Cookie Swap

Hey everybody, I'm Paula Deen and I hope you have room in your recipe box because today we're making cookies

My magnolia lace trumpets are truly one of the prettiest things you've ever eaten

All my friends tell me that my Savannah bow ties with chocolate dipping sauce are the first things to go when they make them for bake sales

And I'll lay it on thick with my loaded oatmeal cookies with brown butter icing

So get out your tins and call your friends. Cookies need a crowd

Thank you

Good morning. I'm getting ready to go to a cookie swap, but I have a little problem

I've got an empty cookie jar, and I've got to fill it

But before I can do that, there's about two gadgets that I need to go pick up

so we can make these cookies come out quick and easy and perfect

So y'all hang with me, because we've got cookies to bake. Good morning

Good morning. How are y'all doing? I'm getting ready to bake cookies. Maybe you can help show me some things that would make the job a little bit easier

What do you recommend? We've got our traditional, professional baker's pan. They're really hard to beat, aren't they

They are. Anything else I can do with you? Yes, I think I would actually like to invest in some type of form

Something like a little cone, little decorative? Yes, exactly. The cookies that I'm making are trumpet-shaped

Oh, I have just the thing. Okay. Okay, for that, you can wrap the cookie right around that real quick, nice and tapered

That is perfect. Look pretty. Can't wait to use them. Thank you very much

And come again. And if you need anything else, give a yell. Oh, I appreciate it so much

Thank you. Bye. Bye. I know. What a great shop that was

I could have spent half the day there. Kathy had so many great things

And as usual, I overspent. but there was a couple of things that I couldn't resist

But the first cookie we're going to start with is the magnolia lace trumpets. So we're going to start with a stick of butter and a half a cup of sugar

And I'm going to add about a third of a cup of dark corn syrup. When we get through with them, they're going to look like little rounds of lace

Going to turn that off. And we're going to take our flour, and we're going to add a half a teaspoon of ginger

Toss that around into the flour, and then we're just dumping it right in there

We're just going to stir them up until all the flour is incorporated in there

The last thing that I'm going to add, though, is one tablespoon of Bailey's Irish cream

Oh, I love that stuff. You could certainly use different liqueurs. Now, I've really got something that I want to show you

that I think you'll love, and it's called a silpat. It's made of silicone, and they're just fabulous for cookie baking

They're a little on the pricey side, but I think you'll love it if you locate them

Now, to scoop up our batter onto our cookie sheet, I'm going to use a one teaspoon measuring spoon and a small offset spatula

And this is going to spread. I know it doesn't look like much batter

but you're going to be amazed at how big this cookie actually gets

We're not going to do but three at a time because they'll get crisp and hard

and then we won't be able to roll them. We're going to put this into a 350 degree oven

and bake it for about eight or eight and a half minutes. You'll really have to watch these

because your oven may vary a little bit from mine but I've found that eight and a half minutes

is just about perfect. And while those are baking, I'm going to make the cream that goes inside of them

which really makes this cookie just melt in your mouth. And we're going to start with some Crisco

That sounds yummy already, doesn't it? Good southern cookie, Crisco and butter

All right, that's mixed up

And now I'm going to heat our milk. I'm going to get it just nice and hot

And in the meantime, I'm going to come back over here and add our sugar

and cream that together very well. and I going to add one egg white

This is coming together nicely. Now I'm going to add our hot milk, one tablespoon at a time

Now all I have to do is add one teaspoon of vanilla and we're ready to fill

Now let's see if our cookies are ready. All right, these look like they're ready

That was just about perfect timing for us. Now this is when we have to work very, very quickly

They're just still a little bit warm at this point to work with

I'm so excited about this little form. All right, now I'm just going to turn that over

because I really want the lacy part to be on the outside of the cookie

And all we do is slip that out, and we've got our trumpet

Look how easy that cone made this. That's just a perfect trumpet

Now while those are getting cool for us, We're going to come over here and take our piping bag

and I'm going to fill this. These cookies are so pretty when you're finished

And I'm just going to put the bag down in there and start filling

How beautiful is that? Magnolia lace trumpets. I've just got to have a taste

Oh. I promise you, this one's gonna be the first one gone

Y'all stick around because I'm fixing to show you some neat Savannah bow ties with a chocolate

dipping sauce. The next cookie we're fixing to make is called Savannah Bowties

And every cookie I make, you'll see me taste it and say, oh, that's my favorite

That's my favorite. No, that one's my favorite. I love this cookie

We're just going to start with about a half a cup of almond paste

This is a product that's more on the hard side. I'm going to help it along just by slicing it up

kind of give him a little head start on getting beaten. And we're going to use one egg yolk

and we're going to actually use this white in just a few minutes when we're finishing up our cookies

So nothing's going to go to waste. That's the way I like it. Now I'm going to add brown sugar and milk

Now we're going to take our board and lightly dust it because we don't want this sticking

And then we're going to move our puff pastry over here. You can buy this in the frozen food section

of your grocery store and it's so easy to work with. And we're going to roll it out to approximately

14 inches. I've even got a tape measure here so that I can kind of gauge it as we go. You know

you, this dish is just hard to mess up when you're using a good product like the puff pastry. It's

just fabulous. And this is what we're going to use on our Savannah Bowties. Now we're going to cut

our puff pastry in the middle, just like that. And now we're going to put that almond filling

on one side of this puff pastry. Now, there's several different ways that you can do this

I like to periodically drop some. And like I said, this is really the hardest part of this whole cookie recipe

But it's going to make you look like you're a first-rate pastry chef

I made these cookies for Michael. He loves them. In fact, I sometimes wonder if that's why he asked me to marry him

