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Tuesday, May 13, 2014

Cookie Delivery

Tired of the same old birthday cake?  Make a large pizza sized cookie and deliver it in a pizza box.   Makes a great gift as well as a yummy dessert.

This recipe will make two large pizza sized cookies.   The cookie itself is not terribly sweet.   You can use the frosting recipe provided or your favorite frosting recipe.  

Soft Sugar Cookies

6 cups flour, divided
1 teaspoon baking soda
1 teaspoon baking powder
1 cup butter, at room temperature
2 cups granulated sugar
3 eggs
1 teaspoon vanilla extract
1 1/2 cups light sour cream

1 cup milk
1 pkg. sugar free cheesecake instant pudding
1 tub extra creamy cool whip
2 pkgs cream cheese

Various fruits for topping (fresh blueberries, strawberries, black berries, raspberries, kiwi, pineapple) 

In a medium bowl, whisk 5 cups of flour, baking soda, and baking powder; set aside.

In the bowl of a stand mixer with the paddle attachment, cream the butter and granulated sugar at medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl with a rubber spatula as needed. Add the eggs, one at a time beating until each is incorporated. Add the vanilla and sour cream and beat at low speed until combined.

Add the dry ingredients and beat at low speed until just combined, about 30 seconds, scraping down the bowl as needed. Dough needs to obtain the right consistency for rolling, so add additional flour, 1/4 cup at a time, until this is achieved (up to 1 cup more flour). Divide dough into two sections. Flatten into rectangles about 1 1/2 inches thick, then wrap with plastic wrap.
Chill in the refrigerator overnight.

Preheat the oven to 425 degrees F. Line 2 large baking sheets with parchment paper or spray them with nonstick cooking spray, set aside.

Generously flour a work area and rolling pin. With a rolling pin, roll the dough out to 1/4-inch thickness. Using a 2 1/2-inch round cookie cutter, cut out circles and transfer to a baking sheet. Bake for 7-8 minutes, until pale golden. Immediately transfer cookies to a wire rack to cool.

For the frosting:
To make the frosting, in the bowl of a stand mixer fitted with the paddle attachment, cream the cream cheese. 

In a small bowl.  Mix cup of milk with the instant pudding.  Whisk until combined let set for a few minutes. Add to creamed cream cheese and blend on low until combined.  Add container of cool whip.  

Frost cookie.  Top with fresh fruit.
NOTES:   Instead of making several small cookies.  Roll out dough on parchment paper into a large pizza size cookie. Place parchment and cookie on cookie sheet or baking stone and   bake for 20-25 minutes or until golden brown.   Let cool completely before frosting. 

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