Friday Faves – the decorated cookie makes Cookie Sticks n' Dip

Friday, June 10, 2011

Friday Faves – the decorated cookie makes Cookie Sticks n’ Dip

I have a lot of respect for people who have the patience to work with royal icing on a regular basis. I’ve done it a couple times and always swear I’ll never do it again. Meaghan from the decorated cookie was a cookie decorator for years. Her blog is filled with all sorts of sweets including painted marshmallows! If you haven’t heard of the blog, you should definitely check out this week’s Friday Fav.

Hi everyone, and thank you to Jen for inviting me to guest post!

I was a cookie decorator at a shop for ten years before leaving to have my daughter. But I couldn’t give up cookies, so I started by blog in 2008, the decorated cookie. There I share ideas for decorating not just cookies, but marshmallows, cupcakes, and other crafty sweets. I’m also the Edible Crafts editor for CraftGossip, so I spend much of my days mining the internet for all of your crafty sweets, too. I published a book in 2007 (Cookie Sensations), and my second book will be published later this year.

These cookie sticks n’ dip are an easy, appetizer-style dessert to serve. The dipping icing won’t dry fully, so it’s best to just dip and eat. Or, add some sprinkles right after dipping.

how to make cookie sticks n’ dip

you will need:
cookie dough
store-bought container of frosting
milk
sprinkles (optional)

step one: bake your cookies
Prepare the cookie dough according to the recipe and chill well, about two hours. Briefly knead a piece of the dough until it’s pliable, roll a ball about one-inch in diameter, and then roll the ball on the counter with your palm to form a log about 1/4-inch thick. Snip the ends so your log is 4 to 5 inches long. Place on a baking tray lined with parchment paper and bake according to the recipe. Let cool completely. TIP: Your dough must be well chilled to roll the log. Keep the dough in the fridge when you’re not using it.

step two: prepare your dipping icing
In a bowl, mix store-bought frosting with milk until of a good dipping consistency. This will be about 1 teaspoon of milk per 1/4 cup of frosting. You may also use homemade buttercream frosting and thin to a dipping consistency.

step three: serve
Serve the sticks and a bowl of the icing chip n’ dip style. Serve sprinkles on the side, if desired.

Thanks again for letting me visit, and Happy Baking!
Meaghan

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17 Responses to “Friday Faves – The Small Boston Kitchen makes Cranberry Risotto Stuffed Portobello Mushrooms”

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Lauren — January 7, 2011 at 1:13 pm

I’m not a huge mushroom fan, but the cranberry risotto sounds absolutely fantastic! Thanks for the idea, Katie :).
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Fun and Fearless in Beantown — January 7, 2011 at 2:51 pm

What a great recipe Katie!
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Daisy — January 7, 2011 at 3:02 pm

I am in awe of your description of mushrooms. that recipe is awesome and so is the idea to cook them in butter and red wine! if non mushroom lovers are not converted after this post, there is no help for them!!
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Erica — January 7, 2011 at 3:29 pm

This comment has been removed by the author.
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Jennifer — January 7, 2011 at 3:29 pm

I am a huge mushroom lover. This recipe sounds wonderful!
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In and Around Town — January 7, 2011 at 3:33 pm

I am a HUGE fan of mushrooms, I put them in everything! This will probably be dinner tonight!
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Sarah from 20somethingcupcakes — January 7, 2011 at 3:55 pm

I’m definitely with you in the first camp, though I will tell you – I’ve converted the boyfriend into a semi-mushroom lover, so maybe there is a person who lies a bit in between after all! This looks heavenly.
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Smitten Sugar — January 7, 2011 at 5:05 pm

I am definitely not a mushroom lover but this recipe looks amazing!
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Megan — January 7, 2011 at 5:48 pm

Katie can make these for me anytime! Great recipe and great guest post!
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Josie — January 7, 2011 at 7:00 pm

OMG this combines so many of my favorite things into one dish! I’ve already added it to next week’s menu. Thanks so much for introducing me to a fun new blog!
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Melissa — January 7, 2011 at 8:28 pm

I’m on the verge of being a mushroom lover – when raw the texture creeps me out but I’ve discovered I love the flavor and like them when cooked. I would love to eat this dish!
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kitchenmisfit — January 7, 2011 at 11:58 pm

It is bad that I thought the sneak peak picture looked like mashed potatoes? That can only mean the risotto must be extra creamy!
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kitchenmisfit — January 7, 2011 at 11:59 pm

It is bad that I thought the sneak peak picture looked like mashed potatoes? I think that just means this risotto must be extra creamy!
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The Small Boston Kitchen — January 8, 2011 at 4:28 pm

Thanks Jen for including me in your Friday Faves and for saying such nice things about my writing! This dish was fun to make and was really good on a cold winter night. Thanks all for the comments! Even those from the mushroom haters 🙂
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Maris (In Good Taste) — January 8, 2011 at 7:34 pm

Aren’t portobello mushrooms the best? So many different things you can do with them!
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John at BOS — January 9, 2011 at 2:14 am

What more Can I say, a combination of my favorite ingredients… Mushroom and risotto! It’s nice to see a lot of mushroom recipe’s this past few days.
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Kerstin — January 10, 2011 at 5:03 am

What a creative recipe, I love it! Definitely the perfect way to kick off your cool Friday Favs feature 🙂