Decorating holiday cookies like the Disney experts

Disney Recipes, Featured, Heather McPherson, Uncategorized — By Heather McPherson on December 2, 2009 at 1:44 pm

This time of year, it’s hard to escape the intimidating line up of food and lifestyle magazine cookie covers at the supermarket checkout. There are never crumbs in the frostings of the cover cookies. There’s hardly a line of piped icing out of place. And the colors of the coatings are as vibrant as a new strand of Christmas tree lights. They look just like your batch of home-baked cookies — don’t they? Your cookies can look just like those professionally food-styled specimens The secret ingredients are patience and a plan. In 2001, Disney pastry chefs visited the Orlando Sentinel test kitchen to share recipes and show us how it’s done.

Sparkling Snowflake Cookies

Yield: 2 1/2 dozen.

1 (18.25-ounce) package white cake mix

1/2 pound (2 sticks) butter, softened

1 egg

1 teaspoon vanilla

2 cups quick or old-fashioned, uncooked oats

Assorted colored sugars, candy sprinkles, small candies or decorator icings

1. Heat oven to 350 F.

2. In a large bowl, combine half of the dry cake mix with the butter, egg and vanilla. Mix thoroughly with a large spoon. Stir in remaining cake mix and oats. Mix well.

3. Divide dough in half. On well-floured surface, using a well-floured rolling pin, roll each half to no more than 1/4-inch thickness. Cut dough with a 3-inch snowflake or other large holiday cookie cutter. Place about 1-inch apart on ungreased cookie sheets. If cookie will be used as tree ornaments, poke a hole at the top of each cookie with a drinking straw before baking. (Repeat immediately after baking if the hole closes.)

4. Bake 6 to 8 minutes or just until set. Centers may still be soft. Carefully remove to a wire rack. Cool completely. Decorate as desired.

Grand Floridian Hotel’s Gingerbread Ornaments

Yield: 25 (6-ounce) ornaments.

Honey dough:

4 pounds honey

3 pounds bread flour

Spice dough:

2 pounds all-purpose flour

4 eggs

2 cups light corn syrup

1 ounce ground cinnamon

1 ounce ground nutmeg

1 ounce ground cloves

1 ounce ground ginger

1 1/2 ounce baker’s ammonia (see note)

1 cup water

Milk for brushing cookies

1. Bring honey to a boil and mix into bread flour. Mix until dough has a smooth texture. Allow to cool. Wrap in plastic and allow to rest overnight in refrigerator. Can be held at this point for up to 2 months.

2. Mix all-purpose flour, eggs, corn syrup and spices. Dissolve ammonia in water and add to flour mixture. Combine the honey dough and the spice dough.

3. Heat oven to 350 F. Roll dough into 1/8-inch thick sheets. Cut into desired shapes. Place on ungreased cookie sheets. Brush with milk. Bake 10-12 minutes.

Recipe notes: Baker’s Ammonia powder is a leavening agent called for in some recipes. It is available at cake decorating supply stores.

Grand Floridian Hotel’s Gingerbread Men

Yield: 18 medium-size gingerbread men or 1 (13-by-15-by-10-inch) gingerbread house.

1 cup bread flour

1 cup cake flour

1 tablespoon, plus 1 teaspoon spice mix (see note)

1 cup sugar

1 cup butter

1/3 cup milk, plus additional milk for brushing cookies

1. Heat oven to 350 F. Mix flours, spices mix and sugar. Add butter a little at a time. Add milk then mix to incorporate.

2. Roll dough to 1/8-inch thickness. Cut into desired shapes. Place on ungreased baking sheet. Brush cookies with milk. Bake for 10-12 minutes.

How to make spice mix: Combine 1 ounce cinnamon, 1 ounce freshly grated nutmeg, 1 ounce ground cloves and 1 ounce ground ginger.

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