Practice Makes Perfect

First time practicing for my daughters first birthday.

Its not perfect, but I have 3 months to find my technique. I have never worked with fondant before, so I will have to make more and keep on practicing.

Cookie Recipies

Almond cookies- Kelly

1/2 cup butter, softened

1/2 cup white sugar

1 egg

1 1/4 cups all-purpose flour

1/2 cup ground almonds

2 teaspoons amaretto liqueur

Preheat oven to 400 degrees F (200 degrees C). In large bowl, cream together the butter and sugar. Beat in the egg, amaretto, and almonds. Gradually mix in the flour until well blended. Drop by teaspoonfuls 2 inches apart on ungreased cookie sheets. Bake 5 to 8 minutes in the preheated oven, or until cookies are lightly coloredCranberry orange Cookie- Sara1 cup butter, softened 1 cup white sugar 1/2 cup packed brown sugar 1 egg 1 teaspoon grated orange zest 2 tablespoons orange juice 2 1/2 cups all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 2 cups chopped cranberries 1/2 cup chopped walnuts (optional) 1/2 teaspoon grated orange zest 3 tablespoons orange juice 1 1/2 cups confectioners' sugarPreheat the oven to 375 degrees F (190 degrees C). In a large bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the egg until well blended. Mix in 1 teaspoon orange zest and 2 tablespoons orange juice. Combine the flour, baking soda and salt; stir into the orange mixture. Mix in cranberries and if using, walnuts, until evenly distributed. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Cookies should be spaced at least 2 inches apart. Bake for 12 to 14 minutes in the preheated oven, until the edges are golden. Remove from cookie sheets to cool on wire racks. In a small bowl, mix together 1/2 teaspoon orange zest, 3 tablespoons orange juice and confectioners' sugar until smooth. Spread over the tops of cooled cookies. Let stand until set.

Chewy oatmeal Chocolate cookies- Nichole

1 cup butter, softened

1 cup packed light brown sugar

1/2 cup white sugar

2 eggs

2 teaspoons vanilla extract

1 1/4 cups all-purpose flour

1/2 teaspoon baking soda

1 teaspoon salt

3 cups quick-cooking oats

1 cup chopped walnuts

1 cup semisweet chocolate chips

Preheat the oven to 325 degrees F (165 degrees C). In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. Mix in the quick oats, walnuts, and chocolate chips. Drop by heaping spoonfuls onto ungreased baking sheets. Bake for 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Oatmeal Butterscotch Pan Cookie- Lyndsey

1 cup all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1 cup butter, softened

3/4 cup granulated sugar

3/4 cup firmly packed brown sugar

2 large eggs 1 teaspoon vanilla extract

3 cups quick cooking oats

2 cups butterscotch flavored chips

Preheat oven to 350°F (175°C). Grease a 13 x 9-inch baking dish; set aside. In a medium bowl, combine flour, baking soda, salt and cinnamon. In another mixing bowl, combine butter, sugar, brown sugar, eggs and vanilla. With an electric mixer at medium speed, beat until light and fluffy. Gradually add flour mixture to the butter mixture to blend. Stir in oats and butterscotch chips; mix well. Spread batter into baking dish; bake for 20 to 25 minutes or until golden and set. Makes 32 bars.

Y Chef Griz

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