Up next in 10
For cookie inspiration, look no further than this episode. Paula is headed to a cookie swap and breaks out three of her favorite cookie recipes that are sure to be crowd pleasers at parties, bake sales or for your family. Paula's Home Cooking Season 02, Episode 13.
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Magnolia Lace Trumpet Cookies:
https://www.pauladeen.com/recipe/magnolia-lace-trumpets/
Savannah Bow Ties:
https://www.pauladeen.com/recipe/savannah-bow-ties/
Paula's Loaded Oatmeal Cookies:
https://www.pauladeen.com/recipe/paulas-loaded-oatmeal-cookies/
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Show More Show Less View Video Transcript
0:00
hey everybody i'm paula deen and i hope
0:03
you have room in your recipe box because
0:05
today we're making cookies my magnolia
0:08
lace trumpets are truly one of the
0:10
prettiest things you've ever eaten all
0:12
my friends tell me that my savannah bow
0:15
ties with chocolate dipping sauce are
0:16
the first things to go when they make
0:18
them for bake sales and i'll lay it on
0:21
thick with my loaded oatmeal cookies
0:23
with brown butter icing so get out your
0:25
tins and call your friends cookies need
0:28
a crowd
0:30
i'm getting ready to go to a cookie swap
0:33
but i have a little problem
0:36
i got an empty cookie jar
0:39
and i've got to fill it but before i can
0:41
do that there's about two gadgets that i
0:44
need to go pick up so we can make these
0:47
cookies come out quick and easy and
0:49
perfect so y'all hang with me cause we
0:51
got cookies to bake
0:54
[Music]
1:00
good morning good morning how are y'all
1:02
doing i'm getting ready to bake cookies
1:04
maybe you can help show me some things
1:06
that would make the job a little bit
1:08
easier what do you recommend we've got
1:10
our traditional professional baker's pen
1:13
they're really hard to beat aren't they
1:14
they are anything else i can use yes i
1:16
think i would actually like to invest in
1:18
some type of form
1:19
something like a little column little
1:21
bit
1:22
exactly
1:23
okay she said i'm making her trumpet
1:25
shaped oh i have just the thing okay
1:27
okay for that you can wrap the cookie
1:29
right around that real quick nice and
1:31
tapered that is pretty i can't wait to
1:34
use them thank you very much and come
1:36
again and if you need anything else give
1:38
a yell oh i appreciate it thank you
1:41
thank you bye
1:47
what a great shop that was i could have
1:50
spent half the day there kathy had so
1:52
many great things and as usual i
1:54
overspent but there was a couple of
1:56
things that i couldn't resist but the
1:59
first cookie we're going to start with
2:00
is the magnolia lace trumpets so we're
2:02
going to start with a stick of butter
2:04
and a half a cup of sugar
2:07
and i'm going to add about a third of a
2:09
cup of dark corn syrup when we get
2:11
through with them they're going to look
2:13
like little rounds of lace
2:16
i'm going to turn that off
2:18
and we're going to take our flour
2:20
and we're going to add a half a teaspoon
2:23
of ginger
2:24
toss that around into the flour
2:27
and then we're just dumping it right in
2:29
there and we're just going to stir them
2:31
up until all the flour is incorporated
2:34
in there
2:35
the last thing that i'm going to add
2:37
though is one tablespoon of bailey's
2:40
irish cream
2:42
oh i love that stuff
2:44
and you could certainly use different
2:46
liqueurs
2:48
now i've really got something that i
2:49
want to show you that i think you'll
2:51
love and it's called a silpat
2:55
it's made of silicone
2:57
and they're just fabulous for cookie
2:59
bacon they're a little on the pricey
3:01
side but i think you'll love it if you
3:03
locate them
3:04
now to scoop up our batter onto our
3:06
cookie sheet i'm going to use a one
3:08
teaspoon measuring spoon
3:11
and a small offset spatula
3:15
and
3:16
this is going to spread i know it
3:18
doesn't look like much batter
3:21
but you're going to be amazed at at how
3:24
big this cookie actually gets we're not
3:26
going to do but three at the time
3:28
