Fire Cookies Food

FIRE TRUCK COOKIES

Steps:

• With a serrated knife, cut the top left- or right-hand corner off of each graham cracker at a 45° angle. Tint frosting red; frost crackers. Place two sandwich cookies on each for wheels., For each truck, cut licorice into two 2-1/2-in. pieces, five 1/2-in. pieces and two 1-1/2-in. pieces. Place the large pieces parallel to each other above wheels, with the small pieces between to form a ladder. Place the medium pieces at cut edge, forming a windshield. Add a gumdrop for light.

CAMPFIRE COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder, salt and nutmeg; gradually beat into creamed mixture., Shape level tablespoons of dough into balls; place 2 in. apart on ungreased baking sheets. Flatten slightly with the bottom of a glass. Bake until edges are light brown, 8-10 minutes. Cool on pans 2 minutes before removing to wire racks to cool completely. , Meanwhile, spread crushed candies onto a parchment-lined baking sheet. Bake until candy is melted, 5-7 minutes. Cool completely on pan on a wire rack. Break into pieces., Spread icing over cookies; sprinkle with wafer crumbs. Arrange broken candies to make campfire flames. For logs, break pretzel sticks in half. Place 3 halves, broken edge down, in the wet icing. Hold in place until set.

FIRE COOKIES

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• In a medium bowl, mix butter, pepper sauce and cayenne pepper.
• Add remaining ingredients and mix well.
• Roll dough into balls 1-inch in diameter and place onto a greased cookie sheet.
• Flatten with a fork.
• Bake for 15 to 20 minutes.

CAMPFIRE COOKIES

Steps:

• For the cookies: Whisk together the flour, baking powder and salt in a small bowl. Beat the superfine sugar and butter with an electric mixer on medium speed in a large bowl until light and fluffy, about 5 minutes; beat in the egg, then the vanilla. Add the flour mixture and mix on medium-low speed until completely incorporated. Divide the dough in half, pat into 2 discs about 1/4-inch thick and wrap in plastic wrap. Refrigerate until firm, about 1 hour.
• Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Let the dough sit at room temperature for a few minutes to make rolling easier. Roll out 1 disc of dough at a time on a floured work surface to about 1/4-inch thick. Cut out rounds with a 3 1/2-inch cookie cutter and arrange about 1 inch apart on the prepared baking sheets.
• Bake, switching and rotating the pans halfway through, until the cookies are golden brown on the bottom, 10 to 12 minutes. Let the cookies cool on the baking sheets until firm enough to transfer to a wire rack; let cool completely.
• For the royal icing: Combine the confectioners' sugar and meringue powder in a large bowl. Add 5 tablespoons water and beat with a mixer on medium-high speed until soft glossy peaks form, adding 1 to 2 tablespoons water if necessary, to make a thick but spreadable icing. Beat in the food coloring, a few drops at a time, to make a deep green color (for grass).
• For decorating: Spread the icing on the cookies, almost to the edges. Sprinkle the chopped chocolate covered nuts almost to the edge of the green to resemble dirt. Arrange 3 chewy chocolate candies in a triangle on top to resemble logs in a campfire. Fill the space in the center of each with snipped gummy bears to resemble a campfire and embers. Poke a marshmallow on the end of each pretzel stick and stick in the icing to form a tripod that meets in the center. Let the icing harden, about 1 hour.
• Right before serving, light the marshmallows on fire and blow it out when they are toasted to your liking.

FIRE ROASTED CHESTNUT CARAMEL COOKIES

Steps:

• For the fire roasted chestnuts: (Broiler Method) Preheat the broiler on your stove. Slice the chestnuts about 1/4 inch thick and place in a single layer on a baking sheet. Place under the broiler for 5 minutes. Transfer the chestnuts to a plate and allow to cool fully to room temperature. Rough chop the chestnuts and set aside. (Outdoor Method) Build a safe outdoor fire using lump charcoal. Be sure to keep a fire extinguisher close at hand. Wrap the chestnuts in heavy-duty foil so that they can move freely inside the foil pouch. Using a chopstick tip, poke three holes in both sides of the foil packet. Place the foil packet in the fire for 4 minutes. Flip and cook for another 3 minutes. Using tongs, remove the pouch from the fire and allow to cool to room temperature, approximately 30 minutes. Rough chop the chestnuts and set aside.
• For the cookies: Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
• Add the flour, cocoa, baking powder, salt and cinnamon to a sieve with a large dry bowl under it. Sift the ingredients together into the bowl, and then add the chestnuts and set aside. In a stand mixer with a paddle attachment, cream together the butter and sugar on medium speed until the mixture becomes pale yellow and well combined. Add the vanilla and egg and mix until combined, approximately 30 seconds.
• Slowly add the dry ingredients from the bowl into the stand mixer on the lowest possible speed. Once the mixture starts to come together, gradually increase the speed to medium until it forms a dough-like ball. Form 20 even-sized balls and place them on the prepared baking sheets.
• Bake for 15 minutes, and then transfer to a cooling rack with a sheet of parchment paper under the entire rack. Allow the cookies to cool while you make the salty caramel crack.
• For the salty caramel crack: Add the sugar to a medium dry skillet and set over medium heat; the sugar will start to melt and turn a pale yellow color. Shake the pan and let it continue to melt. The sugar will start to turn golden brown and then a deep rust color--make sure to shake the pan often to mix. Once the sugar becomes a solid amber red, remove from the heat and add the cream and then the butter. Mix quickly with a soup spoon; it will start bubbling. Be careful not to touch the sugar with your hands as it is scorching hot.
• While the sugar is still soft and can be drizzled, spoon it generously over the cookies. The sugar will start setting to a hard crack as it cools fully. Sprinkle some flaky sea salt on top of each glazed cookie. Let the cookies fully cool before serving.

FIREWORKS COOKIES

Steps:

• Make the cookies: Sift flour, baking powder, and 1/2 teaspoon salt into a large bowl.
• Beat butter and sugar with a mixer on medium-high speed until pale and fluffy, about 3 minutes. Beat in eggs, 1 at a time. Reduce speed to low. Add flour mixture, then vanilla. Refrigerate dough, wrapped in plastic wrap, for at least 1 hour.
• Preheat oven to 325 degrees. Roll out dough to a scant 1/4-inch thickness on a floured surface. Cut out cookies using a 1 3/4-, 2 1/4-, 2 3/4-, or 3 1/2-inch round cookie cutter, rerolling scraps once. Transfer to a baking sheet. Refrigerate until firm, about 30 minutes.
• Bake until edges just start to brown, 17 to 19 minutes. Transfer cookies to a wire rack, and let cool completely.
• Decorate the cookies: Pipe an outline of white icing around edge of 1 cookie, leaving a 1/4-inch border, then "flood" with more white icing to cover.
• Immediately pipe a red or blue dot in the center of cookie. Then pipe concentric rings of colors around the center dot (using the same color as the dot, or alternating colors).
• Immediately drag a toothpick through the colors to create bursts, starting from the center dot and working toward the edge, then alternate dragging inward and outward as you work around the cookie. (Or drag around the cookie in 1 direction or curve the lines for a pinwheel effect.) Let dry. Repeat with remaining cookies and icings.