V.B.S. DECORATED COOKIE

So this year we are doing the BUG ZONE theme at our Vacation Bible School.  I am not that great a decorator but I try.. this is what I came up with.. I liked the bee’s but the lady bugs and clouds need some work..

just make your homemade cookie dough  recipe (twice) and press into a huge round that has been greased

I had to flour my hands so it wouldn’t stick as I pressed down

bake at 375 for about 30 minutes.. the last 5 minutes on broil

take out let cool

decorate edges with Chocolate Fudge Icing

to make the lady bug cut a marachino cherry in half and decorate

use royal icing for grass bee’s and clouds, I used sliced almonds for the bees wings and two choc chips for the eyes

use toothpick dipped in blue food coloring and swirl in white royal icing if making clouds or icing.

the first one went over so well at VBS with young and old, that I decided to make another one for the last night of VBS…

RECIPE FOR COOKIE DOUGH (you will have to make 2 batches for this size of cookie)

3/4 cup brown sugar
1/2 cup sugar
1/2 cup butter
1/2 cup shortening
1 1/2 tsp vanilla
1 egg
1 3/4 cup flour
1 tsp baking soda

1/4 tsp salt

6 ounces chocolate chips

Directions

Heat oven to 375 degrees F
beat brown sugar, sugar, butter, and shortening until light and fluffy.

RECIPE FOR CHOCOLATE FUDGE ICING

1 Stick Butter
1/2 c. Cocoa
1/3 c. milk
1 lb. Powdered sugar (I don’t measure use to right consistency add little at a time while beating)
1 Tbsp. Vanilla

on stove melt butter add cocoa and boil one minute, Stir constant. Take off heat

Add remaining ingredients and BEAT until smooth, Spread while warm. Will set.

ROYAL ICING

3 medium egg whites

juice of 1/2 lemon

6 1/2 -7 1/2 cups confectionary sugar

2 tsp glycerine (optional)

makes 2 1/4-3 1/4 cups (enough to cover  and decorate 1 8 inch cake)

put egg whites lemon juice and half sifted confectionary sugar into large bowl. Stir with wooden spoon till creamy do not beat or air pockets will form.  Gradually stir in the remaining sugar till mixture is white and smooth. Use spoon to test consistency. Should be smooth glossy and form soft peaks, the glycerin is  now added if you are using it.. it is to keep it softened..

Royal icing can be made in advance. keep in fridge several days in airtight container cover with plastic, stretch a damp cloth over lid and chill , before using you need to stir well and may need to add a little more confectionary sugar.