because they'll get crisp and hard and
3:32
then we won't be able to roll them we're
3:34
gonna put this into a 350 degree oven
3:37
uh and bake it for about eight or eight
3:38
and a half minutes you'll really have to
3:41
watch these
3:42
because your oven may vary a little bit
3:45
from mine
3:46
but i've found that eight and a half
3:48
minutes
3:49
is just about perfect and while those
3:52
are baking i'm gonna make the cream that
3:54
goes inside of them which really makes
3:56
this cookie
3:58
just melt in your mouth and uh we're
4:01
gonna start with some crisco
4:04
that sounds yummy already doesn't it
4:06
good southern cookie crisco and butter
4:19
all right that's mixed up
4:21
and now i'm gonna heat our milk i'm
4:23
gonna get it just nice and hot and in
4:26
the meantime
4:27
i'm going to come back over here and add
4:29
our sugar
4:31
and cream that together very well
4:38
and i'm going to add one egg white
4:44
[Music]
4:47
this is coming together nicely now i'm
4:49
gonna add our hot milk one tablespoon at
4:52
the time
5:02
now all i have to do is add one teaspoon
5:04
of vanilla and we're ready to fill
5:13
now let's see if our cookies are ready
5:16
all right these look like they're ready
5:18
that was
5:19
just about perfect timing for us
5:24
now this is when we have to work very
5:27
very quickly they're just still a little
5:29
bit warm at this point to work with
5:33
i'm so excited about this little form
5:36
all right now i'm just going to turn
5:37
that over because i really want
5:40
the lacy part to be on the outside of
5:43
the cookie and all we do is slip that
5:46
out and we've got our trumpet
5:51
look how easy
5:54
that kong made this that's just a
5:56
perfect trumpet
5:58
now while those are getting cool for us
6:01
we're gonna come over here and take our
6:02
piping bag and i'm gonna fill this these
6:05
cookies are so pretty when you're
6:07
finished
6:11
and i'm just gonna put the bag down in
6:12
there and start filling
6:16
how beautiful is that
6:18
magnolia lace trumpets i've just got to
6:21
have a taste
6:23
oh
6:30
i promise you
6:31
this one's going to be the first one
6:34
gone
6:35
y'all stick around because i'm fixing to
6:38
show you some neat savannah bow ties
6:41
with a chocolate dipping sauce
6:44
[Music]
6:49
[Music]
6:58
the next cookie we're fixing to make is
7:00
called savannah bow ties and every
7:03
cookie i make i'll you'll see me taste
7:06
it and say oh that's my favorite that's
7:07
my favorite that one no that one's my
7:09
favorite
7:10
i love this cookie we're just gonna
7:13
start with about a half a cup
7:16
of almond paste this is a product that's
7:19
more on the hard side i'm going to help
7:21
it along just by slicing it up kind of
7:24
give him a little head start on getting
7:25
beaten
7:27
and we're going to use one egg yolk
7:29
and we're gonna actually use this white
7:33
in just a few minutes when we're
7:35
finishing up our cookies so nothing's
7:37
gonna go to waste that's the way i like
7:39
it
7:45
now i'm going to add brown sugar
7:49
and milk
7:59
now we're going to take our board and
8:01
lightly dust it because we don't want
8:03
this sticking and then we're going to
8:05
move our puff pastry over here
8:07
you can buy this in the frozen food
8:09
section of your grocery store and it's
8:11
so
8:12
easy to work with and we're going to
8:14
roll it out to approximately 14 inches
8:17
i've even got a tape measure here
8:20
so that i can kind of gauge it as we go
8:23
you know you this dish is just hard to
8:26
mess up
8:28
when you're using a good product like
8:30
the puff pastry it's just fabulous
8:34
and this is what we're going to use on
8:35
our savannah bow ties
8:37
now we're going to cut our puff pastry
8:39
in the middle
8:40
just like that
8:42
and now we're going to put that almond
8:44
filling
8:46
on one side of this puff pastry now
8:48
there's several different ways that you
8:50
can do this
8:52
i like to periodically drop some and
8:55
like i said this is really the hardest
8:56
part of this whole cookie recipe but
8:59
it's gonna make you look like you're a
