Give your cookies or gingerbread creation a name based on the flavors and decoration – and tell us about your recipe.
Now that you survived this challenge, what words of wisdom do you have to share?
They weren’t kidding! The batter was based off of Mary’s recipe and came together exactly as it should have. Buttery, thick, and incredibly creamy – it fit nicely into the piping bag. And then came the piping of the batter … So much shaking. My hands cramped, my arms shook, and I questioned my sanity for putting my self through this in order to have a cookie. It probably didn’t help that I figured a triple batch would be a breeze to get piped out on to the parchment. The one tweak that I would recommend is to put them in the fridge for 10/15 min before being put in the oven. Never having made these before (never having heard of them either), I assumed that the immense spread of the first batch was probably not how they are supposed to turn out. By the end of triple batch of batter I felt that I had learned much more about the twirls and the length I will go to for a cookie.
Tell us about how you added a Wisconsin twist.
This time of the year I start to miss my uncles cabin in Northern Wisconsin and the s’mores that accompany each campfire. In the spirit of the s’more, I dipped the twirls in chocolate and made a marshmallow buttercream. After freezing them for a few min I dipped the edge in chocolate again.
How did you do?