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
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!

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5 Responses to “Friday Faves – The Original Bean”

  1. #
    Daisy — January 28, 2011 at 2:03 pm

    Jen hope you have a fun weekend at Sunday River!! Jene great to read about your life with an engineer in the kitchen. sounds like its always an adventure!

  2. #
    lisleman — January 28, 2011 at 8:06 pm

    found the post that’s missing some links to it.
    You don’t need to be an engineer to throw baking soda on a fire just someone who doesn’t panic. But the yogurt machine and hotplate now that’s interesting engineering. I’m guessing a chemical or materials type engineer. LED colors have different temperatures but I don’t think they freeze. Maybe I need to learn more about LEDs which will be showing up more and more in our life.

  3. #
    Megan — January 28, 2011 at 9:57 pm

    Mixie – Sublime? I need a new KitchenAid so it’s good to know you’re happy with that one. And I think I need a gnocchi lesson from you.

    (Jen – hope you are having fun skiing!)

  4. #
    Katie — January 29, 2011 at 11:44 am

    Fun feature! I was able to overlook the fact that it’s from a Yankees fan…. 🙂

  5. #
    Tasha Lehman — January 30, 2011 at 1:51 am

    I feel like we are the same person. I have a little boy named Charlie who would be the kid peeing his pants over the fire truck sighting and I’m married to an engineer who would really love to get his hands on my kitchen aid to “make it better”. I so get you. 🙂

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