9:01
first-rate pastry chef i made these
9:03
cookies for michael he loves them in
9:06
fact i sometimes wonder if that's why he
9:09
asked me to marry him
9:11
because he knew he'd have his own
9:13
personal little cookie baker
9:16
so what i'm gonna do is get a piece of
9:18
wax paper
9:19
and some nonstick spray and we're going
9:22
to pat it down that way
9:25
i don't know what i'd do without this
9:26
spray
9:27
comes in so handy so see how it just
9:30
goes together just like that i think i'm
9:32
even going to try this let's see how
9:34
that works
9:36
we just found a new trick that's great
9:39
see you just learn something new every
9:41
time you cook
9:44
all right now we're just gonna fit one
9:46
sheet on top of the other
9:48
just like that
9:50
so we're going to cut 14 one inch strips
9:53
with our wheel see those pretty edges
9:57
and then we're going to come back and
9:59
we're going to cut them directly in half
10:02
just like that
10:03
then we're going to gently pull them
10:05
apart
10:06
then we're going to pick up our cookie
10:08
we're going to give it two twists
10:12
and you got yourself a savannah bow tie
10:15
i'm placing these on a cookie sheet with
10:18
tinfoil i did not spray it because
10:20
there's so much butter in puff pastry
10:22
that you're not gonna have to worry
10:23
about it sticking the next step is
10:27
to beat that egg white remember that egg
10:28
white that we had left over from the
10:30
almond filling but we're gonna beat that
10:33
now
10:34
we're gonna take a little pastry brush
10:36
and just paint these
10:38
and that egg wash is gonna give them a
10:41
pretty shiny coat
10:43
i think on these i'm to sprinkle a
10:45
little coarse sugar on them see how
10:48
simple those are to make
10:50
and they're just going to be spectacular
10:52
now we're going to put these in the oven
10:54
and we're going to let them bake for
10:55
about 12 to 15 minutes so they'll be
10:58
ready in no time
11:02
and while those are cooking i'm gonna
11:05
show you what makes these cookies
11:07
so grand all right i've got sugar
11:10
half a teaspoon of salt
11:14
and some cornstarch
11:16
and we're going to
11:18
break up
11:21
our chocolate
11:22
into our pot
11:25
and we're going to add our cream
11:29
and we've got one egg yolk that we're
11:30
gonna temper into our pot tempering
11:33
means heat slowly if we didn't temper
11:36
that yolk into there it could very well
11:38
turn out like a scrambled egg in there
11:40
and we don't want scrambled eggs and
11:41
chocolate
11:42
and i'm gonna beat up this yolk
11:46
just slightly using a fork and i'm gonna
11:48
add a little bit of
11:50
the warm
11:51
chocolate to that and i'm gonna keep on
11:54
until i've got it
11:55
to about a half a cup and stir it back
11:59
into the chocolate
12:02
and it's getting thick on it so now it's
12:04
time to cut off the fire and i'm going
12:06
to add a little bit of vanilla flavoring
12:09
to it
12:11
we actually got like a hot fudge sauce
12:20
we're getting very close
12:32
our savannah bow ties look so
12:36
good
12:39
look at them
12:43
and i promised you they wouldn't stick
12:45
on the tinfoil because of the butter
12:47
that's in the puff pastry
12:50
have you ever seen such a decadent
12:53
cookie
12:55
i think it's time for a taste
13:08
i know that's why he asked me to marry
13:10
him y'all stick around
13:12
we're gonna make paula's loaded oatmeal
13:14
cookies
13:16
yum with a
13:17
brown butter icing
13:19
[Music]
13:35
well is everybody ready to make my
13:37
loaded oatmeal cookies this is so
13:40
so simple
13:41
don't let all these ingredients up here
13:44
scare you because it's very very simple
13:46
and easy we're going to take
13:48
flour
13:50
we're going to see how good i am
13:52
cloves
13:53
cinnamon
13:55
allspice
13:56
ginger the fourth half teaspoon of
13:59
nutmeg baking soda baking powder
14:03
and a little salt
14:06
that was very simple
14:08
even though it looked like a lot of
14:10
ingredients
14:11
so we're just going to sift those
14:13
together
14:15
with our all-purpose flour so that's all
