Side Pannel
Miniature Cookie Houses
Miniature Cookie Houses
- Recipe Submitted by ADMIN on 09/26/2007
Category: Christmas, Holiday, Gifts
Ingredients List
- ------------------------------FOR COOKIE HOUSE------------------------------
- 4 1/2 c Flour (may need up to 5)
- 2 ts Baking powder
- 1/2 ts Salt
- 1 c Margarine; room temperature
- 2 c Sugar
- 2 Eggs
- 2 tb Milk
- 2 ts Vanilla extract
- Egg wash
Directions
FOR DECORATING
#5,#7 round and #27 star tip
Three decorating bags
Decorating icing
Colored sugar
Assorted candies
Decorating bag with coupler
Make the cookie dough: Stir or whisk together 4
1/2 cups of the flour, the baking powder and salt; set
aside. Cream the butter and sugar until light; add the
eggs, milk, and vanilla and beat well. Gradually add
the dry ingredients and blend to form a smooth ball of
dough. If the dough is sticky, add just enough of the
remaining flour to eliminate the stickiness. The dough
should not be dry. Divide the dough in half, wrap each
ball in plastic and refrigerate for several hours, or
until firm enough to roll.
Meanwhile, cut cardboard templates for the base
and the three parts of the cookie house. The
dimensions are as follows: THE BASE: is a circle 6"
across (cut 1) THE SIDE: is a rectangle 2 3/8" x 3
1/2" (cut 2) THE FRONT/BACK: is funny shaped. It's 3"
wide and 4 1/4" tall (total height). From the bottom
to the beginning of the "roof" section is 2 3/8". At 2
3/8" cut up to form the "roof" top like an upside down
"V" (cut 2). Finally cut the ROOF: it's a rectangle 2
3/4" x 4 1/4".
Preheat oven to 350 degrees. On a flour-dusted
cookie sheet or the back of one jelly roll pan, roll
out one ball of dough to 1/8"-1/4" thick. For each
house cut one base, two sides, two front/back pieces,
and two roof pieces. Lay out the cardboard patterns
on the dough, leaving 1 1/2" between them. The layout
will depend on the size of your cookie sheet and how
many houses you are making. Use a sharp knife to cut
around each template, removing excess dough as you
cut. Wipe the knife frequently. Repeat the rolling and
cutting process to make the remaining pieces. If you
want some small trees in front of your house, make
them using a cookie cutter.
Bake both sheets of cookies at the same time, for
10-15 minutes reemoving pieces when they are done
(preferable to overbake than underbake since we need
firm cookies). The cookies may brown, but this is O.K.
Transfer immediately to a wire rack to cool completely.
Decorate the pieces before assembling the houses.
You can do this many ways. Mostly use your
imagination. Frost or pipe/apply candies to the "wet"
icing. To "sugar-coat" areas, brush on egg-wash (being
careful not to touch any piping or decorations); then
sprinkle immediately with colored sugar. Tap gently to
shake off excess sugar. Set aside to dry for half an
hour.
Next to assemble houses. Use the #7 icing tip .
Pipe a thick line of icing along edges to be put
together and "glue" the houses together and on the
base. Make sure to do one area at a time and hold
until icing sets. Let all set for a few minutes. When
icing is firm, do any finishing touches. MAKES THREE
COOKIE HOUSES WITH BASES The Christmas Kitchen by
Lorraine Bodger
#5,#7 round and #27 star tip
Three decorating bags
Decorating icing
Colored sugar
Assorted candies
Decorating bag with coupler
Make the cookie dough: Stir or whisk together 4
1/2 cups of the flour, the baking powder and salt; set
aside. Cream the butter and sugar until light; add the
eggs, milk, and vanilla and beat well. Gradually add
the dry ingredients and blend to form a smooth ball of
dough. If the dough is sticky, add just enough of the
remaining flour to eliminate the stickiness. The dough
should not be dry. Divide the dough in half, wrap each
ball in plastic and refrigerate for several hours, or
until firm enough to roll.
Meanwhile, cut cardboard templates for the base
and the three parts of the cookie house. The
dimensions are as follows: THE BASE: is a circle 6"
across (cut 1) THE SIDE: is a rectangle 2 3/8" x 3
1/2" (cut 2) THE FRONT/BACK: is funny shaped. It's 3"
wide and 4 1/4" tall (total height). From the bottom
to the beginning of the "roof" section is 2 3/8". At 2
3/8" cut up to form the "roof" top like an upside down
"V" (cut 2). Finally cut the ROOF: it's a rectangle 2
3/4" x 4 1/4".
Preheat oven to 350 degrees. On a flour-dusted
cookie sheet or the back of one jelly roll pan, roll
out one ball of dough to 1/8"-1/4" thick. For each
house cut one base, two sides, two front/back pieces,
and two roof pieces. Lay out the cardboard patterns
on the dough, leaving 1 1/2" between them. The layout
will depend on the size of your cookie sheet and how
many houses you are making. Use a sharp knife to cut
around each template, removing excess dough as you
cut. Wipe the knife frequently. Repeat the rolling and
cutting process to make the remaining pieces. If you
want some small trees in front of your house, make
them using a cookie cutter.
Bake both sheets of cookies at the same time, for
10-15 minutes reemoving pieces when they are done
(preferable to overbake than underbake since we need
firm cookies). The cookies may brown, but this is O.K.
Transfer immediately to a wire rack to cool completely.
Decorate the pieces before assembling the houses.
You can do this many ways. Mostly use your
imagination. Frost or pipe/apply candies to the "wet"
icing. To "sugar-coat" areas, brush on egg-wash (being
careful not to touch any piping or decorations); then
sprinkle immediately with colored sugar. Tap gently to
shake off excess sugar. Set aside to dry for half an
hour.
Next to assemble houses. Use the #7 icing tip .
Pipe a thick line of icing along edges to be put
together and "glue" the houses together and on the
base. Make sure to do one area at a time and hold
until icing sets. Let all set for a few minutes. When
icing is firm, do any finishing touches. MAKES THREE
COOKIE HOUSES WITH BASES The Christmas Kitchen by
Lorraine Bodger
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