Marilyns Treats

· 34 Comments

Tip Friday Shaping Batter Cookies

Tip Friday

When batter cookies are still warm, they can be shaped into several kinds of shapes, using any number of kitchen items.

Shaping Batter Cookies

When batter cookies are still warm, they can be shaped into several kinds of shapes, using any number of kitchen items.

When batter cookies are still warm, they can be shaped into several kinds of shapes, using any number of kitchen items.

Tuiles can be draped over the handle of a rolling pin. They can be draped over the back of a custard cup to make a small, edible bowl to hold ice cream, pudding, or berries.

Krumkake are traditionally rolled around a cannoli form or hollow tube. Lace cookies wrap nicely around the handle of a wooden spoon.

And of course cookies can be shaped using different types of cookie cutters.

Stainless Steel Cookie Cutters

PROS:

They are sturdy and don’t bend or lose shape easily.

They easily cut intricate details.

CONS:

They are rust prone.

Copper Cookie Cutters

PROS:

They are durable and will last a lifetime.

They easily cut intricate details.

CONS:

It’s difficult to flex the cutter to remove dough from details.

They are relatively expensive.

Aluminum Cookie Cutters

PROS:

They are inexpensive.

They easily cut intricate details.

They flex easily to remove dough from small details.

CONS:

They are flimsy cutters and easily lose their shapes.

They are rust prone.

Plastic Cookie Cutters

PROS:

They are inexpensive.

They flex easily to remove dough from small details.

CONS:

Their dull edges flatten dough when cutting intricate shapes.

KRUMKAKE

Krumkake are traditionally rolled around a cannoli form or hollow tube. Lace cookies wrap nicely around the handle of a wooden spoon.

Krumkake is a thin, delicate embossed cookie of Norwegian origin. Typically the cookie is rolled into a cone while still warm and flexible. It can be served plain or filled with whipped cream.

Krumkake means curved cake and is a Norwegian waffle cookie made of flour, butter, eggs, sugar, and cream. While hot, the 13–20 cm krumkaker are rolled into small cones around a wooden or plastic cone form.

PIZZELLE

A Pizzelle is a traditional Italian sugar cookie served plain or rolled into a cone and filled with fruit or ice cream.

A Pizzelle is a traditional Italian sugar cookie served plain or rolled into a cone and filled with fruit or ice cream.

They are traditional Italian waffle cookies made from flour, eggs, sugar, butter or vegetable oil, and flavoring.

Pizzelle can be hard and crisp or soft and chewy depending on the ingredients and method of preparation.

It can be molded into various shapes, including in the shape of cannoli.

You can also use any ordinary cup, turned over, and mold the warm pizzelle into a dessert bowl.

You can also use any ordinary cup, turned over, and mold the warm pizzelle into a dessert bowl.

ROSETTE

A rosette is a thin, cookie like deep fried pastry of Scandinavian origin.

A rosette is a thin, cookie like deep fried pastry of Scandinavian origin.

Rosettes are traditionally made during Christmas time.

They are made using intricately designed irons. The iron is heated to a very high temperature in oil, dipped into the batter, then reimmersed in the hot oil to create a crisp shell around the metal.

The iron is immediately removed and the rosette is separated from the iron. Usually, the edges of the rosette are dipped into frosting or sugar.

Rosette recipes are popular in the United States among families with Scandinavian ancestry.

Learn more cookies secrets by reading Cutting Into Bars and Scooping Cookie Dough.

Research Chef’s Choice, Betty Crocker, Wikipedia

Most images in my Tip Friday Series use free stock photos. This article is part of the Tips That Help in the Kitchen Series, Tip Friday.

If you can use a waffle iron or a curling iron then you can make these!
Pizzelle aka Rosette Cookies
If you can use a waffle iron or a curling iron then you can make these!
Check out this recipe
Cutout Sugar Cookies for Kids
Sugar Cookie Cutouts For Kids
Cut Out Sugar Cookies are made for children but not this grandma.
Check out this recipe
This Gluten Free Dairy Free cookie tastes so much like the popular sugar cookie most folks make you won't be able to tell them apart even when they are side by side!
Dairy and Gluten Free Sugar Cookies
This Gluten Free Dairy Free cookie tastes so much like the popular sugar cookie most folks make you won’t be able to tell them apart even when they are side by side!
Check out this recipe

You might want to browse around my site a bit more and have a look at

Please read my Privacy Policy for more information on how your data is used.

Follow Marilyn’s Treats

Reader Interactions

Comments

  3. blankMary-the boondocks blog says

    This is an excellent tip Marilyn. I remember my son used to make peanut butter cookies and when he removed them from the oven he would press them down with a fork to form a pattern. I will definitely tweet and pin!

    Reply

  6. blankNikki Frank-Hamilton says

    I have used custard cups or the bottom of a cupcake pan to make the shape of a bowl for parmesan crisps but never thought about doing this for a cookie. There are so many fun things you could use this for, dips, or individual desserts come to mind! How fun!

    Reply

  9. blankEmmi says

    Well! Definitely good to know! 😉 Thank you! There is always so much to learn!
    Have a nice week, Marilyn!
    – Emmi!

    Reply

  11. blankRachel Osborn says

    Wow, that’s amazing! So…by batter cookies, you mean sugar cookies, chocolate chip, that kind of thing? I have to try this someday! My tip is one NOT to do- when making a cookie crust for a fruit pizza, do NOT use a rimless pan. The cookie dough will spread out as it bakes, and drip right off the edges onto the heating elements and cause a fire. At least that’s my personal experience. 😉 Thanks for adding this to the Family Joy linky party!

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *