Cookie Sculptures

This week I was introduced to a fabulous entertainment idea for kids of all ages: Cookie Sculpturing.

I needed a cookie recipe that would let my preschool kids shape people out of it. Most recipes were too sticky or wouldn't hold up to the high demands of children's creativity. But, cookie sculpture dough is perfect. It's basically a cookie dough that acts just like playdough. You can roll it, form it, twist it, braid it, smash it, poke it, and best of all, EAT it! After your masterpiece is finished, just slip it in the oven for 10-20 minutes and you'll have delicious, creative cookies. So far we've tried the Honey Orange cookies and they were delicious. But, we're not stopping there. We're bound to try the other flavors in the next few weeks.

As for my kids, they had a great time coming up with creative sculptures and were entertained for at least an hour. It was the perfect activity for an indoor afternoon.

Much thanks to www.whatscookingwithkids.com for these fabulous recipes. I stumbled upon their site when I was desperately in need of a cookie sculpting recipe and these were just the ticket!

Honey Lemon (Or Orange) Cookie Sculpture Dough

5 ½ cup flour (I added a little more for those of us in high-altitudes)
3 tsp baking soda
1 ¾ cup sugar
¼ tsp salt
¼ cup honey
2 tsp vanilla
3 tsp grated lemon or orange zest
1 cup melted butter (2 sticks)
½ cup boiling water
1 egg, beaten

Combine flour and soda. Set aside.
In large bowl mix sugar, honey, vanilla, zest, and salt.
Add butter, egg and water.
Beat until sugar dissolves.
Gradually stir in flour mixture.
Mix to form stiff dough.
If you aren’t sculpting the dough right away, cover it so that it doesn’t dry out.
You may refrigerate for up to two days or freeze.
Bring dough to room temperature before shaping.
Bake at 350 degrees for 10-20 minutes depending on thickness of cookies.

Gingerbread Cookie Play-Dough
By Kathleen Poer

5 ½ c. flour
3 t. baking soda
1 ¾ c. dark brown sugar
¼ c. dark molasses
4 ½ t. ground cinnamon
3 t. ground ginger
½ t. cloves
¼ t. salt
1 c. melted butter
½ c. boiling water
1 egg, beaten

Combine flour and baking soda. Set aside.
In large bowl mix sugar, molasses, cinnamon, ginger, cloves, salt.
Add butter, egg and water.
Beat until sugar dissolves. Gradually stir in flour mixture.
Mix to form stiff dough. Cover or use immediately.
If not using the dough right away, you may refrigerate for up to two days or freeze.
Bring dough to room temperature before shaping.
Bake at 350 degrees for 10-20 minutes depending on thickness of cookies.
Optional: Instead of combining the spices above, you can use an equal amount of pumpkin pie spice.