CAMPFIRE COOKIES
What kind of cookie can top a s'more at a cookout? One that is topped with an adorable candy campfire, complete with tiny toasted marshmallows on sticks. Bring a batch of these to your next camp-out -- whether deep in the woods or just in your backyard -- and watch the smiles break out among your troop.
Provided by Food Network Kitchen
Categories dessert
Time 3h50m
Yield about 15 cookies
Number Of Ingredients 18
Steps:
- For the cookies: Whisk together the flour, baking powder and salt in a small bowl. Beat the superfine sugar and butter with an electric mixer on medium speed in a large bowl until light and fluffy, about 5 minutes; beat in the egg, then the vanilla. Add the flour mixture and mix on medium-low speed until completely incorporated. Divide the dough in half, pat into 2 discs about 1/4-inch thick and wrap in plastic wrap. Refrigerate until firm, about 1 hour.
- Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Let the dough sit at room temperature for a few minutes to make rolling easier. Roll out 1 disc of dough at a time on a floured work surface to about 1/4-inch thick. Cut out rounds with a 3 1/2-inch cookie cutter and arrange about 1 inch apart on the prepared baking sheets.
- Bake, switching and rotating the pans halfway through, until the cookies are golden brown on the bottom, 10 to 12 minutes. Let the cookies cool on the baking sheets until firm enough to transfer to a wire rack; let cool completely.
- For the royal icing: Combine the confectioners' sugar and meringue powder in a large bowl. Add 5 tablespoons water and beat with a mixer on medium-high speed until soft glossy peaks form, adding 1 to 2 tablespoons water if necessary, to make a thick but spreadable icing. Beat in the food coloring, a few drops at a time, to make a deep green color (for grass).
- For decorating: Spread the icing on the cookies, almost to the edges. Sprinkle the chopped chocolate covered nuts almost to the edge of the green to resemble dirt. Arrange 3 chewy chocolate candies in a triangle on top to resemble logs in a campfire. Fill the space in the center of each with snipped gummy bears to resemble a campfire and embers. Poke a marshmallow on the end of each pretzel stick and stick in the icing to form a tripod that meets in the center. Let the icing harden, about 1 hour.
- Right before serving, light the marshmallows on fire and blow it out when they are toasted to your liking.
FIREMAN'S COOKIES
Anything that has FIREMAN in I like...LOL!! I have a lot of respect for Civil Service employees. My daughter is a Deputy Sheriff and I used to tease her about being a Fireman, but she became a cop instead. I make cookies for the guys in her unit. Funny thing is I will get my wish, because my son wants to be a paramedic for the...
Provided by Kimi Gaines
Categories Chocolate
Time 25m
Number Of Ingredients 11
Steps:
- 1. Cream eggs, sugar, butter and vanilla. Add dry ingredients, except oats, to creamed mixture. Mix well, stir in oats, chocolate chips and nuts. Use an ice cream scoop to place on greased cookie sheet. Bake in preheated 375F degrees for 15 minutes or until brown. Check cookies at 12 minutes.
FIRE COOKIES
Make and share this Fire Cookies recipe from Food.com.
Provided by Gerry sans Sanddunes
Categories Cheese
Time 30m
Yield 20 cookies
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- In a medium bowl, mix butter, pepper sauce and cayenne pepper.
- Add remaining ingredients and mix well.
- Roll dough into balls 1-inch in diameter and place onto a greased cookie sheet.
- Flatten with a fork.
- Bake for 15 to 20 minutes.
FIRE TRUCK COOKIES
I created these simple snacks as part of fire safety program at the school. The activities also included a visit from local firefighters and Sparky the Dalmatian, a fire safety mascot.-Rhonda Walsh, Cleveland, Tennessee
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 16 cookies.
Number Of Ingredients 6
Steps:
- With a serrated knife, cut the top left- or right-hand corner off of each graham cracker at a 45° angle. Tint frosting red; frost crackers. Place two sandwich cookies on each for wheels., For each truck, cut licorice into two 2-1/2-in. pieces, five 1/2-in. pieces and two 1-1/2-in. pieces. Place the large pieces parallel to each other above wheels, with the small pieces between to form a ladder. Place the medium pieces at cut edge, forming a windshield. Add a gumdrop for light.
Nutrition Facts :
CAMPFIRE COOKIES
The start of cold weather here in Colorado means bonfire season. What better way to celebrate than with these campfire cookies! -Callie Washer, Conifer, Colorado
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 2 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder, salt and nutmeg; gradually beat into creamed mixture., Shape level tablespoons of dough into balls; place 2 in. apart on ungreased baking sheets. Flatten slightly with the bottom of a glass. Bake until edges are light brown, 8-10 minutes. Cool on pans 2 minutes before removing to wire racks to cool completely. , Meanwhile, spread crushed candies onto a parchment-lined baking sheet. Bake until candy is melted, 5-7 minutes. Cool completely on pan on a wire rack. Break into pieces., Spread icing over cookies; sprinkle with wafer crumbs. Arrange broken candies to make campfire flames. For logs, break pretzel sticks in half. Place 3 halves, broken edge down, in the wet icing. Hold in place until set.
Nutrition Facts : Calories 238 calories, Fat 10g fat (6g saturated fat), Cholesterol 36mg cholesterol, Sodium 166mg sodium, Carbohydrate 35g carbohydrate (20g sugars, Fiber 1g fiber), Protein 2g protein.
FIREWORKS COOKIES
Put on a show with a display of these patriotic cookies that are perfect for the 4th of July.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 3h
Yield Makes about 7 dozen 1 3/4-inch cookies, 5 dozen 2 1/4-inch cookies, 30 2 3/4-inch cookies, or 13 3 1/2-inch cookies
Number Of Ingredients 8
Steps:
- Make the cookies: Sift flour, baking powder, and 1/2 teaspoon salt into a large bowl.
- Beat butter and sugar with a mixer on medium-high speed until pale and fluffy, about 3 minutes. Beat in eggs, 1 at a time. Reduce speed to low. Add flour mixture, then vanilla. Refrigerate dough, wrapped in plastic wrap, for at least 1 hour.
- Preheat oven to 325 degrees. Roll out dough to a scant 1/4-inch thickness on a floured surface. Cut out cookies using a 1 3/4-, 2 1/4-, 2 3/4-, or 3 1/2-inch round cookie cutter, rerolling scraps once. Transfer to a baking sheet. Refrigerate until firm, about 30 minutes.
- Bake until edges just start to brown, 17 to 19 minutes. Transfer cookies to a wire rack, and let cool completely.
- Decorate the cookies: Pipe an outline of white icing around edge of 1 cookie, leaving a 1/4-inch border, then "flood" with more white icing to cover.
- Immediately pipe a red or blue dot in the center of cookie. Then pipe concentric rings of colors around the center dot (using the same color as the dot, or alternating colors).
- Immediately drag a toothpick through the colors to create bursts, starting from the center dot and working toward the edge, then alternate dragging inward and outward as you work around the cookie. (Or drag around the cookie in 1 direction or curve the lines for a pinwheel effect.) Let dry. Repeat with remaining cookies and icings.
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