 minutes (May need more time depending on the size of cookies; the cookies provided in the picture took about 12 minutes)

11) Let sit on the cookie sheet for 5 minutes, and then move them to a cooling rack to cool completely.

*Vocabulary*

Cream of tartar: A fine, white powder taken from crystal acid; Deposited from the inside wine barrel and, to egg whites, improve stability and volume.