Dulces Sweets just added pastry tips. Prefect for decorating Cupcakes or Cakes.
Monday, March 5, 2012
Saturday, March 3, 2012
Customer Photos
March 3, 2012
Baby Shower
Very Cute! The customer used Cake Pops as centerpieces. I loved the glass vases she used for the Cake Pops. They were perfect. Customer used 11 inch sucker sticks for the cake pops. The candy bar was adorable.
Baby Shower
Very Cute! The customer used Cake Pops as centerpieces. I loved the glass vases she used for the Cake Pops. They were perfect. Customer used 11 inch sucker sticks for the cake pops. The candy bar was adorable.
Tuesday, February 28, 2012
Heart Cookies
This is our favorite jam-filled Heart cookies recipe.
2 cups all-purpose flour
1 cup confectioners' sugar
1/4 teaspoon salt
1 cup unsalted butter, cut up and softened
1/4 cup raspberry jam
Confectioner's sugar for garnish
1. In food processor, combine flour, 1/2 cup confectioners sugar, and salt. Process till blended.
2. Add butter. Process with on/off turns until mixture is like coarse meal. Process until dough pulls away from bowl and forms a ball. Wrap and refrigerate 1 hour.
3. Preheat oven to 325F . On well-floured surface. roll out half the tough 1/8 inch thick.
4. Cut dough into heart shapes with 2 1/2 inch cutter. Place cookies on baking sheet. Using a 1 inch heart-shaped cutter, cut out centers of half the cookies. Place centers on baking sheet.
5. Bake at 325F 13 to 16 minutes for large cookies, 10 minutes for small cookies, until lightly browned. Remove from baking sheet and cool on racks.
6. Spread each large solid cookie with 1/2 teaspoon raspberry jam. Sift confectioners sugar over heart-shaped ring cookies and place on the jam topped cookies.
Yield: 24 sandwich cookies and 24 small heart cookies.
Perfect for bridal showers and weddings.
Mexican Wedding Cookies
1 ½ cup fine chopped pecans
1 ½ cups (3 sticks) unsalted butter (slightly softened)
¼ teaspoon salt
1 cup powdered sugar
2 teaspoon vanilla extract
3 cups all-purpose flour
Decoration
½ cup powdered sugar
Preheat the oven to 325 degrees F. Spread the pecans in a large baking pan. Place in the oven and toast, stirring frequently, for 8 to 10 minutes, or until fragrant and very lightly tinged with brown. Remove from the oven and set aside until cooled completely. Grind the pecans to a powder using a food processor. Reset oven temperature to 350 degrees F. Grease several baking sheets and set aside.
Place the butter and salt in a large mixing bowl and beat with electric mixer or medium speed until light and fluffy. Add 1 cup powdered sugar and vanilla and continue beating until very fluffy and smooth. Beat in cooled ground pecans. Gradually beat in flour.
Measure the dough into a 1 3/4" inch scoop. Place the balls 1 ½ inches apart on the cookie sheet.
Place in upper third of the oven and bake 10 to 12 minutes, or until cookies are just faintly tinged with brown at the edges and still pale in the centers. Remove baking sheets from the oven and let stand about 5 minutes. Using a spatula, gently transfer cookie to wire racks and let stand until cooled slightly. Sift powdered sugar generously over the cookies and let them stand until cooled completely.
1 ½ cups (3 sticks) unsalted butter (slightly softened)
¼ teaspoon salt
1 cup powdered sugar
2 teaspoon vanilla extract
3 cups all-purpose flour
Decoration
½ cup powdered sugar
Preheat the oven to 325 degrees F. Spread the pecans in a large baking pan. Place in the oven and toast, stirring frequently, for 8 to 10 minutes, or until fragrant and very lightly tinged with brown. Remove from the oven and set aside until cooled completely. Grind the pecans to a powder using a food processor. Reset oven temperature to 350 degrees F. Grease several baking sheets and set aside.
Place the butter and salt in a large mixing bowl and beat with electric mixer or medium speed until light and fluffy. Add 1 cup powdered sugar and vanilla and continue beating until very fluffy and smooth. Beat in cooled ground pecans. Gradually beat in flour.
Measure the dough into a 1 3/4" inch scoop. Place the balls 1 ½ inches apart on the cookie sheet.
Place in upper third of the oven and bake 10 to 12 minutes, or until cookies are just faintly tinged with brown at the edges and still pale in the centers. Remove baking sheets from the oven and let stand about 5 minutes. Using a spatula, gently transfer cookie to wire racks and let stand until cooled slightly. Sift powdered sugar generously over the cookies and let them stand until cooled completely.
Sunday, February 12, 2012
Tuesday, December 13, 2011
Subscribe to:
Posts (Atom)