Because he knew he'd have his own personal little cookie baker. So what I'm going to do is get a piece of wax paper and some non-stick spray, and we're

going to pat it down that way. I don't know what I'd do without this spray

It comes in so handy. So see how it just goes together just like that

I think I'm even going to try this. Let's see how that works

We just found a new trick. That's great! See, you just learn something new every time you cook

All right now we just gonna fit one sheet on top of the other just like that So we to cut 14 one strips with our wheel See those pretty edges

And then we're going to come back, and we're going to cut them directly in half, just like that

And we're going to gently pull them apart. Then we're going to pick up our cookie

We're going to give it two twists. And you got yourself a Savannah bow tie

I'm placing these on a cookie sheet with tin foil. I did not spray it because there's so much butter in puff pastry

that you're not going to have to worry about it sticking. The next step is to beat that egg white

Remember that egg white that we had left over from the almond filling? Well, we're going to beat that now

We're going to take a little pastry brush and just paint these

And that egg wash is going to give them a pretty shiny coat

I think on these I'm gonna sprinkle a little coarse sugar on them

See how simple those are to make? And they're just gonna be spectacular

Now we're gonna put these in the oven and we're gonna let them bake for about 12 to 15 minutes

So they'll be ready in no time. And while those are cooking

I'm gonna show you what makes these cookies so grand. Alright I've got sugar

half a teaspoon of salt, and some cornstarch. And we're gonna break up our chocolate into our pot

and we're gonna add our cream. And we've got one egg yolk that we're gonna temper into our pot

Tempering means heat slowly. If we didn't temper that yolk into there

it could very well turn out like a scrambled egg in there, and we don't want scrambled eggs and chocolate

And I'm going to beat up this yolk just slightly using a fork

and I'm going to add a little bit of the warm chocolate to that

And I'm going to keep on until I've got it to about a half a cup

and stir it back into the chocolate. And it's getting thick on us, so now it's time to cut off the fire

and I'm going to add a little bit of vanilla flavoring to it

We actually got like a hot fudge sauce. We're getting very close

Our Savannah bow ties look so good. Look at them

And I promised you they wouldn't stick on the tin foil because of the butter

that's in the puff pastry. Have you ever seen such a decadent cookie

I think it's time for a taste. I know that's why he asked me to marry him

Y'all stick around. We're going to make Paula's loaded oatmeal cookies. Yum, with a brown butter icing

Well, is everybody ready to make my loaded oatmeal cookies? This is so, so simple

don't let all these ingredients up here scare you because it's very, very simple and easy

We're going to take flour. We're going to see how good I am. Cloves, cinnamon, allspice

ginger, a fourth to a half teaspoon of nutmeg, bacon soda, bacon powder, and a little salt

That was very simple, even though it looked like a lot of ingredients

So we're just going to sift those together with our all-purpose flour

So that's all we're going to do there. We're going to move on over here, and we're going to start creaming our shortening with

our butter. Love me a little Crisco in with my butter. And we're just gonna cream those together

The next thing we're gonna do is add our brown sugar. So, we're gonna cream our brown sugar into our butter and Crisco

Now we're going to add one egg. All right now we going to just beat in our flour and the buttermilk

Beat it for a minute and then we're adding the last of our flour

All right, the buttermilk's worked in there. here goes the last. We're going to add about a teaspoon of vanilla now

Alright, the rest of the ingredients we're just going to fold in by hand. And that will

our oatmeal, our nuts. Now I'm using a walnut and raisins. Nice fat, plump raisins. So we're just

going to fold this all up. We've got our batter ready. I'm going to get our cookie sheets. And

this time I'm going to use the parchment paper. And we're just going to see how that works in

comparison to the other that we used. I'm gonna give it a light spray. I'm always

grabbing Pam, aren't I? And then I'm gonna drop it by the teaspoonful onto the

paper. Now one thing about cookies, the most important thing is that you make

them all the same size. All right, these are ready to go into the oven, and then we're going to be checking on

them in about eight or nine minutes

Now while those are getting ready, we're going to make our browned butter icing

We're going to take a s-a stick of butter. act surprised and we're gonna melt that and we're actually gonna cook it until

it's kind of a light brown. Now you'll want to be very very careful here

because you know that butter will burn. Alright our butter is starting to brown

a little bit you can see it foaming up and you can see it starting to change

colors on us. Alright now we're just gonna add the powdered sugar and mix that

up together. Put in our vanilla flavoring. Alright, now we're going to start adding our

water. You'll hear me say all the time, you can always add two, but you can't take out

So we'll want to do a little at a time. Kind of beat that up and you can see it's just

a nice light tan color. Let's check on the cookies and see what they look like. They

should be about ready. Ooh, they look so good. All right, we're ready to drizzle. And if

our consistency is not right, we'll go back. So you thought an oatmeal cookie

couldn't get any better. Why don't we get them up off of that. You can see how nice that that

worked for us. Don't those look delicious? I'm going to go for this one that has the most brown

butter icing on it. Whole new twist to the oatmeal cookie. Y'all go pour yourself a big glass of milk

and come back because I've got some tips for you. I want to just share with you a couple of quick tips

that will make your cookies mouth-watering. The first thing you'll always want to do is start with two trays

so you can always drop your batter onto a cooled tray. And talking about cute little totes, this Chinese takeout just makes the cutest little carryout

And on those magnolia lace trumpets, slip a little ribbon on them for a real, real festive look

How pretty is that? If you should have a cookie swap to go to, I hope that you'll consider making Paula's Loaded Oakmeal Cookies

these beautiful magnolia lace trumpets or these sinful savannah bow tie cookies

So as always y'all, I wish you best dishes from my kitchen to yours