Baking Cookies — when to put on Sprinkles or Toppings?

[daveamkrayoguy]

I made sugar cookies with cinnamon imperials and while turned out good, I wonder if they should have been put on closer to the end of the baking time, they even though not stuck to the pan just over-melted…

So I found a box of Cinnamon Red Hots that I want to make these with and hope I can keep the originality in size…

The cookies bake for about approximately ten minutes…

— Dave

 

[ea56]

Dave,
I don’t know if this will help you out or not. But when I was in the 3rd grade in Catholic School one of my classmates, Susan Bailey brought some Sugar Cookie’s to school on Valentine’s Day that her mother baked. They had cinnamon red hots baked into the cookies. Some of the red hots peaked out through the tops of the cookies, but many were inside the baked cookies. I’ve always rememberd these cookies because they were delicious and the first time I’d ever eaten a cookie like them. Susan’s mom must have had to have baked a helluva lot of those cookies, because there were 52 students in our class, plus the teacher and we all received at least two or more of these delightful cookies.

Since you are using refrigerated cookie dough you could accomplish the same end by kneading the red hots into the cookie dough before baking them. Refrigerate the dough again, then portion out the cookies and bake them. To me it would probably be easier to either make the cookie dough from scratch or to speed it up use a Sugar Cookie mix.

Your cookies look like they would taste like Susan’s mom’s cookies from back in 1960.

HTH,
Eddie

[this post was last edited: 12/2/2022-11:02]

 

[vacerator]

Dave, Not being condescending,

but I don't use store bought cookie dough. Does your wife bake delicious Hamantaschen? I do, with fig filling for Christmas. It's a very easy cream cheese refigerator dough. The filling is figs, lemon juice, and corn syrup. You can use dates, prunes, apricots, or poppyseed.

 

[luxflairguy]

Mike! That WAS condescending Asking if his WIFE can make whatever? Not everyone on AW can cook or wants to cook! A typical posting from posting from you.

 

[dermacie]

I have been on a diet and would gladly eat any of the cookies.

 

[fisherpaykel]

Hamantaschen recipe please

Dave,Vacerator, would you please post your recipe? Both the store bought and local bakery Hamantaschen near me are way too shy on filling and the pastry isn't all that great either. Prune and poppy seed are my favourite fillings, thanks. The fig filling sounds great.

 

[vacerator]

gladly Walter!

Fig Hamantaschen recipe; Makes 20 pastries
2/3 cup sugar, 6 tablespoons unsalted butter, 1 teaspoon vanilla, 2 ounces block style crean chees (regular or lowfat), 1 large egg, 2 cups all purpose flour, 1-1/2 teasp. baking powder, 1/4 tsp. salt, 12 ounces drued figs, 3 tablesp. suagr for filling, 3 tblsp. boiling water, 1 tblsp. light corn syrup, 1 tablesp. lemon juice,
parchement paper.
Combine first 4 ingredients in large bowl and beat at nedium speed 2 minutes or until light and fluffy. Add egg, beat on high 1 minute or until the mixture is very smooth.
Combine flour, baking powder and salt then add to sugar mixture, beating on low speed just until mixture is moist. Divide dough in half, and shape each gently into a ball. Wrap in plastic wrap and refrigerate 8 hours or overnight.
Filling: place figs in food processor and pulse 6 times or until chopped. with machine on, slowly add 3 tblsp. sugar, boiling water, corn syrup, and lemon juice through chute. Process ubtil smooth scraoing sides of bowl twice. Spoon fig mixture in bowl and chill 8 hours or overnight.
Shape each ball of sough into a 10 inch log. Remove plastic wrap and cut each log into 10 1 to 1-1/2 inch slices. Larger slices will hold more filling, but make fewer cookies. Quickly shape slices into 20 balls, place on tray with parchemnt paper and chill 30 minutes.
Prheat oven to 400f. Place balls of dough between 2 sheets pf parchemnt and flatten to a 3.5 inch circle, spacing to allow room to spread out. Spoon 1 tsp, fig filling on each disk. With floured hands, fold dough over filling to form a triangle hat shape, and pinch edges to seal. Bake 2 inches apart on parchemnt for 8 to 10 minutes or until light tan. Bottoms will brown first.