Before I begin, I have to say that this blog is now officially natemakescookies.com! Tell all your friends!
I made friends with another dessert blogger, Carrie at cookiecarrie.com. We decided to send each other some goods and this is what I decided on:
Cute, but where do you get a moose cutout? IKEA!
Thanks, IKEA, for being there for me. These were in the “Kids Cookies” section of the app, so they should be easy, right?
Step 1: Make Cookies. Gather ingredients: flour, powdered sugar, vanilla, salt, cinnamon, egg, cocoa powder, butter.
Step 2: Whisk to combine flour, cocoa powder, salt, and cinnamon.
Easy enough so far.
Step 3: Beat butter and powdered sugar until pale and fluffy.
The consistency at this point was gross.
Step 5: Gradually mix in flour mixture.
I’ve bragged about how much I love this bowl. It’s true. However, they don’t make a bowl guard that fits. I assumed it’s because this one is taller than the steel bowl and that it wouldn’t explode with flour.
I was wrong.
Pff! All over me.
Step 6: Divide dough in half, wrap in plastic, and refrigerate for 1 hour.
By now you should know that I hate rolling dough. I’m terrible at it. It’s hard and my dough is always uneven.
Well let me tell you something! I have been eyeing the Joseph Joseph rolling pin for months because it has rings that help you roll to the perfect thickness! It’s $20, though, and I didn’t want to spend that much on a rolling pin. Well, I was at TJ Maxx the other day and they had it for $10!
Step 7: Roll dough to 1/8″ thickness.
Um, my rolling pin only has 1/4″ and 1/16″ rings. WHY?!
Naturally, I used the 1/16″ ring and just tried not to push all the way down. I can’t say I was consistent.
This was going well. UNTIL I REROLLED AND MY MOOSE RIPPED!
Step 9: Bake some moose. Repeat, repeat, repeat.
I didn’t think this was magic dough, but I was a little worried. I didn’t want it to be like that time on Sabrina the Teenage Witch where they made boyfriends out of dough! Imagine 3 moose in my kitchen! Phew…
Step 10: Make the glaze. Gather ingredients: milk, cocoa powder, powdered sugar.
The glaze was pretty thin. I thought it wouldn’t set, but the recipe said to let it stand for 30 minutes. I put them in the fridge to speed it up.
It still didn’t set! And why is it so swirly light/dark? Why is this happening to me?
Link to original recipe (it doesn’t exist online, so I copied it over from the app)
Yields: 24 (are you crazy?)
I got: 17 (that was lucky)
Start time: 9:25
End time: 12:55 (3 hours, 30 minutes) + 1 hour, 30 minutes the next morning to finish = 5 HOURS!
Martha’s estimated time: 3 hours, 30 minutes.
What did I learn?
- Don’t start cutout cookies if you’re not ready to spend several hours working on them.
- I’m not terrible at cutting out cookies, but they’re still hard.
What do I need to learn?
- Why did my glaze fail? I even added 2 more heaping tablespoons of sugar and it didn’t thicken.
So I ended up not glazing any more of them, including the ones I sent to Carrie. I hope they weren’t stale when they arrived! What did you think, Carrie?
I used every last bit of the dough. When it got too small to make a moose, I made a couple sharks with antlers.
I tried to make my best cheesy kid face.
Ugh, I look like a mess. I spent too long in the kitchen. And I need a hair cut.
Yay!! They were definitely not stale. But they did all break 😦 At least it was easy to share! They were super yummy!
My thoughts on the glaze:
(Since it’s similar to my own I’m going to go ahead and call myself an “expert.”)
The sugar to milk ratio is way off. Though I’ve never make a chocolate glaze (I might soon, now), my ratio is usually 8 oz sugar to 3 tbsp + 1/2 tsp milk. This will make about a cup of icing. I like it on the thick side so it doesn’t run off the cookie.
Let me know when you get my package so I can post the cookies I made you!!
Gosh, this looks marvelous! Yummy! =)
I was scrolling through recipes in wordpress reader and my first thought was ha, someone doesn’t know how to spell chocolate mousse. And then I actually stopped and read the post properly! Haha. Very cute. I know that I definitely couldn’t be bothered cutting out cookies for 5 hours!
When I first saw this post I was all ready to was lyrical about chocolate mousse, then I realised… these are cool 😀
MOOSE SHARK! AAAAAAAAAAAAAHHHHHH! Next, squirrel moose.
Yes! I should have done squirrel moose!
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just came over from cookiecarrie.com. I’m gonna put you in my google reader so i can follow you too.. (I follow Carrie as well). I love to see real people doing real things with cookies. I too have the Joseph Joseph roller and I LOVE it! I have all three guides tho, but only use the 1/4″ for my cookies. I get a consistant thickness everytime. I see you used parchment or wax paper to roll out? I have been using platic wrap and I prefer using that over the other. have you tried it and if so, what is your take on the difference between the two. Just curious! One other suggestion, if you have not already, check out shop bakers nook fb page. they have some great docs on different glazes and such. and you can see some stuff that others are doing as well as getting some great ideas, tips and advice. (not sure you would need it. you look like you are doing pretty good) thanks for sharing
Hi! Thank you so much!
The recipe told me to use parchment to roll it, so that’s why I did. It seemed to work pretty well, but I will try plastic wrap next time.
I’ll check out Baker’s Nook. Thanks for the suggestion.
Thanks for following! Tell all your friends about me! 🙂
Haha loving these adorable cookies and your blog! Really nice to meet you and thank you for following mine 🙂
Choc Chip Uru