14:18
we're going to do there we're going to
14:19
move on over here and we're going to
14:22
start creaming our shortening with our
14:24
butter
14:26
love me a little crisco in with my
14:28
butter
14:32
and we're just going to cream those
14:34
together
14:37
the next thing we're going to do is add
14:39
our brown sugar
14:42
so
14:43
we're going to prime our brown sugar
14:44
into our butter and crisco
14:53
now we're going to add one egg
15:05
all right now we're gonna just beat in
15:07
our flour and the buttermilk
15:14
beat it for a minute and then we're
15:16
adding the last of our flour
15:23
all right the buttermilk's worked in
15:25
there
15:27
and here goes the last
15:41
we're going to add about a teaspoon of
15:43
vanilla now
15:52
all right the rest of the ingredients
15:54
we're just gonna fold in by hand
15:57
and that will be our oatmeal
16:01
our nuts now i'm using a walnut
16:07
and raisins nice fat
16:10
plump raisins so we're just gonna fold
16:13
this all up
16:14
we've got our batter ready i'm gonna get
16:17
our cookie sheets
16:19
and this time i'm gonna use the
16:20
parchment paper
16:22
and we're just going to see how that
16:23
works in comparison to the other that we
16:25
used
16:31
i'm going to give it a light spray
16:33
i'm always grabbing pam arna
16:37
and then i'm gonna drop it by the
16:39
teaspoonful
16:41
onto the paper
16:42
now one thing about cookies
16:45
the most important thing is that you
16:47
make them all the same size
16:52
all right these are ready to go into the
16:53
oven and then we're going to be checking
16:55
on them in about
16:56
eight or nine minutes
17:05
now while those are getting ready we're
17:07
going to make our brown butter icing
17:11
we're going to take a sis
17:14
a stick of butter
17:17
y'all act surprised
17:19
and we're gonna melt that and we're
17:21
actually gonna cook it until it's kind
17:24
of a light brown now you'll want to be
17:25
very very careful here because you know
17:28
that butter will burn
17:30
all right our butter is starting to
17:32
brown a little bit you can see it
17:34
foaming up and you can see it's starting
17:36
to change colors on us
17:38
all right
17:40
now we're just gonna
17:42
add the powdered sugar
17:43
and mix that up together
17:47
put in our vanilla flavoring
17:51
all right now we're going to start
17:52
adding
17:53
our water you'll hear me say all the
17:55
time you can always add two but you
17:57
can't take out
17:59
so we'll want to do a little at the time
18:03
kind of beat that up and you can see
18:05
it's just a nice light tan color let's
18:08
check on the cookies and see what they
18:09
look like they should be about ready
18:14
oh
18:16
they look so good
18:23
all right we're ready to drizzle
18:27
and if our consistency's not right we'll
18:29
go back
18:31
so you thought an oatmeal cookie
18:32
couldn't get any better
18:35
why don't we get them up
18:38
off of that
18:40
you can see how nice that that worked
18:42
for us
18:43
don't those look delicious i'm gonna go
18:46
for this one that has the most brown
18:48
butter icing on it
18:54
whole new twist to the oatmeal cookie
18:57
y'all go pour yourself a big glass of
18:59
milk and come back cause i got some tips
19:01
for you
19:06
[Music]
19:16
i want to just share with you a couple
19:17
of quick tips that will make your
19:19
cookies mouth-watering the first thing
19:22
you'll always want to do is start with
19:23
two trays so you can always drop your
19:26
batter onto a cooled tray
19:29
and talking about cute little totes this
19:32
chinese takeout just makes the cutest
19:35
little carryout and on those magnolia
19:38
lace trumpets slip a little ribbon on
19:40
them for a real real festive look
19:45
how pretty is that
19:47
if you should have a cookie swap to go
19:49
to i hope that you'll consider making
19:51
paula's loaded oatmeal cookies these
19:54
beautiful magnolia lace trumpets or
19:57
these sinful
19:59
savannah bow tie cookies so as always
20:01
y'all i wish you best dishes from my
20:05
kitchen to yours
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